Snake River Gumbo

Source

Author: Bob and Robin Young

Web Page: http://boisefoodieguild.blogspot.com

Degree of Difficulty

Degree of Difficulty: Easy

Servings

Servings: 11

Ingredients

2

T

Olive Oil

2

T

All-Purpose flour

32

oz

Beef Stock

1

c

Madeira

1

med

Chicken breast, smoked and skinless, diced

5

Pepperoni sticks, smoked and cut into ¼" rounds

2

Anchovy fillets, mashed

¾

lbs

Shrimp, 30-40 count and raw

¾

c

Basmati brown rice

½

c

Red Onion, diced

½

c

Celery, diced

½

c

Edamane

3

lg

Garlic cloves, minced

3

Bay leaves

4

sprigs

Thyme, fresh

1/8

t

Cayenne

1

Dice all vegetables and meats. Remove any shells from the shrimp.

2

Add the flour and the olive oil to a 5 quart pan and make the roux. Add the beef stock and Madeira. Bring up to a slow boil.

3

Add the diced vegetables and the edamame beans. Add the chicken, pepperoni and rice. Bring to a slow boil. Add the bay leaf, thyme, cayenne, anchovy and garlic. Bring to a slow boil. Add the shrimp and bring to a simmer. Cover and let slow simmer for at least 1 hour.

4

Serve hot with a nice slice of baguette.

Cooking Times

Preparation Time: 30 minutes

Cooking Time: 2 hours

Total Time: 2 hours and 30 minutes

Nutrition Facts

Serving size: 1/11 of a recipe (8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

498.75

Calories From Fat (74%)

369.91

% Daily Value

Total Fat 42.9g

66%

Saturated Fat 6.37g

32%

Cholesterol 6.4mg

2%

Sodium 649.99mg

27%

Potassium 148.58mg

4%

Total Carbohydrates 27.66g

9%

Fiber 1.36g

5%

Sugar 2g

Protein 5.15g

10%