Gumbo Recipe
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The Forked Spoon · by Jessica Randhawa★ 4.9 (102)

Gumbo Recipe

NUTRITION · PER SERVING210M COOK
CAL 30%·PRO 100%
CARBS 21G14% OF CAL
4G FIBER7G SUGAR10G OTHER
FAT 30G45% OF CAL
9G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich, roux-based Cajun stew loaded with chicken, sausage, crab, and vegetables simmered in aromatic broth. Served over rice, it's a deeply flavorful New Orleans classic.

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Nutrition & ingredients

Ingredients

serves 12
  • 1 cup all-purpose flour
  • 3/4 cup bacon drippings or butter (or a mix of both)
  • 3 tbsp + 1 tsp oil (divided)
  • 2 teaspoon sweet paprika
  • 2 tablespoon Cajun seasoning (divided)
  • 2 pounds chicken breast (chopped)
  • salt and black pepper (to season)
  • 1 pound smoked Andouille sausage (sliced)
  • 5 stalks celery (finely chopped)
  • 2 large onions (chopped)
  • 2 green bell peppers (seeded and finely chopped)
  • 5 cloves garlic (minced)
  • 3 quarts (12 cups) low-sodium chicken broth
  • 3 cubes beef bullion ((optional))
  • 1 tablespoon white sugar
  • 1 teaspoon salt (plus more to taste)
  • 3 tablespoon hot pepper sauce ((I used Tabasco sauce))
  • 4 bay leaves
  • 1/2 teaspoon dried thyme
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup tomato sauce
  • 2 tablespoon butter
  • 1 pound okra (chopped)
  • 2 tablespoon distilled white vinegar
  • 2 tablespoon Worcestershire sauce
  • 1 pound lump crabmeat
  • 2 pounds jumbo sea scallops
  • 2 pounds raw, uncooked, shrimp (peeled and deveined)
  • 4 teaspoon gumbo filé powder
  • Fresh chopped parsley
PREP
30M
SODIUM
1888MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.