om heat.
Brown andouille sausage in a large Dutch oven
t smoked sausage or andouille into half inch slices and set aside
Toss shrimp with Creole seasoning in medium
Saute onion, bell pepper, celery and green onions in oleo. Brown flour in oil.
When flour browns, turn to low.
Add okra. Fry sausage (sliced thin).
Salt and pepper to taste.
Add chicken (cooked and deboned into large pieces).
Add broth to pot.
Add sausage, gumbo file, garlic salt, tomatoes, bay leaves, Worcestershire sauce, crab boil and cream of mushroom soup. Simmer until almost done; add tuna in water and cut up ham and shrimp.
b>sausage into 1/2-inch slices; set aside.
Combine flour and
In large gumbo pot, make a roux with oil and flour.
Cook over medium heat, stirring constantly, until roux is a dark caramel color.
Remove from fire and add remaining ingredients, except shrimp, 1/2 cup green onions, file and rice.
Boil for about 2 hours, or until meat is tender and gumbo is thickened.
In the last 15 minutes of boiling, add reserved green onions and shrimp. Remove from fire and add file.
Serves 5 or 6.
Cook and stir oil and flour in a skillet over
rowned, stirring often.
Add sausage and chicken livers. Cook, stirring often
ot, combine the clarified butter and flour. Cook over medium-high
ake a roux. Keep cooking and stirring until it is a
Combine flour and oil in a large pot
In a Dutch oven, brown sausage and chicken in oil.
Remove with a slotted spoon and keep warm.
In the drippings saute red pepper, onion and celery until tender.
Stir in all seasonings, cook for 5 minutes.
Stir in the broth, rice and sausage mixture, bring to boil.
Reduce heat, cover and simmer for 20-25 minutes or until rice is done.
Stir in tomatoes, shrimp and okra, cook for 10 minutes or until shrimp turn pink, stirring occasionally.
l, onion, bell pepper, and celery and cook until the onion is
In a large saucepan, combine onion and green pepper and saute in 1/4 cup of water for 3 to 5 minutes.
Add undrained tomatoes. Add garlic, basil and pepper and bring to a boil.
Reduce heat and simmer 5 minutes.
Stir in 1 1/2 cups of water and rice; bring to a boil.
Add frozen shrimp.
Return to a boil, reduce heat, cover and simmer for 5 minutes or until rice is tender and shrimp are pink.
Pour grits into broth slowly and let cook on medium heat
Cut sausage into 1/4 \" slices.
Saute garlic, sausage, pepper, and onion until pepper is soft.
Add water, rice,salt, cayenne, and Tabasco.
Bring to boil and reduce heat.
simmer covered for 15 minutes.
Add tomatoes and shrimp.
Cook until shrimp are pink, stirring occasionally.
Dissolve roux in water over medium heat and let boil for 1/2 hour. Add cut up chicken, tasso, sliced sausage and vegetables. Bring to a boil. Lower fire to medium heat and cook until chicken and vegetables are tender, approximately 1 1/2 hours. Add green onions about 15 minutes before done and season to taste. Serve over cooked rice in soup bowls. Makes 6 to 8 servings.
Melt butter in a large pot over medium-high heat.
Add onions, red pepper, celery, and garlic. Saute until onion is softened, about 5-6 minutes.
Stir in flour. Cook, stirring about 5 minutes, until lightly browned.
Stir in broth, tomatoes, salt and pepper and bring to a boil.
Add chicken and reduce heat to medium-low. Cook 10 minutes.
Add okra and cook 5 minutes.
Add shrimp and cook until chicken, okra, and shrimp are just cooked through, about 5 minutes.
Stir in Tabasco and serve.
Saute thinly diced sausage and vegetables for 5 to 10 minutes. Add stewed tomatoes, salt, pepper, Lea & Perrins and Tabasco to taste.
Simmer 15 minutes.
Microwave frozen okra on High for 15 minutes.
Add to tomato and sausage mixture.
Simmer 10 minutes. Add raw shrimp and simmer for about 15 minutes more.
Serve over rice.
orizo has rendered some fat and begins to brown, about