Gumbo is a savory Cajun or Creole stew served with or over rice. Just add one pound of seafood (shrimp, oysters, crawfish and crab claws) or meat (chicken and sausage are very popular) for nine cups of delicious gumbo, ready in about 30 minutes.
Enriched Long Grain Parboiled Rice (Rice, Iron, Niacin, Thiamine Mononitrate, Folic Acid), Enriched Bleached <Strong>Wheat</Strong> Flour (Flour, Malted <Strong>Barley</Strong> Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Red And Green Bell Pepper, Modified Corn Starch, Wheat Flour, Onion, Spices (Including Red Pepper, Chili Pepper), Garlic, Yeast Extract, <Strong>Soy</Strong> Sauce (Hydrolyzed Soy Protein, Corn Syrup Solids, Salt), Monosodium Glutamate(Flavor Enhancer), And Caramel Color.
2 Tbsp. dry mix (25g) = 1 cup prepared
Gumbo can be prepared with your choice of 1 lb. of cooked chicken, smoked sausage or seafood, cut into bite-size pieces.
STOVE TOP DIRECTIONS
1. MIX 6 cups water and Gumbo Mix in 4-quart saucepan until well blended.
2. For Chicken or Sausage Gumbo: Stir in chicken or sausage. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender.
For Seafood Gumbo: Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Stir in seafood. Cover and simmer 10 minutes longer or until rice is tender.
1. MIX 6 cups water and Gumbo Mix in 4-quart microwavable bowl until well blended.
2. For Chicken or Sausage Gumbo: Stir in chicken or sausage. Cover. Microwave on HIGH 30 minutes or until rice is tender, stirring occasionally.
For Seafood Gumbo: Cover. Microwave on HIGH 20 minutes, stirring occasionally. Stir in seafood. Cover. Microwave on HIGH 10 minutes longer or until rice is tender, stirring occasionally. Let stand in microwave 5 minutes.
Microwave ovens vary; adjust cooking times as needed. Cooking times are based on an 1100 watt oven.
CAUTION: Bowl and contents will be very hot. Use pot holders when removing from microwave.
Prep time: 15 mins