Spicy Gumbo Recipe

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Ingredients:

Serving

3/4 cup vegetable oil
3/4 cup all-purpose flour
3 tbsp olive oil
1 1/2 tbsp paprika
1/2 tbsp crushed red pepper flakes
1 tbsp dried thyme leaves
1 tsp cayenne pepper
1 tsp garlic powder
2 bay leaves
1 tsp ground cumin
1 tsp white pepper
1 tsp season-all salt
1 tbsp creole seasoning (tony chachere's is great )
1 tbsp fresh ground black pepper
1 tbsp salt
2 tbsp fresh garlic (chopped or minced )
2 small serrano peppers, chopped ( add more if you like it hot)
6 green onions, finely chopped
3 stalks celery, finely chopped
2 large yellow onions, finely chopped
1 (28 oz) can rotel tomatoes (mild or medium) or 2 (15 oz) cans rotel tomatoes, and green chile's (1 each hot and mild)
1 cup fresh okra
2 large bell peppers, cut into pieces (red or green )
5 cups chicken stock
2 cups v 8 vegetable juice
1 cup clam juice
1/2 lb fresh crabmeat
1/2 lb medium shrimp, cleaned, tails removed
1 cup fresh scallops
1 cup fresh mussels
1 cup chicken, sliced into small pieces
1 catfish fillet, cut into small pieces
5 cups cooked white rice
1 cup of your favorite smoked hot sausage, sliced (optional)

Directions:

Combine 1 1/2 cups oil and 1 3/4 cups flour in a heavy skillet or pan over low heat.
Stir constantly until the flour thickens and turns light brown.
Add more flour if needed to absorb oil and make a smooth paste.
It takes approximately 15 minutes or so, but be careful to not burn the flour.
Set the roux aside.
Mix together all spices in a bowl and set aside.
In a large 12 quart pot, sauté onions, garlic, bell pepper and celery in 3 tbsp olive oil.
Cook for approximately 3-4 minutes.
Add the chicken, shrimp, cat fish and okra (and sausage if desired).
Cook for approximately 4-5 minutes.
Add the peppers, tomatoes, seasonings, chicken stock, V-8 and clam juice.
Simmer, uncovered for approximately 1 hour.
With a wire whisk, slowly incorporate the roux into the mixture to desired consistency.
Add more chicken stock if necessary.
Add the rest of the seafood to the mixture.
Turn down heat, cover and simmer on low for about 10 minutes.
In a shallow bowl, mound 1/2 cup rice and ladle the gumbo on top.
Serve with oyster crackers and a dash of Tabasco sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1413.91 Kcal (5920 kJ)
Calories from fat	609.93 Kcal
		% Daily Value*
Total Fat	67.77g	104%
Cholesterol	113.04mg	38%
Sodium	3750.41mg	156%
Potassium	1334.67mg	28%
Total Carbs	144.87g	48%
Sugars	22.14g	89%
Dietary Fiber	5.19g	21%
Protein	45.86g	92%
Vitamin C	271.2mg	452%
Vitamin A	1.1mg	38%
Iron	22.4mg	124%
Calcium	151.4mg	15%

Amount Per 100 g
Calories	95.5 Kcal (400 kJ)
Calories from fat	41.19 Kcal
		% Daily Value*
Total Fat	4.58g	104%
Cholesterol	7.63mg	38%
Sodium	253.3mg	156%
Potassium	90.14mg	28%
Total Carbs	9.78g	48%
Sugars	1.5g	89%
Dietary Fiber	0.35g	21%
Protein	3.1g	92%
Vitamin C	18.3mg	452%
Vitamin A	0.1mg	38%
Iron	1.5mg	124%
Calcium	10.2mg	15%

* 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

33.1

Points
37

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium,
High in Total Fat

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