Gumbo is a Creole specialty of New Orleans that typically contains sausage, chicken, ham, shrimp, crab or oysters. Its stew-like consistency makes for a hearty dish. To give it an authentic twist, top with a pinch of filé powder, made from ground dried sassafras leaves, if you can find it. But don't worry if you can't: This gumbo is equally delicious without it.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2012
Ingredients
Method
In saucepan, cook rice according to package directions.Meanwhile, in Dutch oven or large saucepan, heat oil over medium-high heat; cook flour, stirring, until lightly browned, about 2 minutes. Add onion, celery, red pepper and garlic; cook, stirring occasionally, until slightly softened, about 4 minutes.
Add Cajun spice and paprika; cook until fragrant, about 3 minutes. Stir in broth and 1/2 cup water; bring to boil. Reduce heat and simmer until slightly thickened, about 4 minutes.
Add sausage and okra; cook until okra is fork-tender, about 4 minutes. Stir in shrimp; cook until pink, about 3 minutes. Serve over rice; sprinkle with green onions.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 764 mg
- Sugars 4 g
- Protein 21 g
- Calories 472.0
- Total fat 19 g
- Potassium 421 mg
- Cholesterol 81 mg
- Saturated fat 5 g
- Total carbohydrate 54 g
%RDI
- Iron 19.0
- Folate 20.0
- Calcium 7.0
- Vitamin A 16.0
- Vitamin C 63.0
