-----Gumbo--------.
Follow recipe on gumbo base container to mix base.
Using water is good
eat you like in your gumbo.
Brown the sausage.
f the Creole or Cajun Gumbo Mix to Large Pot of
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 .
Place the ducks in a slow cooker, fill with enough water to cover, and cook on Low until juices run clear, about 8 hours. Remove, reserving 3 cups of duck broth, and debone, discarding bones.
Place the water and 3 cups of duck broth into a slow cooker. Add the tomatoes, garlic, onion, celery, bell pepper, bay leaves, and gumbo base mix. Cook on High until the mixture boils. Reduce heat, and stir in the duck meat, okra, shrimp, and sausage. Cook until thickened, about 30 minutes. Serve hot.
Blend all base recipe ingredients till smooth then fold in noodles and your 'exotic' variations!
Pour into 9\"x13\" pan sprayed with Pam.
Bake at 375F for about 1 hour till golden and firm. The ones containing more liquid (Pina Kugelada or Amoretto di Kugelano) require an additional 10-15 minutes.
Allow to set for at least 30 minutes before serving.
Serve at either room temp or lightly chilled.
our roux.
(see my recipe list, if you don't
br>Add the chicken and gumbo file to the pot and
ime that you make this recipe).
Combine Fish, crabmeat, crawfish
et aside.
To make Gumbo: Spray 5-quart saucepan with
Heat grease in skillet.
Add flour and stir constantly, until flour is brown like fudge.
Add chopped onions and garlic; fry a little.
Then add tomato sauce and water.
Add chopped bell pepper, celery, green onions and parsley; cook for 2 minutes.
Add large can tomatoes.
Now, have large pot ready with not more than 1 quart of boiling water (salted).
Add mixture from skillet to water and add okra.
Season with a little sugar, bay leaf, Tabasco sauce, salt and pepper, red peppers and gumbo file.
Add the meat.
n the surface of the gumbo, try to skim off as
In gumbo pot, boil water.
Add
he light brown Cajun roux recipe but continue cooking until the
until \"roux\" (roux-a flavor base for gumbos, soups, sauces or
f peanut butter.
For Gumbo.
Add chopped vegetables to
5 minutes.
While the gumbo is simmering, prepare the meatballs
efore putting it in the recipe.
(The Roux).
Add
e the stock for the gumbo. Discard the onion and celery
ability to thicken the gumbo, but it also adds lots