Melt butter in pot.
Add onion and cook until limp.
Add chicken broth, okra, cayenne, tomatoes and green pepper.
Simmer partially covered for about 1 hour.
Add rice, chicken and chicken gumbo soup and simmer about 1 hour.
Salt and pepper before serving.
For the Roux.
Heat bacon
Slice potatoes lengthwise into baking dish; cover with seasoned pork chops.
Slice onions and place on top of pork chops. Add 2 cans chicken gumbo soup.
Bake at 375\u00b0 for 1 hour.
Serves 4.
In a large skillet saute onions in a small amount of oil.
Add tomato sauce with 1/2 can of water.
Add seasonings and chicken gumbo soup.
Rinse can with water and add to skillet.
Let simmer 20 minutes.
Prepare rice according to package directions.
Blend gumbo mixture into cooked rice.
Serve as a side dish with anything.
Serves 4 to 6.
In large saucepan, combine stewed tomatoes, tomato soup, chicken gumbo soup, 2 soup cans water, green onions, sweet potato, celery, parsley, worcestershire sauce, garlic, tabasco, and bay leaf. Bring to boiling; reduce heat. Cover and simmer until vegetables are tender, about 30 minutes. Add shrimp and clams with the liquid and simmer until heated through, about 10 minutes. Season to taste with salt and pepper. Remove bay leaf.
For the Stock: Combine all the
Mix the crab and gumbo soup and cream together.
Heat thoroughly; do not boil.
Sprinkle with chopped chives and serve. Serves 4 to 6.
Combine Minute rice and chicken gumbo soup, adding 1 can water.
Bring to a boil and remove from heat.
Add cheese and allow to stand 10 to 15 minutes.
Add shrimp, broken into halves. Reheat and serve.
Brown
hamburger
meat and onion.
Add catsup, mustard, salt and
pepper
to
taste and chicken gumbo soup.
Stir and heat until bubbly.
Serve on open faced hamburger buns.\tThis is quick and easy and kids like it!
For the soffritto, process all ingredients
en to 350 degrees.
For the meatballs,.
In
For the wontons, combine ground chicken,
gain (3rd boil).
FOR THE SOUP:
In large pan bring
For the Soup:.
Cut of tops and
For Wontons:
Heat a large
immering and leave to bubble for an hour or so.
For the soup: put the beetroot, carrots, parsley
ntil ready to use.
FOR THE SOUP: melt the butter in
he ingredients from the first (for the stock) section in a
for wonton soup broth :
Simmer broth, ginger &