Place chicken, sausage, tomatoes, and okra in just enough water to cover chicken and cook until done.
Take chicken out of broth and pull meat off of bone.
Put chicken back in broth with all seasonings and shrimp.
Mix cajun gumbo mix as directed.
Pour in the pot with other ingredients and cook until shrimp are done. Serve over rice.
.
Season the salmon with Seafood Cajun Seasoning.
In a
n a tray, then sprinkle with salt and let stand at
edium heat. Sprinkle the bottom with a pinch of salt and
o minutes. Reserve Light Brown Cajun Roux at room temperature.
o cooker with tomato paste, crushed tomatoes, stock and okra; secure lid
-----Gumbo--------.
Follow recipe on gumbo base container to mix base.<
ackage of the Creole or Cajun Gumbo Mix to Large Pot of
etween the color of coffee with cream and black coffee. Do
oux burns, start over because gumbo will taste burned.
Add
egetables are tender.
Add okra, green pepper, chili pepper, crabmeat
inutes. Remove from grill; season with salt and pepper.
ater or veggie broth, saute okra, onion, pepper and garlic over
dium-high heat and stir with a wooden spoon (only
nd stir in flour gradually with wooden spatula or spoon, working
Into a heavy gumbo pot, pour oil; add onions and fry for 5 minutes.
Add okra; smother for 45 minutes or until cooked.
Add salted shrimp, water and garlic.
Bring to a boil, then simmer for 40 minutes.
(Okra seeds will look brown.)
Before serving, mash whole cooked garlic pods that float on the top.
Season to taste with salt, pepper, and hot sauce.
Serve over rice.
For a variation, add 1 can whole tomatoes, smothered with okra.
Yield: 8 to 10 servings.
The flavor is even better the next day.
urner, and cook, stirring constantly with a wooden spoon, until thick
OKRA-Heat oil in a large,
and chop up.
Add with liquid to chicken.
Bring
Gumbo should be a two day