Rich, savory, and freezer-friendly—this homemade Mushroom Stock is your secret weapon for soups, sauces, and gravies. Simple to make, packed with umami!| First...you have a beer
Brimming with summer’s ripe tomatoes and fragrant basil from your garden, Sweet Daddy D’s no-angst Tomato Basil Bisque transforms simple ingredients into a creamy, restaurant-quality delight. So delicious, you’ll want to freeze a big batch! Why You'll Love This Tomato Basil Bisque Here’s What You Need These are the key ingredients used in this recipe.... Read More The post Tomato Basil Bisque appeared first on First...you have a beer.| First...you have a beer
Cooking with a stock adds depth and flavor to any recipe that you won't get from cooking with water. This stock, made with smoked Ham Hocks, vegetables, and herbs, is well suited to many dishes, including beans, greens, Gumbos, Soups, and Bisques. Easy to make in large batches and freeze until needed, Ham Hock Stock... Read More The post Ham Hock Stock appeared first on First...you have a beer.| First...you have a beer
Shrimp and Crab Gumbo, AKA Seafood Gumbo, is an iconic Cajun stew made with roux, shrimp, crab, smoked sausage and lots of vegetables, including okra. Served over rice. Of all the wonderful Cajun inspired recipes, and there are many, Shrimp and Crab Gumbo is a family favorite. The ingredient list appears rather lengthy, and the...Read More »| Syrup and Biscuits - Jackie Garvin's Southern food blog
Make this authentic Cajun Gumbo recipe for a delicious comfort meal or for your Mardi Gras celebration, made with Chicken and Sausage.| Make Your Meals
Mexican gumbo? You be the judge of my twist on the classic Louisiana gumbo dish. Cultural Appropriation? I don’t think so, because I’m naming boundaries and giving them their due. I love exploring new flavors and re-imagining dishes. That’s how cuisine evolves and I think […] The post Mexican Gumbo? My Twist On The Louisiana Classic appeared first on Adán Medrano.| Adán Medrano
My New Orleans Chicken and Sausage Gumbo is loaded with flavors of a dark roux, tender chicken, and beef smoked sausage simmered for an hour until your| Kenneth Temple