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  1. ... with marker definitions. You can use brown for the andouille sausages , and some yellow for the chicken (legs, maybe?) ones. The Mardi Gras beads...

    2 Answers · Food & Drink · 17/05/2011

  2. ... a Creole Gumbo add tomatoes. OR CHICKEN AND SAUSAGE GUMBO 3/4 cup all-purpose flour 1/2 pound smoked sausage -- sliced 3...

    3 Answers · Food & Drink · 25/03/2008

  3. 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

  4. ... and Sausage Gumbo Recipe ..., peeled and sliced 3 medium...pound Andouille sausage , sliced thin, about...inch 2 quarts chicken broth 1 can diced...

    3 Answers · Food & Drink · 30/10/2007

  5. ...poultry, and other meats, often with several varieties mixed in. Chicken and andouille sausage gumbo is a classic combination. Like most Cajun recipes, etouffee...

    6 Answers · Food & Drink · 16/04/2009

  6. South Louisiana Chicken and Sausage Gumbo (no okra!) Makes: 10 servings... the roux skillet for the chicken ,cook sausage and chicken until chicken is no longer...

    2 Answers · Food & Drink · 15/02/2007

  7. Here are a bunch of Gumbo recipes that are easy to cook - http://www.gourmet-living.com/category.html?category=+ gumbos

    2 Answers · Food & Drink · 30/06/2010

  8. ...that to be made........some Creole/Cajun seasoning, and you're ready to go............. Gumbo would be my second choice....... Here's 57 recipes...

    4 Answers · Food & Drink · 19/12/2009

  9. I throw in chicken , sausage , shrimp and crawdads in mine. 3 Tablespoons vegetable...before serving add your precooked shrimp and crawdads all the shrimp has to do is heat...

    11 Answers · Food & Drink · 15/09/2009

  10. ... serve, place steamed rice in the bottom of a bowl, and top with a chicken piece and sausage slices and gumbo liquid as desired. NOTES: ** To make Seafood Gumbo ...

    7 Answers · Food & Drink · 05/06/2009

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