Not exact matches
Stir in the shredded chicken, 1 / 2
cup rice and cooked
andouille sausage.
Ingredients 1/2
cup peanut oil, or other vegetable oil1 / 2
cup flour1 green pepper, chopped1 medium onion, chopped3 celery stalks, chopped4 garlic cloves, minced1 Tbsp Cajun seasoning1 quart shellfish * or chicken stock, plus 1
cup water2 teaspoons Worcestershire sauce8 - 12 ounces smoked
andouille sausage, cut into 1 / 4 - inch thick rounds2 pounds shrimp, peeled and deveinedSalt and pepper to taste3 - 5 green onions, white and green parts, choppedFile powder (optional) Hot sauce (such as Tabasco) to taste.
FOR THE GUMBO FILLING: 1 tablespoon canola oil 1 tablespoon all purpose flour 1 half of a 14.5 - oz can of diced tomatoes with juice 1 bay leaf 1 tablespoon canola oil 1/2 onion, chopped into small pieces 1/2 red bell pepper, chopped into small pieces 1 stalk celery, chopped into small pieces 1 clove garlic, minced 1/4 teaspoon cayenne pepper salt and pepper to taste 2 tablespoons water or white wine 1 boneless skinless chicken thigh cut into small pieces 1/2
cup smoked
sausage like
andouille 1/2
cup shelled and deveined shrimp, cut into small pieces 1/2
cup frozen or fresh okra, cut into small pieces 1 tablespoon Italian parsley, chopped
16 ounces All - Natural
Andouille Sausage 1 1/2
cups rice - white or brown 1 1/2
cups water 1 1/2
cups vegetable or chicken broth 1 tablespoon olive oil 1 medium yellow onion, diced 2 medium green bell peppers, chopped 4 ribs celery, diced 2 clove garlic, minced 1 - 2 teaspoons Cajun seasoning 1 teaspoon dried thyme 1 (16 ounce) can BUSH»S ® Dark Red Kidney Beans, drained and rinsed 4 green onions, thinly sliced salt and pepper, to taste
1
cup roux (recipe follows) 2
cups chopped onions 1
cup chopped celery 1
cup chopped bell peppers 1 tablespoon minced garlic 3 bay leaves Pinch cayenne Emeril's Essence to taste (see recipe) 1 pound
andouille sausage, cut into 1 - inch pieces Salt and pepper 6
cups venison stock (see recipe) 1 1/2 pounds bottom round cut of venison (or any cut, except for the loin and rib area), cut into 1 - inch pieces 1/4
cup finely chopped parsley 1/2
cup chopped green onions 3
cups cooked white rice 2 tablespoons chopped green onions
5 lbs small red potatoes, cut into equal sized pieces 8 ears garlic, halved at the equator 10 lemons, halved 6 big onions, halved at the equator 5 bags crab boil — divided 1/4
cup cayenne 1/2
cup salt 1/2
cup hot sauce 2 oz concentrated liquid crab boil 42 oz smoked polish
sausage 40 oz smoked
andouille 40 lbs live crawfish 3 packages of frozen corn (a total of 12 ears cut into thirds)-- divided
3/4 pound
andouille sausage 1 tablespoon canola oil 1.5 tablespoons flour 1 large onion, chopped 1 tablespoon fresh parsley, minced 1 stalk celery, chopped 2 cloves garlic, minced 3/4
cup long - grain brown rice 1.5
cups water 1 16 - ounce can diced tomatoes in juice 1 teaspoon sea salt 1/2 teaspoon black pepper Dash of cayenne
● 12 spears of asparagus ● 1 yellow onion, organic ● 2
Andouille chicken
sausage, nitrate free ● 1/4
cup.