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It's not Mardi Gras if you don't have gumbo! Enjoy this well-seasoned authentic gumbo, even if you're not from the bayou. Jo Ann Graham, Ovilla, TX
This recipe is:
Diabetic Friendly
Nutritional Facts 1 cup gumbo (calculated without rice) equals 159 calories, 7 g fat (1 g saturated fat), 102 mg cholesterol, 681 mg sodium, 9 g carbohydrate, 2 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat.
Originally published as Shrimp Gumbo in Taste of Home February/March 2010, p73
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Full of Cajun flavors this Crab and Shrimp Stew recipe is simple and delicious. Crab and Shrimp Gumbo Related Recipe * 6 bacon strips, diced * 2 large onions, chopped * 2 garlic cloves, minced * 2 cans (one 29 ounces, one 14-1/2 ounces) diced tomatoes * 3 cans (10-1/2 ounces each) condensed beef consomme, undiluted * 2 cups water * 4 medium leeks, cut into 1/4-inch slices * 1 medium carrot,…
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Reviewed on Apr. 15, 2012 by SassyLacey
I forgot to add that I did add bay leaf and a few drops of hot sauce. I also added no gumbo file and it was perfect for us.
Such a great dish for any time! My husband and I love it and it is so easy to make. Even better the next day. This is a must for anyone who loves shrimp.
Reviewed on Feb. 22, 2012 by PTuttle
Loved this recipe. The only changes I made are were these: Added a bay leaf to the broth along with other seasonings, used 2 tsp. of Cajun seasoning instead of salt, pepper and cayenne, left out the extra salt because the chicken broth was salty enough, used about a third of a can of petite diced tomatoes since fresh tomatoes have no flavor this time of year. My husband suggested adding some thyme and using Rotel tomatoes to give it a little more kick next time. The spice level was about right for me, but I put out the bottle of Louisiana hot sauce for whomever wanted it hotter. I'm thinking of making this again soon and replacing some of the shrimp with catfish nuggets. Eating this on a meatless Lenten Friday is definitely no sacrifice!
Reviewed on Feb. 22, 2012 by adjustedstone
First it will be necessary to explain that File' is a powder mfg in LA from sassafras leaves. When gumbo is finished cooking remove pot from fire and add File' for once File' is added, the gumbo must never be warmed over. Take the File' and gradually drop into the pot of boiling hot gumbo, stirring slowly to mix throughly. Never boil the gumbo with the rice, and never add the file with the rice while the gumbo is on the fire, as boiling after the File' is added tends to make the gumbo stringy and unfit for use, else the File' is precipated to the bottom of the pot which is equally to be avoided. Source: The Times Picayune Cookbook 1901
Wonderful. Some Gumbo's are too slimy and thick. For a true Gumbo see The Time Picayune Cookbook 1901. This is the real deal.
Reviewed on Feb. 21, 2012 by rbarnwell
This is delicious . I feel like a Cajun !!
Reviewed on Feb. 21, 2012 by CoCoa2012
This recipe was off the chain !!!
Reviewed on Feb. 20, 2012 by herbiehill
Just right . Having a mom that was Cajun we had a lot of this kind of food growing up . For our taste I did use two small Cayenne peppers and a pinch of Thyme and then The File'. Hummm good . Thanks TOH a good one .......H
Reviewed on Feb. 20, 2012 by Keen_LA
This is a great recipe for as far as it goes. I was born and raised in N. O., LA and learned to cook from my mother who was Cajun. French was her first language. Here are some tips you may like to try. If you don't like the slime the okra causes try frying it in a little oil before adding to the rest of the things. It takes quite awhile to get rid of the slime. Drain it on paper to remove as much oil as possible. Here is another tip if you don't like file like me add 1 lb crab meat instead. Another change that I do is to add a can of tomato with green chile instead of the chopped tomato and cayenne pepper. I don't know about other parts of the country but here in the South you can buy roux in a jar. I use this in place of the flour and oil. We can get it in a "light" roux which is what I use as I find the darker one tastes a little burned.
Reviewed on Sep. 06, 2011 by bill2398
Excellent gumbo, the only change I made was 2 put more garlic and 2 cans of stewed tomatoes
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