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Add a photoServings: 12
Ingredients
- Roux
- 1 bell pepper, finely minced
- 2 onions, finely minced
- 8 ribs celery, finely minced
- 2 chickens, cooked and de-boned (save broth)
- 2 lbs. shrimp, cooked, peeled and de-veined
- Parsley
- 4 - 5 bay leaves
- Cayenne pepper
Directions
- Prepare roux by heating 1/2 c. oil plus 2 Tbsp. and 1 1/2 c. flour. Cook till the mix browns, a little paprika helps. (The darker the roux, the better the gumbo.) Be careful not to scorch. If it does scorch, throw it out and start over. This takes constant stirring and about 45 min of very low heat. This is the most important secret! Add in onions, pepper and celery. Saute/fry till vegetables are clear. Combine in a large stock pot the roux, chicken, shrimp, bay leaves, and salt and pepper to taste. I also add in Tony Chachere's seasonings. Add in 4 to 6 qts liquid (chicken broth). Simmer for at least 2 to 3 hrs. (I often use duck in this gumbo; boil this separately, as the broth is too strong.) Very good to feed a large crowd. Serve over warm rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 329g | |
| Recipe makes 12 servings | |
| Calories 534 | |
| Calories from Fat 292 | 55% |
| Total Fat 32.34g | 40% |
| Saturated Fat 9.13g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 269mg | 90% |
| Sodium 276mg | 12% |
| Potassium 629mg | 18% |
| Total Carbs 3.32g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.33g | 1% |
| Protein 54.01g | 86% |
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