-----Gumbo--------.
Follow recipe on gumbo base container to mix base.
Using water is good
eat you like in your gumbo.
Brown the sausage.
f the Creole or Cajun Gumbo Mix to Large Pot of
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 .
Place the ducks in a slow cooker, fill with enough water to cover, and cook on Low until juices run clear, about 8 hours. Remove, reserving 3 cups of duck broth, and debone, discarding bones.
Place the water and 3 cups of duck broth into a slow cooker. Add the tomatoes, garlic, onion, celery, bell pepper, bay leaves, and gumbo base mix. Cook on High until the mixture boils. Reduce heat, and stir in the duck meat, okra, shrimp, and sausage. Cook until thickened, about 30 minutes. Serve hot.
Blend all base recipe ingredients till smooth then fold in noodles and your 'exotic' variations!
Pour into 9\"x13\" pan sprayed with Pam.
Bake at 375F for about 1 hour till golden and firm. The ones containing more liquid (Pina Kugelada or Amoretto di Kugelano) require an additional 10-15 minutes.
Allow to set for at least 30 minutes before serving.
Serve at either room temp or lightly chilled.
our roux.
(see my recipe list, if you don't
ime that you make this recipe).
Combine Fish, crabmeat, crawfish
he light brown Cajun roux recipe but continue cooking until the
pronounced Fee-lay).
Allow gumbo to come up to a
Place chicken in large gumbo/stock pot, fill with water
Boil chicken until done in a large stock pot with salt, pepper and garlic powder. Let cool, bone and set aside. Brown sausage lightly and drain. Saute vegetables in oil or bacon drippings. To your large pot add rice, seasonings, chicken, gumbo mix, water, tomatoes, corn and gumbo file. After adding each ingredient, bring back to a boil prior to adding the next. When all has been added, simmer for a minimum of 25 minutes. This will allow rice to cook.
In a large heavy skillet, cook the bacon over mid heat until crisp.
Transfer to a paper towel lined plate.
Drain off all but 1/4 c bacon fat and return the skillet to the heat.
Add celery and onion and cook until tender, about 5 minutes.
Add the tomatoes, tuna & liquid, tomato paste, jalapeno and 1 c water.
Simmer until thickened, about 20 minutes.
Whisk in the file powder, remove from heat.
Serve gumbo over rice and crumble bacon on top.
equired by the recipe. For instance, the original recipe calls for 2
tomatoes, chicken soup base, hot water, rice, veg gumbo (or okra), chicken
Add all ingredients, except chicken base, to 12 quart pot.
Heat and stir occasionally until rice is cooked through.
Add chicken base as desired for flavor.
Remove bay leaves when done.
Serve with bread, croutons or crackers.
Crawfish can be omitted if unavailable.
Crab Directions:
Put crabs in sink; pour a large pot of boiling salty water on them.
When they stop moving they are dead. Remove the point on underside of shell and the top shell.
Clean out the guts and fingers and break crabs in half.
Rinse.
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
hree quarts of fish stock (recipe below).
Allow the liquid