October 20, 2021

To Our Valued Customers:

There was a recall on fresh whole red, white, and yellow onions imported from Chihuahua, Mexico on October 20th, 2021. Our company did not purchase from any of the distributors named in this incident nor did we purchase product imported from Chihuahua, Mexico. Our onions are grown fresh right here in NV and shipped direct to stores. We do not have any association whatsoever with the parties that have been implicated in this recall. The onions in this incident are not from our company. Peri & Sons Farms onions are safe for consumption.

Peri & Sons Farms has the strictest food safety policies in place to ensure the safety of our customers and end consumers. Our internal food safety standards and practices require that all onions, red, white, sweets and yellows, sold from our farms and packing shed facilities carry a certificate of analysis with negative results for both Salmonella and E. coli. We have provided documentation of our testing analysis for your reference as attachments. See Certificates of Analysis. (COA). Additionally, verification of our food safety certifications can be found here: www.PeriandSons.com/Onions.

We hope this information and documentation of our testing will put your mind at ease with respect to the quality and purity of our onions. As always, COAs are available for all buyers upon request.

If you have any questions, please contact either me or Sara Brinkley, Director of Food Safety, Direct-775-463- 6301, Cell: 775-781-3886 or via email Sara@PeriandSons.com.

As always, the team at Peri & Sons Farms is completely committed to providing our customers a safe, pure, and clean product. We remain deeply grateful for your continued business and wish you and your entire team safety and good health.


Pamela Peri

Pamela Peri
Executive Vice President
Peri & Sons Farms
775-463-4444 Main Office
775-781-3838 Mobile

Sara Brinkley
Director of Food Safety & Organic Certification
Peri & Sons Farms
775-463-6301 Direct
775-781-3886 Mobile

Easy Chicken Gumbo
Our take on the Creole classic is on the table in just over half an hour and will warm your belly and soul. This dish freezes and reheats beautifully -- so enjoy now and save a few servings for later. This recipe makes 8 servings.
15 minutes
20 minutes
Easy Chicken Gumbo
2 cups cooked chicken breast, chopped
4 cups chicken stock
5 tablespoons unsalted butter
4 tablespoons flour
1 yellow onion, chopped
1 red bell pepper, seeded, cored and chopped
1 yellow bell pepper, seeded, cored and chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 cup chopped frozen okra
3 links smoked andouille sausage, casings removed and sliced
1 teaspoon ground mustard
1 teaspoon cayenne pepper
1 1/2 teaspoons paprika
1 teaspoon creole or Cajun seasoning
1 bay leaf
1 teaspoon salt
1 teaspoon black pepper
Sliced green onions, for garnish
Steamed white rice, for serving
Heat a large Dutch oven to medium-high on the stove top. Add butter and let melt. Stir in flour and whisk until the the mixture begins to turn a golden brown and take on a nutty smell, about 5 minutes. Continue to whisk the entire time the flour is cooking or it will burn.

Stir in onion, bell pepper and celery and cook until the vegetables begin to soften, about 2-3 minutes. Add sausage and cook for one more minute. Stir in the garlic, mustard, cayenne, paprika, garlic powder and creole/Cajun seasoning; cook for one more minute. Slowly stir in the stock until well combined. Bring to a boil then reduce heat to low. Add chicken, okra, bay leaf, salt and pepper. Cook for 10 minutes, until the soup begins to thicken. Taste and adjust seasoning, if necessary.

To serve, ladle a serving of gumbo over a scoop of rice. Garnish with green onions.
Looking for inspiration? Try these recipes:
Broccoli Salad with Cashew Curry Dressing
Broccoli Salad with Cashew Curry Dressing
Scrambled Eggs a la Dominicana
Scrambled Eggs a la Dominicana
Moroccan Chicken with Olives and Lemon
Moroccan Chicken with Olives and Lemon
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