A Touch Of Luck Seasonings Cajun & Creole Spices: Roux Dat Gumbo Base & More!

Easy to use base for gumbo, etouffee, chicken & rice w/gravy & more! Product Instructions: Dissolve one cup (1/2 jar) of roux in water. Mix thoroughly until there are no clumps. Store in a cool place for up to (1) year. No need for refrigeration. Product Recipes: Chicken & Sausage Gumbo (serves 6-8) Bring 3 quarts of water to a boil in a 5 quart pot. In a separate skillet add ¼ cup of vegetable oil & sauté ½ cup bell peppers, 1½ cups chopped onions, 4 cloves chopped garlic & ½ cup chopped celery. Dissolve 1 cup of Acadian Kitchens Roux (½ jar) with vegetables (note: if roux seems hard, just work it out of the jar a little at a time with a sturdy spoon). Remove from fire and stir into boiling water. Cut & season one medium chicken & 1 lb. of your favorite smoked sausage and add to boiling water, season water to taste with Acadian Kitchens Seasoning. Cook on a low boil for 45 minutes. Add 2 tablespoons of chopped green onions & cook for 15 minutes or until chicken is fully cooked. Serve over steamed rice. Seafood Gumbo (serves 6-8) Prepare roux, water & vegetables the same as for the Chicken & Sausage Gumbo recipe on this label, Add 1 lb. of crab meat & 1 lb. of shrimp to boiling water and season to taste with Acadian Kitchens Seasoning. Cook on low boil for 15 minutes, then add 2 tablespoons of chopped green onions & cook for 15 more minutes. Serve over steamed rice.

Non-GMO unbleached enriched flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), canola oil

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