FOREMAN'S Roux 16 oz

Cajun Seafood Gumbo

2-1/2 lbs. peeled fresh shrimp, 8 oz. crabmeat or (imitation crabmeat, chopped), 1 pt. oysters (optional), 8 oz. chicken broth, ½ c. chopped onion tops, ½ c. chopped parsley, 1 T. salt, ½ tsp. black pepper, ½ tsp. cayenne pepper, 3 qts. Water, ½ c. chopped onions, 8 oz. Foreman’s Roux.

Add water to large pot, once boiling add roux, onions, onion tops, parsley, crabmeat, chicken broth and seasoning, stirring continuously until roux is dissolved. Boil for 45 minutes over medium heat. Then add shrimp and oysters. Simmer for 25 minutes. Serve over a scoop of rice.

Chicken & Sausage Gumbo

1-6 lb. hen, 1 lb. smoked sausage chopped, ½ cup chopped onions, 1 med. Onion chopped, ¼ cup chopped parsley, 4-1/2 qts. Water, 1 tsp. salt, ½ twp. Black pepper, ½ tsp. cayenne pepper, 8 ox. (approximately ½ jar) Foreman’s Roux. Add water to large pot, bring to a boil, once boiling add roux, stirring continuously until roux is completely dissolved (approximately 10 minutes). Then add the rest of the ingredients. Boil uncovered over medium heat for approximately 2 hrs. When your gumbo has finished cooking, debone and cube chicken and return meat to gumbo. Serve over a scoop of rice.