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Karys Gumbo Mix
Karys Gumbo Mix
5 oz
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About
Details
Seasoned! From the kitchen of - Kary's Roux Depuis 1975 Ville Platte, Louisiana. Add chicken & sausage or shrimp & crabs for an authentic Cajun gumbo. Certified Cajun. A product of Louisiana. This box of gumbo mix cooks up to 3 lbs. of meat or 2 lbs. of seafood. www.karysroux.com. Try our other Authentic Cajun products: Kary's roux; Kary's jambalaya mix; Kary's bisque mix; Kary's dry roux; pig stand BBQ sauce; queen bee seasoning.
Ingredients
Kary's Dry Roux (flour, Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Folic Acid), Onion Flakes, Salt, Natural Chicken Flavor, Monosodium Glutamate, Spices, Granulated Onion, Tomato Powder, Granulated Garlic, Black Pepper, Ground Mustard, Dehydrated Green Bell Pepper, Vinegar Powder
Directions
Cooking Instructions: (This gumbo mix is pre-seasoned). Chicken & Sausage Gumbo. Do not cover pot when cooking. In a medium pot bring 8 cups of water to boil. Remove from heat and whisk contents of bag into water. Return to heat and add 1-1/2 to 2 lbs. of uncooked or cooked chicken and 1/2 lb. smoked sausage. Bring to a then cook on second boil, medium-high heat for 40 minutes, stirring occasionally Serve over rice, noodles or crackers. Seafood Gumbo. Do not cover pot when cooking. In a medium pot bring 7 cups of water to boil. Remove from heat and whisk contents of bag into water. Boil at medium-high for 20 minutes, then add 1 to 1-1/2 lbs. of shrimp and a 6 oz. can of crabmeat. Bring to a second boil, then simmer on medium heat for 20 minutes, stirring occasionally. Oysters may be added during last 5 minutes of cooking. Serve over rice, noodles or crackers. Chicken Stew (Fricassee). Do not cover pot when cooking. In a medium pot bring 6 cups of water to boil. Remove from heat and whisk contents of bag into water. Return to heat and add 1-1/2 to 2 lbs. of uncooked or cooked chicken, meatballs, or pork chops, and 2 medium potatoes cubed. Bring to a second boil, then cook on medium-high heat for 40 minutes, stirring occasionally. Serve over rice. VARIATIONS: For wild game or hen gumbo, cook until tender, adding water as needed. Substitute fresh or frozen cleaned crabs for canned crabmeat in your seafood gumbo. Try adding boiled eggs in your seafood gumbo or chicken stew (last 10 minutes of cooking). For those who like spicy foods, add a dash of Louisiana hot sauce or cayenne pepper. For chicken gumbo, a broasted chicken can be used to save 20 minutes of cooking time.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 25
- Total Fat 0g0%
- Saturated Fat 0g0%
- Cholesterol 0mg0%
- Sodium 300mg13%
- Total Carbohydrate 5g2%
- Dietary Fiber 0g0%
- Sugars 0g
- Protein 1g
Details
Seasoned! From the kitchen of - Kary's Roux Depuis 1975 Ville Platte, Louisiana. Add chicken & sausage or shrimp & crabs for an authentic Cajun gumbo. Certified Cajun. A product of Louisiana. This box of gumbo mix cooks up to 3 lbs. of meat or 2 lbs. of seafood. www.karysroux.com. Try our other Authentic Cajun products: Kary's roux; Kary's jambalaya mix; Kary's bisque mix; Kary's dry roux; pig stand BBQ sauce; queen bee seasoning.
Ingredients
Kary's Dry Roux (flour, Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Folic Acid), Onion Flakes, Salt, Natural Chicken Flavor, Monosodium Glutamate, Spices, Granulated Onion, Tomato Powder, Granulated Garlic, Black Pepper, Ground Mustard, Dehydrated Green Bell Pepper, Vinegar Powder
Directions
Cooking Instructions: (This gumbo mix is pre-seasoned). Chicken & Sausage Gumbo. Do not cover pot when cooking. In a medium pot bring 8 cups of water to boil. Remove from heat and whisk contents of bag into water. Return to heat and add 1-1/2 to 2 lbs. of uncooked or cooked chicken and 1/2 lb. smoked sausage. Bring to a then cook on second boil, medium-high heat for 40 minutes, stirring occasionally Serve over rice, noodles or crackers. Seafood Gumbo. Do not cover pot when cooking. In a medium pot bring 7 cups of water to boil. Remove from heat and whisk contents of bag into water. Boil at medium-high for 20 minutes, then add 1 to 1-1/2 lbs. of shrimp and a 6 oz. can of crabmeat. Bring to a second boil, then simmer on medium heat for 20 minutes, stirring occasionally. Oysters may be added during last 5 minutes of cooking. Serve over rice, noodles or crackers. Chicken Stew (Fricassee). Do not cover pot when cooking. In a medium pot bring 6 cups of water to boil. Remove from heat and whisk contents of bag into water. Return to heat and add 1-1/2 to 2 lbs. of uncooked or cooked chicken, meatballs, or pork chops, and 2 medium potatoes cubed. Bring to a second boil, then cook on medium-high heat for 40 minutes, stirring occasionally. Serve over rice. VARIATIONS: For wild game or hen gumbo, cook until tender, adding water as needed. Substitute fresh or frozen cleaned crabs for canned crabmeat in your seafood gumbo. Try adding boiled eggs in your seafood gumbo or chicken stew (last 10 minutes of cooking). For those who like spicy foods, add a dash of Louisiana hot sauce or cayenne pepper. For chicken gumbo, a broasted chicken can be used to save 20 minutes of cooking time.
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