| 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
A Message from our Provider:
“God makes it, we mess it”