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  1. Add yogurt to it. You need Casein that is present in all the dairy products to reduce the heat. The Casein in yogurt is precipitated so it works better. You can also use butter milk or natural sour cream.

    10 Answers · Food & Drink · 28/12/2008

  2. roux here is the back ground: here is a recipe and uses. ..

    3 Answers · Food & Drink · 20/06/2010

  3. Ingredients: Chicken Broth, Rice, Cooked White Chicken Meat, Andouille Cooked Sausage Made with Pork and Beef (pork, beef, water, corn syrup solids, salt, spice...

    2 Answers · Food & Drink · 03/07/2013

  4. The little balls are from the okra which is one of the ingredients. They are pink instead of white because the roux is tomato based. You can see the complete list of the ingredients here: https://www...

    4 Answers · Food & Drink · 17/10/2010

  5. Ingredients 3 large boneless skinless chicken breast halves Salt and pepper 1/4 cup vegetable oil 1 pound smoked sausage, cut into 1/4-inch slices 1/2 cup all-purpose flour 5 tablespoons margarine 1 large onion, chopped 8 cloves garlic...

    6 Answers · Food & Drink · 17/06/2009

  6. I like it darker but I don't burn it lol. The darker has richer, nuttier flavor. Lighter tastes fine once you get all your ingredients in, but I prefer darker without question. The...

    5 Answers · Food & Drink · 29/02/2012

  7. ... is a Creole version of Spain's paella. Gumbo is of African origin via the Carribean and brought...

    4 Answers · Food & Drink · 24/06/2011

  8. Corn starch can most certainly be used to make a roue; I do it all the time; in fact I prefer it. When substituting for flour, use 1/3 to 1/2 the amount of corn starch.

    3 Answers · Food & Drink · 06/10/2011

  9. Yes, but don't add it until near the end, just before serving. If it cooks as long as the chicken and sausage, it will be overdone - hard and rubbery

    3 Answers · Food & Drink · 23/01/2013

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