Shrimp and Smoked Turkey Sausage Gumbo

March 13, 2017 at 5:10 PM | Posted in Butterball Smoked Turkey Sausage, shrimp, Zatarain's | 4 Comments
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Today’s Menu: Shrimp and Smoked Turkey Sausage Gumbo

 

 

To start my day I made one our favorites, Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. Topped it off with a Sunnyside Up Egg and also made that morning cup of Bigelow Decaf Green Tea. Did some cleaning around the house. Outside its cloudy, rain showers, and a high in the low 40’s. They say we have snow flurries moving in overnight. Went over to see Dad at the rehab center after Lunch, for a while. Back home for Dinner tonight I prepared a personnel favorite, Shrimp and Smoked Turkey Sausage Gumbo.

 

 

What’s not to like with one of my favorite meals; Gumbo, Shrimp, and Smoked Turkey Sausage! To make it I used a box of Zatarain’s Gumbo Pasta Dinner Mix for the Gumbo base, 1 1/2 Butterball Hardwood Smoked Turkey Sausages (sliced into bite size slices), a bag of Kroger Brand Jumbo Shrimp (that I precooked before adding to the Gumbo), and Frank’s Red Hot Sauce.

 

 

 

The Zatarain’s Gumbo Pasta Dinner Mix uses Pasta instead of Rice. It’s very easy to prepare, takes about 25-30 minutes. To start; I just boil the stock that’s in the packet, add the sliced the Turkey Sausage to the stock along with a few shakes of Frank’s Red Hot Sauce and continued to cook for 10-15 minutes. Then I added the Shrimp and simmered another 2-3 minutes. And the Gumbo is ready to serve and It turns out fantastic! Nice flavor, incredible tasting stock, meaty Shrimp and Sausage, and plenty of Pasta, makes one easily prepared hearty and delicious dish. Plus enough leftovers for a couple of lunches too! I also baked a loaf of Pillsbury French Bread. For dessert later a Weight Watchers Cookies and Cream Ice Cream Bar.

 

 

 
Zatarain’s New Orleans Style Gumbo Pasta Dinner Mix

Zatarain’s Gumbo Pasta Dinner Mix is an easy-to-prepare mix that has just the right blend of ingredients for a great-tasting, authentic New Orleans style meal. With Zatarain’s New Orleans style pasta dinners, you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add ground beef to complete this easy-to-prepare dinner your whole family will love.

Zatarain’s Gumbo Pasta Dinner Mix:
* A New Orleans tradition since 1889
* Add meat to make a complete meal
Ingredients
Enriched Pasta Product (Semolina (Wheat), Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Onion, Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Modified Corn Starch, Red & Green Bell Pepper, Spices (Including Red Pepper And Parsley), Sprouted Wheat Flour, Yeast Extract, Hydrolyzed Soy Protein, Garlic, Caramel Color, Thiamine Hydrochloride, And Sulfiting

Agents.
Usage Tips
Prep Time: 5 minutes
Cook Time: 30 minutes
Makes 5 (1-cup) servings.

YOU WILL NEED:
1 package Zatarain’s® Gumbo Pasta Dinner Mix
1 tablespoon oil
1 pound andouille or other cooked sausage, cut into 1/2-inch slices
2 3/4 cups water

DIRECTIONS:
1. HEAT oil in large skillet (12-inch) on medium-high heat. Add sausage; cook and stir 5 minutes or until lightly browned.
2. STIR in water and Pasta Dinner Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 15 minutes or until pasta is tender, stirring occasionally.
3. REMOVE from heat. Let stand 5 minutes. Sauce will thicken upon standing. Stir before serving.

VARIATIONS
Chicken Gumbo: Prepare as directed, using 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes, in place of the sausage. Cook and stir 5 minutes or until chicken is no longer pink.

Shrimp Gumbo: Prepare as directed in Step 1, using 1 pound medium shrimp, peeled and deveined, in place of the sausage. Cook and stir 3 minutes or just until shrimp turn pink. Remove shrimp from skillet. Continue as directed, stirring shrimp back into skillet after pasta is tender.
Nutrition Facts
Serving Size 32 G
Servings Per Container 5
Amount Per Serving
Calories 110 Calories from Fat 0
% Daily Value*
Total Fat 0 G 0
Saturated Fat 0 G
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 570 Mg 24
Total Carbohydrate 23 G 8%
Dietary Fiber 2 G 8%
Sugars 1 G
Protein 4 G

https://www.mccormick.com/Zatarains/Products/Dinner-and-Side-Mixes/Pasta-Mixes/Jambalaya-Pasta-Dinner-Mix

Catfish Nuggets w/ Garlic-Herb Potatoes and Sugar Snap Peas

February 7, 2017 at 6:28 PM | Posted in fish, Zatarain's | Leave a comment
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Today’s Menu: Catfish Nuggets w/ Garlic-Herb Potatoes and Sugar Snap Peas

 

 

To start the morning off I toasted a couple of slices of Healthy Life Whole Grain Bread and topped the slices with catfish-nuggets-w-garlic-herb-potatoes-and-sugar-snap-peas-006some Smucker’s Sugar Free Blackberry Jam. And as usual I made a cup of Bigelow Decaf Green Tea. Its February 7th and its 52 degrees here at 7:00 this morning, and we had a high around 64 degrees and a lot of rain! But come tomorrow only a high of 44 and 32 by Thursday, welcome to Ohio! Anyway after Breakfast I went to the local Kroger and picked up a few items. Then stopped by McDonald’s and picked up Breakfast for Mom. Spent the rest of the day cleaning the house and doing some laundry for Mom. I’ll visit dad tomorrow, spent Sunday and Monday at the rehab unit with him, he’s making progress! For Dinner tonight I prepared Catfish Nuggets w/ Garlic-Herb Potatoes and Sugar Snap Peas.

 
Picked up the Catfish Nuggets at Meijer and had them in the freezer. Set a the bag in the fridge to thaw overnight. Tocatfish-nuggets-2-7-17 prepare them I rinsed the Catfish Nuggets off in cold water and patted dry with a paper towel. Seasoned them with Sea Salt. Then put them in a Hefty Plastic Storage Bag and added Zatarain’s Crispy Southern Fish Fri Breading Mix, shook the bag until all the Nuggets were coated. Then pan fried them in a medium size skillet in Extra Virgin Olive Oil. Fried each side about 3 1/2 minutes, until a golden brown. The Zatarain’s Crispy Southern Fish Fri is perfect for the Catfish, great flavor and the Nuggets were good size and meaty. You can bake Catfish but for me you just can’t beat frying Catfish. Love using all these Zatarain’s Products!

 

 

bison-chopped-sirloin-steak-w-sugar-snap-peas-and-garlic-herb-po-003
For one side I heated up some Mann’s Stringless Sugar Snap Peas. They come fresh packed in a plastic bag. Just empty the bag into a small skillet with a 1/2 tablespoon of Light Olive Oil and heated 7 minutes on medium heat. Done, easy way to have some Beans! Only 35 calories and 4 net carbs per serving, 1 cup.

 

 

 
Then for another side dish I prepared – the Little Potato Company Oven Ready Garlic Heab Potatoes. It comes in a bison-chopped-sirloin-steak-w-sugar-snap-peas-and-garlic-herb-po-002Oven Ready Foil Container. Remove the cardboard sleeve, seasoning pack and plastic film. Add the seasoning pack contents and 2 tbsp of light olive oil to tray. Toss until well coated. Place uncovered tray on in the oven. Cook for 40 minutes until tender, stirring occasionally. Then you can serve them right from foil container they came in. Another delicious Potato Product from the Little Potato Co.! It’s one Comfort Food Dinner Tonight! Really enjoyed this one. For dessert later Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

the Little Potato Company Grilled Potatoes – Garlic Herb
GARLIC HERB OVEN|GRILL READY FLAVOR HAS HAD A MAKEOVER!Little Potato Co

This heavenly garlic herb flavor is enclosed in a new and attractive packaging design, yet still filled with the fresh Creamer potatoes you’ve come to love! We are giving you a healthier way to enjoy the delicious flavor, with a few small improvements to our seasoning packages:

– all natural ingredients, forget the artificial flavors and colors, you won’t find them here!
– reduced sodium levels
– lower sugar levels

As always, the Garlic Herb flavor is:

– gluten-free
– allergen-free
– fat-free
– cholesterol-free
– Vegan

That’s right, we’ve created a healthy blend to provide you with a sensational flavor experiences that’s not only the-little-potato-company-grilled-potatoes-garlic-herbconvenient, but also natural and good for you and your family.

Look for it in your produce section today!

Classic steakhouse comes alive in the Garlic Herb flavor. A colorful mix of red and yellow Creamer potatoes is roasted in a mouth-watering blend of roasted garlic, sweet onions and fragrant rustic herbs.

Just open the package, add the included seasoning, splash a little oil and roast for 30 minutes in the oven or on the barbecue. Perfectly grilled Creamers have never been easier!

Be sure to mix it up and try our other delicious flavors Onion Medley and Barbecue Blend.

In three easy steps, you have perfectly roasted and seasoned potatoes!
Preheat grill to medium-high or oven to 450° F.

1. Simply remove the cardboard sleeve, seasoning pack and plastic film.

2. Add the seasoning pack contents and 2 tbsp of oil to tray. Toss until well coated.

3. Place uncovered tray on grill or in oven. Cook for 30 – 45 minutes* or until tender, stirring occasionally. Serve and enjoy!

Tip: If potatoes look dry during cooking, turn down heat and add 2 tbsp. of water.
Nutritional Information
Serving Size
Per Serving % Daily Value*
Calories 80 0 %
Fat 0 g 0%
Saturated + Trans 0 g 0%
Cholesterol 0 mg
Sodium 220 mg 9%
Potassium 520 mg 15%
Carbohydrate 18 g 6%
Fibre 2 g 8%
Sugars 2 g
Protein 2 g
https://www.littlepotatoes.com/en/products/garlic-herb/

 

 

Zatarain’s Crispy Southern Fish Fri

The secret of authentic Southern style fried fish is the crispy combination of cornmeal, corn flour, spices and lemon juice captured in this special Zatarain’s Frying Mix.

Amount Per Serving % Daily ValueZatarain's Crispy Southeren Fish Fri
Calories: 60
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 630mg 26%
Total Carb: 12g 4%
Dietary Fiber: 0 0%
Sugar: 0g
Protein: 1g
Vitamin A: 2%

http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Crispy-Southern

Seasoned Gulf Coast Grouper w/ Grilled Zucchini and Buffalo Cauliflower

January 11, 2017 at 5:56 PM | Posted in fish, seafood, Zatarain's | 2 Comments
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Today’s Menu: Seasoned Gulf Coast Grouper w/ Grilled Zucchini and Buffalo Cauliflower

 

 

 

For my Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin and Scrambled 2 medium size seasoned-grouper-zucchini-buffalo-cauliflower-012Eggs. Also had a cup of Bigelow Decaf Green Tea. Another rainy but mild day out again. We had a high of 56 degrees, not too bad for early January weather! Rain on and off all day though. Cleaned the house today, vacuumed and dusted. Then after Lunch I installed a new set of speakers on my computer. Needed these for a long time, the old ones rarely worked. Then I installed a new Security and Virus Protection and then I added more RAM to my computer. Trying to get the computer in top shape. I did not like being not able to use it all weekend! So for Dinner tonight I prepared a Seasoned Gulf Coast Grouper w/ Grilled Zucchini and Buffalo Cauliflower.

 

I love this Florida Gulf Coast Grouper! And my friends just brought me seasoned-gulf-coast-grouper-w-savory-herb-potatoes-and-cut-green-001a fresh batch of them. 6 big fillets of it. They were just caught this past weekend. So I had them in the freezer so I grabbed a fillet and let it thaw overnight in the fridge.

 

 

 

 

 

seasoned-gulf-coast-grouper-sandwich-w-baked-fingerling-potato-w-002

To prepare the fillet I seasoned it with just a bit of Sea Salt and put the fillet in a Hefty Zip Plastic Bag where I then added the Zatarain’s Seafood Breading Mix Seasoning. Shook until it was well coated. Shook off the excess. Then got the Cast Iron Skillet out, sprayed it with a light coat of Pam Cooking Spray and added a tablespoon of Light Olive Oil. Heated the skillet on medium heat. When the skillet was ready I added the Grouper Fillet, frying about 3 minutes per side until golden brown. Grouper is so meaty and flavorful. Love Fish, Love Seafood!

 

 
Went shopping at Meijer yesterday and found 2 new items that I’m trying for Dinner tonight. One being Woodstock seasoned-grouper-zucchini-buffalo-cauliflower-004Organic Grilled Zucchini. I’ve only tried Zucchini once before and that was years ago. To prepare it; it comes frozen, first get a medium size skillet and spray it with Pam Cooing Spray and add a tablespoon of Extra Light Olive Oil. Heat on medium heat, when fully heated I added my Zucchini. Stir – fried it for about 5 minutes and done! Seasoned it with some Sea Salt and Ground Pepper and served. I came very tender and flavorful. Another good Vegetable side to have handy in the Freezer.

 

 
Then for the second new side I prepared a bag of Birdseye Buffalo Cauliflower. Another easy prepared frozen side seasoned-grouper-zucchini-buffalo-cauliflower-003dish! It comes in a steamable bag and to prepare it I microwaved it. Just layed the bag in the microwave and microwaved for 6 minutes. Remove from the microwave and let it cool for 1 minute and serve. These had a nice Buffalo heat and flavor! Another good item to have on hand. That’s why I like Meijer, not only lower prices but the a great selection of foods. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 
Grouper – Firm texture, white meat with large flake and a mild flavor. Extra lean fish.

NUTRITION

Nutritional values for approximately 4 ounces (114 grams) of raw, edible portionsFried Gulf Coast Grouper 001
* Calories 110
* Calories From Fat 20
* Total Fat 2 g
* Saturated Fat 0 g
* Cholesterol 55 mg
* Sodium 65 mg
* Total Carbohydrates 0 g
* Protein 23 g

 

 

 
Woodstock Organic Grilled Zucchini
Pre-cut and ready to cook, these veggies are perfect for any stir-fry or a delightful side dish.grilled-zucchni
INGREDIENTS
Organic grilled zucchini.
Nutritional Facts
Serving Size 3oz (85g/About 10 slices)
Serving Per Container About 3
Amount Per Serving
Calories: 15 Fat Cal.: 0%
% Daily Value
Total Fat: 0g 0
Sat. Fat: 0g 0%
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 0mg 0%
Total Carb.: 2g 1%
Dietary Fiber: <1g 3%
Sugars: 1g
Protein: 1g
http://www.woodstock-foods.com/content/woodstock-product-description?p=4256301712

 

 

 

 

Birdseye Buffalo Cauliflower
Spicy buffalo seasoned cauliflower florets
Ingredients:birdseye-buffalo-cauliflower
Ingredients: Cauliflower, Buffalo Seasoning (Distilled Vinegar, Aged Cayenne Red Peppers, Salt, Water, Canola Oil, Paprika, Xanthan Gum, Natural Butter Type Flavor, Garlic Powder, Maltodextrin, Natural Butter Flavor [Maltodextrin, Modified Butter Oil, Salt, Dehydrated Butter, Guar Gum, Sodium Carbonate, Annatto and Turmeric {for Color}]), Extra Virgin Olive Oil.
Nutrition Facts
Serving Size1 Cup (94g)
Servings Per Container3.0
Amount Per Serving
Calories50.0
Calories From Fat20
% Daily Value
Total Fat2.0 Grams3.0
Saturated Fat0 G0
Trans Fat0 G
Cholesterol0 Mg0
Sodium420.0 Mg18
Total Carbohydrate7.0 Grams2.0
Dietary Fiber2 G8
Sugars2 G
Protein1.0 Grams

https://www.birdseye.com/vegetable-products/flavorfull/buffalo-cauliflower

Fried Shrimp with Rotini and Cheese

December 27, 2016 at 5:50 PM | Posted in shrimp, Velveeta/Kraft Dinners, Zatarain's | Leave a comment
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Today’s Menu: Fried Shrimp with Rotini and Cheese
fried-shrimp-with-rotini-and-cheese-010
For Breakfast I Scrambled 2 medium size Eggs, Prepared some Simply Potatoes Shredded Hashbrowns, and toasted 2 slices of Healthy Life Whole Grain Bread (lightly buttered with I Can’t Believe It’s Not Butter). Also had the morning cup of Bigelow Decaf Green Tea. We had a lot rain, and even thunder, overnight. It broke a record high temperature yesterday, 70 degrees! And today wasn’t bad, mostly sunny and 43 degrees. Drove over to a friend of mine house. He had a heart bypass and is finally back home. Says he feels better now than he’s felt in the last 2 years. He looked and sounded great! On the way back home stopped the ATM and then got gas before heading back home. For Dinner tonight I prepared Fried Shrimp with Rotini and Cheese.
fried-shrimp-with-rotini-and-cheese-001
While at Kroger yesterday I purchased some more of the huge Freshwater Shrimp.I rinsed them off in cold water and removed the shells, they were already deveined, and put them in a Hefty Zip Bag in the fridge. To prepare these I’m using Zatarain’s Shrimp Fri – Seasoned Seafood Breading Mix.
fried-shrimp-with-rotini-and-cheese-006
Poured about 1 inch of olive oil into large skillet. Heat oil to 350°F on medium heat. Take the peeled shrimp, mix 1/2 6cup Zatarain’s Seasoned Shrimp Fri with 1/2 cup water in medium bowl. Pour additional 1/2 cup Shrimp Fri onto plate or into plastic bag. Dip shrimp in the batter. Shake off excess. Roll or shake shrimp in remaining 1/2 cup Shrimp Fri until evenly coated. Discard any remaining batter in bowl or Shrimp Fri on plate or in plastic bag. Fry the shrimp, a few pieces at a time, in hot oil until light golden brown. Drain on paper towels and served. The Zatarain’s Shrimp Fri is an excellent breading for Shrimp! Nice light coating with great flavor.
Velveeta Whole Grain Rotini and Cheese (2)
To go with the Shrimp I prepared a box of Kraft – Velveeta Rotini and Cheese, Whole Grain. I don’t use a lot of Mac and Cheese due to the calories and carbs but the Velveeta Whole Grain Rotini and Cheese isn’t too bad, plus every now and then doesn’t hurt. To prepare it; Boil  6 cups water. Stir in shell pasta. Cook 8-10 min., Stirring occasionally. Drain pasta, don’t rinse. Return it to pan. Add cheese sauce; stir. And you have some creamy and cheesy Mac and Cheese! It’s just a flat out Pasta and Cheese Comfort Food Heaven! Excellent tasting Rotini Pasta and with the Cheese, perfect. Shrimp and Pasta is a perfect pairing! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.
ZATARAIN’S® Seasoned Shrimp Fri®zatarains-shrimp-fri
Zatarain’s Seasoned Shrimp Fri combines a unique blend of ingredients for crispy, golden and easy-to-make shrimp every time. The delicious, golden coating is perfect for shrimp and even fried vegetables – with real lemon added.
Usage tips
DEEP FRYING DIRECTIONS
1. FILL deep fryer no more than 1/3 full with oil. Heat oil to 350°F on medium heat.
2. FOR 1 lb. peeled shrimp, mix 1/2 cup Zatarain’s Seasoned Shrimp Fri with 1/2 cup water in medium bowl. Pour additional 1/2 cup Shrimp Fri onto plate or into plastic bag.
3. DIP shrimp in batter. Shake off excess. Roll or shake shrimp in remaining 1/2 cup Shrimp Fri until evenly coated. Discard any remaining batter in bowl or Shrimp Fri on plate or in plastic bag.
4. FRY shrimp, a few pieces at a time, in hot oil until light golden brown. Drain on paper towels.
PAN FRYING DIRECTIONS
1. POUR 1 inch of vegetable oil into large skillet. Heat oil to 350°F on medium heat.
2. COAT and fry shrimp as directed above.
Note: For thicker coating, dip shrimp in 1/2 cup milk mixed with 1 lightly beaten egg. Shake off excess. Roll or shake shrimp in Shrimp Fri. Repeat.
Product nutrition information
(Amount per serving)
Calories: 70
Cholesterol: 0mg
Sodium: 820mg
Sugar: 0g
Fat: 0g
Fiber: 0g
Carbohydrates: 16g
http://www.mccormick.com/zatarains/products/breadings-and-frying-mixes/breading-mixes/seasoned-shrimp-fri

Holiday Turkey Gumbo

December 7, 2016 at 5:51 PM | Posted in Jennie-O Turkey Products, Zatarain's | Leave a comment
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Today’s Menu: Leftovers – Holiday Turkey Gumbo

 

 
For Breakfast this morning I toasted two slices of Healthy Life Whole Grain Bread, prepared a packet of Pioneer Peppered White Gravy, and fried 2 Eckrich Smoked Turkey sausage Links. Also had my morning cup of Bigelow Decaf Green Tea. Cold morning out there today, 27 degrees and a cold wind blowing. For the day it mostly cloudy and in the low 40’s. After I had my Breakfast I headed up to McDonald’s to pick Breakfast up for Mom and Dad. I didn’t do a whole lot today. Spent most of the afternoon with a heating pad on my back. From time to time my back gives me problems from being in sitting position so much in my Hoveround or the Wheelchair. Hopefully better tomorrow! Anyway for Dinner tonight it was all leftovers. I had some of the Holiday Turkey Gumbo in the freezer.

 

 

turky-and-sauage-gumbo-003
I had the Gumbo in the freezer so I sat the container in the fridge overnight to thaw. To reheat it; I used a small sauce pan , that I sprayed with Pam Cooking Spray. I turned it on medium heat, stirring often, and heated until everything was heated through. i didn’t want the heat to get too hot, that would break the Roux down. The Roux, Rice, Turkey, and Sausage Turkey all heated up perfect! Added a couple of shakes of Frank’s Red Hot Sauce. I also had a half loaf of Multigrain Bread that baked. I’ve left the original post below, it has the full recipe with it. For dessert tonight a Jello Sugar Free Dark Chocolate Pudding.

 

 

For Dinner tonight I prepared a recipe based from a Zatarain’s Recipe I received in an email the other day, Holidayturky-and-sauage-gumbo-001 Turkey Gumbo. I’ve left the original recipe at the end of the post. Mine differs in that I just used the Zatarain’s Gumbo Mix with Rice without adding additional ingredients. I’ve made the Gumbo Mix with Rice many times but usually I use Shrimp and Turkey Sausage. This time I’m substituting the Shrimp with leftover Jennie – O Turkey Breast. To prepare the dish I’ll need; 1 – Box of Zatarain’s Gumbo Mix with Rice, Butterball Hardwood Smoked Turkey Sausage (I cooked this up ahead of time and sliced it into smaller pieces), leftover Jennie – O Turkey Breast (pulled and sliced), and Frank’s Red Hot Sauce.

 

 
I used a box of Zatarain’s Gumbo Mix with Rice for the Gumbo base. It’s very easy to prepare, takes about 25-30 turky-and-sauage-gumbo-002minutes. I just boiled the stock that was in the packet, sliced Butterball Hardwood Smoked Turkey Sausage, and a few shakes of the Frank’s Red Hot Sauce for 15 minutes. Then I added the leftover Jennie – O Turkey Breast and simmered another 10 minutes. And the Gumbo is ready! It turned out fantastic! Nice flavor and plenty of Rice. The Butterball Turkey sausage and Jennie – O Turkey Breast worked great, made a nice hearty dinner. I just love leftovers!

 

 

 
Holiday Turkey Gumbo

After Thanksgiving or Christmas dinner, using leftover turkey to make gumbo is a holiday tradition across Louisiana. Zatarain’s Gumbo Mix with Rice makes it easy to introduce this beloved tradition to your home. Recipe courtesy of Jenny Fallo.

IngredientsZatarain's Gumbo Mix with Rice

Serves: 9
Serving Size: 1 cup
1 pound smoked sausage, sliced 1/4-inch thick
Substitutions
1 medium onion, chopped
1 medium bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
6 cups turkey stock
Substitutions
1 package ZATARAIN’S® Gumbo Mix with Rice
1 bay leaf
1 cup chopped cooked turkey
1/4 cup chopped green onions

Directions

15 mins
Prep time
35 mins
Cook time
Brown sausage in Dutch oven or large saucepan on medium-high heat. Add onion, bell pepper, celery and garlic; cook and stir 3 minutes or until vegetables begin to soften.
Stir in stock, Rice Mix and bay leaf. Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Add turkey; cook 10 minutes longer or until rice is tender, stirring occasionally. Sprinkle with green onions before serving.
Cooking tip

For turkey stock, try this homemade recipe or use packaged stock: To make homemade turkey stock, add the leftover carcass from the turkey to large stockpot. Add 4 quarts of water, chopped onion, celery, carrots and garlic, bay leaf and fresh or dried parsley; bring to boil. Reduce heat and simmer 1 hour. Strain stock. Use stock to prepare Holiday Turkey Gumbo. Any leftover stock can be frozen for later use.
http://www.mccormick.com/zatarains/recipes/main-dishes/holiday-turkey-gumbo

Fried Shrimp w/ Baked Fingerling Potatoes and Roasted Butternut Squash

December 3, 2016 at 5:45 PM | Posted in potatoes, shrimp, Zatarain's | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Fried Shrimp w/ Baked Fingerling Potatoes and Roasted Butternut Squash

 

 
For Breakfast this morning I made a favorite, Skillet Potatoes and Ham. I used 1 package of Simply Potatoes fried-shrimp-w-baked-fingerling-potatoes-and-roasted-butternut-s-008Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped everything with a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar and a fried Sunny Side Up Egg. Mom and Dad wanted McDonald’s again so I went there to pick up Breakfast for them. Today was the funeral for my god friend that passed away a couple of days ago. May he rest in peace. Back home didn’t do a whole lot, just relaxed and watched some College Football. For Dinner tonight I prepared Fried Shrimp w/ Baked Fingerling Potatoes and Roasted Butternut Squash

 

fried-shrimp-with-rotini-and-cheese-001
While at Kroger yesterday I seen they had some more of the huge Freshwater Shrimp, and couldn’t pass those up! I rinsed them off in cold water and removed the shells, they were already deveined. To prepare these I’m using Zatarain’s Shrimp Fri – Seasoned Seafood Breading Mix. I used this for the first time just last week and I’m using it again.

 

 

 
Poured about 1 inch of olive oil into large skillet. Heat oil to 350°F on medium heat. Take the peeled shrimp, mix 1/2 fried-shrimp-with-rotini-and-cheese-006cup Zatarain’s Seasoned Shrimp Fri with 1/2 cup water in medium bowl. Pour additional 1/2 cup Shrimp Fri onto plate or into plastic bag. Dip shrimp in the batter. Shake off excess. Roll or shake shrimp in remaining 1/2 cup Shrimp Fri until evenly coated. Discard any remaining batter in bowl or Shrimp Fri on plate or in plastic bag. Fry the shrimp, a few pieces at a time, in hot oil until light golden brown. Drain on paper towels and served. The Zatarain’s Shrimp Fri is an excellent breading for Shrimp! Nice light coating with good flavor.

 

 
Then for one side I prepared Baked Fingerling Potatoes. I used the remainder of Fingerling Potatoes that I had Sweet Asian Wings fingerling fries 001purchased at Jungle Jim’s the other day. To start I first washed the Potatoes off in cold water and patted dry with a paper towel. I then cut the Fingerling Potatoes in half, lengthwise. Put the Potatoes in a large bowl seasoned them with; Extra Virgin Olive Oil, Garlic Powder, Sea Salt, Pepper, Chili Powder, and Kraft Reduced Fat Parmesan Grated Cheese to top the Potatoes with. Using a cookie sheet lined with foil I spread the Potatoes out on the sheet . Then Roasted them at 400 degrees until they were fork tender, about 20 minutes. I love Fingerling Potatoes, probably my favorite Potato. Just love how easy they cook up and taste.

 

fried-shrimp-w-baked-fingerling-potatoes-and-roasted-butternut-s-002
Then for another side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! I purchased 2 small packages of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 2 packages of Diced Butternut Squash, 2 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

 

fried-shrimp-w-baked-fingerling-potatoes-and-roasted-butternut-s-001
To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! For Dessert later a Weight watcher’s Cookies and Cream Ice Cream Bar.

 

 

 
ZATARAIN’S® Seasoned Shrimp Fri®

Zatarain’s Seasoned Shrimp Fri combines a unique blend of ingredients for crispy, golden and easy-to-make shrimp every time. The delicious, golden coating is perfect for shrimp and even fried vegetables – with real lemon added.

Usage tipszatarains-shrimp-fri

DEEP FRYING DIRECTIONS
1. FILL deep fryer no more than 1/3 full with oil. Heat oil to 350°F on medium heat.
2. FOR 1 lb. peeled shrimp, mix 1/2 cup Zatarain’s Seasoned Shrimp Fri with 1/2 cup water in medium bowl. Pour additional 1/2 cup Shrimp Fri onto plate or into plastic bag.
3. DIP shrimp in batter. Shake off excess. Roll or shake shrimp in remaining 1/2 cup Shrimp Fri until evenly coated. Discard any remaining batter in bowl or Shrimp Fri on plate or in plastic bag.
4. FRY shrimp, a few pieces at a time, in hot oil until light golden brown. Drain on paper towels.

PAN FRYING DIRECTIONS
1. POUR 1 inch of vegetable oil into large skillet. Heat oil to 350°F on medium heat.
2. COAT and fry shrimp as directed above.

Note: For thicker coating, dip shrimp in 1/2 cup milk mixed with 1 lightly beaten egg. Shake off excess. Roll or shake shrimp in Shrimp Fri. Repeat.

Product nutrition information
(Amount per serving)
Calories: 70
Cholesterol: 0mg
Sodium: 820mg
Sugar: 0g
Fat: 0g
Fiber: 0g
Carbohydrates: 16g
http://www.mccormick.com/zatarains/products/breadings-and-frying-mixes/breading-mixes/seasoned-shrimp-fri

Holiday Turkey Gumbo

November 25, 2016 at 5:57 PM | Posted in Butterball Smoked Turkey Sausage, gumbo, Jennie-O Turkey Products, Zatarain's | Leave a comment
Tags: , , , , , , ,

Today’s Menu: Holiday Turkey Gumbo

 

 
For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin and reheated a couple of slices of turky-and-sauage-gumbo-003the leftover Ham. Also the morning cup of Bigelow Decaf Green Tea. Not a lot going on today. It being Black Friday there was no way I was going around any shopping areas today! I did get out and go to the bank and stopped and got gas. Back home did a few things around the house. I’m having computer problems since yesterday morning. I can go to 2 or 3 sites or do a couple of functions and my computer becomes sluggish and sometimes freezes up, no solution yet I may have to call to have it looked at. I’m lost without my computer!! Anyway for Dinner tonight it was all leftovers. I prepared a Turkey Sandwich w/ Mashed Potatoes and Green Beans.

 
For Dinner tonight I prepared a recipe based from a Zatarain’s Recipe I received in an email the other day, Holiday turky-and-sauage-gumbo-001Turkey Gumbo. I’ve left the original recipe at the end of the post. Mine differs in that I just used the Zatarain’s Gumbo Mix with Rice without adding additional ingredients. I’ve made the Gumbo Mix with Rice many times but usually I use Shrimp and Turkey Sausage. This time I’m substituting the Shrimp with leftover Jennie – O Turkey Breast. To prepare the dish I’ll need; 1 – Box of Zatarain’s Gumbo Mix with Rice, Butterball Hardwood Smoked Turkey Sausage (I cooked this up ahead of time and sliced it into smaller pieces), leftover Jennie – O Turkey Breast (pulled and sliced), and Frank’s Red Hot Sauce.

 
I used a box of Zatarain’s Gumbo Mix with Rice for the Gumbo base. It’s very easy to prepare, takes about 25-30 turky-and-sauage-gumbo-002minutes. I just boiled the stock that was in the packet, sliced Butterball Hardwood Smoked Turkey Sausage, and a few shakes of the Frank’s Red Hot Sauce for 15 minutes. Then I added the leftover Jennie – O Turkey Breast and simmered another 10 minutes. And the Gumbo is ready! It turned out fantastic! Nice flavor and plenty of Rice. The Butterball Turkey sausage and Jennie – O Turkey Breast worked great, made a nice hearty dinner. I just love leftovers! For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

Holiday Turkey Gumbo

After Thanksgiving or Christmas dinner, using leftover turkey to make gumbo is a holiday tradition across Louisiana. Zatarain’s Gumbo Mix with Rice makes it easy to introduce this beloved tradition to your home. Recipe courtesy of Jenny Fallo.

IngredientsZatarain's Gumbo Mix with Rice

Serves: 9
Serving Size: 1 cup
1 pound smoked sausage, sliced 1/4-inch thick
Substitutions
1 medium onion, chopped
1 medium bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
6 cups turkey stock
Substitutions
1 package ZATARAIN’S® Gumbo Mix with Rice
1 bay leaf
1 cup chopped cooked turkey
1/4 cup chopped green onions

Directions

15 mins
Prep time
35 mins
Cook time
Brown sausage in Dutch oven or large saucepan on medium-high heat. Add onion, bell pepper, celery and garlic; cook and stir 3 minutes or until vegetables begin to soften.
Stir in stock, Rice Mix and bay leaf. Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Add turkey; cook 10 minutes longer or until rice is tender, stirring occasionally. Sprinkle with green onions before serving.
Cooking tip

For turkey stock, try this homemade recipe or use packaged stock: To make homemade turkey stock, add the leftover carcass from the turkey to large stockpot. Add 4 quarts of water, chopped onion, celery, carrots and garlic, bay leaf and fresh or dried parsley; bring to boil. Reduce heat and simmer 1 hour. Strain stock. Use stock to prepare Holiday Turkey Gumbo. Any leftover stock can be frozen for later use.
http://www.mccormick.com/zatarains/recipes/main-dishes/holiday-turkey-gumbo

Fried Shrimp with Rotini and Cheese

November 12, 2016 at 6:02 PM | Posted in shrimp, Velveeta/Kraft Dinners, Zatarain's | 2 Comments
Tags: , , , , , , , , ,

Today’s Menu: Fried Shrimp with Rotini and Cheese

 

 

fried-shrimp-with-rotini-and-cheese-010
For Breakfast on this chilly Saturday Morning I Scrambled 2 medium size Eggs and toasted 2 slices of Healthy Life Whole Grain Bread, lightly buttered with I Can’t Believe It’s Not Butter. Also had that morning cup of Bigelow Decaf Green Tea. Outside it’s our coldest morning in quite a while, 28 degrees! After Breakfast, Mom and Dad wanted McDonald’s for Breakfast so I went up and got it for them. Noticed that gas now has dropped to $1.71 a gallon. Not a lot to do today. Did some cleaning around the house. Had everything done so I kicked back and caught up on some programs I had recorded and watching some College Football. For Dinner tonight I prepared Fried Shrimp with Rotini and Cheese.

 

fried-shrimp-with-rotini-and-cheese-001

While at Kroger the day before I saw they had some huge White Shrimp, and I couldn’t pass those up! I rinsed them off in cold water and removed the shells, they were already deveined. To prepare these I’m using Zatarain’s Shrimp Fri – Seasoned Seafood Breading Mix. First time preparing Shrimp using the Zatarain’s.

 

 

 

 

fried-shrimp-with-rotini-and-cheese-006
Poured about 1 inch of light olive oil into large skillet. Heat oil to 350°F on medium heat. Take the peeled shrimp, mix 1/2 cup Zatarain’s Seasoned Shrimp Fri with 1/2 cup water in medium bowl. Pour additional 1/2 cup Shrimp Fri onto plate or into plastic bag. Dip shrimp in the batter. Shake off excess. Roll or shake shrimp in remaining 1/2 cup Shrimp Fri until evenly coated. Discard any remaining batter in bowl or Shrimp Fri on plate or in plastic bag. Fry the shrimp, a few pieces at a time, in hot oil until light golden brown. Drain on paper towels and served. The Zatarain’s Shrimp Fri is an excellent breading for Shrimp! Nice light coating with good flavor.

 

Velveeta Whole Grain Rotini and Cheese (2)
To go with the Shrimp I prepared a box of Kraft – Velveeta Rotini and Cheese, Whole Grain. I don’t use a lot of Mac and Cheese due to the calories and carbs but the Velveeta Whole Grain Rotini and Cheese isn’t too bad, plus every now and then doesn’t hurt. To prepare it; Boil 6 cups water. Stir in shell pasta. Cook 8-10 min., Stirring occasionally. Drain pasta, don’t rinse. Return it to pan. Add cheese sauce; stir. And you have some creamy and cheesy Mac and Cheese! It’s just a flat out Pasta and Cheese Comfort Food Heaven! Excellent tasting Rotini Pasta and with the Cheese, perfect.

 

 

ZATARAIN’S® Seasoned Shrimp Fri®

Zatarain’s Seasoned Shrimp Fri combines a unique blend of ingredients for crispy, golden and easy-to-make shrimp every time. The delicious, golden coating is perfect for shrimp and even fried vegetables – with real lemon added.

Usage tips

DEEP FRYING DIRECTIONS zatarains-shrimp-fri
1. FILL deep fryer no more than 1/3 full with oil. Heat oil to 350°F on medium heat.
2. FOR 1 lb. peeled shrimp, mix 1/2 cup Zatarain’s Seasoned Shrimp Fri with 1/2 cup water in medium bowl. Pour additional 1/2 cup Shrimp Fri onto plate or into plastic bag.
3. DIP shrimp in batter. Shake off excess. Roll or shake shrimp in remaining 1/2 cup Shrimp Fri until evenly coated. Discard any remaining batter in bowl or Shrimp Fri on plate or in plastic bag.
4. FRY shrimp, a few pieces at a time, in hot oil until light golden brown. Drain on paper towels.

PAN FRYING DIRECTIONS
1. POUR 1 inch of vegetable oil into large skillet. Heat oil to 350°F on medium heat.fried-shrimp-with-rotini-and-cheese-004
2. COAT and fry shrimp as directed above.

Note: For thicker coating, dip shrimp in 1/2 cup milk mixed with 1 lightly beaten egg. Shake off excess. Roll or shake shrimp in Shrimp Fri. Repeat.

Product nutrition information
(Amount per serving)
Calories: 70
Cholesterol: 0mg
Sodium: 820mg
Sugar: 0g
Fat: 0g
Fiber: 0g
Carbohydrates: 16g
http://www.mccormick.com/zatarains/products/breadings-and-frying-mixes/breading-mixes/seasoned-shrimp-fri

 

 

 

 

 

Velveeta Whole Grain Rotini and Cheese

Velveeta Shells and CheeseVelveeta Whole Grain Rotini and Cheese
* It’s the creamiest
* Whole grain rotini pasta
* Great source of calcium
* A side dish your family will love
It’s the creamiest, creamy cheese sauce and shell pasta. Only Velveeta Whole Grain Rotini & Cheese Dinner has the rich, creamy cheese sauce that makes your everyday meals special. This product can be part of a wholesome meal and it is an excellent source of calcium and protein, and a good source of iron. Serve up the best side of dinner your family will love in Velveeta Whole Grain Rotini and Cheese Dinner. Made with the smooth, creamy Velveeta cheese sauce and 50% whole grain pasta, it’s the perfect match for any meal.
Directions
Make it tonight! Boil 6 cups water. Stir in shell pasta. Cook 8-10 min., Stirring occasionally. Note: don’t overcook pasta. Drain pasta, don’t rinse. Return it to pan. Add cheese sauce; stir. Makes about 3 servings.
Ingredients
Enriched Pasta Product (Whole Durum Wheat Flour, Durum Wheat Semolina Flour, Niacin, Ferrous Sulfate [Iron], Thiamin Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid); Cheese Sauce (Milk, Whey, Water, Canola Oil, Milk Protein Concentrate, Sodium Phosphate, Salt, Contains Less Than 2% of Sodium Alginate, Lactic Acid, Oleoresin Paprika [Color], Natural Flavor, Cheese Culture, Enzymes, Annatto [Color], Sorbic Acid As A Preservative). Contains: Wheat, Milk.

Leftovers: Shrimp and Smoked Turkey Sausage Gumbo

November 9, 2016 at 5:49 PM | Posted in Butterball Smoked Turkey Sausage, shrimp, Zatarain's | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Leftovers – Shrimp and Smoked Turkey Sausage Gumbo w/ Baked French Bread

 
2 of my 3 Meals today will be leftovers, love leftovers! For Breakfast I’ll be reheating the leftover Skillet Potatoes and Ham, Diced Potato, Egg, Hash 002Ham. to make this I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. It reheats perfect and tastes just as good! Only a high in the 50’s today and partly cloudy. After Breakfast I went to Home Depot to buy some wood stain. I plan on sprucing up the small shelf I got from my neighbor. Then after Lunch I headed up to the assisted living center to see a friend of mine. He’s really going downhill quick and it’s taking a toll on his wife also. Wish I could do something but I don’t guess no one can, just hope he doesn’t suffer. Back at home it’s going to be leftovers for Dinner I’m reheating the Shrimp and Smoked Turkey Sausage Gumbo.

 

Shrimp and Smoked Turkey Sausage Gumbo w Cornbread Ears 008
This heats back up perfectly! The pasta holds up great and it maintains the flavor. It also freezes well also. But as good as this it rarely ever sees the freezer! I also heated up the Pillsbury French Bread and had a Diet Peach Snapple to drink. For Dessert later a bowl of Dole Sliced Peaches. I’ve left the original post from last night below, it has the ingredients and instructions. Enjoy!

 

 

 

Shrimp and Smoked Turkey Sausage Gumbo w Cornbread Ears 002
What’s not to like with one of my meals; Gumbo, Shrimp, and Smoked Turkey Sausage! To make it I used a box of Zatarain’s Gumbo Pasta Dinner Mix for the Gumbo base, 1 1/2 Butterball Hardwood Smoked Turkey Sausages (sliced into bite size slices), a bag of Kroger Brand Jumbo Shrimp (that I precooked before adding to the Gumbo), and Frank’s Red Hot Sauce.

 

 

 

Shrimp and Smoked Turkey Sausage Gumbo w Cornbread Ears 003
The Zatarain’s Gumbo Pasta Dinner Mix uses Pasta instead of Rice. It’s very easy to prepare, takes about 25-30 minutes. To start; I just boil the stock that’s in the packet, add the sliced the Turkey Sausage to the stock along with a few shakes of Frank’s Red Hot Sauce and continued to cook for 10-15 minutes. Then I added the Shrimp and simmered another 2-3 minutes. And the Gumbo is ready to serve and It turns out fantastic! Nice flavor, incredible tasting stock, meaty Shrimp and Sausage, and plenty of Pasta, makes one easily prepared hearty and delicious dish. Plus enough leftovers for a couple of lunches too! I also baked a loaf of Pillsbury French Bread.

 

 

Zatarain’s New Orleans Style Gumbo Pasta Dinner Mix

Zatarain’s Gumbo Pasta Dinner Mix is an easy-to-prepare mix that has just the right blend of ingredients for a great-tasting, authentic New Orleans style meal. With Zatarain’s New Orleans style pasta dinners, you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add ground beef to complete this easy-to-prepare dinner your whole family will love.

Zatarain’s Gumbo Pasta Dinner Mix:Zatarain's New Orleans Style Gumbo Pasta Dinner Mix
* A New Orleans tradition since 1889
* Add meat to make a complete meal
Ingredients
Enriched Pasta Product (Semolina (Wheat), Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Onion, Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Modified Corn Starch, Red & Green Bell Pepper, Spices (Including Red Pepper And Parsley), Sprouted Wheat Flour, Yeast Extract, Hydrolyzed Soy Protein, Garlic, Caramel Color, Thiamine Hydrochloride, And Sulfiting

Agents.
Usage Tips
Prep Time: 5 minutes
Cook Time: 30 minutes
Makes 5 (1-cup) servings.

YOU WILL NEED:
1 package Zatarain’s® Gumbo Pasta Dinner Mix
1 tablespoon oil
1 pound andouille or other cooked sausage, cut into 1/2-inch slices
2 3/4 cups water

DIRECTIONS:
1. HEAT oil in large skillet (12-inch) on medium-high heat. Add sausage; cook and stir 5 minutes or until lightly browned.
2. STIR in water and Pasta Dinner Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 15 minutes or until pasta is tender, stirring occasionally.
3. REMOVE from heat. Let stand 5 minutes. Sauce will thicken upon standing. Stir before serving.

VARIATIONS
Chicken Gumbo: Prepare as directed, using 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes, in place of the sausage. Cook and stir 5 minutes or until chicken is no longer pink.

Shrimp Gumbo: Prepare as directed in Step 1, using 1 pound medium shrimp, peeled and deveined, in place of the sausage. Cook and stir 3 minutes or just until shrimp turn pink. Remove shrimp from skillet. Continue as directed, stirring shrimp back into skillet after pasta is tender.
Nutrition Facts
Serving Size 32 G
Servings Per Container 5
Amount Per Serving
Calories 110 Calories from Fat 0
% Daily Value*
Total Fat 0 G 0
Saturated Fat 0 G
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 570 Mg 24
Total Carbohydrate 23 G 8%
Dietary Fiber 2 G 8%
Sugars 1 G
Protein 4 G

https://www.mccormick.com/Zatarains/Products/Dinner-and-Side-Mixes/Pasta-Mixes/Jambalaya-Pasta-Dinner-Mix

Shrimp and Smoked Turkey Sausage Gumbo

November 8, 2016 at 5:50 PM | Posted in Butterball Smoked Turkey Sausage, gumbo, shrimp, Zatarain's | Leave a comment
Tags: , , , , , , , ,

Today’s Menu: Shrimp and Smoked Turkey Sausage Gumbo w/ Baked French Bread

 

 

Shrimp and Smoked Turkey Sausage Gumbo w Cornbread Ears 008
To start my day I made one our favorites, Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. It was in the low 40’s this morning and a light rain when I went out to fetch the morning papers. Had a high in the low 60’s with rain. Gave Mom a hand with a couple of loads of laundry. Then I did some house cleaning, ran the vacuum, dusted, etc.. Absolutely love this dinner I’m having tonight, Shrimp and Smoked Turkey Sausage Gumbo.

 

 

Shrimp and Smoked Turkey Sausage Gumbo w Cornbread Ears 002
What’s not to like with one of my meals; Gumbo, Shrimp, and Smoked Turkey Sausage! To make it I used a box of Zatarain’s Gumbo Pasta Dinner Mix for the Gumbo base, 1 1/2 Butterball Hardwood Smoked Turkey Sausages (sliced into bite size slices), a bag of Kroger Brand Jumbo Shrimp (that I precooked before adding to the Gumbo), and Frank’s Red Hot Sauce.

 

 

 

Shrimp and Smoked Turkey Sausage Gumbo w Cornbread Ears 003
The Zatarain’s Gumbo Pasta Dinner Mix uses Pasta instead of Rice. It’s very easy to prepare, takes about 25-30 minutes. To start; I just boil the stock that’s in the packet, add the sliced the Turkey Sausage to the stock along with a few shakes of Frank’s Red Hot Sauce and continued to cook for 10-15 minutes. Then I added the Shrimp and simmered another 2-3 minutes. And the Gumbo is ready to serve and It turns out fantastic! Nice flavor, incredible tasting stock, meaty Shrimp and Sausage, and plenty of Pasta, makes one easily prepared hearty and delicious dish. Plus enough leftovers for a couple of lunches too! I also baked a loaf of Pillsbury French Bread. For dessert later a Weight Watchers Cookies and Cream Ice Cream Bar.

 

 

 

Zatarain’s New Orleans Style Gumbo Pasta Dinner Mix

Zatarain’s Gumbo Pasta Dinner Mix is an easy-to-prepare mix that has just the right blend of ingredients for a great-tasting, authentic New Orleans style meal. With Zatarain’s New Orleans style pasta dinners, you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add ground beef to complete this easy-to-prepare dinner your whole family will love.

Zatarain’s Gumbo Pasta Dinner Mix:Zatarain's New Orleans Style Gumbo Pasta Dinner Mix
* A New Orleans tradition since 1889
* Add meat to make a complete meal
Ingredients
Enriched Pasta Product (Semolina (Wheat), Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Onion, Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Modified Corn Starch, Red & Green Bell Pepper, Spices (Including Red Pepper And Parsley), Sprouted Wheat Flour, Yeast Extract, Hydrolyzed Soy Protein, Garlic, Caramel Color, Thiamine Hydrochloride, And Sulfiting

Agents.
Usage Tips
Prep Time: 5 minutes
Cook Time: 30 minutes
Makes 5 (1-cup) servings.

YOU WILL NEED:
1 package Zatarain’s® Gumbo Pasta Dinner Mix
1 tablespoon oil
1 pound andouille or other cooked sausage, cut into 1/2-inch slices
2 3/4 cups water

DIRECTIONS:
1. HEAT oil in large skillet (12-inch) on medium-high heat. Add sausage; cook and stir 5 minutes or until lightly browned.
2. STIR in water and Pasta Dinner Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 15 minutes or until pasta is tender, stirring occasionally.
3. REMOVE from heat. Let stand 5 minutes. Sauce will thicken upon standing. Stir before serving.

VARIATIONS
Chicken Gumbo: Prepare as directed, using 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes, in place of the sausage. Cook and stir 5 minutes or until chicken is no longer pink.

Shrimp Gumbo: Prepare as directed in Step 1, using 1 pound medium shrimp, peeled and deveined, in place of the sausage. Cook and stir 3 minutes or just until shrimp turn pink. Remove shrimp from skillet. Continue as directed, stirring shrimp back into skillet after pasta is tender.
Nutrition Facts
Serving Size 32 G
Servings Per Container 5
Amount Per Serving
Calories 110 Calories from Fat 0
% Daily Value*
Total Fat 0 G 0
Saturated Fat 0 G
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 570 Mg 24
Total Carbohydrate 23 G 8%
Dietary Fiber 2 G 8%
Sugars 1 G
Protein 4 G

https://www.mccormick.com/Zatarains/Products/Dinner-and-Side-Mixes/Pasta-Mixes/Jambalaya-Pasta-Dinner-Mix

 

 

 

 

 

 

 

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