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Seafood Gumbo Recipe
|Shrimp||2 Pound, shelled and cleaned|
|Green onions||2 Bunch (200 gm), chopped|
|Onion||1 Large, chopped|
|Bell pepper||1 , chopped|
|Chopped celery||2 Cup (32 tbs)|
|Cut okra||1 Cup (16 tbs)|
|Canned diced tomatoes and green chilies||10 Ounce (1 Can)|
|Tomato juice||48 Ounce (1 Can)|
|Cooked rice||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2516 Calories from Fat 338
% Daily Value*
Total Fat 42 g64.1%
Saturated Fat 6.8 g34.2%
Trans Fat 0 g
Cholesterol 1824.4 mg
Sodium 5851.8 mg243.8%
Total Carbohydrates 243 g80.9%
Dietary Fiber 33.2 g132.9%
Sugars 84.4 g
Protein 296 g591.5%
Vitamin A 385.3% Vitamin C 1110.8%
Calcium 162.3% Iron 212%
*Based on a 2000 Calorie diet
Boil for an hour or so adding water as needed to make a good shrimp broth.
Use this in place of water.
Saute vegetables in 2-4 tablespoons butter, or shrimp broth until tender; add tomatoes and juice.
Simmer about 20 minutes and add one can (48 oz.) water; simmer another 20 minutes and spoon roux mixture into gumbo soup stirring constantly to keep from lumping.
Add shrimp, crab, (or any seafood you prefer) and cook until shrimp are pink.
Roux: Melt 3 tablespoons butter in small saucepan.
Stir in 4 heaping tablespoons flour.
Stir constantly over medium high heat until it is a caramel brown, almost burning.
Add one cup of gumbo to roux, stirring well to blend, add to gumbo.