Nutritional Info

Nutrition Facts

Serving Size 1 (255g)

Calories 295
Calories from Fat 87 (29%)
Amount Per Serving %DIV
Total Fat 9.7g 15%
Saturated Fat 3.3g 17%
Monounsaturated Fat 3.5g
Polyunsaturated Fat 2.9g
Trans Fat 0.0g
Cholesterol 107.2mg 36%
Sodium 803mg 35%
Potassium 345.1mg 7%
Total Carbohydrate 18.6g 6%
Dietary Fiber 1.3g 5%
Sugars 0.4g
Protein 29.2g 58%

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Recipe Description
File powder, which is ground sassafrass, can be difficult to find in some regions. If you don't have any, it can be left out. The gumbo will not be as thick, but it will still taste great.
Prep time
20 min
Cook time
45 min
Ready In
1 hr 5 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  file powder (optional)
1/2 Pound(lb)  shrimp, peeled and deveined
1/2 Pound(lb)  fish fillets, cut into 1 inch pieces
1/4 Teaspoon(t)  tabasco sauce, or more to taste
2   bay leaves
2 Tablespoon(T)  fresh parsley, chopped
1/2 Teaspoon(t)  thyme
1/2 Teaspoon(t)  pepper, freshly ground
1 Teaspoon(t)  kosher salt
1 Teaspoon(t)  paprika
8 Ounce(oz)  tomato sauce
14 1/2 Ounce(oz)  tomatoes, diced
1 Cup(c)  okra, sliced
1   medium zucchini, thickly sliced
1   green bell pepper, chopped
2   ribs celery, chopped
2 Cup(c)  reduced sodium, defatted chicken broth
3 Tablespoon(T)  unbleached all purpose white flour
2 Tablespoon(T)  vegetable oil
2 Clove(clv)  garlic, minced
1 Cup(c)  onions, chopped


In a heavy bottomed soup pot, saute the onions and garlic in the oil until the onions are lightly golden. Keep covered between stirring. Stirring constantly, add the flour a tablespoon at a time. Cook until it turns light brown. This step will take some time and is important because it adds a nutty flavor to the gumbo. Slowly stir in the broth, scraping the bottom of the pan with a wooden spatula or spoon. Add the remaining ingredients except for the fish, shrimp and file powder. Bring to a boil, then immediately reduce to a simmer. Cover and simmer for 25 minutes. Stir in the fish pieces, shrimp and file powder. Simmer, uncovered, until the fish is cooked through and the shrimp turn pink, about 5 minutes. Serve immediately over hot cooked rice.

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