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Louisiana Crab Gumbo

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Ingredients
  Green pepper 1⁄2
  Stalk celery 1
  Garlic 1 Clove (5 gm)
  Onion 1 Medium
  Canned stewed tomatoes 14 1⁄2 Ounce
  Sliced okra 3 Cup (48 tbs)
  Tomato juice 2 Cup (32 tbs)
  Bay leaf 1
  Pepper pod 1 Small
  Salt free creole seasoning 1 Tablespoon
  Pepper 1⁄4 Teaspoon
  Crabmeat lump 1 Pound
  Hot cooked parboiled rice 5 Cup (80 tbs)
Directions

Coat a large Dutch oven with cooking spray; place over medium heat until hot.
Add celery, garlic, onion, and green pepper.
Saute 5 minutes or until tender.
Stir in next 7 ingredients; bring to a boil.
Cover; reduce heat, and simmer 1 hour, stirring occasionally.
Stir in crabmeat, cook 2 minutes over low heat or until heated.
Discard bay leaf and pepper pod.
Ladle gumbo over 1/2-cup portions of rice.
Serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Interest: 
Healthy

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1996 Calories from Fat 33

% Daily Value*

Total Fat 8 g12.2%

Saturated Fat 0.94 g4.7%

Trans Fat 0 g

Cholesterol 445.5 mg148.5%

Sodium 8696.9 mg362.4%

Total Carbohydrates 364 g121.5%

Dietary Fiber 29.8 g119.4%

Sugars 56.8 g

Protein 122 g244.9%

Vitamin A 103.8% Vitamin C 662.6%

Calcium 117.7% Iron 142.7%

*Based on a 2000 Calorie diet

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Louisiana Crab Gumbo Recipe