- * Best to thaw over night, but in a hurry, defrost a bit in the microwave and then slowly heat over a low fire, bringing to a simmer. Never bring to a boil; too high of fire will break the meat apart.
* For those of you who want Oysters in your Seafood Gumbo, just add them to thawed gumbo and cook an additional 10 minutes on medium heat.
* Gumbo is usually served over a bed of rice; we suggest 2 cups of gumbo to ½ cup cooked rice. We often enjoy it without rice, however, more like soup, as a lower-carb entrée. Some even add it to a bowl of potato salad.
* Etouffee’ is more like a thick gravy than a soup, and we suggest serving 2 cups of etouffee’ to 1 cup cooked rice.
* French Bread - Most of us love our bowls of gumbo and etouffee’ with hot, garlic-butter French bread. Not quite so low-carb, but hard to resist!
Suggested Wine: Don’t matter cuz the chicken don’t care at this point : )
No MSG In my Products!