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New Orleans Gumbo

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  Stewing chicken 2 Pound, cut into serving sized pieces
  Ham 1⁄2 Cup (8 tbs), diced
  Butter 1 Tablespoon
  Onion 1⁄4 Cup (4 tbs), diced
  Thyme 1 Pinch
  Parsley 1⁄8 Cup (2 tbs), chopped
  Boiling water 4 Cup (64 tbs)
  Bay leaf 1
  Okra 1⁄2 Cup (8 tbs), sliced
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Shrimp 1⁄2 Cup (8 tbs), shelled and deveined
  Stewing oysters 1⁄2 Quart (In Liquid)
  Cooked rice 1 Cup (16 tbs)

1) Saute the chicken, ham, and butter in a large soup pot until the chicken browned. Add the onion, thyme, and parsley. Saute until the onion becomes transparent. Add the boiling water, bay leaf, okra, salt, and pepper and bring to a boil.
2) Lower flame and simmer and cook for 1 hour or until the chicken is tender.
3) Add the shrimp and the oysters and cook for an additional 10 minutes. Place 1/4 cup cooked rice in a bowl and pour the gumbo on top.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2611 Calories from Fat 1150

% Daily Value*

Total Fat 128 g196.7%

Saturated Fat 39.9 g199.7%

Trans Fat 0 g

Cholesterol 1022.4 mg340.8%

Sodium 1784.2 mg74.3%

Total Carbohydrates 85 g28.3%

Dietary Fiber 4.4 g17.6%

Sugars 2.8 g

Protein 264 g527.4%

Vitamin A 73.8% Vitamin C 117.4%

Calcium 31.7% Iron 209.4%

*Based on a 2000 Calorie diet

New Orleans Gumbo Recipe