"This from-scratch gumbo takes a little bit of time, but is well worth the effort! No bouillon, chopped tomatoes, chicken, sausage, or bacon here! Impress your Cajun friends with this wonderful gumbo. Serve over white rice with a side of French bread. Enjoy!" — KRANEY
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chopped green onions
green bell pepper, chopped
Tomato Sauce and Spices:
1 (8 ounce) can
salt, or to taste
hot pepper sauce (such as Tabasco®), or to taste
Seafood and Okra:
frozen chopped okra
catfish, cut into 2-inch pieces
1 1/2 pounds
peeled and deveined shrimp
gumbo file powder, or to taste
salt, or to taste
Disappointing. Any Cajun knows NEVER add file. It becomes stringy when heated. It is ONLY to be added on the rice before you add gumbo. This was very runny and thin. For 6c of water it is one cup of roux. In addition, the veggies are added TO the roux. This stops the cooking and adds flavor to the oil since you aren't using sausage.
Look further, this is not authentic or worth the expense. I was severely disappointed. Be warned. Waste of money.
I made this recipe the other week, and loved it. However, I didn't do EVERYTHING specified; using whatever meat I had on hand: shrimp, sausage, or chicken. And I have no idea what 'file' is and so didn't worry about that. It was great, family loved it and I'm making it again tonight!
* Percent Daily Values are based on a 2,000 calorie diet.
Roux-Based Authentic Seafood Gumbo with Okra
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 184
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