| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | New Orleans | Soups/stews | 1 | Servings |
INGREDIENTS
| ts Garlic salt | ||
| ts White pepper | ||
| ts Black pepper | ||
| 1 | ts Oregano | |
| ts Allspice | ||
| ts Cayenne pepper | ||
| ts Thyme leaves | ||
| 1 | ts Cloves | |
| Bay leaves | ||
| Chicken bouillon cubes | ||
| 1 | c Flour | |
| 3 | c Vegetable oil | |
| c Chopped celery | ||
| c Chopped onion | ||
| c Chopped green pepper | ||
| pk Gumbo mix | ||
| c Water | ||
| lb Polish sausage, in 1/2" | ||
| c Crab meat | ||
| c Cooked shrimp |
INSTRUCTIONS
~---------------------MIX--------------------------- ~--------------------GUMBO-------------------------- : -- coins : Cooked rice : Sauce, optional : Sherry wine, optional : File powder, optional 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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