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slide 1 of 3, Bootsie's Cajun Creole Roux,
slide 2 of 3, Bootsie's Cajun Creole Roux,
slide 3 of 3, Bootsie's Cajun Creole Roux,
Bootsie's

Bootsie's Cajun Creole Roux

Chicken & Sausage Gumbo: Bring 3 quarts of water to a boil in a 5 quart pot. In a separate skillet add 1/4 cup of vegetable oil & sauté 1/2 cup bell peppers,1 1/2 cups chopped onions, 4 pieces chopped garlic & 1/2 cup chopped celery. Dissolve 1 cup of Bootsie's Roux (1/2 jar) with vegetables (note: If roux seems hard, just work it out of the jar a little at a time with a sturdy spoon). Remove from fire and stir into boiling water. Cut & season one medium chicken & 1 lb. of your favorite smoked sausage and add to boiling water, season water to taste with Cajun seasoning. Cook on a low boil for 45 minutes. Add 2 tablespoons of chopped green onions & cook for 15 minutes or until chicken is fully cooked. Serve over steamed rice. (Serves 6-8) Options: Use okra and file as desired. Seafood Gumbo: Prepare roux, water & vegetables the same as for the Chicken & Sausage Gumbo recipe on this label. Add 1 lb. of crab meant & 1 lb. of shrimp to boiling water and season to taste with Cajun seasoning. Cook on low boil for 15 minutes, then add 2 tablespoons of chopped green onions & cook for 15 more minutes. Serve over steamed rice. (Serves 6-8). Options: Use other favorite seafood's. Use okra and file as desired. Refrigerate after opening.
Ingredients
Enriched Flour (bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Soybean Oil, Tbhq & Citric Acid (to Preserve Freshness)
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Contains: Does Not Contain Any Of The 8 Major Allergens