|Feasting on Herbs|
|by Sue Lawrence|
More than 160 savory and imaginative recipes featuring 20 of the most important culinary herbs.
1 - 10 of 179 for gumbo roux
Put oil into thick iron pot over medium heat. When hot, stir in flour and continue to stir until a deep brown color, about 30 to 40 minutes.
Microwave on high ... begins to brown. Then reduce time to 1 minute, watching carefully until done. Light roux about 10 minutes. Dark roux about 12 minutes.
In a heavy ... favorite seafood to make whatever gumbo you prefer. Cook until meat is done. Serve this in a bowl over steamed rice. Sprinkle with file powder.
In a large ... add to the gumbo. Sauté okra ... saucepan, warm the roux; strain shrimp ... Serve with fresh boiled rice in soup bowls. Serves 6 to 8. .M
1. For roux, mix flour ... oven. 2. For gumbo, dice all ... well. Add water if needed to thin to desired consistency. Serve hot with a dollop of cooked rice.
In large skillet, ... not to burn. Roux may be refrigerated ... For a chicken gumbo: Use 1 ... hour). Cook on medium heat. Use file to taste if desired.
1. Begin the ... often. 2. Cook Roux: Melt oil ... Simmer a few minutes more. 8. To serve, spoon hot cooked rice into soup bowls, then ladle gumbo on top.
Melt butter in ... Worcestershire sauce and gumbo file. Bring to ... make and add roux. Heat oil ... let sit 15 minutes. Serve over hot rice. Makes 9 cups.
Heat bacon fat ... form a thin roux (gravy). Continue stirring ... Mix into the gumbo thoroughly. Serve over ... any leftover gumbo, heat but do not cook.
All vegetables should be chopped very fine. ROUX: In a ... oil as required. (Gumbo can cook all ... and oysters can be substituted for chicken and sausage.
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