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Nutritional Guidelines (per serving) | |
---|---|
773 | Calories |
39g | Fat |
59g | Carbs |
45g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 773 |
% Daily Value* | |
Total Fat 39g | 50% |
Saturated Fat 9g | 47% |
Cholesterol 120mg | 40% |
Sodium 817mg | 36% |
Total Carbohydrate 59g | 21% |
Dietary Fiber 4g | 13% |
Protein 45g | |
Calcium 126mg | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
From the mansions of the Garden District to tiny clapboard cottages on the bayou, gumbo, a local version of French bouillabaisse, has graced every proud Louisianan table.
Cooks note: If the roux burns at all, discard it, rinse and wipe the pan, and start over. Even the smallest amount of burnt roux will ruin the entire gumbo.
Ingredients
- 1/2 cup canola oil (or extra light olive oil)
- 2/3 cup all-purpose flour
- 1 cup onions (white, chopped)
- 1/2 cup green bell peppers (chopped)
- 1/2 cup celery (chopped)
- 3 cloves garlic (crushed and chopped)
- 2 tablespoons Cajun seasoning
- 8 ounces sausage (smoked, cut into crosswise slices)
- 2 chicken breast halves (cubed)
- 5 1/2 cups chicken stock
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 cups rice
- 1 cup okra (cut into crosswise slices)
- 1/3 cup parsley (fresh, loosely packed, chopped)
- Optional: hot sauce, as desired
Steps to Make It
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Combine the oil and flour together in a large, heavy saucepan. Cook over low-medium heat, whisking constantly, for about 12-15 minutes, until it turns the color of rich milk chocolate.
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Add the onions, bell peppers, celery, garlic, and Cajun seasoning to the roux and continue cooking and stirring for about 5 minutes, until the vegetables start to turn tender.
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Add the smoked sausage and raw chicken and continue cooking, stirring occasionally, for 5 minutes.
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Stir the stock, Worcestershire sauce, and bay leaves into the gumbo; bring it to a gentle simmer and cook it, uncovered, for 1 hour.
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Cook the rice according to package directions and set aside to keep warm.
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Add the okra to the gumbo and continue simmering it for 15-20 minutes, until the okra is tender.
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Remove the gumbo from the heat.
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To serve the gumbo; place a scoop of warm rice in the center of a large soup bowl and add a ladleful of hot gumbo. Sprinkle it with a bit of fresh parsley and add hot sauce, as desired.
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