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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 68.8
  • Total Fat: 2.2 g
  • Cholesterol: 51.5 mg
  • Sodium: 295.4 mg
  • Total Carbs: 4.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 9.1 g

View full nutritional breakdown of Updated gumbo calories by ingredient
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Updated gumbo

Submitted by: SOPHIECLS

Introduction

This is a healthier adaptation of a family recipe. It makes a lot, about 20 cups, but it does freeze well.

I usually serve it over rice, but it's yummy without, too.

1 cup = 1 serving
This is a healthier adaptation of a family recipe. It makes a lot, about 20 cups, but it does freeze well.

I usually serve it over rice, but it's yummy without, too.

1 cup = 1 serving

Number of Servings: 20

Ingredients

    * Shrimp, raw, 16 oz (cleaned and deveined)
    * Okra, 1.5 cup slices (frozen, about 1 pkg)
    * Jennie-O Extra Lean Turkey Ham, 16 oz (cubed smallish)
    * Onions, raw, 1 large (chopped)
    * Celery, raw, 2 cups, diced
    * Flour, white, 0.25 cup
    * Paprika, 3 tbsp
    * Olive Oil, 0.5 tbsp
    * Water, tap, 10 cups
    * Pepper, red or cayenne, 1 tsp (or to taste)
    * Gumbo File, Zatarain's Pure Ground, 1 serving (or to taste)
    * Tabasco Sauce, 1 tsp (or to taste)

Directions

Lightly brown onion and celery in the oil in the biggest pot you own.

Add turkey ham and cook until ham starts to brown.

Add okra and cook until it's bright green and a little less slimey.

Add flour and paprika and stir to coat. Adding water about a cup at a time and stir well.

(Alternatively, you could move everything before the flour and paprika and other seasonings to another huge pot, then whisk the flour, paprika and about a cup of water to the first pan to make a roux with the drippings, similar to making gravy. Pour the roux over the ham/okra/etc mixture and add the remaining water.)

Add remaining seasonings and bring to a simmer. Add shrimp and simmer until shrimp is done.

Serve as is or over rice.



Number of Servings: 20

Recipe submitted by SparkPeople user SOPHIECLS.






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