Results 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

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.

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.

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.

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.

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.

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.

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.

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.

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