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.
side.
Combine the flour, Cajun Spice Mix Recipe, paprika, cayenne, and salt
roth mixture, water, and Cajun Spice Mix to Dutch oven.
Stir
ackage of the Creole or Cajun Gumbo Mix to Large Pot of Cold
Cut chicken into small pieces. Add to 2 quarts water and chicken broth. Bring to boil. Add sausage and vegetables. Mix gumbo mix with 2 quarts cold water. Add to chicken mixture. Simmer 1 hour. Add shrimp when almost done, if desired.
hallow bowl combine the flour, Cajun seasoning mix and paprika. Season the
nd legs.
Rub the cajun mixture inside and outside of
Rub fish all over with 1/2 tbsp of the Cajun spice mix. Heat half of the oil in wok on high heat. Cook fish, skin-side down, about 5 mins or until skin is crisp. Turn fish, cook about 5 mins. Remove fish from wok; cover to keep warm.
Heat remaining oil in wok. Stir-fry garlic and ginger until fragrant. Add cooked rice, onion and remaining 1 tbsp spice mix; stir-fry until heated through. Season to taste.
Serve fried rice topped with fish, cilantro leaves and a dollop of yogurt.
Preheat the oven to 350\u00b0F. Brush chicken with olive oil and toss in bowl with Cajun spice mix. Make sure each portion is covered thoroughly. Adjust amount of seasoning according to taste. Place chicken on parchment paper-lined baking pan.
Bake for 30-40 mins or until cooked through.
Meanwhile, in 2 separate bowls mix all ingredients for corn salsa and guacamole.
Serve chicken with salsa, guacamole, and lime wedges on the side.
ombine chicken, oil and Cajun spice. Mix well to coat the chicken
Boil chicken until done in a large stock pot with salt, pepper and garlic powder. Let cool, bone and set aside. Brown sausage lightly and drain. Saute vegetables in oil or bacon drippings. To your large pot add rice, seasonings, chicken, gumbo mix, water, tomatoes, corn and gumbo file. After adding each ingredient, bring back to a boil prior to adding the next. When all has been added, simmer for a minimum of 25 minutes. This will allow rice to cook.
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.
nd coat both sides with Cajun spice mix. (Note: I find bring
-Cajun Spice Mix----Combine spices thoroughly and store in a closed jar, and put in a cool dry place for later use.
Preheat over to 375* F.
Place potatoes in large bowl and toss with oil.
Mix ALL seasonings in small bowl. Then pour on potatoes, toss to coat thoroughly.
Transfer potatoes into a well oiled baking dish and bake for 45minutes to 1hr.
Stir occasionally.
Serve immediately.
Enjoy.
Put gumbo mix and tomatoes in a pot and bring to a boil; reduce heat.
Stir and simmer 15 minutes.
Add the chicken with rice soup and the shrimp and simmer 10 more minutes.
Ready to eat now.
So good!
olor and smells nutty.
Cajun seasoning: Mix all spices in a
Place hen in large baking pan and brown well.
Brown duck and sausage in Dutch oven.
Meanwhile, fill a large gumbo pot half full of water.
Boil on high.
Add onion soup mix, onion and roux (about 1/2 pint, depending on how dark you like your gumbo). Drain meat well and add to gumbo.
Add salt, pepper and hot sauce to taste.
When meat is almost cooked; add parsley.
Serve over hot rice.
Feeds a gang!
br>Add salt, pepper, thyme, Cajun seasoning, white pepper, Tabasco, and
egetables into the roux, and mix in the sausage. Bring the
Gumbo is best made by combining game and tame meats, if you like game.
If not, make it tame.