Nothing says Cajun better than a steaming bowl of seafood gumbo. Shrimp and crab are combined with smoked andouille sausage, onions, celery, bell pepper and garlic to finish this calssic bayou dish. Includes two, 2lb. ready to boil pouches.
Ingredients
WATER, SHRIMP, OKRA, BELL PEPPERS, DARK ROUX WITH VEGETABLES, CORN STARCH, SHRIMP BASE, CRAB MEAT, CRAB BASE, BROWNING AND SEASONING SAUCE, LOBSTER BASE, SPICES, BUTTER, GRANULATED ONION, GRANULATED GARLIC, PARSLEY.
Cooking Instructions
KEEP FROZEN.RUN BAGS UNDER COOL WATER TO SEPERATE. DO NOT FORCE BAGS APART. PLACE FROZEN BAGS INTO THE BOILING WATER. ONCE THE WATER HAS RETURNED TO A BOIL, REDUCE HEAT AND SIMMER. HOLD BAGS AT 200F FOR 15 MNIUTES TO THAW AND HEAT THORUGHLY. STIRRING TO SEPERATE THE BAGS DURING THE HEATING PROCESS SHOULD BE DONE WITH A SMOTH EDGED PLASTIC OR WOODEN SPOON.. SHARP OBJECTS AND METAL TONGS MAY PUNTURWE THE BAG. CAREFULLY REMOVE THE BAG FROM THE HOT WATER, TRYING NOT TO PUNCTURE THE BAGS.
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