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About
Details
The original New Orleans entree. A product of Certified Louisiana. Comments or questions? Call 1-800-EAT-KJUN (1-800-328-5586) or visit us at www.mampapauls.com for great recipe ideas and other product information. Facebook. YouTube. No MSG. The original New Orleans style entrees since 1972. My grandmother, Mam Papaul was known for her culinary skills and hospitality. She could always be counted on to greet unexpected guests with a warm embrace and one of her Cajun/Creole specialties. These authentic New Orleans Style entrees are now available in convenient, easy to prepare packages, just minutes from stove top to table top. - Nancy Wilson, Founder, Mam Papaul's.
Ingredients
Sprocted 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), Onion, Cornstarch, Parsley, Garlic Powder, Cayenne Pepper.
Directions
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.
Warnings
Contains: wheat
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 35
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 60mg3%
- Total Carbohydrate 7g3%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 1g
Details
The original New Orleans entree. A product of Certified Louisiana. Comments or questions? Call 1-800-EAT-KJUN (1-800-328-5586) or visit us at www.mampapauls.com for great recipe ideas and other product information. Facebook. YouTube. No MSG. The original New Orleans style entrees since 1972. My grandmother, Mam Papaul was known for her culinary skills and hospitality. She could always be counted on to greet unexpected guests with a warm embrace and one of her Cajun/Creole specialties. These authentic New Orleans Style entrees are now available in convenient, easy to prepare packages, just minutes from stove top to table top. - Nancy Wilson, Founder, Mam Papaul's.
Ingredients
Sprocted 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), Onion, Cornstarch, Parsley, Garlic Powder, Cayenne Pepper.
Directions
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.
Warnings
Contains: wheat
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