Feel like you're right on the Bayou with our Bayou Brothers Gumbo Starter! Making gumbo is a labor of love, and it's rich, complex, comforting flavors prove why it's worth it. We've taken the hard work of making gumbo off your plate, so you can go ahead and enjoy a big bowl any night of the week. C'mon, gumbo is always a good idea!
How to prepare:
Preheat a medium stock pot over high heat, add a little oil or butter to the pan, and sauté 1-2lbs of meat or seafood for 2 minutes. Add Bayou Brothers Gumbo Starter, plus 1-2 cups chicken broth or seafood broth and bring to a quick boil. Reduce the heat to medium, and let simmer for 5-10 minutes until the meat is cooked through. We recommend serving Bayou Brothers Gumbo in a bowl, over rice, garnish with sliced green onion and maybe a shake or two of Hot Sauce! The following proteins are awesome in this Gumbo Starter: Andouille sausage, chicken thighs, shrimp, crawfish, oysters, crab, redfish, and tilapia.
Ingredients:
Filtered Water, Onion, Expeller Pressed Canola Oil, Okra, Diced Tomato, Bell Pepper, Celery, Dry Roux (Enriched Flour [Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Toasted Sprouted Wheat Flour, Granulated Onion, Granulated Garlic, Caramel Color), Garlic, Worcestershire Sauce (Distilled Vinegar, Molasses, Sugar, Water, Salt, Onions, Garlic, Cloves, Tamarind Extract, Natural Flavorings, Chili Pepper Extract), Hot Sauce (Red Cayenne Peppers, Distilled Vinegar, Salt, Gum Blend [Xanthan Gum, Guar Gum, Sodium Alginate], Ascorbic Acid), Crab Boil (Water, Salt, Contains Traces of the Following: Mustard Seed, Coriander Seed, Celery Seed, Red Pepper, Black Pepper, Bay Leaf, Thyme, Cloves, Allspice), Salt, Lemon Juice Concentrate, Black Pepper, Vegetable Base (Vegetables [Carrots, Onion, Celery], Salt, Maltodextrin, Sugar, Yeast Extract, Food Starch-Modified, Flavoring), Ground Paprika, Gumbo File (Spices [Thyme and Marjoram], Sassafras), Ground Basil, Ground White Pepper, Ground Thyme, Bay Leaves, Citric Acid.
