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Chicken and Shrimp Gumbo

Book Information

The Professional Chef (8th Edition)
Page: 441

Ingredients

All-Purpose Flour
Andouille Sausage
Bay Leaf
Celery
Chicken Breast
Chicken Stock  (page 351)
Dried Basil
Dried Oregano
Dried Thyme
Filé Powder
Garlic
Green Onion
Green Pepper
Jalapeño
Okra
Onion
Onion Powder
Rice
Shrimp
Tomato
Vegetable Oil

Tags

Soups