Try this Shrimp-And-Crab Gumbo recipe, or contribute your own.
Suggest a better descriptionShell and devein shrimp, leaving tail sections intact; reserve shells for stock. Break sausage into 1/2-inch pieces; in a skillet, cook over medium heat until all the heat has been rendered, about 8 minutes. Mix in onions, green peppers, okra, jalapeno and file. Cook until onions have softened, about 10 minutes. Add salt, pepper and thyme. Reduce heat to low, cook 5 minutes more. Set aside. In a stockpot, melt the Dark Roux over medium heat; heat shrimp stock in a medium saucepan over high heat. Gradually pour hot stock over roux, whisking to combine well. Cook over medium-high heat until mixture thickens, 6 to 8 minutes. Reduce heat to low and add reserved sausage-and-vegetable mixture and tomatoes. Stir gumbo well and let cool for 1 hour. If using whole crabs, cut them in half lengthwise and add to gumbo. Cook 2 to 3 minutes. Add shrimp and cook 3 to 4 minutes or until opaque. Add crabmeat and parsley and cook 2 to 4 minutes. Season to taste. Serve hot over Dirty Rice. Posted to MC-Recipe Digest V1 #197 Date: Mon, 12 Aug 1996 22:21:44 -0800 From: Kristine
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Serving Size: 1 Serving (204g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 136 | ||
Calories from Fat: 17 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 2 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 155.2mg | 48 % | |
Sodium 512.3mg | 18 % | |
Potassium 270.9mg | 7 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.2g | ||
Protein 26.6g | 38 % | |
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: 136
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