he light brown Cajun roux recipe but continue cooking until the
eat you like in your gumbo.
Brown the sausage.
-----Gumbo--------.
Follow recipe on gumbo base container to mix base.<
f the Creole or Cajun Gumbo Mix to Large Pot of
hree quarts of fish stock (recipe below).
Allow the liquid
Saute chopped onions, pepper and garlic (optional). In stew pot, heat diced tomatoes over medium heat. Add vegetables. Brown kielbasa or Italian sausage cut into 1-inch cubes, then add to the stew. Deglaze saute pan with red wine and add to stew pot. Add marinated, browned beef tips with sauce (reference other recipe). Cook rice per package directions. Add to gumbo. Simmer over low heat for 1 hour. Add salt and pepper to taste. If desired, add hot sauce. If necessary, thicken with cornstarch.
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 .
our roux.
(see my recipe list, if you don't
00 degrees F.
While gumbo is simmering, prepare the topping
n the surface of the gumbo, try to skim off as
Combine first 11 ingredients in a Dutch oven or other large pot.
Cover and bring to a boil.
Reduce heat and simmer while preparing remainder of recipe.
then discard all solids.
GUMBO: Combine the cayenne, white and
br>Transfer mixture to a gumbo or large soup pot.
Easy - drain shrimp, add to a bowl and add in soft cream cheese. Chop green onion and add along with 4 to 5 good size tablespoons of mayo. Stir all together and serve! This recipe is easy to throw together and is very forgiving -- doesn't matter if the green onions are chopped well or how big the tablespoons of mayo are. It tastes good no matter what!
Chances are there won't be leftovers but if there are it lasts in the fridge for days -- make it over night and then let come to room temperature for the best flavor.
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.
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!
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!
br>To Serve:
spoon gumbo into 8 bowls. Top each
ut still liquid. Pour into gumbo and simmer until okra is
ime that you make this recipe).
Combine Fish, crabmeat, crawfish