A chicken and sausage gumbo from the heart of northeast Louisiana. Just add meat, tomatoes, and water. Serve it over rice and wait for its bite.
Add 1 to 1 1?2 pounds of chicken and 1 1?2 pounds sausage to 3 quarts of cold water. Bring this to a boil and slowly add in gumbo mix along with one 15 oz. can diced tomatoes, stirring to remove and prevent lumping. Cook about 20-25 minutes from this point. Yields 20 one cup servings. Serve over rice.
Chicken Base [dextrose, salt, rendered chicken fat, corn starch, onion powder, hydrolyzed vegetable protein (soy, corn, wheat), flavoring, shortening (beef fat, vegetable fat), turmeric, disodium inosinate and disodium guanylate], Pinto Bean*(pinto bean, corn starch, salt, lecithin), Mushroom Soup Mix [dairy whey, sweet cream buttermilk*, natural mushroom flavor (dextrin, mushroom extract, salt), yeast*, salt, butter* (butter, sweet cream buttermilk*, annatto color), guar gum, onion*, carrageenan, mushrooms*], Tomato*,Chili Seasoning (chili pepper, salt, corn flour, spices, sugar, garlic*, onion*, red pepper and paprika), Mexican Seasoning (chili peppers, garlic*, paprika, spices), Onion*, Okra*, Celery*, Worcestershire Powder (dextrose, caramel color, spices, carboxymethylcellulose, malic acid, onion*, extractive of tamarind, oil of clove, less than 2% silicon dioxide to prevent caking), Chili Powder (chili peppers, spices, salt), Spices, Gumbo File Powder, Bell Peppers* Dehydrated*.
Soy, Wheat, Milk