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    You are in: Home / Recipes / Crescent City Gumbo Recipe
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    Crescent City Gumbo

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hrs 30 mins

    Peggy L's Note:

    Creole gumbos all share one ingredient Okra, which came to America with African slaves (the stew's name stems from ochingombo, a Bantu word for okra.

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    Units: US | Metric


    1. 1
      Heat a large Dutch oven over medium high heat. Coat pan with cooking spray. Add 1 t. oil, chicken and sausage, saute for 3 minutes or until browned. Remove from pan (leave drippings in pan). Add onion, bell pepper, saute 4 minutes. Add garlic, thyme and red pepper, saute 4 minutes until onion is tender and garlic is fragrant. Remove from pan.
    2. 2
      Add remaining oil to pan. Add flour to pan stirring constantly with whisk. Cook 10 minutes or until roux is a light brown, stirring constantly with a whisk. Gradually add broth stirring constantly with a whisk. Add Chicken, sausage, onion mixture, tomatoes, okra, and Bay leaves. Bring to a boil. Cover, reduce heat, and simmer 45 minutes, stirring occasionally.
    3. 3
      Stir in parsley and shrimp, cook 5 minutes or until shrimp is done. Discard Bay Leaves. Serve over hot cooked long grained rice.

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    Nutritional Facts for Crescent City Gumbo

    Serving Size: 1 (508 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 443.0
    Calories from Fat 88
    Total Fat 9.8 g
    Saturated Fat 1.6 g
    Cholesterol 107.1 mg
    Sodium 861.6 mg
    Total Carbohydrate 61.8 g
    Dietary Fiber 4.1 g
    Sugars 4.2 g
    Protein 26.9 g

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