Louisiana Cajun Gumbo Base


 

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 and/or sausage (to 165 degrees F). 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!

 

Description

Louisiana Cajun Gumbo Base. Family owned & operated. Est. 1982. Fish fry products. Bring the taste of Louisiana home! Add rice & seafood or meat for a complete meal.

Other Description

Mr. Tony Pizzolato, our founder, set the standard of providing only the finest products and services to his customers. It is in this spirit that we continue to provide only the very best ingredients and products to our customers today. Enjoy! Explore Louisiana fish fry. Proudly manufactured in Louisiana. (800) 356-2905. (225) 356-2905. www.louisianafishfry.com.

Nutrition Facts

Serving Size: 2.0 tbsp

Servings per Container: about 13

Energy 30
Total Fat 0 g
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 960 mg
Potassium 40 mg
Carbohydrates 7 g
Dietary Fiber 0 g
Sugars 0 g
Protein 1 g
Daily Percent Of Vitamin A 0
Daily Percent Of Vitamin C 0
Daily Percent Of Calcium 0
Daily Percent Of Iron 2

Ingredients

Enriched Bleached Wheat Flour (Wheat Flour, Matted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Corn Starch, Dried Onion, Salt, Hydrolyzed Corn Protein, Monosodium Glutamate, Spices, Caramel Color, Safflower Oil, Dried Garlic, Natural Flavor.

Warnings

Contains: wheat.

UPC

00039156000077