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Results 11 - 20 of 36 for creole roux
11. SHRIMP CREOLE
Start with roux, when medium brown add ... is usually enough. Slowly brown mixture on medium heat until dark but not scorched. Stir frequently.
12. SEAFOOD GUMBO
1. Cook vegetables in small amount of oil until tender. 2. Combine all ingredients except parsley, green onions, oysters and file. 3. Bring ...
Using large gumbo pot, saute ... peppers in prepared roux until wilted. Add can of ... over rice. If you don't have crabs just put the shrimp in.
Have ready a big (8-10 ... have made a roux, which is an important element in Creole cookery. Congratulations. Set the roux ... anything that is good.
15. CREOLE GUMBO
Combine oil and butter in ... chicken broth into roux, stirring well. Melt butter ... leaf and serve in bowls over cooked rice. Makes 10 servings.
16. SHRIMP CREOLE
First, you make a roux! Heat oil in a ... Add shrimp and simmer about 30 minutes. Serve over rice. This dish improves upon resting several hours.
17. CREOLE GUMBO
Saute ham, crab, sausage. Put ... minutes. Make a roux to thicken the gumbo. A ... minutes.) Tastes better the day after cooking. Also freezes well.
18. CREOLE GUMBO
Pour cooking oil in to ... to make a roux correctly. Cook until roux become ... boil gumbo after file has been added.) Serve in bowl over rice.
19. SHRIMP CREOLE
ROUX: In a six-quart pot, ... serving. Serve over cooked rice. Caution: Some people insist that only a "Cajun" (Creole) can master this recipe
20. CHICKEN GUMBO
Gumbo is a Creole food with as many varieties ... 1 recipe brown roux 1 tsp. red pepper flakes ... individual bowls of gumbo. Serves 8 as a main dish.
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