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Ingredientes
- 2 Tbsp. Lard, or possibly shortening
- 2 Tbsp. Flour
- 1 lrg Onion, minced
- 2 x Garlic cloves, chopped
- 1/2 c. Minced celery
- 1 Tbsp. Minced parsley
- 1 x Green pepper, minced
- 1 can Tomato puree (12 ounce)
- 1 c. Water
- 1 can Tuna, liquid removed and flaked
- 1 can Tiny shrimp (7oz), liquid removed
- 1 tsp File' pwdr Steamed rice
Direcciones
- Guaranteed to conjure up dreams of moss-draped oaks and the bayou. This was developed with the help of a Cajun friend's memory of watching his mama cook it every Friday night when he was a boy in Louisiana. Making a "roux"
- with the flour and lard is the most important part and the secret of a good gumbo. Be careful and do not let it burn.
- In a heavy pan, heat the lard (shortening: over very low heat. Add in flour and stir continuously till it turns a tawny brown color (it may take as long as 15 min, but do not rush it because if it burns, the gumbo will be ruined). Now add in the onion, garlic, celery, parsley, and green pepper and braise about 5 mintues, being careful, again, not to burn it. Add in tomato puree, 1 c. water, tuna, and shrimp and simmer for 45 min. Add in file' pwdr and serve over fluffy steam rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 6 servings | |
| Calories 197 | |
| Calories from Fat 48 | 24% |
| Total Fat 5.37g | 7% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 899mg | 37% |
| Potassium 833mg | 24% |
| Total Carbs 17.69g | 5% |
| Dietary Fiber 3.5g | 12% |
| Sugars 8.12g | 5% |
| Protein 20.79g | 33% |
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