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Ingredientes
- 2 lbs. fresh shrimp or possibly lg. chicken, cooked and deboned
- 2 tbsp. oil
- 2 tbsp. flour
- 3 c. okra, minced
- 2 onions, minced
- 2 tbsp. oil
- 1 lg. can tomatoes
- 2 quarts. water
- 1 bay leaf
- 1 teaspoon salt
- 3 pods garlic, peeled and crushed
- 1/2 c. bell pepper, minced
- 1/2 c. celery, minced
- Red pepper (optional)
Direcciones
- Peel shrimp uncooked and devein or possibly boil a chicken and then debone and pull apart - or possibly you can use both! As they say in Louisiana, then you make a roux. To make roux you use the first 2 Tbsp. of oil and flour and cook over low heat till thick and brown - don't burn - scorched roux will ruin an entire pot of gumbo!
- Add in shrimp to the roux and set aside. Smother okra, onion, celery and peppers in remaining oil. Add in tomatoes when okra is nearly done. Then add in water, bay leaf, garlic, salt and pepper. Add in shrimp and-or possibly chicken with the roux to this soup. Cover and cook slowly for 30 min. Serve over flat bowls of steaming white rice. Use large pot, this makes a lot of gumbo.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 623g | |
| Recipe makes 6 servings | |
| Calories 294 | |
| Calories from Fat 106 | 36% |
| Total Fat 11.97g | 15% |
| Saturated Fat 1.24g | 5% |
| Trans Fat 0.23g | |
| Cholesterol 230mg | 77% |
| Sodium 681mg | 28% |
| Potassium 601mg | 17% |
| Total Carbs 13.34g | 4% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.75g | 3% |
| Protein 32.88g | 53% |
