Ingredients:

1 cup roux

1 large onion, chopped

3 pounds poultry or fresh seafood

Water

Borel’s Cajun Zing Seasoning to taste

2 tablespoons chopped green onion tops

1 tablespoon minced fresh parsley

1 tablespoon gumbo file` (optional)

Heat prepared roux over low heat in a large deep gumbo pot until warm. Add onion and meat to roux and sauté until onion is tender (3 to 5 minutes). Add enough water to cover 2 inches above meat’; stir in Borel’s Cajun Zing Seasoning to taste. Bring to a boil; reduce heat and simmer 1 to 11/2 hours, stirring frequently. Add chopped green onion tops, parsley and gumbo file`; cook 10 minutes longer.

Extra water may be added if gumbo cooks down too much before serving time: Gumbo should be thin like soup.

Yield: 12 servings

Note: When poultry is used, let gumbo cook until it is tender. If fresh seafood is used, cooking time is not as long.