Directions:
- Place room-temperature butter in a small sauté pan or saucepan over very low heat. Slowly whisk in flour until very smooth. Continue whisking until the roux begins to brown.
- Add the onion and celery. Cook for 5 minutes.
- Add the stock and stir. Simmer for 10 minutes.
- Add remaining ingredients (except filé and salt) and return to a simmer. Adjust salt to taste.
- If you are adding seafood, add it at the very end and make sure it is completely cooked.
- Add filé.
- Mix well and serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 213.96 Kcal (896 kJ) | ||
| Calories from fat | 88.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.84g | 15% | |
|---|---|---|---|
| Cholesterol | 34.81mg | 12% | |
| Sodium | 904.75mg | 38% | |
| Potassium | 373.28mg | 8% | |
| Total Carbs | 18.78g | 6% | |
| Sugars | 5.19g | 21% | |
| Dietary Fiber | 1.92g | 8% | |
| Protein | 13.04g | 26% | |
| Vitamin C | 29.2mg | 49% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 11.7mg | 65% | |
| Calcium | 36.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 73.45 Kcal (308 kJ) | ||
| Calories from fat | 30.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.38g | 15% | |
|---|---|---|---|
| Cholesterol | 11.95mg | 12% | |
| Sodium | 310.6mg | 38% | |
| Potassium | 128.15mg | 8% | |
| Total Carbs | 6.45g | 6% | |
| Sugars | 1.78g | 21% | |
| Dietary Fiber | 0.66g | 8% | |
| Protein | 4.48g | 26% | |
| Vitamin C | 10mg | 49% | |
| Vitamin A | 0.2mg | 20% | |
| Iron | 4mg | 65% | |
| Calcium | 12.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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