Dark Roux Gumbo Base 5 oz
You don’t have to be Cajun to make great gumbo! Louisiana Fish Fry Dark Roux Gumbo Base brings the authentic, bold flavors of one of Louisiana’s signature dishes right to your kitchen. Gumbo is a rich, hearty stew made with a flavorful roux-based broth, protein (like shrimp, chicken, sausage, or a combination), and vegetables, all simmered together to create a satisfying, deeply seasoned meal. Our Dark Roux Gumbo Base combines the perfect blend of seasonings, spices, and aromatics to give you a robust, savory gumbo without the time or complexity of making a roux from scratch. Just add your favorite ingredients, simmer, and serve over rice for a comforting, flavorful meal the whole family will love. The longer you simmer, the darker your gumbo will be!
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Enriched Bleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Toasted Wheat Flour, Cornstarch, Dried Onion, Hydrolyzed Corn Protein, Salt, Monosodium Glutamate, Paprika Smoked, Spices, Caramel Color, Dried Garlic, Natural Flavor.
Contains: Wheat
Chicken & Sausage Gumbo
- Combine cold water or low-sodium stock (8 cups) and Gumbo Base in a 4qt. pot. Bring to a boil on medium-high heat, stirring frequently.
- Add cooked chicken and/or sausage (2-3 lbs.). Bring to a second boil then reduce heat to low.
- Cover pot and simmer for 15 minutes. Stir occasionally. Remove from heat. Ensure meat is thoroughly cooked to 165°F. Serve over cooked rice. Enjoy! Note: the longer gumbo simmers, the darker it will be.
Seafood Gumbo
- Combine cold water or low-sodium stock (8 cups) and Gumbo Base in a 4qt. pot. Bring to a boil on medium-high heat, stirring frequently.
- Add uncooked seafood. (2 lbs)
- Cover pot and bring to a second boil for 3-4 minutes. Remove from heat. Ensure seafood is thoroughly cooked to 145°F. Serve over cooked rice. Enjoy!
