|Martha Stewart's Quick Cook|
|by Martha Stewart|
The ideal cookbook for the '90s: with simple ingredients and minimal preparation, Martha shows how to create--in less than an hour--culinary maste...
1 - 10 of 150 for seafood gumbo
Once-a-year expensive but ... and kinds of seafood can be amended ... need. Freezes well. GUMBO: Combine the ... serving. Serve over the rice. Serves 12.
Place chicken in Dutch oven; add water. Bring to a boil; cover and cook slowly until done. Remove chicken from broth; reserving broth. Cool and ...
Prepare medium-brown roux; ... until clear. Add seafood stock, crabs, seasonings, ... add to mixture. Add crabmeat and remove from heat. Serve over rice.
Combine seafood stock, claws, onion, ... Add remaining ingredients, except seafood and simmer 1/2 hour. Add seafood and simmer 20 minutes. Serve with rice.
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.
In a Dutch ... simmer 1 hour. Add seafoods cook 5 minutes after mixture starts to boil again. Serve over cooked, hot rice. May like more rice. Serves 6-8.
Slice okra into ... add spices and seafood, simmer slowly ... Uncover and simmer until consistency of thick soup, place rice in bowls and top with gumbo.
Cook celery and onion in butter slowly for 5 minutes. Add all other ingredients except seafood. Cook for 30 minutes. Add seafood and a dash of Tabasco.
Make a roux with 1 cup flour and 1 cup oil. Should be a chocolate color. In a large Dutch oven or pot saute in melted butter the onions, celery, ...
Make a roux ... ingredients. Let cook until vegetables are done. Add seafood 15 minutes before gumbo is ready and let cook. Add more water if necessary.
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