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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Sunday Pot of Gumbo 264g Recipe makes 1 Sunday Pot of Gumbo) |
||
| Calories 1561 | ||
| Calories from Fat 1251 | (80%) | |
| Amount Per Serving | %DV | |
| Total Fat 139.0g | 213% | |
| Saturated Fat 87.6g | 438% | |
| Monounsaturated Fat 35.9g | ||
| Polyunsaturated Fat 5.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 366mg | 122% | |
| Sodium 982mg | 40% | |
| Potassium 141mg | 4% | |
| Total Carbohydrate 71.6g | 23% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 0.4g | ||
| Protein 11.1g | 22% | |
Ingredients
Directions
1
Melt Butter in a heavy bottomed skillet over medium to mediumhigh heat.2
Slowly sprinkle in the flour a little at a time, stirring constantly.3
Continue to stir constantly.4
Do not walk away!5
If you burn it even the tiniest bit, it is unusable.6
You will notice the flour begining to brown.7
The darker the flour, the darker the gravy.8
For gumbo, when the roux reaches a deep dark chocolate brown color it is done.9
At that point you would add your seasonings, such as onion, garlic, bell pepper and celery.10
You can make this ahead of time and keep tightly covered in the frige or freezer.
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- Course > Main Dish > Stews > Gumbo
- Course > Condiments, etc. > Cooking Mixes
- Course > Condiments, etc. > Sauces
- Main Ingredient > Eggs/Dairy
- Cuisine > North American > United States > Southern > Cajun
- Cuisine > North American > United States > Southern > Creole
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Holiday/Event > Historical/Traditional
Featured Reviews for This Recipe
From: HeatherFeather
On Jan 28, 2007
This recipe works out very well. I have made this several times to go along with the same recipe poster's gumbo recipe. Unique in the use of butter, but works out very nice.
From: Kagemi
On May 15, 2005
I practically grew up on seafood gumbo and lots of other seafood on the gulf coast of Alabama. However, since none of my relatives who cooked made it never measured anything it was a challenge when I first tried to make it myself. The roux is the key to gumbo. Burn it even the slightest you might as well through it out. Too light and the finished recipe will be bland. I had 2 problems which this recipe solved for me. First was getting the proportions right. Never realized they were equal and I always had too much oil. Second, was using too high heat since it must brown very slowly so you must be patient and stir CONSTANTLY! NO INTERUPTIONS! Thanks Kari for posting.
From: southern chef in louisiana
On Dec 10, 2002
I just wanted to say that this is the only way to make a roux so.when you make your gumbo make sure you do it this way,i also use this simple roux recipe for my homemade stews and things.
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