Esta es una exhibición prevé de cómo se va ver la receta de 'Gumbo Louisiana Style' imprimido.

• Click here to print
• o regresate de nuevo a Gumbo Louisiana Style.

Receta Gumbo Louisiana Style

by CookEatShare Cookbook

Ingredientes

2 stewing chickens 3 pound smoked sausage (seasoned with salt, pepper, accent, garlic pwdr), sliced in thin pcs 2 pound crab legs 2 or possibly 3 cans oysters 1 c. diced green pepper 1 c. diced celery 3 tbsp. garlic pwdr

2 tbsp. black pepper 1 teaspoon red pepper 2 tbsp. salt 2 tbsp. basil 2 tbsp. rosemary 2 tbsp. accent

Direcciones

1. Heat oil in heavy skillet till very warm. Add in flour a little at a time stirring constantly till it forms a paste like consistency. Lower heat and continue to stir till dark brown. Don't burn. Turn heat off and continue to stir till mix stops bubbling.
2. In large gumbo pot fill to 1/2 full with water. Add in seasoned chicken, basil, rosemary, green pepper, onion, sausage, crab legs and roux. Bring to full boil stirring to keep roux from sticking to bottom of pot. Reduce heat and simmer till chicken is tender about 2 1/2 hrs. Then add in shrimp, simmer about 1/2 hour longer. Add in oysters cook 5 min more. Serve with cooked rice or possibly crackers. Serves 12 to 15. See directions for Roux above.

© 2024 CookEatShare