chop your bell pepper, onion, and celery , add to a 5 quart pan.
next add can of chiles and your 7 oz gumbo mix. If you are using the gumbo base mix, you will need to make your own rice to go with this, 2 cups should be enough, if you can find the gumbo mix with rice , then its already in the mix for you.
then add your two can's of broth and water.
finally add your cooked chicken and set heat to high until boiling, then reduce to simmer about 30 minutes.
Enjoy .
ith the rest of the recipe, stirring occasionally with a wire
he other spices are easy. Make this recipe in much larger batches
Combine first 11 ingredients in a Dutch oven or other large pot.
Cover and bring to a boil.
Reduce heat and simmer while preparing remainder of recipe.
br>MEASURE all of the EASY HOMEMADE PASTRY ingredients into large bowl
he light brown Cajun roux recipe but continue cooking until the
eat you like in your gumbo.
Brown the sausage.
t in just about any recipe that calls for cinnamon. You
hat is important to your gumbo. After browning, set aside.
ith. My family is a homemade noodle family from at least
-----Gumbo--------.
Follow recipe on gumbo base container to mix base.<
Heat the oils and add the onion, celery, and garlic, cooking until soft. Add flour and Creole seasoning, and stir until thickened. Turn heat down and cook until mixture has browned a bit.
Add broth and tomatoes with juice, and bring to boil. Reduce to simmer and add remaining vegetables, sherry, and seasonings.
Simmer for 15 minutes, or until carrots and potatoes are done.
(If a thicker gumbo is desired, dissolve 1 T cornstarch in 1/4 cup water and add while soup is simmering.).
Even better the next day!
lives may be added to recipe or substituted for mushrooms.
Add salt to the water.
Mix shortening & powdered sugar together, add the water a little bit at a time. Continue to cream until you get the consistency you like.
Add the extract a couple drops at a time until you get the flavor you like.**This recipe makes alot of icing, so refrigerate what you don't use.
f the Creole or Cajun Gumbo Mix to Large Pot of
Combine ingredients in a blender or food processor and process until it becomes a stiff paste; approximately two minutes. Line a three cup mold or bowl with saran wrap and pack in pate mixture. Cover and refrigerate overnight.
Unmold and place on a serving plate and garnish with parsley. Serve with crackers or melba toast. This easy cold appetizer recipe is an excellent choice.
hicken bouillon and above. The gumbo ingredients is browned flour and
hree quarts of fish stock (recipe below).
Allow the liquid
Saute chopped onions, pepper and garlic (optional). In stew pot, heat diced tomatoes over medium heat. Add vegetables. Brown kielbasa or Italian sausage cut into 1-inch cubes, then add to the stew. Deglaze saute pan with red wine and add to stew pot. Add marinated, browned beef tips with sauce (reference other recipe). Cook rice per package directions. Add to gumbo. Simmer over low heat for 1 hour. Add salt and pepper to taste. If desired, add hot sauce. If necessary, thicken with cornstarch.
or 45 minutes.
While gumbo is simmering, heat 2 tablespoons