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. Th