CHICKEN & SAUSAGE GUMBO
COOKING INSTRUCTIONS:
Remove roux seasoning packet and rice packet from bag. Heat 2 tablespoons of butter in a 3 quart of
larger pot over medium/high heat. Pour vegetables, sausage, and chicken from bag into pot and sauté
for 4 minutes. Pour 4 ½ cups of water into the pot and whisk in the roux seasoning slowly, making sure
to mix the roux completely without lumps. Bring gumbo to a slow boil. Add rice, reduce heat, blend
thoroughly, and cook for an additional 3-4 minutes until all ingredients are piping hot. Stir, let sit for a
minute. Remove from heat, serve immediately.
Cooking times may vary depending on your equipment so modify the time as needed. Cook
thoroughly to a minimum temperature of 71 degrees Celsius or 160 degrees Fahrenheit.
Nutrition Facts
Serving Size 1/2 package (340g)
Serving Per Container 8
| Amount Per Serving | ||
|---|---|---|
| Calories 200 | Calories from Fat 45 | |
| % Daily Value* | ||
| Total Fat 5g | 8% | |
| Saturated Fat 1.5g | 8% | |
| Trans Fat 0g | ||
| Cholesterol 25mg | 9% | |
| Sodium 770mg | 32% | |
| Total Carbohydrate 27g | 9% | |
| Dietary Fiber less than 1g | 4% | |
| Sugars 1g | ||
| Protein 9g | ||
| Vitamin A 4% | Vitamin C 8% | |
| Calcium 4% | Iron 10% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
