It’s Chili, Chowder, or Stew Saturday – Classic Gumbo

July 6, 2019 at 6:02 AM | Posted in Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Classic Gumbo. Crab Meat, Shrimp, Spices, Vegetables, and Rice make up this Comfort Food Classic! The recipe is from the Diabetes Self Management website which not only has a huge selection of Diabetic Friendly Recipes but also has Diabetes News, Diabetes Management Tips, and so much more. So be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Classic Gumbo

Ingredients
1 1/2 quarts water
8 ounces crabmeat
5 ounces shrimp
2 bay leaves
2 lemon wedges
2 slices onion
1 teaspoon plus 1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 tablespoon chopped parsley
1 pound okra, sliced
4 tablespoons vegetable oil
2 medium tomatoes, chopped
1 onion, diced
1 green pepper, diced
2 tablespoons flour
1 teaspoon thyme
3 1/2 cups prepared white rice
Directions
In a large pot, bring 1 1/2 quarts water to a boil and add crabmeat, shrimp, bay leaves, lemon wedges, onion slices, 1 teaspoon cayenne pepper, and black pepper. Boil for 10 minutes. Remove shrimp and crabmeat and set in refrigerator. Strain stock and set aside.

Sauté sliced okra in 1 tablespoon of the vegetable oil in a large skillet. When soft and lightly browned, place in a large pot. Add chopped tomatoes to okra and cook over low heat, stirring often. In skillet with 1 tablespoon of the vegetable oil sauté green peppers and onion until tender. Add to okra and tomatoes and cook, stirring often. In the skillet, add 2 tablespoons flour and stir until slightly browned (if it burns, discard flour and start over again). Add remaining 2 tablespoons of vegetable oil to the flour and stir until mixture is slightly bubbly. Stir in 1 cup of the reserved stock and cook until thickened. Add this liquid to pot with vegetables. Stir thoroughly, keeping heat on low. Add additional stock to create a thick, stewlike consistency. Stir in thyme and 1/2 teaspoon cayenne pepper. Cover and cook over low heat for an additional two hours. Add reserved crabmeat and shrimp to gumbo and blend, adding additional stock if needed. Cover and continue to heat for another 30 minutes. Prepare rice. To serve, place 1/2 cup boiled white rice in a large soup bowl and top with 1 cup gumbo. Serve immediately.

Yield: 7 servings.

Serving size: 1 cup gumbo with 1/2 cup rice.

Nutrition Facts Per Serving:
Calories: 260 calories, Carbohydrates: 29 g, Protein: 15 g, Fat: 9 g, Saturated Fat: 1 g, Sodium: 146 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/classic-gumbo/

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Leftover: Shrimp and Smoked Turkey Sausage Gumbo

February 2, 2019 at 6:32 PM | Posted in leftovers, Zatarain's | 4 Comments
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Today’s Menu: Leftover – Shrimp and Smoked Turkey Sausage Gumbo

 

For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off! One delicious Breakfast! We were fogged in this morning! Heavy fog until about 11:00 this morning. But then it turned sunny and a high of 46 degrees. The snow is melting! After Breakfast I went to Meijer to do some grocery shopping. I was at the Kroger up the road from us yesterday but their prices are so much higher than Meijer or Walmart! So after Meijer I stopped and got gas and then to McDonald’s to pick up Breakfast for Mom. Later on went outside and cleaned up around the driveway and deck. Then kicked back the rest of the afternoon. For Dinner tonight Leftover: Shrimp and Smoked Turkey Sausage Gumbo. I wasn’t going to let these leftovers go to waste! I’ve left the original post from yesterday for details of the dish, Enjoy!

 

 

 

One of my favorite meals tonight, Shrimp and Smoked Turkey Sausage Gumbo! 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 Meijer Brand Jumbo Shrimp and Frank’s Red Hot Sauce. I precooked the Sausage and Shrimp, according to the package instructions, before adding it to the Gumbo.

 

 

 

 

 


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! Then for Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

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

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

 

 

Butterball Hardwood Smoked Turkey Sausage
14 oz. | Servings: 7

Try Butterball’s fully cooked Smoked Turkey Dinner Sausage. Now you and your family can enjoy the great taste of hardwood-smoked lean turkey sausage with less fat than pork or beef smoked sausage. Serve with your favorite side dish for a quick and easy meal solution that always tastes great.

Microwave:
Wrap individual sausages in paper towels and place on a microwave-safe plate.
Microwave on High 3-1/4 minutes (1-1/2 minutes for one).
Let stand 2 minutes before serving.
**Microwave ovens vary. Cooking times are approximate.Always heat thoroughly.
Grilling: Grill at medium-high heat for 8-10 minutes, turning frequently.
Always heat thoroughly.

Skillet:
Cook in a non-stick skillet over medium heat, 10 – 12 minutes, turning frequently.
Always heat thoroughly.
Serving Size 2 oz. (51 g)
Servings Per Container 7

Amount Per Serving
Calories 100
Calories from Fat 50
% Daily Value
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 610mg25%
Total Carbohydrates 4g1%
Dietary Fiber 0g0%
Sugars 1g
Protein 8g16%
Vitamin A 0%
Vitamin C 2%
Iron 2%
Calcium 2%

Ingredients: Poultry Ingredients (Mechanically Separated Chicken, Mechanically Separated Turkey), Water, Corn Syrup, Salt. Contains 2% or less of Vitamin C (Ascorbic Acid), Autolyzed yeast, Dextrose, Modified Food Starch, Sodium Diacetate, Sodium Nitrite, Sodium Phosphate, Flavorings, Potassium and Sodium Lactate.

http://www.butterball.com/products/turkey-sausage-and-franks/every-day-smoked-turkey-dinner-sausage

Shrimp and Smoked Turkey Sausage Gumbo

February 1, 2019 at 6:28 PM | Posted in Butterball Smoked Turkey Sausage, shrimp, Zatarain's | 6 Comments
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Today’s Menu: Shrimp and Smoked Turkey Sausage Gumbo

 

Just a cup of Bigelow Decaf Green Tea for Breakfast, not much of an appetite this morning. We just got the snow off the driveway and roads and it snowed again! This area is just used to this Winter weather for as long as its been now. We got about 2 inches I guess overnight and into the morning. So I cleared what I could from the driveway and then my neighbor came over and cleared the rest for me. It wouldn’t be so if I driveway wasn’t a hill! And then having to deal with it in a wheelchair makes it even harder. But you just to do what you can. I finally was able to get out and go check out the new Kroger they opened yesterday. It’s double the size of the old Kroger, which they really needed the space. The store is huge! They really did a great job with it. Many more selections and new items. For Dinner tonight I prepared a personnel favorite, Shrimp and Smoked Turkey Sausage Gumbo.

 

 

 

 

One of my favorite meals tonight, Shrimp and Smoked Turkey Sausage Gumbo! 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 Meijer Brand Jumbo Shrimp and Frank’s Red Hot Sauce. I precooked the Sausage and Shrimp, according to the package instructions, before adding it to the Gumbo.

 

 

 

 

 

 

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! Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Mango Snapple to drink.

 

 

 

 

 

 

 


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

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

 

 

 

Butterball Hardwood Smoked Turkey Sausage
14 oz. | Servings: 7

Try Butterball’s fully cooked Smoked Turkey Dinner Sausage. Now you and your family can enjoy the great taste of hardwood-smoked lean turkey sausage with less fat than pork or beef smoked sausage. Serve with your favorite side dish for a quick and easy meal solution that always tastes great.

Microwave:
Wrap individual sausages in paper towels and place on a microwave-safe plate.
Microwave on High 3-1/4 minutes (1-1/2 minutes for one).
Let stand 2 minutes before serving.
**Microwave ovens vary. Cooking times are approximate.Always heat thoroughly.

Grilling: Grill at medium-high heat for 8-10 minutes, turning frequently.
Always heat thoroughly.

Skillet:
Cook in a non-stick skillet over medium heat, 10 – 12 minutes, turning frequently.
Always heat thoroughly.
Serving Size 2 oz. (51 g)
Servings Per Container 7

Amount Per Serving
Calories 100
Calories from Fat 50
% Daily Value
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 610mg25%
Total Carbohydrates 4g1%
Dietary Fiber 0g0%
Sugars 1g
Protein 8g16%
Vitamin A 0%
Vitamin C 2%
Iron 2%
Calcium 2%

Ingredients: Poultry Ingredients (Mechanically Separated Chicken, Mechanically Separated Turkey), Water, Corn Syrup, Salt. Contains 2% or less of Vitamin C (Ascorbic Acid), Autolyzed yeast, Dextrose, Modified Food Starch, Sodium Diacetate, Sodium Nitrite, Sodium Phosphate, Flavorings, Potassium and Sodium Lactate.

http://www.butterball.com/products/turkey-sausage-and-franks/every-day-smoked-turkey-dinner-sausage

Leftovers – Shrimp and Smoked Turkey Sausage Gumbo

July 31, 2018 at 5:19 PM | Posted in Butterball Smoked Turkey Sausage, seafood, shrimp, Zatarain's | 2 Comments
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Today’s Menu: Leftovers – Shrimp and Smoked Turkey Sausage Gumbo

 

For Breakfast this morning I toasted a Healthy Life Multi Grain English Muffin, lightly fried 4 slices of Boar’s Head Sweet Slice Ham, Scrambled some Egg Beater’s Egg Whites, and had a slice of Sargento Ultra Thin Swiss Cheese. Put it all together for a Breakfast Sandwich. Off and on showers and thunderstorms, high of 81 degrees. Cleaned the house today, dusted and vacuumed. For my Dinner tonight Leftovers! Tonight its Leftover Shrimp and Smoked Turkey Sausage Gumbo.


I never let these leftovers go to waste, Shrimp and Smoked Turkey Sausage Gumbo leftovers! So for Dinner tonight I reheated the leftover Shrimp and Smoked Turkey Sausage Gumbo. I had froze them from the other night so I sat the container in the fridge overnight to thaw. The dish reheats perfectly! It’s just as good the second time around, if not better! I also reheated a couple of slices of Garlic Loaf Bread that was leftover also. For Dessert later a Jello Sugar Free Dark Chocolate Pudding. I have left the original post from the other day that has the ingredients and instructions for the Shrimp and Smoked Turkey Sausage Gumbo. Enjoy!

 

One of my favorite meals tonight, Shrimp and Smoked Turkey Sausage Gumbo! 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 Meijer Brand Jumbo Shrimp and Frank’s Red Hot Sauce. I precooked the Sausage and Shrimp, according to the package instructions, before adding it to the Gumbo.

 

 

 

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. I also heated up some of the RiverRoad Bake House Garlic Oval Loaf Bread I had yesterday for Dinner.

 

 

 


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

Shrimp and Smoked Turkey Sausage Gumbo w Baked Garlic Loaf Bread

July 28, 2018 at 5:25 PM | Posted in Butterball Smoked Turkey Sausage, shrimp, Zatarain's | 2 Comments
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Today’s Menu: Shrimp and Smoked Turkey Sausage Gumbo w/ Baked Garlic Loaf Bread

 

For Breakfast I toasted a Healthy Life Multi Grain English Muffin topped with I Can’t Believe It’s Not Butter and a cup of Bigelow Decaf Green Tea. Mostly sunny and 84 degrees out today. Took Mom’s car up to the Car Wash and had it cleaned and then a little later took my car up and had it washed. Went by the ATM and then by the Post Office and mailed a couple of letters before heading home. It’s going on 2 months since my Dad passed away and I’m really missing him. But the only good thing is that he’s not suffering anymore. His vision was almost gone along with his hearing, couldn’t breath, and was so weak he couldn’t even raise up from bed. So I’m so glad he’s suffering no more but we all miss him very much. For Dinner tonight I prepared a personnel favorite, Shrimp and Smoked Turkey Sausage Gumbo w/ Baked Garlic Oval Loaf Bread.

 

 

One of my favorite meals tonight, Shrimp and Smoked Turkey Sausage Gumbo! 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 Meijer Brand Jumbo Shrimp and Frank’s Red Hot Sauce. I precooked the Sausage and Shrimp, according to the package instructions, before adding it to the Gumbo.

 

 

 

 

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 heated up some of the RiverRoad Bake House Garlic Oval Loaf Bread I had yesterday for Dinner. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Mango Snapple to drink.

 

 

 

 

 

 

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

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

Wild Idea Buffalo Recipe of the Week – BUFFALO GUMBO

February 21, 2018 at 6:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is BUFFALO GUMBO. Gumbo is delicious so many ways and using different ingredients, and here’s another using Wild Idea BUFFALO ANDOUILLE SAUSAGE. Below I’ve left the recipe and instructions. Also there’s a description of the BUFFALO ANDOUILLE SAUSAGE along with a web link back to the ordering page for the Sausage.You can find this recipe along with all the other delicious and healthy recipes at the Wild Idea Buffalo website (https://wildideabuffalo.com/). You can also purchase any of the wild Idea Buffalo Products! So Enjoy and Eat Healthy in 2018!

BUFFALO GUMBO
Ingredients: (serves 8)
1 – Tb. olive oil
1 – lb. organic chicken, pheasant, or grouse, cut into bite size pieces
1 – cup onion, diced
4 – celery stalks – sliced
1 – green or red pepper – diced
3 – clove garlic – chopped
1 – tsp. black pepper
2 – tsp. salt
2 – tsp. paprika
1 – tsp. oregano
½ – tsp. thyme
½ – tsp. cayenne *optional
2 – Tb. olive oil
¼ – cup flour
2 – quarts organic chicken broth
2 – cups tomatoes, diced with juices
1 – 14 oz. Buffalo Andouille Sausage, cut into 1” slices on the bias
12 – Shrimp, peeled & deveined
½ – lb. Okra, fresh or frozen, sliced *optional lightly brown in butter
¼ – cup chopped parsley

Ingredients:
1.) In heavy soup pot over medium high heat, heat 1 Tb. oil. Add fowl of choice, sauté to slightly brown, stirring occasionally, about 5 minutes.
2.) Add vegetables and stir to incorporate, along with all dry spices and cook until tender and slightly browned. Transpose meat and vegetables from pot to other bowl, cover and set aside.
3.) Return pot to low heat and add additional oil and flour, whisking to incorporate. Increase heat to medium, whisking constantly until roux is dark brown. About 15 minutes.
4.) Add meat, vegetables and any juices that have accumulated in bowl back to kettle, stirring to incorporate.
5.) Add, organic chicken broth and bring to boil. Reduce heat to a low and simmer for 1 hour uncovered, stirring occasionally. *(Optional: Remove from heat, cool & refrigerate. Remove oil from top before reheating. Reheat over med high, bringing to a boil.)
6.) Increase heat to medium. Add tomatoes, and Buffalo Andouille, stir to incorporate and continue cooking for 10 minutes.
7.) Add shrimp and, cook for 5 minutes.
8.) Add Okra and cook until heated through.
9.) Stir in chopped parsley before serving.
Season to taste. To serve, place a medium scoop of sticky sushi rice or brown rice in center of shallow bowl, ladle Gumbo around rice and garnish with a parsley sprig.
An excellent make ahead and reheat dinner! The flavor just gets better!
https://wildideabuffalo.com/blogs/recipes/86982785-buffalo-gumbo

 

 

Wild Idea Buffalo – 12 OZ. BUFFALO ANDOUILLE SAUSAGE

Buffalo Andouille Sausage. We did our homework and tested many recipes until we landed on the perfect recipe. Coarse ground, seasoned with traditional Andouille spices, hand stuffed and lightly smoked true cajun flavor. Great on the grill as a brat, or use in soups, stews and casseroles. Jill’s recipe for Gumbo included with purchase.

Ingredients: 100% Grass-fed Buffalo, Water, “Free” Binder (Modified Potato Starch, Trehalose, Carrot Fiber) Sea Salt, Organic: Minced Onion, Minced Garlic, Smoked Paprika, Crushed Red Pepper, Cultured Celery Powder, Organic: Oregano, Black Pepper, Parsley. Encased in an Organic Pork Casing.

*All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/14-oz-buffalo-andouille-sausage-14-oz

Shrimp and Smoked Turkey Sausage Gumbo

December 22, 2017 at 5:59 PM | Posted in Butterball Smoked Turkey Sausage, shrimp, Zatarain's | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Shrimp and Smoked Turkey Sausage Gumbo

 

 

It was a rough morning. I don’t know if I tried walking in my sleep or just half a sleep but I fell early this morning getting out of bed. Not really sure what happened, one minute I was in bed and the next in the floor with my walker on top of me. I busted my knee open,had a cut on my arm, a sore neck, and a knot on my head. It could have been a lot worse if I had broken a hip or leg. And having but one leg, either would be bad news. That’s about the 4 the time that’s happened. I’m going to have to come up with a solution before I do break something. For Breakfast I just had a cup of Bigelow Decaf Green Tea, not real hungry. Rested most of the day. For Dinner tonight I prepared a personnel favorite, Shrimp and Smoked Turkey Sausage Gumbo.

 

One of my favorites tonight, Shrimp and Smoked Turkey Sausage Gumbo! 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 and Frank’s Red Hot Sauce. I precooked the Sausage and Shrimp, according to the package instructions, before adding it to the Gumbo.

 

 

 

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 Jello Sugar Free Dark Chocolate Pudding Cup.

 

 

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

 

 

 

Shrimp – They provide key nutrients. Aside from protein, shrimp provide a pretty impressive array of nutrients. Four ounces steamed contains over 100% of the Daily Value for selenium, over 75% for vitamin B12, over 50% for phosphorous, and over 30% for choline, copper, and iodine.

 

 

 

 

 

Butterball Hardwood Smoked Turkey Sausage
14 oz. | Servings: 7

Try Butterball’s fully cooked Smoked Turkey Dinner Sausage. Now you and your family can enjoy the great taste of hardwood-smoked lean turkey sausage with less fat than pork or beef smoked sausage. Serve with your favorite side dish for a quick and easy meal solution that always tastes great.

Microwave:
Wrap individual sausages in paper towels and place on a microwave-safe plate.Butterbal Smoked Turkey Sausage
Microwave on High 3-1/4 minutes (1-1/2 minutes for one).
Let stand 2 minutes before serving.
**Microwave ovens vary. Cooking times are approximate.Always heat thoroughly.Grilling:Butterball Smoked Turkey Sausage
Grill at medium-high heat for 8-10 minutes, turning frequently.
Always heat thoroughly.

Skillet:
Cook in a non-stick skillet over medium heat, 10 – 12 minutes, turning frequently.
Always heat thoroughly.
Serving Size 2 oz. (51 g)
Servings Per Container 7

Amount Per Serving
Calories 100
Calories from Fat 50
% Daily Value
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 610mg25%
Total Carbohydrates 4g1%
Dietary Fiber 0g0%
Sugars 1g
Protein 8g16%
Vitamin A 0%
Vitamin C 2%
Iron 2%
Calcium 2%

Ingredients: Poultry Ingredients (Mechanically Separated Chicken, Mechanically Separated Turkey), Water, Corn Syrup, Salt. Contains 2% or less of Vitamin C (Ascorbic Acid), Autolyzed yeast, Dextrose, Modified Food Starch, Sodium Diacetate, Sodium Nitrite, Sodium Phosphate, Flavorings, Potassium and Sodium Lactate.

http://www.butterball.com/products/turkey-sausage-and-franks/every-day-smoked-turkey-dinner-sausage

One of America’s Favorites – Cajun Cuisine

October 30, 2017 at 5:36 AM | Posted in One of America's Favorites | Leave a comment
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Po’ boy sandwiches are associated with the cuisine of New Orleans.

Cajun cuisine (French: Cuisine cadienne, [kɥizin kadʒæ̃n]) is a style of cooking named for the French-speaking Acadian people deported by the British from Acadia in Canada to the Acadiana region of Louisiana. It is what could be called a rustic cuisine; locally available ingredients predominate and preparation is simple.

An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, special made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Shrimp and pork sausage are staple meats used in a variety of dishes.

The aromatic vegetables green bell pepper (poivron), onion, and celery are called the holy trinity by Cajun chefs in Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the mirepoix in traditional French cuisine which blends roughly diced onion, celery and carrot. Characteristic aromatics for the Creole version may also include parsley, bay leaf, green onions, dried cayenne pepper, and dried black pepper.

Around 1755, Acadians were forced out of their settlements by the British, and as a result, they migrated in 1755 in what was called le Grand Dérangement, eventually settling in Southern Louisiana. Due to the extreme change in climate, Acadians were unable to cook their original dishes. Soon, their former culinary traditions were lost, and so, these other meals developed to become what is now considered classic Cajun cuisine traditions (not to be confused with the more modern concept associated with Prudhomme’s style). Up through the 20th century, the meals were not elaborate but instead, rather basic. The public’s false perception of “Cajun” cuisine was based on Prudhomme’s style of Cajun cooking, which was spicy, flavorful, and not true to the classic form of the cuisine. Cajun and Creole label have been mistaken to be the same, but the origins of Creole cooking began in New Orleans, and Cajun cooking came 40 years after the establishment of New Orleans down south on the bayou. Today, most restaurants serve dishes that consist of Cajun styles, which Paul Prudhomme dubbed “Louisiana cooking”.In home-cooking, these individual styles are still kept separate. However, there are fewer and fewer people cooking the classic Cajun dishes that would have been eaten by the original settlers.

Boudin that has been smoked

Primary Cajun Dishes Favorites
Boudin is a type of sausage made from pork, pork liver, rice, garlic, green onions and other spices. It is widely available by the link or pound from butcher shops. Boudin is typically stuffed in a natural casing and has a softer consistency than other, better-known sausage varieties. It is usually served with side dishes such as rice dressing, maque choux or bread. Boudin balls are commonly served in southern Louisiana restaurants and are made by taking the boudin out of the case and frying it in spherical form.

Gumbo – High on the list of favorites of Cajun cooking are the soups called gumbos. Contrary to non-Cajun or

Seafood gumbo

Continental beliefs, gumbo does not mean simply “everything in the pot”. Gumbo exemplifies the influence of French, Spanish, African and Native American food cultures on Cajun cuisine. The name originally meant okra, a word brought to the region from western Africa. Okra which can be one of the principal ingredients in gumbo recipes is used as a thickening agent and for its distinct vegetable flavor. Many claim that Gumbo is a “Cajun” dish, but Gumbo was established long before the Acadian arrival. Its early existence came via the early French Creole culture In New Orleans, Louisiana, where French, Spanish and Africans frequented and also influenced by later waves of Italian, German and Irish settlers.

A filé gumbo is thickened with dried sassafras leaves after the stew has finished cooking, a practice borrowed from the Choctaw Indians. The backbone of a gumbo is roux of which there are two variations: Cajun, a golden brown roux, and Creole, a dark roux, which is made of flour, toasted until well-browned, and fat or oil. The classic gumbo is made with chicken and the Cajun sausage called andouille, pronounced {ahn-doo-wee}, but the ingredients vary according to what is available.

Jambalaya – Another classic Cajun dish is jambalaya. The only certain thing that can be said about a jambalaya is that it contains rice, some sort of meat (such as chicken or beef), seafood (such as shrimp or crawfish) or almost anything else. Usually, however, one will find green peppers, onions, celery, tomatoes and hot chili peppers. Anything else is optional. This is also a great pre-Acadian dish, established by the Spanish in Louisiana.

Rice and gravy – Rice and gravy dishes are a staple of Cajun cuisine and is usually a brown gravy based on pan drippings, which are deglazed and simmered with extra seasonings and served over steamed or boiled rice. The dish is traditionally made from cheaper cuts of meat and cooked in a cast iron pot, typically for an extended time period in order to let the tough cuts of meat become tender. Beef, pork, chicken or any of a large variety of game meats are used for its preparation. Popular local varieties include hamburger steak, smothered rabbit, turkey necks, and chicken fricassee.

Cajun Cuisine Food as an event
Crawfish boil

Louisiana-style crawfish boil

Louisiana-style crawfish boil

The crawfish boil is a celebratory event where Cajuns boil crawfish, potatoes, onions and corn in large pots over propane cookers. Lemons and small muslin bags containing a mixture of bay leaves, mustard seeds, cayenne pepper and other spices, commonly known as “crab boil” or “crawfish boil” are added to the water for seasoning. The results are then dumped onto large, newspaper-draped tables and in some areas covered in Creole / Cajun spice blends, such as REX, Zatarain’s, Louisiana Fish Fry or Tony Chachere’s. Also, Cocktail sauce, mayonnaise and hot sauce are sometimes used. The seafood is scooped onto large trays or plates and eaten by hand. During times when crawfish are not abundant, shrimp and crabs are prepared and served in the same manner.

Attendees are encouraged to “suck the head” of a crawfish by separating the abdomen of the crustacean and sucking out the abdominal fat/juices.

Often, newcomers to the crawfish boil or those unfamiliar with the traditions are jokingly warned “not to eat the dead ones”. This comes from the common belief that when live crawfish are boiled, their tails curl beneath themselves, but when dead crawfish are boiled, their tails are straight and limp. Seafood boils with crabs and shrimp are also popular.

Family Boucherie

Cornbread is a staple Cajun starch

A traditional “boucherie” near Eunice
The traditional Cajun outdoor food event hosted by a farmer in the rural areas of the Acadiana. Family and friends of the farmer gather to socialize, play games, dance, drink, and have a copious meal consisting of hog and other dishes. Men have the task of slaughtering a hog, cutting it into usable parts, and cooking the main pork dishes while women have the task of making boudin.

Cochon de Lait
Similar to a family boucherie, the cochon de lait is a food event that revolves around pork but does not need to be hosted by a farmer. Traditionally, a suckling pig was purchased for the event, but in modern cochon de laits, adult pigs are used. Unlike the family boucherie, a hog is not butchered by the hosts and there are generally not as many guests or activities. The host and male guests have the task of roasting the pig while female guests bring side dishes.

Rural Mardi Gras
The traditional Cajun Mardi Gras (see: Courir de Mardi Gras) is a Mardi Gras celebration in rural Cajun Parishes. The tradition originated in the 18th century with the Cajuns of Louisiana, but it was abandoned in the early 20th century because of unwelcome violence associated with the event. In the early 1950s the tradition was revived in Mamou in Evangeline Parish.

The event revolves around male maskers on horseback who ride into the countryside to collect food ingredients for the party later on. They entertain householders with Cajun music, dancing, and festive antics in return for the ingredients. The preferred ingredient is a live chicken in which the householder throws the chicken to allow the maskers to chase it down (symbolizing a hunt), but other ingredients include rice, sausage, vegetables, or frozen chicken. Unlike other Cajun events, men take no part in cooking the main course for the party, and women prepare the chicken and ingredients for the gumbo.

Once the festivities begin, the Cajun community members eat and dance to Cajun music until midnight, as the beginning of Lent.

 

Leftovers – Shrimp and Smoked Turkey Sausage Gumbo

August 31, 2017 at 4:59 PM | Posted in gumbo, leftovers, Zatarain's | Leave a comment
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Today’s Menu: Leftovers – Shrimp and Smoked Turkey Sausage Gumbo

 

 

 

For Breakfast this morning I had a bowl of Cheerio’s along with a cup of Bigelow Decaf Green Tea. After Breakfast I went up to the McDonald’s Drive-Thru and picked up Breakfast for Mom. Outside mostly cloudy but not a bad day out,81 degrees and a tad humid. After Lunch headed over to the afternoon with Dad. He’s been doing good, hope to have him home soon! And for my Dinner tonight Leftovers! Tonight its Leftover – Shrimp and Smoked Turkey Sausage Gumbo.

 

Far be it from me to waste leftovers, especially leftovers as god as the Shrimp and Smoked Turkey Sausage Gumbo leftovers! So for Dinner tonight I reheated the leftover Shrimp and Smoked Turkey Sausage Gumbo. The dish reheats perfectly! It’s just as good the second time around, if not better! I also reheated a couple of slices of French Bread that was leftover from last night. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar. I have left the original post from the other day that has the ingredients and instructions for the Shrimp and Smoked Turkey Sausage Gumbo. Enjoy!

 

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 and Frank’s Red Hot Sauce. I precooked the Sausage and Shrimp, according to the package instructions, before adding it to the Gumbo.

 

 

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

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

Some of my favorite Sides and Seasonings -Zatarain’s!

May 29, 2017 at 12:35 PM | Posted in Zatarain's | Leave a comment
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Below is just a sample of the delicious recipes you can find at the Zatarain’s website (https://www.mccormick.com/zatarains). Check it out today!

 

 

BANANAS FOSTER RICE PUDDING
Turn ordinary rice pudding into a classic New Orleans favorite dessert, Bananas Foster Rice Pudding. Mix 1 package of Zatarain’s Rice Pudding, milk, butter, brown sugar, heavy cream and, of course, 2 ripe bananas…….

 

Dirty Rice Burritos
Craving a Mexican dish? Try this dirty rice, egg and chorizo burrito recipe for any time of day – breakfast, lunch or dinner. Just open a box of Zatarain’s Dirty Rice Mix, and add sausage and eggs, and whisk in Zatarain’s Creole Seasoning for added New Orleans flavor………

 

Creole Chicken and Vegetable Soup
Need an easy veggie soup recipe? Add the bold flavor of Zatarain’s® Yellow Rice and Creole Seasoning into the pot and use any fresh or frozen vegetables you have on hand to prepare this quick and easy soup……..

 

Find these incredible recipes and more all at the Zatrain’s website.
https://www.mccormick.com/zatarains

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