TOMATO ( FRESH TOMATO TOMATO JUICE AND CITRIC ACID ) OCEAN CLAM JUICE CHICKEN BROTH ( WATER CHICKEN BASE ( COOKED CHICKEN AND CHICKEN JUICES SALT SUGAR MALTODEXTRIN CHICKEN FAT ONION CITRIC ACID TURMERIC NATURAL FLAVORS ) OKRA CELERY BELL PEPPER ( RED AND GREEN ) ONION DARK DRY ROUX ( WHEAT FLOUR BARLEY FLOUR ONION POWDER GARLIC POWDER ) WATER GREEN ONION GARLIC CANOLA OIL RED PEPPER SAUCE ( RED CAYENNE PEPPER VINEGAR SALT GUAR GTUM XANTHAN GUM ASCORBIC ACID ) NATURAL FLAVOR XANTHAN GUM ( A NATURAL THICKENER ) AND SPICES

Diced Tomato, Clam Juice (clam Juice, Salt), Filtered Water, Okra, Celery, Bell Pepper, Onion, Dry Roux (enriched Flour (bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Toasted Sprouted Wheat Flour, Granulated Onion, Granulated Garlic, Caramel Color), Green Onion, Garlic, Chicken Base (oven Roasted Chicken With Natural Chicken Juices, Salt, Sugar, Com Starch, Rendered Chicken Fat, Yeast Extract, Natural Flavoring, Onion Powder, Rice Flour, Maltodextrin From Com), Turmeric Powder), Expeller Pressed Canola Oil, Hot Sauce (red Cayenne Peppers, Distilled Vinegar, Salt, Gum Blend [xanthan Gum, Guar Gum, Sodium Alginate), Ascorbic Acid), Natural Flavor Water, Inactive Dried Yeast, Natural Flavor, Lactic Acid), Black Pepper, Ground Oregano, Salt, Xanthan Gum, Ground Thyme, Ground White Pepper, Ground Bay Leaf.

Refrigerate after opening. Cooking Instructions: Step One: Place 1 to 1.5 pounds of your favorite seafood (shrimp, crab, oysters, fish, or scallops), cubed chicken, sausage, or crawfish in a medium sauce pan and saute over medium-high heat until 3/4's cooked (approximately 3 to 5 minutes). Step Two: Add contents of jar to the sauteing seafood/meat and bring to a boil. Remove from heat and serve. Serving Suggestions: Pour 1 cup gumbo over 1/2 cup cooked rice and garnish with chopped green onions, or simply enjoy the oysters crackers.