1 - 10 of 55 for chicken seafood gumbo

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Start with roux: ... add water covering chicken 1" above. Return ... Optional but Cajuns insist on Gumbo File sprinkled on each serving, found in spices.

Cook chicken until tender, remove ... oil. Add to gumbo, chopped green ... servings of rice. Add the gumbo. Serve with hot buttered French bread. Serves 6 to 8.

Add all ingredients. Simmer 1 1/2 to 2 hours, stir often. Serve with 1 heaping tablespoon cooked rice. Freezes well.

Place chicken in Dutch oven; ... this to stock pot.) Simmer, uncovered for 3 hours or longer. Stirring occasionally. Serve over rice. Yield: 3 1/2 quarts.

Clean shrimp and ... and halve. Clean chicken and wash thoroughly. ... completely cooked and tomatoes have boiled down. Serve over white steamed rice. Serves 4-6.

In a large kettle, cover chicken with water and ... rice and pass gumbo file for each ... Okra may be omitted if desired. Serves 8 and will freeze well.

In a large, ... start over because gumbo will taste burned. ... water. If using chicken and sausage, add meat now. If making seafood, add during ... over gumbo to taste.

Heat oil in ... at this point and refrigerated.) May add 2 cups cooked chicken in bite-size pieces or 1 pint oysters with seafood. Serve over white rice.

Wash shrimp. Combine ... the shrimp. Add chicken to the shrimp ... should have been removed from the chicken when it finished cooking.) Serve over rice.

Combine tomatoes, okra, onion and seasoning in chicken broth and cook until tender. Add chicken and serve over rice.

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