The Zatarain's tradition of making amazing food was started by Emile A. Zatarain, Sr. In 1889, he obtained the company's first product trademark and started to market root beer. Shortly after, he began to produce mustards, pickled vegetables, and extracts. As the business grew, so did the demand for a broader range of products. Through their expertise in blending spices, the company established a reputation for making only the most authentic New Orleans-Style food. In 1963, the Zatarain family sold the business which was then moved to Gretna, Louisiana, a suburb of New Orleans, where it is still located today.
ENRICHED BLEACHED WHEAT FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN,REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), ONION, WHEAT FLOUR, SALT, MODIFIED CORN STARCH, SOYBEAN OIL, RED AND GREEN BELL PEPPERS, AUTOLYZED YEAST EXTRACT, SOY SAUCE (100% SOYBEANS), SPICES, GARLIC, CARAMEL COLOR, SILICON DIOXIDE(AS ANTICAKING AGENT), DISODIUM INOSINATE AND DISODIUM GUANYLATE (FLAVOR ENHANCER), AND SULFITING AGENTS.
Microwave Directions1. Mix 6 cups water, Gumbo Base and 2 tbsp. oil in 4-quart microwavable bowl until well blended and lumps are dissolved. Cover.2. Microwave on high 30 minutes, stirring occasionally. Stir in meat or seafood. Cover. Microwave on medium (50% powder) 5 to 10 minutes longer, stirring occasionally. Let stand in microwave 10 minutes.Microwave ovens vary; adjust cooking times as needed. Cooking times are based on an 1100 watt microwave oven.Caution: Bowl and contents will be very hot. Use pot holders when removing from microwave. Gumbo can be prepared with your choice of 1 to 1 lbs. of cooked chicken, smoked sausage or seafood, cut into bite-size pieces.Stove Top Directions1. Mix 6 cups water, Gumbo Base and 2 tbsp. oil in 4-quart saucepan until well blended and lumps are dissolved.2. For chicken or sausage gumbo: Stir in chicken or sausage. Bring to boil. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.For seafood gumbo: Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir in seafood. Cover and simmer 10 to 15 minutes longer or until seafood is cooked through, stirring occasionally.3. Serve over cooked rice.Tips: Prepare Seafood Gumbo with shrimp, crab, crawfish and/or oysters. Add 2 cups fresh or frozen okra slices 10 minutes before cooking is completed.
- Mmmm good Review by Claire (Posted on 7/29/2014)