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    You are in: Home / Recipes / Reggae Gumbo Recipe
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    Reggae Gumbo

    Average Rating:

    3 Total Reviews

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    • on November 30, 2007

      3 stars means liked it! I liked this recipe, but if I did it again, I'd substitute sweet for regular potatoes. I used left-over pork chops instead of pork tenderloin for the meat and left out the okra/zucchini. Ate with corn bread.

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    • on October 29, 2007

      Wow, this was fantastic. We had this for dinner tonight, simply accompanied by crackers (due to lack of time). I substituted potato for sweet potato, as neither of us particularly like it. I also left out the coriander for the same reason. Due to time, I browned everything, then put in my pressure cooker for 10 minutes. This worked perfectly for us, but will try cooking as per the instructions in the future. I'm sure the leftovers we're having for lunch tomorrow will be spectacular. This will be a regular in our house. Thanks so much Jen for sharing this fabulous recipe.

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    • on October 19, 2007

      A delicious and hearty gumbo. Perfect for the cooler fall nights. I did find it necessary to add approximately 1 1/2 to 2 cups of water and it was still very thick. This was made the night before and reheated for dinner. I think this allowed the flavors to blend. DH and I ate half the recipe and the other half will go into the freezer for later. This was served with Jalapeno Corn Muffins With Honey Butter.

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    Nutritional Facts for Reggae Gumbo

    Serving Size: 1 (504 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 300.8
    Calories from Fat 73
    Total Fat 8.2 g
    Saturated Fat 2.4 g
    Cholesterol 74.8 mg
    Sodium 556.3 mg
    Total Carbohydrate 30.3 g
    Dietary Fiber 7.3 g
    Sugars 14.3 g
    Protein 29.5 g

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