Kary's Seasoned Gumbo Mix

5 oz

$2.79 each($0.56 / oz)

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

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.

Highlights

Nutrition Facts
16 servings per container
Serving Size
1.33 tbsp
- Amount Per Serving
- Calories25
  Calories from Fat0
- % Daily Value^*
- Total Fat
  0g
  0%
- Saturated Fat
  0g
  0%
- Cholesterol
  0mg
  0%
- Sodium
  300mg
  12%
- Total Carbohydrate
  5g
  2%
- Dietary Fiber
  0g
  0%
- Sugars
  0g
- Protein
  1g
- Vitamin A
  0%
- Calcium
  0%
- Vitamin C
  2%
- Iron
  0%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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.
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.