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Suggest a better descriptionPeel shrimp before cooking & devein. Make a roux... use oil and flour in a heavy iron skillet. Over medium-low heat, place flour in the oil and let cook , slow , until the flour starts to brown. Adjust heat so that the flour does not burn. You want the flour to turn dark brown, stir as needed but, keep dat flour from burning. When you are satisfied that the roux is as dark as possible without burning, add the cleaned shrimp to it for a few minutes, stiring constantly. Set the shrimp/roux mixture aside. Smother okra in another 2 T of oil, along with the chopped onions. Add can of tomatoes when the okra is nearly cooked. Then add water, bay leaf, garlic, salt and pepper. Add shrimp and roux to this mixture and let cook slowly for 20-30 minutes. Add oysters and crabmeat, cook for another 10-15 minutes. NOTE: If ya dont use okra, you can use gumbo file, which is crushed sassafras leaves, available in the spices rack of the grocery store. When using file instead of okra, add it only after the heat is off... dont simmer or boil file... it gets stringy. Let gumbo stand a few minutes after adding file before serving. Serve over cooked rice.
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Serving Size: 1 Serving (354g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 203 | ||
Calories from Fat: 52 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 203.1mg | 62 % | |
Sodium 301.6mg | 10 % | |
Potassium 357.6mg | 9 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 7.6g | ||
Protein 27.8g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 203
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