he light brown Cajun roux recipe but continue cooking until the
-----Gumbo--------.
Follow recipe on gumbo base container to mix base.<
e the stock for the gumbo. Discard the onion and celery
eat you like in your gumbo.
Brown the sausage.
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.
ith a little whipped cream (recipe follows) or cinnamon on top
our roux.
(see my recipe list, if you don't
00 degrees F.
While gumbo is simmering, prepare the topping
n the surface of the gumbo, try to skim off as
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.
then discard all solids.
GUMBO: Combine the cayenne, white and
br>Transfer mixture to a gumbo or large soup pot.
Gumbo is best made by combining game and tame meats, if you like game.
If not, make it tame.
br>To Serve:
spoon gumbo into 8 bowls. Top each
ut still liquid. Pour into gumbo and simmer until okra is
ime that you make this recipe).
Combine Fish, crabmeat, crawfish
Make a roux in a large pot (add water to make thin or thick gumbo as desired).
Add next 3 ingredients.
stir to combine.
Serve gumbo over hot cook rice.
arm.
Bread Pudding Sauce Recipe.
Mix everything together and