RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 976
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| Recipe Name: |
Oyster and Shrimp Gumbo |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
Creole |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
1.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.25
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
You can use anything for the liquid. I sometimes use liquid from parboiling polish sausage, or chicken stock. I also tend to use whatever meat I have in the house like crab, fish, chicken, etc. It?s a matter of preference.
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Ingredients:
1.5 Tablespoons oil, olive
1 Pint oysters, farmed
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Directions:
Let vegetables simmer in water until they fall apart. Mash on plate, discarding pepper skin. Return pulp to water. Make a dark roux of oil, butter and flour, stirring constantly. Slowly stir in seasoned water, then salt and pepper. Cook for 5 minutes. Add shrimp (peeled and deveined) and cook for 15 minutes; then add oysters and simmer for 5 more minutes. Filé should be added after gumbo is removed from heat, just before serving. Allow to stand for 5 minutes after stirring in filé. |
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| Nutrition per Serving: |
| Calories: |
250 |
Total Carbs: |
11.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
171.8 |
Fat: |
11.2 |
Protein: |
23.45 |
| Fiber: |
0.49 |
Sodium: |
324.44 |
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