“An easy-to-do gumbo from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in saucepan; add flour and stir constantly until flour is golden.
  2. Fry veal and ham together; add to roux.
  3. Add remaining ingredients and simmer for an hour.

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