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Results 1 - 10 of 58 for seafood chicken gumbo
Place chicken in Dutch oven; add water. ... Simmer, uncovered for 3 hours or longer. Stirring occasionally. Serve over rice. Yield: 3 1/2 quarts.
Start with roux: In Dutch ... add water covering chicken 1" above. Return to heat ... Cajuns insist on Gumbo File sprinkled on each serving, found in spices.
Add all ingredients. Simmer 1 1/2 to 2 hours, stir often. Serve with 1 heaping tablespoon cooked rice. Freezes well.
Cook chicken until tender, remove from bone ... oil. Add to gumbo, chopped green onions and ... with hot buttered French bread. Serves 6 to 8.
In a large kettle, cover chicken with water and boil until ... rice and pass gumbo file for each to add, ... desired. Serves 8 and will freeze well.
Clean shrimp and wash thoroughly. ... and halve. Clean chicken and wash thoroughly. Slice hot ... down. Serve over white steamed rice. Serves 4-6.
Your guests will love this recipe. Note: Save chicken broth if you need more liquid after meat and seafood is added. In a very ... Recipe may be halved.
Heat oil in small heavy ... refrigerated.) May add 2 cups cooked chicken in bite-size pieces or 1 pint oysters with seafood. Serve over white rice.
9. CAJUN GUMBO
In a large, heavy pot, ... start over because gumbo will taste burned. Add onions, ... water. If using chicken and sausage, add meat now. If making seafood, add during the last ... over gumbo to taste.
10. SEAFOOD GUMBO
In a heavy Dutch oven, ... 5 minutes. Add chicken broth, water, okra, paprika, salt, ... 10 minutes. Add seafood and parsley. Simmer, uncovered, about ... Yield: About 6 quarts.
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