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Schumann's Seafood Gumbo

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Recipe

 

Yield

servings

Prep

20 min

Cook

60 min

Ready

80 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
6 tablespoons all-purpose flour
leveled
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6 each garlic cloves
peeled, minced
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1 3/8 cups sweet red bell peppers
chopped
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3 pounds shrimp
unpeeled
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1 small tomato sauce
canned
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¼ bunch parsley leaves
chopped
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½ teaspoon red hot pepper sauce
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2 pounds okra
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1 x salt and black pepper
to taste
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½ cup vegetable shortening
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½ cup onions
diced
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½ cup celery
chopped
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3 quarts water
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1 pound crab meat
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½ teaspoon thyme
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3 each bay leaves
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1 tablespoon worcestershire sauce
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Ingredients

Amount Measure Ingredient Features
9E+1 ml all-purpose flour
leveled
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6 each garlic cloves
peeled, minced
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325 ml sweet red bell peppers
chopped
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1.4 kg shrimp
unpeeled
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1 small tomato sauce
canned
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0.3 bunch parsley leaves
chopped
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2.5 ml red hot pepper sauce
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907.2 g okra
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1 x salt and black pepper
to taste
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118 ml vegetable shortening
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118 ml onions
diced
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118 ml celery
chopped
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3 quarts water
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453.6 g crab meat
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2.5 ml thyme
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3 each bay leaves
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15 ml worcestershire sauce
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Directions

Boil shrimp in salted water for 5 min.; save stock.

Clean shrimp and set aside.

Cut okra into thin rounds and brown in shortening.

Do not scorch. In another pan, make a roux with flour and shortening.

Add garlic and cook until golden brown.

Add onion, bell pepper, celery and parsley.

Cook until transparent.

Add tomato sauce, simmer 10 minutes.

Stir in shrimp stock and blend well.

Add thyme and bay leaves, cook 1 hour.

Last 20 minutes, add shrimp, crab, salt, pepper, Tabasco sauce, Worcestershire sauce and okra.

Cover pot and allow to simmer gently at least 1 hour.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 747g (26.3 oz)
Amount per Serving
Calories 5989% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 765mg 255%
Sodium 1219mg 51%
Total Carbohydrate 10g 10%
Dietary Fiber 8g 31%
Sugars g
Protein 204g
Vitamin A 40% Vitamin C 112%
Calcium 48% Iron 77%
* based on a 2,000 calorie diet How is this calculated?
 

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