Tony Chachere's Creole Gumbo Rice Dinner Mix 12 Pk. Bread, Pasta


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Simmer 25 minutes (for seafood add after 15 minutes). Ladle over steamed rice. Microwave: In a deep microwaveable dish, combine 6 cups cool water, contents of package and 1-1/2 lbs seafood, chopped sausage or precooked chicken pieces. Stir and cover. Cook on High 15 minutes. Cook another 15 minutes on 50% power. Let stand covered 5 minutes. Stir.


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Microwaveable! Unit Size: 8 oz. (227g) 30 MINUTE CHICKEN STEW Ingredients: 2 cups diced, cooked chicken 1 (14.5 oz) can new potatoes, quartered 2 cups chopped, fresh mushrooms 4 cups cool water 1 package Tony Chachere's Gumbo Mix 2 tablespoons green onions, chopped Steps: In a large pot, combine first five ingredients. Stir well. Bring to a boil.


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Tony Chachere's Creole Gumbo Base Mix. 3 oz UPC: 0007199800368. Purchase Options. Located in AISLE 22. $249.


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In the same pot, add 2 cups of water and 1 cup Tony's Instant Roux Mix. Bring to a boil. After mixture begins to thicken, reduce heat to low and stir for 3 minutes. Add remaining water. For chicken and sausage gumbo, add meat, bring to a boil, then reduce heat. Simmer until chicken is tender.


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Garnish with green onion and Tony's Gumbo Filé, if desired. Notes *For seafood gumbo, replace the chicken and sausage with 1 pound peeled and deveined fresh shrimp and 1 pound crabmeat. After adding the remaining 8 cups water, bring roux mixture to a boil; reduce heat, and simmer for 15 minutes. Add shrimp and crab, and simmer for 15 minutes.


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In the same pot, add 2 cups of water and 1 cup Tony's Instant Roux Mix. Bring to a boil. After mixture begins to thicken, reduce heat to low and stir for 3 minutes. Add remaining water. For chicken and sausage gumbo, add meat, bring to a boil, then reduce heat. Simmer until chicken is tender.


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2. Bring to a boil, reduce heat, cover and simmer 25 minutes, stirring occasionally. Microwave: 1. In a deep microwaveable dish, combine 6 cups cool water, contents of package and 1 lb seafood, chopped sausage or precooked chicken pieces. Stir and cover. 2. Cook on high 15 minutes. Cook another 15 minutes on 50% power.


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Tony Chachere's® Creole Gumbo Dinner Mix. 8 oz UPC: 0007199800350. Purchase Options Sold and Shipped by. Integrity Commerce. $5932.


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Tony Chachere's Gumbo Mix 8 oz

In a large stock pot, sauce okra in oil until no longer stringy. Add onions, celery, bell pepper and garlic and sauté until tender. Add roux and stock/water to this mixture and season with Tony Chachere's Bold Seasoning. Simmer for 1 hour. Add seafood and simmer an additional 30 minutes. Serve in soup bowls over rice.


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All of the comfort you need in one bowl. Tony Chachere's Creole Gumbo Dinner Mix is one of the quickest and easiest ways to make the rich soup of Cajun Country. This hearty mix combines strongly-flavored stock, with Tony's most popular seasonings, the "Holy Trinity" and rice. Just add poultry or seafood and enjoy!


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Spray nonstick spray in stockpot and sauté vegetables until soft. In the same pot, add smoked sausage and brown. Shred chicken and place into pot. Add 6 cups of water and combine with Tony's Gumbo Base. Bring to a boil. Once at a boil, turn heat to low and simmer for 25 minutes. Season gumbo to taste with Tony's Original Creole Seasoning.


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1: In a stockpot coated in pan spray, sauté vegetables until soft. 2: In the same pot, add 2 cups of water and 1 cup Tony Chachere's Instant Roux Mix 3: Bring to a boil. After mixture begins to.


Tony Chachere's Creole Gumbo Rice Dinner Mix 12 Pk. Bread, Pasta

In the same pot, add 2 cups of water and 1 cup Tony's Instant Roux Mix. Bring to a boil. After mixture begins to thicken, reduce heat to low and stir for 3 minutes. Add remaining water. For chicken and sausage gumbo, add meat, bring to a boil, then reduce heat. Simmer until chicken is tender.


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Instructions. Stove Top: 1. In a stockpot, combine 6 cups cool water, contents of package and 1 lb seafood, chopped sausage or precooked chicken pieces. 2. Bring to a boil, reduce heat, cover and simmer 25 minutes, stirring occasionally. Microwave: 1.