Submitted by Andy
- Louisiana Fish Fry Cajun Gumbo Base (5 oz)
- In order of importance:
- 1 link rope sausage, cut into round slices
- About 1-2 lb Frozen shrimp, peeled and deveined
- About 1 lb leftover chopped or shredded chicken or turkey
- 2 qts chicken stock
- About 1 cup frozen diced onion
- About 1 cup frozen diced bell pepper
- About 2 cups frozen cut okra
- Gumbo Filé, if you like it (thickener and flavor)
- Louisiana hot sauce (Tabasco or other)
- Cooked white rice
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 & seafood or meat for complete meal.
Family Recipe Tree 