Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Oyster | 6 medium (84g) | 81 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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
- =
- 1/4 cup all-purpose flour
- 1/4 cup butter or margarine
- 1 cup chopped green peppers
- 1 cup chopped onion
- 1 clove garlic, crushed
- 2 cups water
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon thyme leaves
- Dash ground red pepper
- 1 bay leaf
- 1/2 pound peeled, deveined raw shrimp
- 1 pint oysters with liquid
- Gumbo file*
- 3 cups hot cooked rice
- =
Directions
Brown flour in butter until it is a deep red-brown, stirring constantly to prevent burning. Add green peppers, onion and garlic. Cook until vegetables are tender. Stir in water, parsley, salt, black pepper, thyme, red pepper and bay leaf. Add shrimp and oysters with liquid. Bring to a boil and cook 5 minutes longer until shrimp are pink and oysters begin to curl. Remove from heat and add gumbo file to taste. Serve in shallow bowls over fluffy rice.