Item Details
A rich, smoky Louisiana-style gumbo base packed with sautéed trinity, toasted dry roux, and bold Cajun spices. Just add water and your choice of chicken, andouille, or seafood. Simmer to a silky stew and serve over rice for classic, stick-to-your-ribs comfort.
In a pot, whisk mix into 5 cups cool water. Bring to a boil, then reduce to a simmer 30 minutes, stirring occasionally.
Optionally, Add 1 cup cooked chicken, one pound seared andouille, or seafood during the last 5–10 minutes
Serve over rice; garnish with green onion and Melissa’s Cherry Bomb Hot Sauce.
