Onion, Cornstarch, Garlic Powder, Parsley, Cayenne Pepper, Sprouted Wheat Flour, Chicken Soup Base (Salt, Sugar, Modified Food Starch, Hydrolyzed Corn Protein, Chicken Fat, Onion Powder, Spices, Maltodextrin, Dehydrated Chicken Meat, Oleoresin Celery, Natural and Artificial Flavors, Disodium Inosinate, Disodium Guanylate)
On Sundays Mam Papaul always prepared a large pot of chicken and andouille Gumbo for family and friends. To recreate this authentic Gumbo use 1-1/2 - 2 pounds of your choice or a combination of pre-cooked chicken, andouille, smoked sausage or seafood cut into bite-sized pieces. You'll Need: 5 quart pot, 2 quarts (8 cups) of water or unsalted stock, your choice of 1-1/2 to 2 pounds of deboned chicken or 8 pieces of bone-in chicken, raw or pan fried and 1/2 pound or more andouille, kielbasa or other smoked sausage cut into bite sized pieces. 1. Place Mam Papaul's Gumbo w/Roux mix and 2 quarts (8 cups) of cool water or stock to a 5 quart pot. 2. Add pre-cooked chicken, sausage or seafood (Optional: 2 cups of sliced and cooked okra can be added at this time). Stir and bring to a boil one (1) minute. 3. Lower heat and simmer for 45 minutes to desired consistency. Adjust seasoning to taste and serve with steamed rice. Makes approximately 8 - 1 cup servings. Seafood Gumbo: Use 1-1/2 pounds shrimp and 8 oz crabmeat (canned or fresh) in place of chicken and sausage. Season with hot sauce if desired. Serve with steamed rice.
Always refer to the actual package for the most accurate information