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How many people does a quart of gumbo serve?
That's about four bowls.
What are some good places to have a seafood boil in Whitehall, PA?
If you're looking for a great place to have a seafood boil in Whitehall, PA, you might want to try Red Crab, a popular seafood restaurant known for its delicious and fresh seafood boil dishes.
What foods do you serve with boudin sausage?
I like mine in scrambled eggs with mushrooms, and cut-up bacon. Also serve with fried chicken & biscuits and gravy, or great with crawfish and mixed in with your gumbo. Serve with a good mellow red wine!
What can serve as a good source of Zinc for the body?
Meat, poultry, fish and seafood, whole cereals and dairy products
Can you help me find an easy pizza dough recipe?
Our Seafood Recipes section contains a number of mouthwatering and healthy seafood recipes. All you have to do is follow our video recipe instructions and you will have a pot of sinfully good"and authentic Recipe for cooking some yummy Indian Seafood dishes.
What's a good restaurant in Omaha?
You should try the Bohemian Caf�. They serve various dishes from all over Europe.Vivace is a good Italian restaurant in the area.Piccolo Petes 2202 South 20th Omaha Ne.402-342-9038They serve various dishes from all over Eurotiffany jewelrype.
What is the name of the crab restaurant in the movie Few Good Men?
The crab restaurant mentioned in the movie "A Few Good Men" is called "Phillips Seafood." In the movie, the character played by Tom Cruise asks another character where he was the night before, and the response is "I was at Phillips Seafood, eating crab cakes." Phillips Seafood is a real restaurant chain that originated in Maryland and is known for its crab cakes and other seafood dishes.
Do you know a good page with recipe for chicken gumbo?
The official food site has recipes for foods such as chicken gumbo. Group recipes site has a recipe for Louisiana chicken gumbo and the cooks site also has a great recipe for Chicken Gumbo.
What makes a good menu?
A good menu should have a variety of options that cater to different tastes and dietary needs, offer dishes made with fresh and high-quality ingredients, and provide clear descriptions and prices for each item. Red Crab takes pride in creating menus that are both diverse and appetizing, with a focus on using only the freshest seafood and ingredients in our dishes.
What are Louisiana's foods?
All the traditions of the Louisiana cuisine are embodied in a single dish: gumbo. Everybody makes it. Nobody makes it the same. Nobody has a recipe. The best gumbo is served at New Orleans destination restaurants. The best gumbo is dished up in roadside dives you are happy to visit and happier to leave before nightfall. The best gumbo is waiting at your friend's kitchen table. All you have to do is show up and dig in. The best gumbo is served to fans of the opposing team from a tailgate at an LSU game. The best gumbo ever was made two days ago, and I just now looked. It's all gone. Gumbo stretches that cheap bag of rice. Gumbo does justice to leftovers while obscuring their identity.. Seasonal seafood changes the dish from one month into the next. Gumbo expands to accommodate any number of unexpected guests. Use oil, flour, onions, celery, bell pepper, gumbo file' (ground sassafras), whatever meat is available - or not - then add patience, attention to detail, recollections of how your mama did it, and her mama, then pour over rice. Gumbo always comes out good, or at least good enough. Gumbo is important to the entire nation because it speaks of a time and a place and a people - almost all of whom are not Louisiana natives - who maintain the tradition because the results are GOOD, exactly like your own regional cuisine, which I make a deliberate effort to experience when I land in your State. Yall stop by on the way through town. Have a bowl of gumbo. You'll want to be back on the road before nightfall, though.
How long after the expiration date on Zatarains Gumbo Mix is good?
my 5 box’s of zatarains gumbo mix has no expiration date on the on the box?
What is the best type of roux to utilize in a Cajun gumbo?
Zataran roux or Bayou Magic Home-made, of course. You want a "chocolate" roux, which refers to the color, not the ingredients. I recommend looking on foodnetwork.com, and searching Emeril's recipes. He probably has two dozen gumbo recipes. But, if you don't want to make it yourself, there are mixes. The best I have ever tried is MamPapaul's Gumbo with Roux. I have lived outside of Louisiana for the last 12 years, and it's impossible for me to find. But I understand it's not easy to find even in Louisiana. They may have stopped making it. But, if you can find it, be careful not to get the "Gumbo with Okra". Buy the "Gumbo with Roux" and put your own okra in it. That dehydrated okra is nasty. Anyway, if you can't find MamPapauls, Louisiana Fish Fry Products also makes a good gumbo mix, as well as Tony Chachere's. I haven't tried the two products mentioned by the first answerer, so I can't comment on them. This is what I like to do with gumbo mix. It may or may not agree with the package directions. Combine the mix with the recommended amount of water and whisk. Bring to a boil. Add 3-4 chicken BREASTS1, with skin and bones, 1 pund Hillshire Farms smoked sausage2, sliced into 1/4-inch disks, and 1 pound of frozen okra3. Return to a boil, stir, then simmer, stirring occasionally, 40 minutes to an hour, or until the meat is falling off bones. One at a time, remove chicken breasts from the gumbo and separate the meat from the bones, skin, and cartilege. Chop or tear the meat into bite-size pieces and return them to the gumbo. Discard the rest. Serve over rice. Garlic bread is good with this. 1 Personally, I don't like dark meat, hence the use of chicken breasts. However, there's another reason. If you use all the different parts of the chicken, cooking times for the indidual pieces will vary. Breasts are all, roughly, the same size, and will therefore all take about the same amount of time to cook, and you will be able to do all your boning at the same time. But that's not that big a deal. If you like dark meat, put it in there. Also, traditional gumbo usually has WHOLE chicken pieces, including the bone. I don't like it this way. You have to eat the chicken with your hands. I don't mind eating food with my hands, but, when I sit down to a meal, I don't like switching between hands and utensils. 2 This is the only store-bought brand of sausage that is any good in gumbo. But be careful not to get the Beef smoked sausage. I confess I've never had gumbo with genuine Louisiana andouille sausage, but I can't imagine it tasting any better than HF smoked sausage. 3 The word "gumbo" is, in fact, French for "okra". Therefore, you MUST put okra in your gumbo. Personally, I can't stand okra. Except in gumbo. Actually, I don't really LIKE it in gumbo, but I can tolerate it. I suspect it would taste just as good, possibly better, without okra, but, for some reason, this is the one tradition I will not abandon when it comes to gumbo. A Final Note: "Seafood Gumbo" is a terrible thing to do to gumbo and an even worse thing to do to seafood. The gumbo recipe was invented to turn ordinary chicken and sausage (or, for the wild-game lovers, duck and deer sausage) into an exceptional meal. It doesn't work with shrimp and crabmeat, because they are already delicious, and putting them in gumbo just masks their great flavor. Oh it's edible, I suppose. But why would you do that to seafood when there are so many other recipes that do a much, much better job of accenting the flavor of seafood? If you have shrimp, I heartily recommend Shrimp Creole, or even etouffee (though the latter is better with crawfish tails). But, if you are cooking gumbo, you CANNOT do better than chicken and sausage.
