LA Fish Fry Gumbo Base
Gumbo Made Easy. You don’t have to be a Cajun to make great gumbo anymore. We do it all for you; just add your choice of meat or seafood and serve over riceUnit Size:5 oz. (142g) Cooking Directions For Chicken & Sausage GumboIn 4 qt. pot, combine 2 qts. of cold water or chicken stock and LA fish Fry Gumbo Base. Stir well and bring to a boil.
Add 2-3 lbs. of thoroughly cooked chicken and/or sausage (to 165°F).Cover and bring to a second boil. Reduce heat and simmer for 15 minutes. Serve over cooked rice. Enjoy!Cooking Directions for Seafood GumboIn 4 qt. pot, combine 2 qts. of cold water or chicken stock and LA Fish Fry Gumbo Base. Stir well and bring to a boil. Add 2 lbs. of Seafood.
Cover and bring to a second boil 3-4 minutes. Remove from heat (add oysters at this time, if desired). Ensure seafood is thoroughly cooked (145°F). Serve over cooked rice. Enjoy!Ingredients:Enriched Bleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Corn Starch, Dried Onion, Salt, Hydrolyzed Corn Protein, Monosodium Glutamate, Spices, Caramel Color, Safflower Oil, Dried Garlic, Natural Flavor. CONTAINS: WHEAT
This Gumbo Mix is so good. Your seasonings, this mix, perfect Gumbo. I use some chicken stock where water is called for, about 1/2 chicken stock and 1/2 water. Great Gumbo.