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Servings: 12


Cost per serving $2.02 view details


  1. Prepare roux by heating 1/2 c. oil plus 2 Tbsp. and 1 1/2 c. flour. Cook till the mix browns, a little paprika helps. (The darker the roux, the better the gumbo.) Be careful not to scorch. If it does scorch, throw it out and start over. This takes constant stirring and about 45 min of very low heat. This is the most important secret! Add in onions, pepper and celery. Saute/fry till vegetables are clear. Combine in a large stock pot the roux, chicken, shrimp, bay leaves, and salt and pepper to taste. I also add in Tony Chachere's seasonings. Add in 4 to 6 qts liquid (chicken broth). Simmer for at least 2 to 3 hrs. (I often use duck in this gumbo; boil this separately, as the broth is too strong.) Very good to feed a large crowd. Serve over warm rice.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 329g
Recipe makes 12 servings
Calories 534  
Calories from Fat 292 55%
Total Fat 32.34g 40%
Saturated Fat 9.13g 37%
Trans Fat 0.0g  
Cholesterol 269mg 90%
Sodium 276mg 12%
Potassium 629mg 18%
Total Carbs 3.32g 1%
Dietary Fiber 0.8g 3%
Sugars 1.33g 1%
Protein 54.01g 86%
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