Serves 2
We’re pairing this hearty chicken, sausage, and shrimp gumbo—chock-full of uncured pork sausage, white meat chicken, succulent shrimp, okra, tomatoes, and rice—served up in a warm, crispy sourdough bread bowl. All you need to do is heat up the gumbo, toast the bread bowl, and most importantly … dig in and enjoy! *Nutrition values are representative of a 1/2 bundle serving.*
Bring a large pot of water to a boil. Place bag in pot; cook for 20 minutes, then carefully remove. (Caution: Bag will be very hot.) Cut one corner with scissors before serving.
ALTERNATIVELY: Cut one corner of the bag; pour gumbo into a microwave-safe container. (Do not microwave in cup.) Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave, stirring halfway through, 5-6 minutes. (Caution: Container and gumbo will be very hot.)
BREAD BOWL: Adjust rack to middle position and preheat oven to 350 degrees. Cut a 2-4-inch circle into the top of the loaf and remove. Scoop out the inside of the bread to create a bowl (use soft bread to dip in soup or save for another use). Brush inside of bread bowl with 1 TBSP olive oil or melted butter; bake on middle rack until lightly toasted and warmed through, 7-8 minutes.
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