|The Restaurant: From Concept to Operation|
|by Donald E. Lundberg|
Recently, there has been an explosion of restaurant openings. The National Restaurant Association predicts that this will continue into this century.
1 - 10 of 57 for red roux gumbo
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In a large ... add to the gumbo. Sauté okra ... green pepper, and red pepper. When soft, ... saucepan, warm the roux; strain shrimp ... Serves 6 to 8. .M
1. For roux, mix flour ... color of dark red clay, about 5 ... oven. 2. For gumbo, dice all ... desired consistency. Serve hot with a dollop of cooked rice.
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.
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.
Prepare medium-brown roux; add chopped ... Prepare okra by browning and drain on paper; add to mixture. Add crabmeat and remove from heat. Serve over rice.
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.
Put water into a deep gumbo pot and bring to a boil. Add roux and cook over ... salt, black and red pepper. Cook another ... rice cooked in separate pot.
Start with roux: In Dutch ... should be soupy. Serve hot over rice. Optional but Cajuns insist on Gumbo File sprinkled on each serving, found in spices.
Cut chicken into ... slimy. Make a roux with 2 tablespoons ... in the flour are gone. Do not burn. Even a slight burn will ruin the best sauce or gravy.
With flour and oil make a roux; dark brown. ... meat and allow to cook 30-45 minutes for seafood or 1-1 1/2 hours for chicken. Do not over cook seafood.
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