1. Melt margarine in heavy saucepan. Add tomato sauce and sugar and cook 5 minutes. Add all other ingredients plus water. Also add 2 cups of Tony Chachere's Basic Vegetable Mixture. Simmer for 2 hours over low heat until thick. Add more water if needed and season to taste.
2. For Italian dishes, add herbs and cheese.
3. For fish dishes, add mushrooms, shrimp, or crab meat.
purchased product, such as Tony Chachere's, there is salt in
thyme, garlic, lemon-pepper, and Tony Chachere's seasoning, stir well, and
Melt butter in Gumbo Pot.
Incorporate Flour with
Heat margarine in 3-quart saucepan until melted.
Add okra, onion and green pepper; cook and stir until onion is tender.
Stir in broth, tomatoes (with liquid), bay leaf, salt and pepper.
(We like it spicy, so I add about 1 tablespoon Tony Chachere's Creole seasoning.
Can be found at Food Lion.)
Heat to boiling; reduce heat.
Simmer uncovered 15 minutes.
Stir in chicken and parsley; heat through.
Serve chicken mixture over hot rice.
Makes 6 servings.
Rinse chicken breasts thoroughly and cut into 1-inch pieces. Cut sausages in small slices.
Cook in water for about 5 minutes and drain.
In a large gumbo pan, dissolve mix in water.
Saute vegetables in 2 tablespoons of oil; add to boiling water.
Add chicken and sausages, Ro-Tel tomatoes, salt and pepper.
Simmer for about 30 minutes.
Serve with crackers or corn bread. Grandchildren will love this.
our roux.
(see my recipe list, if you don't
f boiling water. Season the gumbo with 2 more teaspoons of
pronounced Fee-lay).
Allow gumbo to come up to a
n 2 teaspoons of file gumbo powder at the 45-minute
ight consistency.).
Sprinkle the Tony Chachere's over the tots. You
add cajun seasoning. (I like Tony Chachere's, but you can use
r simply drop in the gumbo as soon as it comes
In large gumbo pot, cook chicken in water
Saute vegetables in the oil. Add the roux mix slowly. Stir constantly and begin to add broth. Add sausage and remainder of broth; cook slowly. Add the black pepper, cayenne pepper, thyme, bay leaf and rosemary. Cook over low heat for 30 minutes in heavy Dutch oven. Add more water if needed. Add the file gumbo powder and cook 10 minutes or let stand. Serve over hot rice.
dd 1/2 tablespoon of Tony Chachere's Seasoning.
Cut your
Cover fish and seasoning with water.
Use cast-iron pot.
Layer cooking oil, fish, onion, bell pepper, garlic and V-8.
Pour Ro-Tel tomatoes and dissolved Tony Chachere instant roux over layers. Cover pot and cook over low flame.
Every ten or so minutes, remove cover and gently shake pot.
Do not stir.
Stirring breaks up the fish.
Simmer for 20 to 25 minutes.
up rice and ladle the gumbo on top.
Serve with
ven better).
Salt & Pepper (Tony Chachere's Creole Seasoning is best
n teriyaki sauce; sprinkle with Tony Chachere's seasoning, using a good