Champion Seafood Gumbo Recipe

Summary

Servings3Cuisine
CourseMethod
DishMain Ingredient

Ingredients

 Water1 Quart
 Dried thyme1 Teaspoon
 Chopped parsley1 Teaspoon
 Salt1 Teaspoon
 Bay leaves2
 Dried hot pepper1
 Medium shrimp2 Pound
 Polish sausage1⁄2 Pound, sliced
 Onion1 Large, chopped
 Chopped parsley2 Tablespoon
 All purpose flour2 Tablespoon
 Chicken bouillon1 Teaspoon
 Canned cream of chicken soup10 3⁄4 Ounce (Undiluted)
 Canned crab soup11 Ounce (Undiluted)
 Tomato juice2 Cup (32 tbs)
 Hot sauce1⁄8 Teaspoon
 Pepper1⁄4 Teaspoon
 Lump crabmeat1 Pound
 Hot cooked rice1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 1084 Calories from Fat 327

% Daily Value*

Total Fat 36 g55.9%

Saturated Fat 10.6 g53.2%

Trans Fat 0 g

Cholesterol 525.3 mg175.1%

Sodium 3328.2 mg138.7%

Total Carbohydrates 64 g21.3%

Dietary Fiber 5.5 g21.8%

Sugars 13.8 g

Protein 118 g236.1%

Vitamin A 64.3% Vitamin C 113.3%

Calcium 29.7% Iron 86.1%

*Based on a 2000 Calorie diet

Directions

Combine first 6 ingredients in a Dutch oven, bring to a boil.
Add shrimp, and cook 3 to 5 minutes.
Drain well, reserving 3 cups liquid, discard bay leaves and hot pepper.
Rinse shrimp with cold water.
Chill.
Peel and devein shrimp, set aside.
Combine sausage and next 3 ingredients in a large Dutch oven, saute until sausage is browned.
Drain, if necessary.
Stir in flour and bouillon granules.
Add reserved shrimp liquid, cream of chicken soup, and next 4 ingredients, mixing well.
Bring to a boil, cover, reduce heat, and simmer 20 minutes.
Add crabmeat, simmer 5 minutes.
Serve over rice, sprinkle with file powder, if desired.
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