1 - 10 of 57 for red roux gumbo

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1. GUMBO
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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