Gumbo
Serve this classic New Orleans staple over white rice.
Source - website unknown
- Preparing Time: 45 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 16
contains white meat
tree nut free
nut free
contains gluten
red meat free
contains fish
dairy free
- 1/4 cup vegetable oil
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- 1 teaspoon cajun seasoning
- 1 medium onion chopped
- 1 medium tomato diced
- 3 ribs celery chopped
- cayenne to taste
- 1-2 bay leaves
- 1 teaspoon ground pepper
- 1/4 cup ap flour
- 2 bell peppers chopped
- 1-2 32 oz cartons chicken broth
- 1 pound frozen, uncooked shrimp
- 1 pound package frozen, sliced okra
- 1 1/2 teaspoons file powder (i don't have, can omit)
- hot cooked white rice serve over
- Carbohydrate 4.2778437678828 g
- Cholesterol 0 mg
- Fat 2.65584953453416 g
- Fiber 0.600152044833616 g
- Protein 0.680786172180637 g
- Saturated Fat 0.212016715869329 g
- Serving Size 1 1 Serving (66g)
- Sodium 82.6795000000592 mg
- Sugar 3.67769172304919 g
- Trans Fat 0.0573916906742313 g
- Calories 43 calories
- make the roux - add the celery, bell pepper and onions and cook about 5 -6 minutes, then add garlic and saute about 30 seconds - add broth & spices, cover & simmer 30 minutes - while the broth simmers, chop and brown the sausage and make the rice - add the shrimp, sausage, okra and tomato, simmer about 10 minutes or until shrimp are done - add the file powder, allow to thicken (if no file, can use a corn starch slurry) Serve over hot rice
