Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFishandseafood - Shrimp - Gumbo By Diann
Famous Authors (View All Authors)
Fishandseafood - Shrimp -  Gumbo By Diann Post by :lauramacky Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2462

Click below to download : Fishandseafood - Shrimp - Gumbo By Diann (Format : PDF)

Fishandseafood - Shrimp - Gumbo By Diann

1/2 cup celery, chopped
1/2 cup onions, chopped
1/2 cup green bell peppers, chopped
2 tsp. Ground red pepper
1 1/2 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1 chicken, cut into serving pieces
1/2 cup all purpose flour
2-4 Tblsp. vegetable oil
1/2 cup vegetable oil
1/2 cup all purpose flour
8 cups chicken stock
12 oz. andouille, chorizo, or Polish smoked sausage, cut in cubes
1-2 cups frozen cooked shrimp (optional)
1 tblsp. fresh garlic, chopped
2 cups frozen cut okra
1 tblsp. fil'e powder
1/2 cup scallions
salt to taste
hot pepper sauce to taste.


Combine celery, onions and green pepper in a bowl and set aside. Combine red pepper salt, black pepper and garlic powder in a plastic bag; set aside. Add chicken to plastic bag and shake until well covered. Add flour to plastic bag and shake again.

Heat 2-4 tbl. oil in a large cast iron skillet over medium heat. Add chicken and brown on all sides; 5-10 minutes. Remove chicken and set aside. Add 1/2 cup oil to skillet, scrapping up browned bits. Whisk in flour cook, stirring often, over med-high heat til the roux turns reddish brown, 5-6 minutes. Gently stir with wooden spoon ( if black specks appear roux is burnt. start again). Remove from heat, add reserved vegetables, and stir til roux stops bubbling, 1-2 minutes. Carefully add roux to soup pot.

Whisk in chicken stock. Bring to boil, whisking. Reduce heat and add the chicken. Simmer for 35-45 min. Remove chick from pot and discard skin and bones, shred and reserve. Stir sausage, shrimp, fresh garlic, okra, and file powder into pot. Simmer 10 minutes. Stir in chicken, scallions, salt and hot pepper sauce to taste.




If you like this book please share to your friends :
NEXT BOOKS

Fishandseafood - Haiphong Noodles (mi Xao Haiphong) Fishandseafood - Haiphong Noodles (mi Xao Haiphong)

Fishandseafood - Haiphong Noodles (mi Xao Haiphong)
Vegetable for frying 1 clove garlic, minced 5 shallots, thinly sliced 1 egg, beaten 2 ounces (about 1/3 cup) each diced boneless chicken and pork 2 ounces peeled raw medium shrimp 1/4 cup bean sprouts 1 green bell pepper, thinly sliced 1 fresh hot red pepper, thinly sliced diagonally 3 scallions, cut in 1" lengths 1/2 teaspoon Asian sesame oil 1/2 teaspoon fish sauce 6 ounces thin round egg noodles, cooked pinch sea salt sprigs of cilantro for garnish Heat a wok, add a little oil and when very hot, add the garlic and shallots. Stir-fry rapidly for about 30
PREVIOUS BOOKS

Fishandseafood - Grilled Shrimp With Mango Salsa Fishandseafood - Grilled Shrimp With Mango Salsa

Fishandseafood - Grilled Shrimp With Mango Salsa
2 cups (16 fl oz/500 ml) olive oil 8 cloves garlic, thinly sliced Juice of 2 limes 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 lb (1 kg) large shrimp (prawns), peeled and deveined (20-24 shrimp) Mango Salsa: 2 ripe mangoes 6 green (spring) onions, with tender green tops, thinly sliced 2 fresh jalapeño chili peppers, seeded and finely diced 1/4 cup (1/3 oz/10 g) coarsely chopped fresh cilantro Juice of 2 limes 1 teaspoon salt Lime wedges, optional In a frying pan over medium heat, warm olive oil. Add garlic and cook, stirring occasionally, until soft, 3-5
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT