All natural. Quick & easy. Fresh ingredients. Check out cookwell.net for great recipe inside. Time for a truly great gumbo. Roux (pronounced roo) is the basis of any great gumbo, and making it is truly an art form. It's also the single biggest reason most people never try to make their own gumbo. First, a good roux can take an hour to cook, and it requires constant stirring. Second, there are many kinds of roux: light (or blonde), medium (or peanut butter) and dark. Typically, the longer you cook it, the darker the roux. Last but not last, roux can burn very easily. Now, the chefs at Cookwell & Company have taken the guesswork out of making a great gumbo. We've patiently prepared the roux to give it a rich, complex, slightly smoky flavor. We've added fresh tomatoes, tender okra, and of course the trinity of all Louisiana gumbos - onion, bell pepper and celery - all finely chopped and sauteed with our secret blend of seasonings. All you do is add shrimp, chicken, sausage, crawfish - whatever you desire to personalize the gumbo and call it yours. From the owners of Cookwell - enjoy! - Will, Kyle. Cookwell. EatWell. LiveWell. www.cookwell.net.
Cookwell & Company
33 oz (2.06 lb) 936 g x 6
8 per pack
Refrigerate after opening. Cooking: Step One: Place 1 to 1.5 pounds of your favorite seafood (shrimp, crab, oysters, fish, or scallops), cubed chicken, sausage, or crawfish in a medium sauce pan and saute over medium-high heat until 3/4's cooked (approximately 3 to 5 minutes). Step Two: Add contents of jar to the sauteing seafood/meat and bring to a boil. Remove from heat and serve. Serving Suggestions: Pour 1 cup gumbo over 1/2 cup cooked rice and garnish with chopped green onions, or simple enjoy with oyster crackers.
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