tir for 1 minute. Add sausage to onion mixture and cook
Place cut up chicken in a pot; add salt and pepper.
Boil for 30 to 40 minutes.
Wash and clean shrimp.
Chop onions and celery. Cut sausage into small pieces.
If sauce is not precooked, cook in small skillet until done.
ile powder.
Add the sausage, chicken, shrimp, and allow it to
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.
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.
Grease bottom of pan with shortening.
Put a layer of onion, bell pepper, tomatoes and celery.
Brown chicken on both sides. Place chicken on top of vegetables.
Bring 1 cup of rice and water to boiling.
Pour over top of chicken.
Add chicken gumbo soup. Add salt, pepper and garlic salt as desired.
Add a little of the onion soup mix.
Bake about 40 to 45 minutes.
First put layer of onion, celery and bell pepper in crock-pot. Add chicken and bay leaf.
Next, add rice, soup, water and file. Cook on low heat for 6 to 8 hours, or on high for 2 1/2 to 4 hours.
If it gets too dry, add a little boiling water.
Spread rice evenly in buttered casserole pan.
Sprinkle 1/4 of the dry onion soup on rice.
Place chicken on rice.
Sprinkle with remaining onion soup and pepper to taste.
Blend well the mushroom soup, chicken gumbo soup and water.
Pour over chicken and rice. Dot with margarine and cover with foil.
Bake 2 hours at 325\u00b0.
o 425\u00b0F.
Rinse chicken breast with cold water.
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.
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.
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.
Spread rice evenly in bottom of well-greased 13 x 9 x 2-inch baking pan.
Sprinkle with one-fourth of onion soup mix.
Place chicken on rice; sprinkle with remaining onion soup mix and pepper.
Combine mushroom soup and chicken gumbo with water. Blend well and pour over chicken.
Dot with butter.
Cover with aluminum foil and bake at 325\u00b0 for 2 hours.
Yields 8 to 10 servings.
Preheat oven to 350\u00b0.
Place clean chicken breasts in a shallow baking dish.
Pour soup over chicken.
Pat top with butter.
Cover with tinfoil and cook in oven for 1 hour at 350\u00b0. Reduce heat to 275\u00b0 and bake, uncovered, for 30 minutes.
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!
-----Gumbo--------.
Follow recipe on gumbo base container to mix base.<
ith Andouille, then Tasso, and chicken. Some of the meat will
alt as desired. If gumbo appears too thick at any
stirring twice.
Cook sausage in a large Dutch oven
er medium heat. Remove the sausage to paper towels, leaving the