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Results 71 - 80 of 188 for gumbo roux
Make a roux by heating oil in a ... boil for a few minutes and add the chicken, shrimp, and cooked rice. Adjust seasoning and serve immediately.
72. GUMBO
Season and brown chicken in ... pot. Make a roux with equal parts of oil ... stir liquid and bring to a boil. Reduce and cool an hour or more.
73. FILE GUMBO
File (pronounced fee-lay) gumbo is a Southwest Louisiana favorite ... This is the roux, the start of all ... bowls over a scoop of steamed rice.
Make roux in a heavy saucepan by ... on low heat for 6 to 7 hours, or on high heat for 3 to 3-1/2 hours. Serve over 3 cups of hot cooked rice.
75. SEAFOOD GUMBO
Make a roux with 1 cup flour and ... parsley. Cook another hour (simmer). Serve with rice and sprinkle onion and parsley on top with a dash of file.
76. 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.
77. CAJUN GUMBO
Season chicken with salt, pepper ... (depending on your roux-making skillet), stir constantly until ... scallion and parsley and heat for 5 minutes.
78. SEAFOOD GUMBO
First of all, Gumbo should be a two day ... one, start the roux by combining 1/2 cup oil ... been sprinkled with chopped green onions. good luck!
Make a dark roux with oil and flour. Add ... 2 hours. Add seasonings to taste. Then add file to taste. Serves about 8 people. Serve over rice.
Rinse chicken. Put in a ... liquid in the gumbo. Debone the chicken. Cut ... celery. Make the roux in a heavy black iron ... as served. Serves 17.
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