n 2 teaspoons of file gumbo powder at the 45-minute
Saute crabmeat in butter about 5 minutes.
Stir in salt and pepper.
Spoon a small amount of crabmeat onto English muffins.
Top each with a poached eggs.
Spoon New Orleans Cream Sauce over eggs.
Sprinkle with paprika.
New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
Stir in remaining ingredients.
hicken with salt, pepper and Creole seasoning and brown quickly. Brown
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.
Melt fat.
Add okra and onion and fry until soft.
Sprinkle with flour and salt.
Mix well.
Add green pepper, bay leaves, parsley, thyme, tomato sauce, shrimp, crab, oysters with liquor, and hot water.
Mix well and cook slowly for 1 hour. Gumbo will be thick and dark.
Serve in bowl with cooked rice.
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.
Sprinkle the chicken pieces with Creole seasoning and brown in the
hicken with salt, pepper and Creole seasoning and brown quickly. Brown
Crab Directions:
Put crabs in sink; pour a large pot of boiling salty water on them.
When they stop moving they are dead. Remove the point on underside of shell and the top shell.
Clean out the guts and fingers and break crabs in half.
Rinse.
hicken with salt, pepper and Creole seasoning and brown quickly. Brown
garlic, thyme, cayenne pepper and gumbo file powder and saute until
hicken with salt, pepper, and Creole seasoning, and brown quickly in
hicken with salt, pepper and Creole seasoning.
Brown quickly.
auce, hot sauce, lemon juice, Creole seasoning, and cracked pepper.
onstantly.
Don't allow gumbo to boil.
Serve on
f water, chicken bouillon and Creole seasoning. Allow to slowly boil
spread with olive oil and creole seasoning, to your taste; Place
Make Creole sauce: In 2 T. hot
Caramelize 1/2 cup of sugar in a saucepan.
In the meantime, have the 2
cups of sugar and Pet milk in another large saucepan and put on fire and let boil real good.
Pour caramelized sugar into it and stir good.
Let boil up until it forms a soft ball. Take off fire and add butter.
Beat until creamy and drop by tablespoonfuls to make a large New Orleans size patty.
(This recipe is creamy, not grainy.)
eppers, parsley, cilantro, cumin, oregano, Creole seasoning, and garlic. Set over