1½ teaspoons SPICE ISLANDS Gumbo Filé
Heat oil in large kettle; cook Onions in oil until golden. Add hot water, Chicken Seasoned Stock Base, Beau Monde, Mei Yen, Garlic Powder, Chili Pequins, Green Peppers, celery, Parsley, Bay Leaf, Thyme, and tomatoes. Simmer for about 1 hour. Add shrimp and cook 15 minutes; stir in Gumbo Filé and serve at once in soup bowls over steamed rice.
Old Hickory Fish Chowder (4 Servings)
A quickly prepared chowder that’s filling enough for the main course for lunch or supper. Old Hickory Fish Chowder has a robust smoky flavor even though it hasn’t a bit of meat in it. Use either fresh or frozen fish, whichever you prefer.
1 pound halibut, haddock, cod, or other firm white fish
2 cups cubed, raw potatoes
3 cups water
2 tablespoons SPICE ISLANDS Instant Minced Onions
¼ teaspoon SPICE ISLANDS Whole Celery Seed
½ teaspoon salt