Shrimp Gumbo
From Favorite recipes of Alexandria Ward, 1952
Serve gumbo with a tablespoon of cooked rice in center of bowl.
Presented as published in 1952. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
626Calories
112 gProtein
28 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories626 kcal
Protein112 g
Carbohydrates28 g
Fiber5.4 g
Sugars13 g
Total Fat7.2 g
Saturated Fat1.8 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol767 mg
Sodium4171 mg
Potassium2563 mg
Calcium393 mg
Iron6.4 mg
Magnesium229 mg
Phosphorus1244 mg
Zinc8.2 mg
Copper2.1 mg
Manganese0.7 mg
Vitamin D0.5 mcg
Vitamin C31 mg
Vitamin A2 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B120.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.8 mg
Folate18 mcg
Choline64 mg
Caffeine0 mg
Water689 g
As published
This recipe was extracted from Favorite recipes of Alexandria Ward (1952) by Va.) Church of Jesus Christ of Latter-day Saints. Alexandria Ward (Alexandria, page 15. The excerpt below is the record exactly as published.
SHRIMP GUMBO 1/2 cup of ham diced, or2slicesbacon 1/2 can (small) tomato paste 1/2 cup chopped onion 2 teaspoons file 1/2 cup chopped celery 1 teaspoon salt 1 teaspoon chopped green pepper 1/4 teaspoon marjoram 1 clove crushed garlic Red pepper to taste 1 can whole tomatoes 1 bay leaf Saute ham, onion, celery, green pepper and garlic until tender. Add 1 can whole tomatoes, and remaining ingredients, simmer for a couple of hours, adding water to make it the consistency desired. Add 1 pound medium size green shrimp
Cook this with the app: pantry check, scaling, and the assistant.