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How To make Easy Lamb Creole Gumbo
2 tb Vegetable oil
2 lb Lamb riblets
4 c Chicken broth
1/2 c Chopped parsley
2 ts Salt
1 ea Bay leaf
1 pk Frozen sliced okra(10oz)
1 x Flour
2 cn Stewed tomatoes(16oz)
1 c White wine
1/2 ea Lemon,sliced/seeded
1 ts Thyme
1 ts Instant minced garlic
1 cn Black-eyed peas(15oz)
1. Heat oil in large Dutch oven; dust riblets with flour and brown on
all sides in hot oil. 2. Drain fat from pan; add tomatoes, broth, wine, parsley, lemon
slices and seasonings. 3. Cover and simmer 1 1/2 hours.
4. Add okra and peas; cook, covered, 10 to 15 minutes.
NOTE: Meat may be removed from bones before servings. This gumbo freezes well.
How To make Easy Lamb Creole Gumbo's Videos
SEAFOOD AND CHICKEN GUMBO WITH OKRA-GUMBO RECIPE WITH HOME MADE ROUX
#gumboroux #seaffod #rouxforgumbo #gumbo
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How To Make Chicken Gumbo
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How To Make Chicken Gumbo
1 brown onion, chopped
1-2 red capsicums, chopped
1 cup chopped okra
3 tbsp vegetable oil
500g diced chicken breast
2 crushed garlic cloves
1 tbsp paprika
1 tsp ground cumin
1 tsp dry thyme
1/4 tsp ground chilli
1 can chopped tomatoes (400g)
salt/pepper
1 cup long grain rice
3 bay leaves
3 cups chicken stock
Duck Sausage Shrimp Gumbo Recipe - Cajun Gumbo with Andouille, Duck Leg, Shrimp and Langoustine
Learn how to make a Duck Sausage Shrimp Gumbo Recipe! - Visit for the ingredients, more recipe information, and over 600 additional original video recipes! I hope you enjoy this Duck Sausage Shrimp Gumbo Recipe.
Soul Food Dinner! Cajun Smothered Lamb Chops, Smoked Turkey Cabbage, Black Eye Peas, Cornbread
Today we are making Cajun smothered lamb chops, smoked turkey cabbage, black eye peas, and corn muffins! Impress your family with this delicious meal!
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Cajun smothered Lamb Chops
3lb lamb loin chops
2 tsp beef bouillon
1 tsp salt free cajun seasoning
Creole seasoning to taste
1 tsp garlic powder
1 tsp pepper
1 tsp onion powder
*season to taste
1 tbsp Maggi sauce
2 tsp worstichire sauce
olive oil
butter
onion
bell pepper
1 rib celery
1 tbsp flour
4 cloves garlic minced
thyme, rosemary
salt to taste
Smoked Turkey Cabbage
1 lb smoked turkey wings
2 tsp chicken bouillon
large cabbage
onion
fatback
1 tsp sugar, garlic powder, onion powder
1/2 tsp crushed red pepper flakes
1/4 tsp dried thyme
Creole seasoning to taste
Black eye peas
2 -3 cans black eye peas
4 slices thick cut bacon
1 celery stalk
1/2 red bell pepper
1/2 onion
3 cloves garlic
1 tsp low sodium chicken bouillon
thyme
1 tsp smoked paprika
1/2 tsp pepper
1/2 tbsp low sodium Cajun seasoning
1/2 tsp garlic powder
Cornbread
1 box jiffy
1/2 cup sour cream
1/3 cup evaporated milk
1 eggs
1 tbsp honey
2 tbsp butter
1/4 tsp salt
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SEAFOOD GUMBO RECIPE ???? ???? | HOW TO MAKE THE BEST GUMBO FOR THE HOLIDAYS | 10K SUBS ????????
Gumbo Ingredients List:
1 Stick of Unsalted Butter
1/2 Cup of All Purpose Flour
1 Onion (diced)
1 Green Bell Pepper (diced)
1/2 Cup Celery (diced)
1 TSP Minced Garlic
5 Cups of Water
6 Cubes of Chicken Bouillon
1 Cup of Chicken Stock
1 Bag of Okra
2 Andouille Sausages Chopped
2-3 lbs Snow Crab Legs
1lb Lump Crab Meat
2-4lbs Shrimp Peeled and Deveined
1 King Crab Leg (Optional)
Tony’s Creole Seasoning
Slap Ya Mama Cajun Seasoning
5-6 Bay leaves
Ground Black pepper
Gumbo file
Ground Basil
Ground Cayenne Pepper
1 pinch of Sugar
Louisiana Hot Sauce
Cooked Rice
Chicken Creole from Chefs Zoe & Dook Chase on THE DOOKY CHASE KITCHEN: LEAH'S LEGACY (Episode 101)
Watch Chefs Zoe Chase and Edgar Dook Chase IV prepare Chicken Creole, one of the dishes they'll prepare on the new national cooking series from WYES - THE DOOKY CHASE KITCHEN: LEAH’S LEGACY. The series airs on WYES in New Orleans at 10:00 a.m. on Saturdays and will stream in the local viewing area on wyes.org/live and on the free WYES and PBS Apps. Episodes will premiere each Saturday at 10:00 a.m. and will repeat on Sundays at 11:30 a.m.
Viewers outside of the WYES broadcast area should contact their local public television station for airdates and times. This series is distributed nationally by American Public
Television (APT).
THE DOOKY CHASE KITCHEN: LEAH's LEGACY is underwritten by: The Melvin S. Cohen Foundation, Inc. Local support comes from Chef Paul Prudhomme Magic Seasoning Blends and Liberty Bank.
For all series details and to order a copy of the series’ companion cookbook, published by Pelican Publishing, visit wyes.org/dookychase.