Gumbo, Louisiana's most famous dish, gets its name from the West African name for okra which is typically put into gumbos today to add flavor and act as a thickener. Gumbo is typically prepared in colder months of the year due to the heartiness and warmth gumbo produces. Just add your favorite Cajun meats or seafood to Kary's Gumbo Mix for an authentic Louisiana favorite. Try Tony Chachere's Gumbo File to produce a thicker consistency to your gumbo.
Add Chicken & Sausage or Shrimp & Crabs for an Authentic Cajun Gumbo
One package cooks up to 3 LBS of Meat or 2 LBS of Seafood
