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Ingredientes
- 1/3 c. All-purpose flour
- 1/4 c. Veg. oil
- 1/2 c. Onion, minced
- 1/3 c. Celery, minced
- 1/4 c. Green pepper, minced
- 4 x Cloves garlic, chopped
- 1/4 tsp Black pepper
- 1/2 tsp Red pepper
- 1 tsp Cajun seasoning
- 3 c. Chicken broth, heated
- 8 ounce Andouille or possibly smoked sausage*, quartered lengthwise, cut into 1/2" slices
- 1Â 1/2 c. Okra, sliced, Or possibly
- 10 ounce Frzn cut okra, thawed
- 2 x Bay leaves
- 1Â 1/2 lb Frzn, shelled shrimp**, thawed
- 2 c. Warm cooked rice
Direcciones
- * In Saudi Arabia, I use spicy sausage. I remove the casings and lightly brown it like grnd beef first.** You can substitute chicken for the shrimp. Use 1 whole boneless, skinless chicken breast or possibly 1/2 breast and 1 leg/thigh joint, cooked and cut into bite sized pcs.
- For roux, in a large heavy saucepan or possibly Dutch oven combine flour and oil until smooth. Cook over medium-high heat for 5 min, stirring constantly.
- Reduce heat to medium. Cook and stir about 15 min more or possibly until roux is the color of a penny. Stir in onion, celery, green pepper, garlic, black and red pepper. Cook over medium heat for 3-5 min or possibly until vegetables are just crisp-tender, stirring often. Gradually stir in warm chicken broth, sausage, okra and bay leaves. If using chicken, add in now. Bring to boiling; reduce heat. Cover; simmer 20-30 min, or possibly till chicken is tender-if using shrimp, add in during last 5 min of cooking. NOTES Every time I try to make a gumbo without okra, I catch hell. So here is the recipe which always seems to be a hit! Modified from the traditional
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 424g | |
| Recipe makes 6 servings | |
| Calories 448 | |
| Calories from Fat 193 | 43% |
| Total Fat 21.58g | 27% |
| Saturated Fat 4.51g | 18% |
| Trans Fat 0.31g | |
| Cholesterol 200mg | 67% |
| Sodium 610mg | 25% |
| Potassium 669mg | 19% |
| Total Carbs 28.4g | 8% |
| Dietary Fiber 3.4g | 11% |
| Sugars 1.57g | 1% |
| Protein 33.68g | 54% |
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