Buy it Again
Louisiana Gumbo Base Cajun - 5 Oz
Gumbo Base, Cajun
Produced with genetic engineering. Est. 1982. Bring the taste of Louisiana home! www.LouisianaFishFry.com. Proudly manufacutred in Louisiana.
Serving Size: 2tbsp dry mix
Servings Per Container: About 13
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 0|
|Total Fat||Amount Per serving 0g||0%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 840mg||37%|
|Potassium||Amount Per serving 32mg||0%|
|Total Carbohydrate||Amount Per serving 7g||3%|
|Dietary Fiber||Amount Per serving 0g||0%|
|Sugars||Amount Per serving (-)|
|Protein||Amount Per serving 1g||0%|
Enriched Bleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Corn Starch, Dried Onion, Salt, Hydrolyzed Vegetable Protein (Hydrolyzed Corn Protein, Safflower Oil), Monosodium Glutamate, Spices, Caramel Color, Dried Parsley, Dried Garlic, Natural Flavor.
Warning Contains: Contains: wheat.
Directions Cooking Directions 3 Easy Steps: For Chicken & Sausage Gumbo: 1. In 4 qt. pot, combine 2 qts. of cold water or chicken stock and LA fish fry gumbo base. Stir well and bring to a boil. 2. Add 2-3 lbs. of thoroughly cooked chicken (to 165 degrees F) and/or sausage. 3. Cover and bring to a second boil. Reduce heat and simmer for 15 minutes. Serve over cooked rice. Enjoy! For Seafood Gumbo: 1. In 4 qt. pot, combine 2 qts. of cold water or chicken stock and LA fish fry gumbo base. Stir well and bring to a boil. 2. Add 2 lbs. seafood. 3. Cover and bring to a second boil 3-4 minutes. Remove from heat (add oysters at this time, if desired). Ensure seafood is thoroughly cooked (to 145 degrees F). Serve over cooked rice. Enjoy! Add rice & sea food or meat for complete meal.
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