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Gumbo Supreme Recipe
|Diced bacon||1⁄2 Cup (8 tbs)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Salt||2 1⁄2 Teaspoon|
|Thyme leaves||1⁄2 Teaspoon|
|Canned whole tomatoes||32 Ounce, drained (2 Cans, 16 Ounce Each)|
|Boiled ham||1 1⁄2 Cup (24 tbs), cut into 3/4-inch squares|
|Frozen okra||10 Ounce, partially thawed (1 Package)|
|Medium shrimp||2 Pound, peeled, deveined, split lengthwise|
|Frozen alaska king crab||6 Ounce (Partially Thawed)|
Serving size: Complete recipe
Calories 2058 Calories from Fat 312
% Daily Value*
Total Fat 35 g54.1%
Saturated Fat 6.3 g31.3%
Trans Fat 0 g
Cholesterol 1465.3 mg
Sodium 9127.9 mg380.3%
Total Carbohydrates 167 g55.6%
Dietary Fiber 32.7 g130.8%
Sugars 5.7 g
Protein 274 g548.4%
Vitamin A 262.8% Vitamin C 372.3%
Calcium 119.6% Iron 242.6%
*Based on a 2000 Calorie diet
To drippings, add green onions and garlic; saute until tender; stir in flour until blended.
Gradually stir in 5 cups water; add salt, thyme, pepper, tomatoes, bay leaves, ham; simmer, covered, 30 minutes, stirring occasionally.
Cut okra into 1-inch pieces; add to Dutch oven; cook 15 minutes.
Add shrimp and crab; simmer, uncovered, 10 minutes or until shrimp turn pink and crab is heated through.
Remove bay leaves and sprinkle gumbo with reserved bacon bits.
Serve over hot cooked rice in soup bowls.