| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | New Orleans | Soups/stews | 1 | Servings |
INGREDIENTS
| 2 | ts | Garlic salt |
| 1 | ts | White pepper |
| 1 | ts | Black pepper |
| 1/2 | ts | Oregano |
| 1 | ts | Allspice |
| 1 | ts | Cayenne pepper |
| 2 | ts | Thyme leaves |
| 1/4 | ts | Cloves |
| 2 | Bay leaves | |
| 6 | Chicken bouillon cubes | |
| 1/2 | c | Flour |
| 3/4 | c | Vegetable oil |
| 1 | c | Chopped celery |
| 1 | c | Chopped onion |
| 1 | c | Chopped green pepper |
| 1 | pk | Gumbo mix |
| 10 | c | Water |
| 1 | lb | Polish sausage, in 1/2" coins |
| 1 | c | Crab meat |
| 1 | c | Cooked shrimp |
| Cooked rice | ||
| Sauce, optional | ||
| Sherry wine, optional | ||
| File powder, optional |
INSTRUCTIONS
MIX GUMBO Mix: Combine and store in an airtight container. New Orleans Gumbo: Saute celery, onion and green pepper in oil 3-5 minutes. Add soup mix, cook 4-6 minutes, stirring constantly. add water and sausage, cook 30 additional minutes at slow boil. Add crab and shrimp and heat through. Serve over rice and pass the hot sauce, sherry Source: The Perfect Mix by Diane Phillips ISBN 0-688-12104-7 Typed by Carolyn Shaw 11-94 Posted to MM-Recipes Digest V3 #304 Date: Wed, 6 Nov 1996 00:30:02 -0500 From: BobbieB1@aol.com
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