Cut up fryer and cover with water.
Add one can of Ro-Tel tomatoes with chilies, 2 onions (chopped), one chopped bell pepper.
Bring to a boil.
Simmer one hour.
Remove chicken.
Add one can tomato sauce, 1 teaspoon salt, pepper and parsley (optional).
Add one package of Old Smokehouse creole gumbo mix. Bring back to a boil.
Let boil 25 to 30 minutes slowly.
Remove chicken from bones.
Cut in bite size pieces and add to gumbo.
hicken with salt, pepper and Creole seasoning and brown quickly. Brown
n 2 teaspoons of file gumbo powder at the 45-minute
oss lightly to spread that Creole-y goodness. If you wish
Debone fryer and cook gumbo mix, celery, onion and tomatoes in 6 cups chicken broth or water for 45 to 60 minutes on medium heat; then add chicken.
Sprinkle the chicken pieces with Creole seasoning and brown in the
tir in the Creole Seasoning. NOTE- the homemade Creole Seasoning has no
(Avoid sticking.) Stir okra into gumbo and cook for another 15
ith 2-3 tablespoons of creole seasoning and set aside.
hicken bouillon and above. The gumbo ingredients is browned flour and
Add 1 package of the Creole or Cajun Gumbo Mix to Large Pot
his, it is posted under gumbo base, aka roux) Once the
45 minutes.
Add chicken, Creole seasoning and hot sauce.
s slightly thickened.
Ladle gumbo into 4 shallow bowls, top
pronounced Fee-lay).
Allow gumbo to come up to a
bell pepper, celery, garlic, and creole seasoning, stirring and cooking for
stirring often.
Add chicken, creole seasoning, bay leaf, garlic, and
ilted.
Season flour with Creole seasoning.
In a heavy
he sausage/broth mixture with Creole seasoning and simmer stirring occasionally
re softened.
Add the creole seasoning, chicken stock, bay leaves