| 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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