Total Time: 25 min
1. In a large saucepan, heat the vegetable oil until shimmering. Add the red bell pepper, chopped onion, celery, chopped garlic and cayenne. Season the vegetables with salt and pepper and cook them over moderately high heat until they are softened, about 2 minutes. Add the sausage to the vegetables and cook, stirring occasionally, until lightly browned, about 5 minutes. Sprinkle the flour on top of the sausage and vegetables and stir until evenly coated. Add the chicken stock and thyme sprigs and simmer over moderate heat for 10 minutes.
2. Add the shrimp and scallion to the saucepan, season lightly with salt and simmer, stirring, until the shrimp are opaque and cooked through, about 2 minutes longer. Discard the thyme sprigs. Stir the parsley into the gumbo and serve at once.
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Serving Size: 1 Serving (448g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 186 | ||
Calories from Fat: 58 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 129.3mg | 40 % | |
Sodium 579.9mg | 20 % | |
Potassium 496.6mg | 13 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 7.7g | ||
Protein 20.8g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 186
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