Gumbo - Shrimp, Tasso Ham, Andouille Sausage, Chicken, File' Recipe

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Gumbo - Shrimp, Tasso Ham, Andouille Sausage, Chicken, File'
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Ingredients
16
Count
Nutrition
1263
Calories
Total time
4380
Minutes
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Ingredients:

Directions:

  1. Separately, chop / prepare all ingredients necessary as defined above and set aside.
  2. Heat a large heavy pot (cast iron / enameled cast iron) on medium high until pre-heated. Add some oil and saute each meat separately and in batches to brown nicely. (A pain, but worth it, I promise). Start with Andouille, then Tasso, and chicken. Some of the meat will stick and that is perfect. It imparts a rich flavor that is important to your gumbo. After browning, set aside.
  3. ROUX: This is a critical step that requires constant tending. The goal is to cook this flour until it is somewhere between brown and black without burning it.Go for the color of a Hershey's kiss or darker. It is required to make the gumbo you want to make and well worth it. This takes me 45 minutes to an hour to get the right color. Each time I make gumbo I try to get it darker and darker. Don't be afraid to turn the heat up and down even if it take you longer. Better to take longer than to burn it. If you have black flecks, you have burned it and must start over. (You can do it perfectly though!).
  4. Add 2 cups oil and 2 cups flour to the.
  5. Pour the 2 cups oil and 2 cups flour into your pot. Stir slowly, consistently until it is brown / black. (It will happen. Just keep going.).
  6. When the roux has reached the desired color, add the chopped celery, onion and peppers and stir constantly for 8-10 minutes. Be careful not to burn. Cast irons hold heat well, so feel free to lower your temperature and just cook longer).
  7. Add chicken stock one ladle / cup at a time, stirring in between each addition to keep temperature and to make sure your roux doesn't break).
  8. Add all meats and drippings (except shrimp) and reduce to simmering uncovered for three hours stirring delicately and occasionally. Add shrimp and cook for 15 minutes more.
  9. Taste a little to adjust seasonings to your preference and then refrigerate in pot for three - four days.
  10. Reheat when ready to serve. Serve over rice topped with fresh parsley. Allow each diner to sprinkle their own file' for thickening and flavor.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1262.53 Kcal (5286 kJ)
Calories from fat 918.89 Kcal
% Daily Value*
Total Fat 102.1g 157%
Cholesterol 171.7mg 57%
Sodium 1981.69mg 83%
Potassium 588.67mg 13%
Total Carbs 56.44g 19%
Sugars 9.03g 36%
Dietary Fiber 4.82g 19%
Protein 33.31g 67%
Vitamin C 38.6mg 64%
Vitamin A 0.8mg 26%
Iron 15mg 83%
Calcium 100.9mg 10%
Amount Per 100 g
Calories 177.69 Kcal (744 kJ)
Calories from fat 129.33 Kcal
% Daily Value*
Total Fat 14.37g 157%
Cholesterol 24.16mg 57%
Sodium 278.91mg 83%
Potassium 82.85mg 13%
Total Carbs 7.94g 19%
Sugars 1.27g 36%
Dietary Fiber 0.68g 19%
Protein 4.69g 67%
Vitamin C 5.4mg 64%
Vitamin A 0.1mg 26%
Iron 2.1mg 83%
Calcium 14.2mg 10%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 33
    Points
  • 35
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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