Gumbo

They make a mix of gumbo in a box??

quote:

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Ingredients: enriched parboiled long grain rice (niacin, reduced iron, thiamine monoitrate, riboflavin, folic acid), enriched wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), dehydrated vegetables (onion, bell pepper), salt, modified corn starch, spices, garlic, monosodium glutamate, autolyzed yeast, soy sauce, partially hydrogenated soybean oil, caramel color, disodium inosinate, disodium guanylate (flavor enhancer).

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Can't really help much because we dont know what spices are missing.

But I'd suggest adding your own trinity to the mix.

- 3 baking hens
- 2 lbs of smoked pork sausage (Chop's in Broussard)
- 2 lbs of fresh pork sausage
(Chop's in Broussard)
- 1 lb smoked turkey necks (Billeaud's in Broussard)
- 3 large yellow onions
- 4 green bell peppers
- 1 bunch of celery
- 10 - 12 cloves of raw garlic
- (optional) 16 oz container of raw oysters w/juice
- 1 or 2 handfulls of chopped curley parsley
- 2 bunches of green onion
- 2.5 jars of dark roux (sometimes I make it from scratch, but I really do not see a big difference)
- 3 boxes (24oz?) chicken stock
- water
- 35 qt pot

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- Cut chicken into sections
- Season individual chicken pieces with McCormick's season all and Louisiana Hot sauce
- Slice smoked sausage into bite sizes pieces
- Melt down roux on low heat
- Add chopped onion, bell pepper, celery, half of green onions, and garlic to pot.
- Stir until roux is mixed in with vegatables
- Add sliced smoked sausage, seasoned chicken, turkey necks and chicken stock to pot.
- Add water until about 8 inches to top of pot
- Bring to boil (lid halfway covering. Watch out for boilover)
- After 1.5 hours, add fresh sausage
- Boil 1 hour (lid halfway)
- Turn off heat
- Add rest of green onions and parsley.
- Let cool or eat
- Reheat next day. It will be better the next day. I promise.

What's missing is the roux.