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.
Heat oil in a frying pan. Add the bacon, onion, garlic plus parsley & saute until onion is soft & golden brown.
Add the beans, salt to taste preference & Creole seasoning. Reduce heat to low & cook gently for about 30 min or until beans are soft (Add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
HINT: Try pairing these beans w/my also newly entered Creole Meatloaf recipe & your favorite thick mashed potatoes. Yum!
hicken with salt, pepper and Creole seasoning and brown quickly. Brown
eat for 1 hour; mix in 2 teaspoons of file gumbo powder
br>Transfer mixture to a gumbo or large soup pot.
Debone fryer and cook gumbo mix, celery, onion and tomatoes in 6 cups chicken broth or water for 45 to 60 minutes on medium heat; then add chicken.
Brown flour in bacon drippings.
Add water and tomato paste, making a thin mixture.
Fry onions and garlic then add all the ingredients and mix with flour and tomato mixture.\tCook for 45 minutes, stirring occasionally.
Add shrimp and cook for 20 minutes until shrimp is cooked (do not overcook shrimp or it will be tough).\tServe on rice.\tYou can omit red pepper and use black pepper.
ing to a low boil for approximately 90 minutes. After
oil; add crabs and boil for approximately 20 minutes, add tomatoes
Bring water and bay leaves to a boil.
In separate sauce pan mix oil and flour over medium heat for 20 minutes to make the roux then add onions.
Add the roux to the pot with water and bay leaves.
Then Add thyme, oregano, basil, garlic powder, chilli powder, cayenne, black pepper and white pepper, and tomato sauce.
Then add green bell peppers, onions and chicken thighs and Andouille sausage.
Leave simmering until broth thickens and chicken is cooked through.
Serve over white rice.
FOR SHRIMP:
In a large
Heat shortening, then add flour and stir constantly. Your roux should be dark brown when done. This is the secret for good gumbo. Add onion, garlic, green pepper and parsley stir until wilted.
Add shrimp, tomatoes, water, seasonings and okra.\tAfter it boils, turn down heat and simmer for 45 minutes hours.
Then add crabmeat and cook for 15 minutes.
Serve over steamed rice. This is better if made the day before. Serves 6 to 8.
br>Bake at 350\u00b0 for 45 minutes or until firm
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
ke corn tortillas - see my recipe for tortillas de maiz here.