New Orleans "Best" Gumbo
Recipe from
Betty Crocker
From Betty's Soul Food Collection... Soul food takes on a spicy accent in gumbo packed with flavor, spice and plenty of shrimp and oysters.
Servings:
15 servings
Prep Time:
1 hr
Total Time:
3 hrs 10 mins
Ingredients
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6 cupswatersee savings
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1 packagechicken gizzards, chopped (1 pound)see savings
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2 tablespoonsseasoned saltsee savings
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2 teaspoonsparsley flakessee savings
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1 tablespoongarlic powdersee savings
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1 tablespoononion powdersee savings
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1 teaspoondried thyme leavessee savings
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1 teaspoonblack peppersee savings
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1 teaspoonpaprikasee savings
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Dashof ground red pepper (cayenne)see savings
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1 largegreen bell pepper, chopped (1 1/2 cups)see savings
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1 largeonion, chopped (1 cup)see savings
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5 clovesgarlic, finely choppedsee savings
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2 poundsuncooked turkey or beef sausage links, cut into 1-inch slicessee savings
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1/2 cupvegetable oilsee savings
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1 cupGold Medal® all-purpose floursee savings
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4 cupshot watersee savings
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1 bagfrozen chopped okra (1 pound)see savings
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1 packagefrozen ready-to-serve crabmeat, thawed and drained (6 ounces)see savings
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2 poundsfresh uncooked shrimp, peeled and deveinedsee savings
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1 canregular or smoked oysters, drained (8 ounces)see savings
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Hot cooked rice, if desiredsee savings
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Directions
1.
In 8-quart pot, heat 6 cups water to boiling. Add gizzards, seasoned salt, parsley, garlic powder, onion powder, thyme, black pepper, paprika, red pepper, bell pepper, onion and garlic. Heat to boiling; reduce heat. Simmer uncovered 1 hour, stirring occasionally. Stir in sausage. Cover and simmer 1 hour, stirring occasionally.
2.
Meanwhile, in heavy 2-quart saucepan, heat oil over high heat. Stir in flour; reduce heat to medium. Cook 15 to 20 minutes, stirring constantly, until mixture is dark brown; remove from heat.
3.
Stir flour mixture into gizzard mixture until blended. Stir in 4 cups hot water, 1 cup at a time, stirring constantly. Stir in okra, crabmeat, shrimp and oysters. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 10 minutes or until shrimp are pink and firm. Serve over rice.
Tip:
High Altitude (3500-6500 ft): No changes.
Nutrition information
Per serving: Calories 320 (Calories from Fat 155); Total Fat 17g (Saturated Fat 4g, Trans Fat ncg); Cholesterol 155mg; Sodium 1100mg; Total Carbohydrate 13g (Dietary Fiber 1g, Sugars ncg); Protein 28g. Daily Values: Vitamin A 6%; Vitamin C 12%; Calcium 8%; Iron 26%. Exchanges: 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 1/2 Lean Meat; 1 Fat. Carbohydrate Choices: 1.
Percent Daily Values are based on a 2,000 calorie diet
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