Bootsies Roux for Gumbos & Stews

Bootsies Roux for Gumbos & Stews

Bootsies

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Details

Cajun. Creole. Authentic. Easy to use! For more information about our other products please visit our website: www.louisianaspice.com. Certified Cajun: A product of Louisiana.

Ingredients

Enriched Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Soybean Oil, TBHQ & Citric Acid (to Preserve Freshness).

Directions

Chicken & Sausage Gumbo: Bring 3 quarts of water to a boil in a 5 quart pot. In a separate skillet add 1/4 cup of vegetable oil & saut´┐Ż 1/2 cup bell peppers,1 1/2 cups chopped onions, 4 pieces chopped garlic & 1/2 cup chopped celery. Dissolve 1 cup of Bootsie's Roux (1/2 jar) with vegetables (note: If roux seems hard, just work it out of the jar a little at a time with a sturdy spoon). Remove from fire and stir into boiling water. Cut & season one medium chicken & 1 lb. of your favorite smoked sausage and add to boiling water, season water to taste with Cajun seasoning. Cook on a low boil for 45 minutes. Add 2 tablespoons of chopped green onions & cook for 15 minutes or until chicken is fully cooked. Serve over steamed rice. (Serves 6-8) Options: Use okra and file as desired. Seafood Gumbo: Prepare roux, water & vegetables the same as for the Chicken & Sausage Gumbo recipe on this label. Add 1 lb. of crab meant & 1 lb. of shrimp to boiling water and season to taste with Cajun seasoning. Cook on low boil for 15 minutes, then add 2 tablespoons of chopped green onions & cook for 15 more minutes. Serve over steamed rice. (Serves 6-8). Options: Use other favorite seafood's. Use okra and file as desired. Refrigerate after opening.

Always refer to the actual package for the most accurate information