Variation on Recipezaar gumbo Recipe#: 234493

Posted by
Rate It!
Variation on Recipezaar gumbo Recipe#: 234493
Add your photo!
Ingredients
26
Count
Nutrition
16028
Calories
Total time
165
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. 1) Make the Roux: In a small saucepan, dust flour over medium hot oil, and cook on medium, stirring constantly until the mixture turns brown. Heat it slowly or it will burn - don't be tempted to crank up the heat to make it cook faster, this process should take 15-20 minutes to complete. If it starts to smoke, you're on the verge of burning it, so turn the heat down as far as it will go and continue stirring. When burnt, it becomes unusuable and turns a grainy looking texture. (We don't want this! ;D) When finished, let it cool in the pan.
  2. 2) In stovetop pot on medium high heat, melt butter. Saute and stir chopped veg, sausage slices, pulled chicken, half of the garlic dice and half of the herbs and spices until browned and aromatic.
  3. 3) Add other half of herbs, spices, garlic, and chicken stock to deglaze pot(release the true flavor-spirit of the Gumbo). Once the sticky stuff is removed from the bottom of the pot, add bay leaf and completed roux. Either start with about 1/4 tsp of each: oregano, basil, thyme, onion powder, garlic powder, white pepper, black pepper, paprika, and red peppers, and then add to taste (read: preferred level of spice), or add half during saute and half during simmer of above-listed herbs and spices.
  4. 4) Reduce by low simmer until you can't keep people out of it without the threat of bodily harm. One can transfer pot contents to a crockpot and cook it on low for about 8 hours, taste it, then add more seasonings, if needed, or use this same pot (my preferred method). The roux may overpower the salt added, so it may require more over time, thus the 1 tablespoon set aside for adding to taste. Add water, if necessary, to reach desired consistancy.
  5. 5) Bring up to simmer for last 20 minutes. Add cooked shrimp during last 5 minutes, if using.
  6. 6) Thicken to taste with corn starch and water mixture. Using corn starch, put 2-3 Tablespoons in a cup, add a bit of water and mix until dissolved, then add the mix to the gumbo and stir it inches Pinch in more and stir, if roux not thick enough. (It should be about the consistancy of spaghetti sauce).
  7. 7) Remove bay leaf and serve in wide bowl over cooked jasmine rice.
  8. 8) Jiwi! (Enjoy!).
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 16027.56 Kcal (67104 kJ)
Calories from fat 3623.49 Kcal
% Daily Value*
Total Fat 402.61g 619%
Cholesterol 1393.11mg 464%
Sodium 9080.31mg 378%
Potassium 4974.24mg 106%
Total Carbs 2592.97g 864%
Sugars 48.85g 195%
Dietary Fiber 15.96g 64%
Protein 420.38g 841%
Vitamin C 365.6mg 609%
Vitamin A 7.7mg 256%
Iron 138.1mg 767%
Calcium 744.2mg 74%
Amount Per 100 g
Calories 260.74 Kcal (1092 kJ)
Calories from fat 58.95 Kcal
% Daily Value*
Total Fat 6.55g 619%
Cholesterol 22.66mg 464%
Sodium 147.72mg 378%
Potassium 80.92mg 106%
Total Carbs 42.18g 864%
Sugars 0.79g 195%
Dietary Fiber 0.26g 64%
Protein 6.84g 841%
Vitamin C 5.9mg 609%
Vitamin A 0.1mg 256%
Iron 2.2mg 767%
Calcium 12.1mg 74%

* 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
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 353.3
    Points
  • 422
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top