Autin's Gumbo Mix
Just add your favorite Cajun meats or seafood to Autin's Gumbo Mix for an authentic Louisiana favorite. Try Tony Chachere's Gumbo File to produce a thicker consistency to your gumbo. Brown a 2 to 2 1/2 pound cut up fryer or 1 1/2 pounds of boneless, skinless chicken meat in a slightly oiled frying pan. Bring seven (7) cups of water or low sodium chicken broth (preferably 3 1/2 cups of each) to a low boil in a 2 1/2 quart sauce pan. Slowly add mix while blending. Cook 10 minutes. Add chicken meat and 1/2 pound of sliced smoked sausage to mixture. Cook 15-20 minutes or until chicken is tender. Serve over rice. 1 1/2 pounds peeled deveined shrimp can be substituted for the chicken meat and smoked sausage. Add salt or pepper (if desired). Yields: 9 - 8 oz servings.
The company started in 1910 in Houma, Louisiana - where today the Autin family is still united. Descendants of French settlers to Louisiana who for three generations have made high quality and authentic Cajun food products. The Autin's were known for high quality Cajun foods that were well seasoned. Cooked Cajun entrees, such as Shrimp Etouffee and Gumbo were popular dishes sold through retail and catering. By popular demand, the Autin's made available their authentic Cajun seasoning blends in 1986, Autin's Cajun Cookery.
