New Orleans meets risotto... This stewy rather than soupy gumbo starts with a traditional roux, carefully cooked until deep brown. Then we add stock, bacon and vegetables - including the essential okra - and cook until soft. Finally, in goes lots of Giant red crab meat, rice and those cajun spices. It's hot but not burnout.. you may want to spice it up further. Very simple to serve - just reheat. One pack serves two people VERY well. It arrives in an ovenable tray (three trays in the saver pack).
