Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Duck | 100g cooked with skin | 337 |
| Rice | 1 cup cooked (158g) white | 206 |
| Shrimp | 100g cooked | 99 |
| Oyster | 6 medium (84g) | 81 |
| Onion | 1 medium (110g) | 44 |
| Green Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 slices bacon, diced
- 1 cup chopped onion
- 1/4 cup flour
- 2 quarts boiling water
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 3-1/2- to 4-pounds duck cut up or 2 wild ducks
- 2 cups peeled, deveined raw shrimp
- 1 pint oysters
- 2 cups cooked tomatoes
- 1 cup sliced green onion tops
- 1 cup chopped fresh parsley
- 2 tablespoons gumbo file powder
- 6 cups cooked rice
- =
Directions
Fry bacon until crisp in heavy kettle. Add onion; cook until light brown. Stir in flour, then boiling water, salt and pepper. Stir well. Add ducks to kettle. Add more water to cover, if necessary. Cover and simmer 1-1/2 hours. Cool; skim fat from top.
Add shrimp, oysters and tomatoes; cook 10 minutes more. Remove from heat; add green onion tops, parsley and gumbo file. Serve over rice.