Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Okra | 1 cup (100g) | 33 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 broiler fryer (about 2-1/2 pounds), cut up
- 1/4 pound smoked ham, diced
- 2 tablespoons butter or margarine
- 1 pound sliced okra
- 1 14-1/2- to 16-ounce can whole peeled tomatoes, chopped
- 1 cup sliced onion
- 3/4 cup chopped green pepper
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- 1 small bay leaf
- 1/4 teaspoon ground black pepper
- 6 cups water
- 1 tablespoon gumbo file
- =
Directions
Cook chicken and ham in butter in large skillet until lightly browned. Add okra, tomatoes, onion, green pepper, parsley, salt, bay leaf, pepper and water; heat to boiling. Reduce heat, cover and simmer 30 to 40 minutes, or until chicken is tender.
Remove chicken from bones, but do not chop into small pieces. Return chicken to soup. Discard bay leaf. Just before serving, sprinkle file lightly over soup, stirring constantly. Ladle gumbo into bowls and top with hot rice.