Kary's Gumbo Mix
Bring the true taste of Ville Platte, Louisiana, to your kitchen in minutes with Kary's Gumbo Mix!
Kary's delivers authentic Cajun flavor without the time-consuming process of making a roux from scratch. The deep, rich color and robust taste come from its star ingredient: Kary's signature "No Fat" Dry Roux, perfectly blended with all the necessary spices and seasonings. Unlike other mixes, Kary's uses zero caramel coloring—just honest, dark roux flavor.
This mix is all you need to create a hearty gumbo or rich Cajun stew (fricassee). It's so easy, if you can boil water, you can cook authentic Cajun food!
Ingredients: Kary's Dry Roux( flour, wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, folic acid) onions flakes, salt, natural chicken flavor, Monosodium Glutamate, spices, granulated onions, tomato powder, granulated garlic, black pepper, ground mustard, dehydrated green bell pepper, vinegar powder.
Cooking Instructions:
- 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 2lbs of uncooked or cooked chicken and 1/2lb smoked sausage. Bring to a second boil, then cook on 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. Oystres 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 2lbs 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.
