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Results 41 - 50 of 53 for using seafood stock
41. LOBSTER BISQUE
Place the lobsters in a ... half. Strain the stock. Heat the butter in ... Strain the bisque and add the lobster meat. Serve immediately. Serves 4.
42. SEAFOOD GUMBO
Put 2 tablespoons oil in ... add chicken and stock. Add 1/2 of the ... for 10-15 more minutes. Serve over cooked rice with file powder to taste.
43. SEAFOOD GUMBO
Using a large pot fry bacon, ... Return bacon to pot. Allow to simmer 2 to 3 hours. Add shrimp the last 20 minutes. Serve over rice. Serves 6 to 10.
44. SEAFOOD GUMBO
In a 10-12 inch skillet, ... constantly. Pour chicken stock and stir with a whisk ... the lemon juice and Tabasco. To serve, ladle over hot rice.
45. SEAFOOD GUMBO
Brown flour in bacon drippings to make roux using a large heavy skillet. Add ... tomato sauce, chicken stock, salt and pepper and ... rice. Yield: 2 quarts.
Combine stock, bay leaves, red pepper, ... gumbo file during last 30 minutes. Add oysters, during last 15 minutes. Serve gumbo over cooked rice.
If you enjoy fish on ... minutes. Strain the stock into a heavy saucepan and ... rosemary. Pass the chardonnay cream sauce separately. Serves 8.
Peel shrimp - dice - ... quart of strained stock. Let simmer 25 minutes. ... and oysters. Serve in soup plates or casserole with or without rice.
Peel and devein shrimp. Set ... to make a stock; set aside. In a ... rice. This dish is best if cooked a day in advance and refrigerated overnight.
In Dutch oven or deep ... Accent. In large stock pot bring 1 1/2 quarts ... rice in individual bowl. Add pinch of gumbo file at table (optional).
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