Chefs dating back to Upperline restaurant’s opening in New Orleans, in 1982, have contributed to the development of its famous duck-andouille gumbo. Miguel Gabriel, a longtime Upperline “soup chef,” has been responsible for the dark-roux brew since 2010. The recipe also works if you substitute chicken stock for duck stock — and buy the roast duck from your local Chinese restaurant. Featured in: Gumbo, The Classic New Orleans Dish, Is Dead. Long Live Gumbo..
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Serving Size: 1 recipe (393g) | ||
Recipe Makes: 1 | ||
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Calories: 558 | ||
Calories from Fat: 28 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 5088.5mg | 175 % | |
Potassium 791mg | 21 % | |
Total Carbohydrate 117.9g | 35 % | |
Dietary Fiber 13.1g | 52 % | |
Sugars, other 104.8g | ||
Protein 16.3g | 23 % | |
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: 558
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