Serves: 4
Total Calories: 403
In large saucepan, cook celery, bell pepper, onion and garlic in oil 5 minutes. Blend in flour cook over medium heat about 10 minutes or until mixture browns, stirring constantly. Gradually add water and tomatoes, stirring constantly. Stir in remaining gumbo ingredients. Bring to a boil. Reduce heat cover and simmer 1 hour.
Heat oven to 400°F. Separate dough into 10 biscuits cut each into 4 pieces. Place on ungreased cookie sheet. Brush with margarine sprinkle with Parmesan cheese and paprika. Bake at 400°F. for 6 to 9 minutes or until golden brown. Remove from cookie sheet immediately cool on wire racks. Pour gumbo into individual serving bowls top each serving with croutons.
Nutrition Per Serving (1 cup): Calories 500 Protein 16g Carbohydrate 51g Fat 26g Sodium 2080mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Creole Gumbo recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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