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Ingredientes
- 1/4 c. vegetable oil
- 1/4 c. all-purpose flour
- 1 med. onion, minced
- 2 celery stalks, minced
- 1/2 lg. green bell pepper, minced
- 1/4 c. chopped parsley
- 2 garlic cloves, chopped
- 1 pound cooked med. shrimp, shelled
- 3 1/2 c. (2 cans) chicken stock
- 3/4 pound spicy sausage, cut into 1/2 inch rounds
- 1 tbsp. lemon juice
- 1 tbsp. Worcestershire sauce
- 1/4 c. catsup
- 1 lg. tomato, minced
- 1/4 teaspoon warm pepper sauce
- 1 teaspoon salt
- 1 teaspoon thyme
- 1/2 teaspoon dry red pepper flakes
- 2 bay leaves
- 2 c. coarsely minced cooked chicken
- 2 c. zucchini, peeled and diced in 1/2 inch cubes
- 1/4 c. light brown sugar
- Freshly cooked white rice
Direcciones
- Saute/fry sausage quickly on both sides.
- Heat oil in large pot over very low heat. Gradually add in flour and stir with wooden spoon till roux is nicely browned, about 15 to 20 min.
- Increase heat to medium. Add in onions, celery, bell pepper, parsley and garlic and cook, stirring often, about 15 min till vegetables are softened.
- Add in chicken stock, sausage, Worcestershire sauce, catsup, tomato, warm sauce, salt, thyme, pepper flakes and bay leaves and simmer uncovered, stirring occasionally, about 3 1/2 hrs. (Can be prepared a day ahead, and refrigerated. Bring to simmer before continuing.)
- Increase heat to moderate. Add in zucchini. Cook 5 min. Add in shrimp and chicken to gumbo and cook about 5 min, stirring often till zucchini is just tender. Stir in brown sugar and lemon juice. To serve, spoon rice into bowls, ladle gumbo over. Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 290g | |
| Recipe makes 10 servings | |
| Calories 330 | |
| Calories from Fat 183 | 55% |
| Total Fat 20.38g | 25% |
| Saturated Fat 5.0g | 20% |
| Trans Fat 0.21g | |
| Cholesterol 118mg | 39% |
| Sodium 775mg | 32% |
| Potassium 506mg | 14% |
| Total Carbs 13.74g | 4% |
| Dietary Fiber 1.4g | 5% |
| Sugars 8.5g | 6% |
| Protein 22.39g | 36% |
