Paul Prudhomme's Seafood Gumbo Recipe

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Servings: 12

Ingredients

Cost per serving $2.54 view details

Directions

  1. I thought some of ya'll who do not have his LOUISIANA KITCHEN cookbook might like to have these recipes and I already had them typed. I agree with everyone else who raves about his recipes. They cannot be beaten! I have made the gumbo numerous times, and crawfish etouffee is one of the best things I have EVER eaten! I will have to type it later, though. And the blackened fish (I use catfish, BTW, cooked inside, sauteed really) is outstanding. In fact, I am making it tonight! Enjoy! My adaptation of: PAUL PRUDHOMME'S SEAFOOD GUMBO.
  2. Heat oil and flour in microwave in heatproof glass bowl or possibly meas. c., on high, stirring every 2 minutes., till med-dark brown. Be very careful as this gets extremely warm!! If you are a traditionalist, make the roux in a skillet stirring constantly till me-dark brown. Put in large pot. Saute/fry onion, celery and bell pepper in 2 Tbsp. oil in skillet. Pour in pot. Add in broth, water, seasonings, garlic, okra, stirring well. Cook 1-3/4 hours. Add in sausage and cook 15 min. Add in seafood and cook another 10 min. Serve over warm rice.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 349g
Recipe makes 12 servings
Calories 347  
Calories from Fat 188 54%
Total Fat 21.12g 26%
Saturated Fat 3.4g 14%
Trans Fat 0.35g  
Cholesterol 157mg 52%
Sodium 855mg 36%
Potassium 453mg 13%
Total Carbs 11.86g 3%
Dietary Fiber 1.4g 5%
Sugars 1.64g 1%
Protein 26.39g 42%
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