51 - 60 of 150 for seafood gumbo

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Cook chicken until ... oil. Add to gumbo, chopped green ... file then servings of rice. Add the gumbo. Serve with hot buttered French bread. Serves 6 to 8.

Brown flour in bacon drippings to make roux using a large heavy skillet. Add onion, celery, and garlic and brown 5 minutes. Roux should be a rich ...

You may want ... tails to make seafood stock. Simmer, uncovered, ... and oysters and simmer another 5 to 10 minutes. Serve over cooked rice. Serves 4 to 6.

Heat oil in ... minutes. Salt to taste. Remove bay leaf. Stir file into gumbo just before serving. Ladle gumbo into bowls and top each with a mound of rice.

Make a roux in a large kettle by heating bacon drippings over medium heat, adding flour slowly and stirring constantly until roux is chocolate brown. ...

Make roux of oil and flour, stirring constantly until dark brown. Add shrimp to roux and cook for a few minutes; set aside. Smother okra and onions ...

Heat bacon fat ... Mix into the gumbo thoroughly. Serve over ... will become stringy and unpalatable. When serving any leftover gumbo, heat but do not cook.

20 minutes cooking; ... meat to the gumbo. Cook uncovered ... leaf, ladle into bowls and top each serving with a scoop of rice. File to taste. Serves 6.

In a 4 quart iron skillet, make a roux with flour and oil (make it real dark, cook about 15 minutes). Saute onions and celery on medium heat for 3 ...

Cut celery, onions and peppers into small pieces. Put celery and peppers in 6 quarts of water and boil 10 minutes. Put flour and oil in skillet and ...

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