Ingredients: Precooked Long Grain Rice, Enriched Bleached Wheat Flour ([Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Malted Barley Flour), Cornstarch, Dried Onion, Salt, Hydrolyzed Corn Protein, Contains Less than 2% of Caramel Color, Dried Garlic, Monosodium Glutamate, Natural Flavor, Spices, This Product Contains Sulfiting Agents Contains: Wheat, Barley

Ingredients: Precooked Long Grain Rice, Enriched Bleached Wheat Flour ([Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Malted Barley Flour), Cornstarch, Dried Onion, Salt, Hydrolyzed Corn Protein, Contains Less than 2% of Caramel Color, Dried Garlic, Monosodium Glutamate, Natural Flavor, Spices, This Product Contains Sulfiting Agents Contains: Wheat, Barley

Cooking directions: 3 easy steps. for chicken & sausage gumbo: 1. in 4 qt. pot, combine 6 cups of cold water or chicken stock and la fish fry gumbo & rice entree mix. stir often while bringing to a boil. 2. add 2 lbs. of thoroughly cooked (to 165 degrees f) chicken and /or sausage. 3. bring to a second boil. reduce heat to low, u cover, and simmer for 25 minutes, or until rice is tender. stir occasionally. remove from heat. enjoy! for seafood gumbo: follow step 1 above. substitute 2 lbs. of uncooked seafood for the chicken/sausage in step 2. bring to a second boil. reduce heat to low, cover, and simmer for 25 minutes, or until rice is tender. stir occasionally. remove from heat (add oysters at this time, if desired). ensure seafood is thoroughly cooked to an internal temperature of 145 degrees f. enjoy! add meat or seafood for a complete meal.

Cooking directions: 3 easy steps. for chicken & sausage gumbo: 1. in 4 qt. pot, combine 6 cups of cold water or chicken stock and la fish fry gumbo & rice entree mix. stir often while bringing to a boil. 2. add 2 lbs. of thoroughly cooked (to 165 degrees f) chicken and /or sausage. 3. bring to a second boil. reduce heat to low, u cover, and simmer for 25 minutes, or until rice is tender. stir occasionally. remove from heat. enjoy! for seafood gumbo: follow step 1 above. substitute 2 lbs. of uncooked seafood for the chicken/sausage in step 2. bring to a second boil. reduce heat to low, cover, and simmer for 25 minutes, or until rice is tender. stir occasionally. remove from heat (add oysters at this time, if desired). ensure seafood is thoroughly cooked to an internal temperature of 145 degrees f. enjoy! add meat or seafood for a complete meal.