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Results 101 - 110 of 155 for seafood gumbo
101. SEAFOOD GUMBO
Heat oil in heavy iron ... your time in prepared gumbo. It cannot be rushed. Start in the morning if it is to be served at night. Serve over rice.
102. SEAFOOD OKRA GUMBO
Peel and devein shrimp. Set aside in refrigerator. Boil shrimp shells in 2 quarts water for several hours to make a stock; set aside. In a ...
Roux: Mix flour and oil ... be dark caramel. Gumbo: In large cooking pot, ... and oysters. Cook on medium 20 minutes. Serve as a soup with rice.
104. SEAFOOD OKRA GUMBO
Peel shrimp. Crack crabs (use legs and bodies only). Melt 1/2 stick butter. Put okra in and break it up. Cook until sticky juice is gone ...
105. SEAFOOD GUMBO
Peel shrimp and devein. Make a roux of oil and flour, stirring constantly until dark brown, add shrimp to roux and cook for a few minutes. ...
106. SEAFOOD GUMBO
Prepare roux in heavy skillet, adding flour to hot shortening and stirring constantly over medium heat until well browned. Transfer to ...
Make a ROUX by heating ... You may sprinkle gumbo file' over the rice before ... sassafras. NOTE: The secret to making good gumbo is the roux!!!
108. SEAFOOD OKRA GUMBO
In a pot combine butter and flour. Cook slowly stirring constantly, until brown. Add water, tomatoes, okra, and wieners. Cook slowly for 1 ...
109. CATZ SEAFOOD GUMBO
Melt butter in saucepan, add flour, saute onions and celery until brown. Add okra and cook about 30 minutes or until soft. Stir in tomatoes ...
Make a roux of the oil and flour and brown until very dark. Meanwhile, chop the onions, garlic and bell pepper and fry in the roux. Add ...
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