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Lobster Gumbo Recipe
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Okra||1⁄4 Pound, washed, stems removed, and sliced|
|Canned tomatoes||28 Ounce, drained and cut in pieces|
|Bay leaf||1⁄2 , crushed|
|Monosodium glutamate||1⁄4 Teaspoon|
|Chili powder||1⁄4 Teaspoon|
|Lobster meat||6 Ounce, drained and separated|
|File powder||1 Teaspoon|
Serving size: Complete recipe
Calories 611 Calories from Fat 146
% Daily Value*
Total Fat 17 g25.7%
Saturated Fat 8.6 g42.8%
Trans Fat 0 g
Cholesterol 193.8 mg
Sodium 2944.8 mg122.7%
Total Carbohydrates 80 g26.8%
Dietary Fiber 22 g87.8%
Sugars 5.8 g
Protein 49 g98.6%
Vitamin A 139.9% Vitamin C 221%
Calcium 48.6% Iron 69.5%
*Based on a 2000 Calorie diet
Add onion, green pepper, and garlic; cook, stirring occasionally, until onion is tender.
Add okra, tomatoes, bay leaf, and a blend of salt, monosodium gluta mate, pepper, and chili powder.
Cover; simmer 20 minutes, or until okra is almost tender.
Mix lobster meat into tomato mixture and cook, covered, 10 minutes, or until okra is tender and lobster is heated.
Remove skillet from heat.
Measure about 1/3 cup liquid and mix thoroughly with the file powder in a small bowl.
Return mixture to skillet and blend thoroughly.
Ladle gumbo into soup plates.