Enjoy Konriko Creole Seasoning with no limitations on any type of food whenever you like. Simply use it like salt in cooking and at the table. Konriko Creole seasoning is especially good in barbecuing. Just season, then refrigerate the meat for one hour before cooking.
Unit Size: 6oz.

Mardi Gras Gumbo 1 (4-5 pound) chicken, cut up & trimmed of excess fat 4 teaspoons KONRIKO Creole Seasoning, divided 1/2 cup oil 1 lb. smoked sausage, cut into 1/2 inch slices 1/2 cup all-purpose flour 2 medium onions, chopped (about 2 cups) 2/3 cup chopped red bell pepper 2/3 cup chopped yellow bell pepper 2/3 cup chopped green bell pepper 3 large cloves garlic, minced 2 quarts hot water 1/4 teaspoon Cajun Chef Cayenne Red Pepper 1 (7-ounce) box Konriko Wild Pecan Rice 1/4 cup chopped green onion 1/4 cup chopped fresh parsley Steps: Wash chicken and pat dry; sprinkle 2 tsp. of KONRIKO Creole Seasoning. Heat oil in a 12-inch nonstick skillet over medium heat. Add chicken and cook until browned on all sides; remove chicken and set aside. Reduce heat to medium and add sausage to skillet; cook 1 to 2 minutes or until browned, turning once. Remove sausage and set aside. Pour drippings in skillet into a large, heavy Dutch oven (preferably iron) over medium heat. Stir in flour and mix well. Cook 5 to 10 min., stirring constantly, or until mixture turns dark brown. Immediately stir in onions and cook 5 min., stirring often (mixture will be thick). Add bell peppers and continue cooking and stirring 5 minutes. Add garlic and cook 1 min. longer. Stir in hot water, red pepper and remaining 2 teaspoons KONRIKO Creole Seasoning; mix well and bring to a boil. Add chicken and sausage and return to a boil. Reduce heat and simmer 30 minutes longer. Cook KONRIKO Wild Pecan Rice according to package directions. Stir in green onion and parsley and cook 5 min. longer. Serve in bowls over rice. Makes 8 servings.

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