Zatarain’s Gumbo Mix is a flavorful foundation of long grain rice in a rich, seasoned roux with red and green bell peppers. Just add one pound of cooked chicken, smoked sausage or seafood, cut into bite size pieces and dinner is ready in just 30 minutes. Making it easy to create The Big Easy classics like shrimp and okra or chicken and sausage gumbo, you can even invent a gumbo signature of your own! In New Orleans, there are as many different varieties of gumbo as there are people who make it. Gumbo is the quintessential dish of New Orleans, a city of diverse influences that formed a new culture greater than the sum of its parts. Those same influences are reflected in every bowl of gumbo. The dish is a rich and flavorful melting pot, just like its soulful hometown.

*Except those naturally occurring glutamates

Enriched Long Grain Parboiled Rice (rice, Iron, Niacin, Thiamine Mononitrate, Folic Acid), Enriched Bleached Wheat Flour (wheat & Malt Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Corn Starch, Red And Green Bell Pepper, Onion, Wheat Flour, Spices (including Red Pepper, Chili Pepper), Garlic, Hydrolyzed Soy Protein, Yeast Extract, Malted Barley Flour & Soy Sauce (wheat, Soybeans, Salt).

Stove Top DirectionsPick a Protein: 1 lb., cut into bite-sized pieces• Smoked Sausage • Seafood • Cooked Chicken. Cook: Mix 6 cups water and Gumbo Mix in 4-quart saucepan until well blended. For Chicken or Sausage Gumbo: Stir in chicken or sausage. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. For Seafood Gumbo: Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Stir in seafood. Cover and simmer 10 minutes longer or until rice is tender. Enjoy: Remove from heat. Let stand 5 minutes.