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    You are in: Home / Southern / Southern Seafood Gumbo Recipe
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    Southern Seafood Gumbo

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on February 15, 2007

      1) A gumbo ALWAYS starts with a dark roux. 2) Gumbo NEVER contains tomatoes. 3) NEVER use cooked shrimp in a hot recipe...they turn oout tough and chewy. This dish is a version of Creole Shrimp/Fish.

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    • on February 15, 2007

      No roux. Can't have a real gumbo without a roux of some sort. Also, photo by jellybear looks great! Photo by chabear01 is not a real gumbo - it looks like rice with a shrimp gravy rather than a soup with rice, which is what gumbo is supposed to be.

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    • on September 16, 2006

      Even though I knew I would pay for eating this with all the tomatoes in it, I made this exactly as your recipe states. Except that I didn't have the V8 juice and didn't feel like running to the market, so I used the large bottle of Spicy Bloody Mary Mix I have had sitting on the shelf, with no ill effects. I also added File at the end, only because I LOVE, LOVE, LOVE the flavor it adds to Gumbo. Needless to say I overindulged with a large helping of seconds, as did everyone else here, and paid greatly for it, but will make this again and again. Thank You for a really super recipe.

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    Nutritional Facts for Southern Seafood Gumbo

    Serving Size: 1 (602 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 350.8
     
    Calories from Fat 37
    10%
    Total Fat 4.2 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 113.0 mg
    37%
    Sodium 903.8 mg
    37%
    Total Carbohydrate 47.8 g
    15%
    Dietary Fiber 6.2 g
    24%
    Sugars 7.5 g
    30%
    Protein 31.5 g
    63%

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