Oak Grove Smokehouse Gumbo Mix

Gumbo is traditionally served in large flat soup bowls over mounds of hot rice or with rice on the side.  In Oak Grove Smokehouse Creole Gumbo Mix the rice is already included, so it makes a complete one-dish meal.  A much smaller bowl of gumbo served as a first course will give the most simple meal a gourmet touch.  Each native South Louisiana family has its favorite gumbo recipe, the secrets of which are sought by gourmets the world over.  With Oak Grove Smokehouse Creole Gumbo Mix it is easy to create a perfect gumbo to suit every taste.

In September, 1972, Robert and Babette Schexnaider founded the Oak Grove Smokehouse in Prairieville, Louisiana. A complete line of smoked products was produced for local, as well as mail order business. After many questions from mail order customers concerning the use of Andouille and Tasso in products such as Gumbo and Jambalaya, it was conceived that a mix could be formulated to aid these consumers. Oak Grove Smokehouse set out to help its distant customers through roux preparation and refinement of the intricate blend of seasonings required to duplicate local home-prepared products. They did not know their preparations were so closely identical to those traditionally prepared at home, that local Cajun consumers would have little hesitation in using Oak Grove mixes as a normal household product. In 1975, Oak Grove Smokehouse introduced their Jambalaya and Gumbo mixes in Louisiana, Texas, Arkansas, Mississippi and Alabama. Such ready acceptance of these mixes led to the addition of Gumbo Base (without rice), Cajun Dirty Rice, Fish Fry with Creole Seasonings, Hot and Spicy Chicken Fry, Hushpuppy Mix and Seafood Boil.