Okra Chicken & Crab Gumbo With Ricecajun, diet, soup 1/2 cup onion - chopped 1/4 cup green onion - chopped 1/4 cup green bell pepper - chopped 1/4 cup celery - chopped 1/4 cup okra - sliced 1 garlic clove - minced 1 teaspoon parsley - fresh, minced 2 tablespoon dry brown roux - (see 1 recipe) 2 cup water 1 bay leaf 1/4 teaspoon thyme 1/4 teaspoon black pepper - freshly 1 ground 1 pinch cayenne 1 gumbo - (blue crab) - 1 cleaned and quartered 4 oz chicken breast - cooked, cut 1 into 1/2 cubes 1 cup rice - hot, cooked (no oil 1 or salt added) Put the onion, breen onion, bell pepper, celery, okra, garlic, and parsley in a saucepan and cook while stirring for 5 minutes. Stir in the dry roux and slowly blend in the water. Add the bay leaf, thyme, pepper, and cayenne and bring to a boil, then reduce to a simmer. Add the crab and the chicken, cover the pot, and continue simmering for 30 minutes. TO SERVE: Spoon the gumbo into warm soup bowls and top with 1/2 cup rice in the center of each. Serve immediately. NOTE: Since the roux is made before you start the gumbo (always be sure that it is), there are no tricks to getting this right. The preparation is as simple as it sounds and as delicious as some far more complicated preparations. VARIATIONS: There are as many different preparations of gumbo as there are cooks. Make your own substitutions and calculate the dietary differences by using the Dietary Analysis published by both the Canadian and U.S. Governments. Remember though, keep it light! ANALYSIS (per serving): Calories 300, protein 27.6g., carbohydrates 38.0g, dietary fiber 2.64g, total fat 3.51g (saturated 0.884g, mono 1.03g, poly 0.935g, cholesterol 76.1mg, calcium 99.7mg, iron 3.72mg, sodium 147mg From Roy F. Guste, Jr.'s Book Louisiana Light - ISBN 0-393-02714-7 Source: Roy F. Guste Jr. From: Fred Towner Date: 13 Jan 96 |
