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Karys Gumbo Mix - 5 Oz
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.
| Nutrition Facts, heading | ||
| ||
| Amount per serving Calories25 | ||
| % Daily Value* | ||
| Total Fat of 0g daily value 0 percentincludes Saturated Fat of 0g daily value0percent, | ||
| Cholesterol 0mg daily value0percent, | ||
| Sodium 300mg daily value12percent, | ||
| Total Carbohydrate of 5g daily value 2 percentincludes Dietary Fiber of 0g daily value0percent, includes Total Sugars of 0g | ||
| Protein 1g | ||
| Calcium 0mg Daily Value 0% | ||
| Iron 0mg Daily Value 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. |
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.
Karys Roux & Pig Stand Bar-B-Q Sauce
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