Gumbo! Smoked Turkey Sausage and Shrimp Gumbo and Baked Garlic Loaf Bread

August 14, 2020 at 6:49 PM | Posted in Butterball Smoked Turkey Sausage, gumbo, seafood, shrimp, Zatarain's | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Smoked Turkey Sausage and Shrimp Gumbo and Baked Garlic Loaf Bread

 

 

For Breakfast this Morning I toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. 85 degrees, humid and showers in the late afternoon. After Lunch I met a friend of mine and he showed me a couple of houses that he is flipping to sell. Good catching up with him, we’ve been friends since the 70’s! For Dinner tonight I prepared a Smoked Turkey Sausage and Shrimp Gumbo and Baked Garlic Bread.

I love Gumbo and Cajun Cuisine, I always look forward to this meal! So for Dinner tonight I’m preparing a Smoked Turkey Sausage and Shrimp Gumbo. Using the Zatrain’s Gumbo Mix, Butterball Hardwood Smoked Turkey Sausage, and a bag of Meijer Frozen Shrimp (Large Size). Add all together and I’ve one Delicious Meal coming!

 

To prepare it I got a large saucepan and sprayed it with Pam Non Stick Cooking Spray. Then added 6 cups of Water, bite sized sliced 1 1/2 Sausages of the Butterball Smoked Turkey Sausage, and the Gumbo Mix. Mixed until well blended together. I brought it to a boil; covered and simmered for 25 minutes.

Next as the Gumbo was cooking I got the Shrimp out of the fridge washed then and let then drain in a colander. Then with 15 minutes of cooking time left I added the Shrimp to the Gumbo, stirring again until well mixed. Continued for 15 minutes. Removed the pot from the heat and let it stand for 5 minutes before serving.

This made one excellent Gumbo Dish! The Mix itself was flavored perfect, spicy but not over powering. Then with the added Sausage and Shrimp, it just capped everything off! I added a few shakes of Frank’s Hot Sauce to the Dish also. Lots of delicious leftovers!

 

 

 

 

 

 

 

 

 

 

Then I had baked a loaf of Garlic Bread and reheat a couple of slices to have with my Gumbo. Perfect Bread for Gumbo. For Dessert/Snack later a Coke Zero to drink.

 

 

 

 

 

 

 

 

 

 

 

 

 

ZATARAIN’S® GUMBO MIX WITH RICE
In New Orleans, there are as many different varieties of gumbo as there are people who make it. Zatarain’s Gumbo Mix with Rice is a flavorful foundation, making it easy to create classics like shrimp and okra or chicken and sausage gumbo – or to invent a new signature gumbo of your own!

Gumbo is the quintessential dish of New Orleans, a city of diverse influences that formed a new culture greater than the sum of its parts. Those same influences are reflected in every bowl of gumbo. The dish is a rich and flavorful melting pot, just like its hometown.

Gumbo can be prepared with your choice of 1 lb. of cooked chicken, smoked sausage or seafood, cut into bite-size pieces.

STOVE TOP DIRECTIONS
1. MIX 6 cups water and Gumbo Mix in 4-quart saucepan until well blended.
2. For Chicken or Sausage Gumbo: Stir in chicken or sausage. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender.
For Seafood Gumbo: Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Stir in seafood. Cover and simmer 10 minutes longer or until rice is tender.

MICROWAVE DIRECTIONS
1. MIX 6 cups water and Gumbo Mix in 4-quart microwavable bowl until well blended.
2. For Chicken or Sausage Gumbo: Stir in chicken or sausage. Cover. Microwave on HIGH 30 minutes or until rice is tender, stirring occasionally.
For Seafood Gumbo: Cover. Microwave on HIGH 20 minutes, stirring occasionally. Stir in seafood. Cover. Microwave on HIGH 10 minutes longer or until rice is tender, stirring occasionally. Let stand in microwave 5 minutes.

80 CALORIES
0g TOTAL FAT
0mg CHOLESTEROL
750mg SODIUM
18g CARBOHYDRATES
<1g FIBER
0g SUGAR
2g PROTEIN
https://www.mccormick.com/zatarains/products/dinner-and-side-mixes/rice-mixes-and-side-dishes/gumbo-mix-with-rice

Kitchen Hint of the Day!

August 14, 2020 at 6:00 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , ,

Gumbo making Hint………………….

I love a thick Gumbo! There are three ways to thicken gumbo, but the most commonly used method is to add roux. Roux, which is made with equal parts flour and butter and slowly cooked over low heat, is added to hot gumbo stock. The starch in the flour breaks down to become gelatinous, and gives heft to the stock without altering the flavor.

One of America’s Favorites – Étouffée

July 20, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , , , , , ,

Crawfish étouffée, served at a restaurant in New Orleans

Étouffée or etouffee (French: [e.tu.fe], English: /ˌeɪtuːˈfeɪ/ AY-too-FAY) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of southwest Louisiana. Étouffée is most popular in New Orleans and in the Acadiana area of the southernmost half of Louisiana as well as the coastal counties of Mississippi, Alabama, northern Florida, and eastern Texas.

Étouffée is a dish of seafood or chicken simmered in a sauce made from a light or blond roux.

It is most commonly made with shellfish, such as crab or shrimp. The most popular version of the dish is made with crayfish (or “crawfish”).

Étouffée is typically served over rice.

Another version of crawfish étouffée

Depending on who is making it and where it is being made it is flavored with either Creole or Cajun seasonings. Although Creole and Cajun cuisines are distinct, there are many similarities. In the case of the Creole version of crawfish étouffée, it is made with a blonde or brown roux and sometimes tomatoes are added. A blond roux is one that is cooked, stirring constantly, for approximately 5 minutes to remove the “raw” flavor of the flour and to add a slightly “nutty” flavor, while a brown roux is cooked longer (30 to 35 minutes) in order to deepen the color and flavor.

Around the 1950s, crawfish étouffée was introduced to restaurant goers in Breaux Bridge, Louisiana; however, the dish may have been invented as early as the late 1920s, according to some sources. Originally, crawfish étouffée was a popular dish amongst Cajuns in the bayous and backwaters of Louisiana. Around 1983, a waiter at the popular Bourbon Street restaurant Galatoire’s brought the dish to his boss to try. At the time, most New Orleans restaurants served French Creole cuisine, but this Cajun dish was a hit.

 

It’s time for Gumbo! Smoked Turkey Sausage and Shrimp Gumbo and Baked Garlic Loaf Bread

May 30, 2020 at 7:14 PM | Posted in Butterball Smoked Turkey Sausage, shrimp, Zatarain's | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Smoked Turkey Sausage and Shrimp Gumbo and Baked Garlic Loaf Bread

 

 

For Breakfast on this Saturday Morning I toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. 72 degrees and mostly sunny, and no rain! After Breakfast I grabbed my mask and gloves and went to the local Kroger for a few items. They seem to be better stocked, that’s a good thing. Did some yard work, just enjoying the beautiful day out there! For Dinner tonight I prepared a Smoked Turkey Sausage and Shrimp Gumbo and Baked Garlic Loaf Bread.

 

I love Gumbo and Cajun Cuisine, looking forward to this meal tonight! So for Dinner tonight I’m preparing a Smoked Turkey Sausage and Shrimp Gumbo. Using the Zatrain’s Gumbo Mix, Butterball Hardwood Smoked Turkey Sausage, and a bag of Meijer Frozen Shrimp (Large Size). Add all together and I’ve one Delicious Meal coming!

 

 

 

To prepare it I got a large saucepan and sprayed it with Pam Non Stick Cooking Spray. Then added 6 cups of Water, bite sized sliced 1 1/2 Sausages of the Butterball Smoked Turkey Sausage, and the Gumbo Mix. Mixed until well blended together. I brought it to a boil; covered and simmered for 25 minutes.

 

 

 

Next as the Gumbo was cooking I got the Shrimp out of the fridge washed then and let then drain in a colander. Then with 15 minutes of cooking time left I added the Shrimp to the Gumbo, stirring again until well mixed. Continued for 15 minutes. Removed the pot from the heat and let it stand for 5 minutes before serving.

 

 

 

 

This made one excellent Gumbo Dish! The Mix itself was flavored perfect, spicy but not over powering. Then with the added Sausage and Shrimp, it just capped everything off! I added a few shakes of Frank’s Hot Sauce to the Dish also. Lots of delicious leftovers!

 

 

 

 

 

 

Then I also baked a loaf of La Baguette Roasted Garlic Oval Bread. Perfect Bread for Gumbo. For Dessert later a bowl of Breyer’s Carb Smart Chocolate Ice Cream.

 

 

 

 

 

 

 

 

 

 

ZATARAIN’S® GUMBO MIX WITH RICE
In New Orleans, there are as many different varieties of gumbo as there are people who make it. Zatarain’s Gumbo Mix with Rice is a flavorful foundation, making it easy to create classics like shrimp and okra or chicken and sausage gumbo – or to invent a new signature gumbo of your own!

Gumbo is the quintessential dish of New Orleans, a city of diverse influences that formed a new culture greater than the sum of its parts. Those same influences are reflected in every bowl of gumbo. The dish is a rich and flavorful melting pot, just like its hometown.

Gumbo can be prepared with your choice of 1 lb. of cooked chicken, smoked sausage or seafood, cut into bite-size pieces.

STOVE TOP DIRECTIONS
1. MIX 6 cups water and Gumbo Mix in 4-quart saucepan until well blended.
2. For Chicken or Sausage Gumbo: Stir in chicken or sausage. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender.
For Seafood Gumbo: Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Stir in seafood. Cover and simmer 10 minutes longer or until rice is tender.

MICROWAVE DIRECTIONS
1. MIX 6 cups water and Gumbo Mix in 4-quart microwavable bowl until well blended.
2. For Chicken or Sausage Gumbo: Stir in chicken or sausage. Cover. Microwave on HIGH 30 minutes or until rice is tender, stirring occasionally.
For Seafood Gumbo: Cover. Microwave on HIGH 20 minutes, stirring occasionally. Stir in seafood. Cover. Microwave on HIGH 10 minutes longer or until rice is tender, stirring occasionally. Let stand in microwave 5 minutes.

80 CALORIES
0g TOTAL FAT
0mg CHOLESTEROL
750mg SODIUM
18g CARBOHYDRATES
<1g FIBER
0g SUGAR
2g PROTEIN
https://www.mccormick.com/zatarains/products/dinner-and-side-mixes/rice-mixes-and-side-dishes/gumbo-mix-with-rice

Healthy Cajun and Creole Recipes

January 8, 2020 at 6:01 AM | Posted in Eating Well | 1 Comment
Tags: , , , , , , , , , , , , , , , ,

From the EatingWell website and Magazine its Healthy Cajun and Creole Recipes. Delicious and Healthy Cajun and Creole Recipes with recipes including Slow-Cooker Jambalaya, Grilled Cajun Chicken Salad, and Smoky Seafood Etouffee. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Cajun and Creole Recipes
Find healthy, delicious Cajun and Creole recipes, from the food and nutrition experts at EatingWell.

Slow-Cooker Jambalaya
This hearty jambalaya is bursting with chicken, smoked turkey sausage, and shrimp. It takes just 25 minutes to prep in the morning and then your slow cooker will work its magic and deliver a tasty meal at the end of the day……………………

Grilled Cajun Chicken Salad
A spicy rub on the chicken adds a robust complement to the cool salad greens in this low-calorie main dish………………….

Smoky Seafood Etouffee
Enjoy the flavors of Louisiana Cajun cooking with this lightened-up version of the famous shrimp and rice dish………………….

* Click the link below to get all the Healthy Cajun and Creole Recipes
http://www.eatingwell.com/recipes/19698/cuisines-regions/usa/cajun-creole/

One of America’s Favorites – Étouffée

September 16, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , , , , , , , ,

Crawfish étouffée, served at a restaurant in New Orleans

Étouffée or etouffee (French: [e.tu.fe], English: /ˌeɪtuːˈfeɪ/ AY-too-FAY) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun areas of southwest Louisiana. Étouffée is most popular in New Orleans and in the Acadiana area of the southernmost half of Louisiana as well as the coastal counties of Mississippi, Alabama, northern Florida, and eastern Texas.

In French, the word “étouffée” (borrowed into English as “stuffed” or “stifled”) literally means “smothered” or “suffocated”, from the verb “étouffer”.

Étouffée is a dish of seafood or chicken simmered in a sauce made from a light or blond roux.

It is most commonly made with shellfish, such as crab or shrimp. The most popular version of the dish is made with crayfish (or “crawfish”).

Étouffée is typically served over rice.

Another version of crawfish étouffée

Depending on who is making it and where it is being made it is flavored with either Creole or Cajun seasonings. Although Creole and Cajun cuisines are distinct, there are many similarities. In the case of the Creole version of crawfish étouffée, it is made with a blonde or brown roux and sometimes tomatoes are added. A blond roux is one that is cooked, stirring constantly, for approximately 5 minutes to remove the “raw” flavor of the flour and to add a slightly “nutty” flavor, while a brown roux is cooked longer (30 to 35 minutes) in order to deepen the color and flavor.

Around the 1950s, crawfish étouffée was introduced to restaurant goers in Breaux Bridge, Louisiana; however, the dish may have been invented as early as the late 1920s, according to some sources. Originally, crawfish étouffée was a popular dish amongst Cajuns in the bayous and backwaters of Louisiana. Around 1983, a waiter at the popular Bourbon Street restaurant Galatoire’s brought the dish to his boss to try. At the time, most New Orleans restaurants served French Creole cuisine, but this Cajun dish was a hit.

Shrimp and Andouille Sausage Gumbo w/ Cornbread Ears

November 4, 2014 at 6:02 PM | Posted in Johnsonville Meats, seafood, shrimp, Zatarain's | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Shrimp and Andouille Sausage Gumbo w/ Cornbread Ears

 

Shrimp and Andouille Sausage Gumbo 007

 

 

Beautiful day out today, started off cloudy but the sun came out and about 52 degrees. Went to Meijer early this morning, they had some good sales going on. I loaded up on Jennie – O Turkey Products and Seafood. I also grabbed a Tide Liquid Detergent for Mom and noticed something, the amount of Detergent in the bottle. It used to contain 100 ounces, now it’s 92 ounces. Same bottle size, same price, but less for your money! Just another Product disappearing act. For dinner tonight I prepared Shrimp and Andouille Sausage Gumbo w/ Cornbread Ears.

 

 

 

Shrimp and Andouille Sausage Gumbo 001

 

 

I used a box of Zatarain’s Gumbo Pasta Dinner Mix for the Gumbo base. It uses Pasta instead of Rice. Very easy to prepare, takes about 25-30 minutes. I just boiled the stock that was in the packet,sliced Johnsonville Andouille Sausage and a few shakes of Frank’s Red Hot Sauce for 10-15 minutes. Then I added Extra Large Shrimp and simmered another 5-10 minutes. Said and done the Gumbo is ready to serve and It turned out fantastic! Nice flavor, incredible tasting stock, meaty Shrimp and Sausage, and plenty of Pasta, makes one easily prepared hearty and delicious dish.

 

 

 

cornbread ears
I also made some Cornbread Ears. It’s normal baked Cornbread but in a cast iron baking mold in the shape of Ears of Corn. I used Martha White Corn Meal Mix. For dessert later a few Honeycrisp Apple Slices and a Dole Mini Banana.

 

 

 

 

 

 

 

 

Zatarain's New Orleans Style Gumbo Pasta Dinner Mix

Zatarain’s 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

 

 

 

Martha White
Martha White Self-Rising Corn Meal Mix.

Nutrition Facts
Serving Size 3 Tbsp (31g)

Amount per Serving:
Calories 110
Calories from Fat 5

% Daily Value*
Total Fat 1g1%
Saturated Fat 0g0%
Trans Fat 0g
Sodium 440 mg1 8%
Total Carbohydrate 22g7%
Dietary Fiber 2g 6%
Protein 2g
Calcium 2% Iron 6% Thiamin 10% Riboflavin 6% Niacin 6% Folic Acid 15%

Seafood Gumbo and Cornbread

January 21, 2013 at 6:22 PM | Posted in scallops, Sea Salt, seafood, shrimp, spices and herbs | Leave a comment
Tags: , , , , , , ,

Today’s Menu: Seafood Gumbo and CornbreadSeafod Gumbo 007

What a wild day outside today! We have a wind chill in the single digits along with snow squalls. There’s been two different major car pile – ups due to white out conditions. One pile up had about 50 cars and another between 70-80 cars! Great day to stay in and stay warm! For dinner I prepared Seafood Gumbo and Cornbread. I used my last frozen Gumbo I had so I’ll have to make a fresh batch soon! This Gumbo freezes up and reheats so good.
To make it I used Luzianne Gumbo Dinner Kit. It contains a packet that contains the Rice, Vegetables, Seasoning, and Roux Mix. I added Shrimp, Crawfish, Scallops, and Langostino Lobster Tail Meat Pieces. The Crawfish Tail was leftover from a previous order I had purchased from The Cajun Grocer and I purchase my bags of Lobster from Jungle Jim’s Market. The Seafood goes perfect with the Luzianne Roux! This is the second time I’ve added the Langostino Lobster Tail Meat Pieces. It fits in perfect, the sweetness of the Lobster Meat and the heat of the Red Pepper and Hot Sauce was a perfect match! Plus as always I have a lot leftover to freeze and have later. I left the recipe and Gumbo description at the end of the post. For a side I baked a small skillet of Martha White Cornbread of to go along with the Gumbo and soak up some of that wonderful Roux. For dessert later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla ice Cream.

Seafood Gumbo

Ingredients:
Scallops, Shrimp, Lobster, Crawfish Tail
1 Pound of Shrimp, Crawfish, Lobster, and Sea Scallops

6 Cups of Water

2 Tablespoons of Extra Virgin Olive Oil

Pepper, Sea Salt for seasoning

1 Box of Luzianne Gumbo Dinner Kit
Directions:

*In a 4-5 Quart pot,bring water and Olive Oil to a boil

*Add Luzianne Gumbo while stirring

*Empty half of the Red Pepper Packet into the Gumbo. Put remainder aside.

*Reduce Heat , Cover and simmer for 18 minutes. Meanwhile cut the Sea Scallops in half if their Jumbo size, peel the raw Shrimp, if needed.

*Taste, and if desired, add remaining Red Pepper from packet and Sea Salt. Add the Shrimp, Scallops, Crawfish, and Lobster. Cover and continue to simmer for 7 – 9 more minutes. Serve.
Luzianne Gumbo Dinner Kit

Description:
Gumbo is a thick Cajun “soup,” containing any combination of vegetables, meats, poultry or seafood and served over rice. Just add chicken, seafood or meat to complete a full meal for your entire family in less than 30 minutes.

Ingredients:
Rice, Red and Green Bell Peppers, Modified Food Starch, Flour, Onion, Natural Flavors, Hydrolyzed Soy Protein, Paprika, Salt, Monosodium Glutamate, Celery, Garlic Spices, Red Pepper, Sugar, Carmel Color, Sodium Sulfite As A Preservative.

Directions:
You can turn ordinary chicken, meat or seafood into exciting meals easily with Luzianne Cajun and Creole Dinners. Each Dinner is a blend of rice, authentic Cajun or Creole seasonings and chipped vegetables. All you do is add your own chicken, meat, or seafood, simmer for 25 minutes and serve. There’s a separate red pepper packet to add Cajun spice to suit your taste.

Nutrition Facts
Serving Size 1/5 box (45.4 g)
Amount Per Serving
Calories 160Calories from Fat 9
% Daily Value*
Total Fat 1.0g2%
Saturated Fat 0.0g0%
Sodium 760mg32%
Total Carbohydrates 33.0g11%
Dietary Fiber 1.0g4%
Sugars 3.0g
Protein 4.0g

Seafood Gumbo and Cornbread

November 26, 2012 at 6:36 PM | Posted in gumbo, scallops, Sea Salt, seafood, shrimp | Leave a comment
Tags: , , , , , , ,

Today’s Menu: Seafood Gumbo and Cornbread

 

 

I wanted Seafood and I wanted it in a hearty and healthy Gumbo. So I broke out the Luzianne Gumbo Dinner Kit. It contains a packet that contains the Rice, Vegetables, Seasoning, and Roux Mix. I cleared the freezer to make this grabbing anything Seafood! I added Shrimp, Crawfish, Scallops, and Langostino Lobster Tail Meat Pieces. The Crawfish Tail was leftover from a previous order I had purchased from The Cajun Grocer and I purchased the bag of Lobster from Jungle Jim’s market. The Seafood mixed in with the Roux, too good! This was the first time I added the Langostino Lobster Tail Meat Pieces. It fit in perfect the sweetness of the Lobster Meat and the heat of the Red Pepper and Hot Sauce was a perfect match! Plus a lot leftover to freeze and have later. I left the recipe and Gumbo description at the end of the post. For a side I baked a small skillet of Cornbread of to go along with the Gumbo and soak up some of that wonderful Roux. I used Martha White For dessert later a slice of fresh baked Pillsbury Nut Quick Bread.

 

Seafood Gumbo

Ingredients:

Scallops, Shrimp, Lobster, Crawfish Tail

1 Pound of Shrimp, Crawfish, Lobster, and Sea Scallops

6 Cups of Water

2 Tablespoons of Extra Virgin Olive Oil

Pepper, Sea Salt for seasoning

1 Box of Luzianne Gumbo Dinner Kit
Directions:

*In a 4-5 Quart pot,bring water and Olive Oil to a boil

*Add Luzianne Gumbo while stirring

*Empty half of the Red Pepper Packet into the Gumbo. Put remainder aside.

*Reduce Heat , Cover and simmer for 18 minutes. Meanwhile cut the Sea Scallops in half if their Jumbo size, peel the raw Shrimp, if needed.

*Taste, and if desired, add remaining Red Pepper from packet and Sea Salt. Add the Shrimp, Scallops, Crawfish, and Lobsterand. Cover and continue to simmer for 7 – 9 more minutes. Serve.

 
Luzianne Gumbo Dinner Kit

Description:
Gumbo is a thick Cajun “soup,” containing any combination of vegetables, meats, poultry or seafood and served over rice. Just add chicken, seafood or meat to complete a full meal for your entire family in less than 30 minutes.

Ingredients:
Rice, Red and Green Bell Peppers, Modified Food Starch, Flour, Onion, Natural Flavors, Hydrolyzed Soy Protein, Paprika, Salt, Monosodium Glutamate, Celery, Garlic Spices, Red Pepper, Sugar, Carmel Color, Sodium Sulfite As A Preservative.

Directions:
You can turn ordinary chicken, meat or seafood into exciting meals easily with Luzianne Cajun and Creole Dinners. Each Dinner is a blend of rice, authentic Cajun or Creole seasonings and chipped vegetables. All you do is add your own chicken, meat, or seafood, simmer for 25 minutes and serve. There’s a separate red pepper packet to add Cajun spice to suit your taste.

Nutrition Facts
Serving Size 1/5 box (45.4 g)
Amount Per Serving
Calories 160Calories from Fat 9
% Daily Value*
Total Fat 1.0g2%
Saturated Fat 0.0g0%
Sodium 760mg32%
Total Carbohydrates 33.0g11%
Dietary Fiber 1.0g4%
Sugars 3.0g
Protein 4.0g

Shrimp and Scallop Gumbo!

April 17, 2012 at 5:16 PM | Posted in gumbo, scallops, seafood, shrimp, vegetables | Leave a comment
Tags: , , , , , , ,

Today’s Menu: Shrimp and Scallop Gumbo

When it’s time it’s time and it was time for some Gumbo! Got the 5 qt. cooker out and made the Gumbo. If you want a quick but yet delicious and thick Gumbo you’ll have to try  Luzianne Gumbo Dinner Kit. It contains a packet that contains the Rice, Vegetables, Seasoning, and Roux Mix. I added Shrimp, Scallops, Potatoes, Crumbled Turkey Bacon, and Mini Carrots. It came out delicious! Plus a lot leftover to freeze and have later. I left the recipe and Gumbo description at the end of the post. I made a side of Pillsbury Reduced Fat Crescent Rolls to go along with the Gumbo and soak up some of that wonderful Roux. I’d have to say this was the best Gumbo I ever made. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.

Ingredients

1 Pound of Shrimp and Sea Scallops

4 Slices of Turkey Bacon

2 Russet Potatoes (Diced)

10 or more Mini Carrots

6 Cups of Water

2 Tablespoons of Extra Virgin Olive Oil

Pepper, Sea Salt for seasoning

1 Box of Luzianne Gumbo Dinner Kit

*Dice the Russet Potatoes and microwave for 4 minutes to soften

*Fry Bacon and set aside when done.

*In a 4-5 Quart pot,bring water and Olive Oil to a boil

*Add Luzianne Gumbo while stirring

*Empty half of the Red Pepper Packet into the Gumbo. Put remainder aside.

*Reduce Heat , Cover and simmer for 18 minutes. Meanwhile quarter the Sea Scallops, peel the raw Shrimp, and crumble the Turkey Bacon.

*Taste, and if desired, add remaining Red Pepper from packet and Sea Salt. Add the Shrimp, Scallops, Crumbled Turkey Bacon, Mini carrots and Potatoes. Cover and continue to simmer for 7 more minutes.

Luzianne Gumbo Dinner Kit

Nutrition Facts

Serving Size 0.2 box

Servings Per Container 5
Amount Per Serving
Calories 160     Calories from Fat 10
% Daily Value*
Total Fat 1 g     2%
Saturated Fat 0 g     0%
Trans Fat
Cholesterol —     —
Sodium 760 mg     32%
Potassium —     —
Total Carbohydrate 33 g     11%
Dietary Fiber 1 g     4%
Sugars 3 g
Protein 4 g

Blog at WordPress.com.
Entries and comments feeds.

MealTrips

Get your cravings anytime

All Fall Y'all

All Fall. All year round.

Cassie's Kitchen

mostly healthy, always tasty

Memories and Such

Memories of a very ordinary life

Welsh Girl Foodie

Welsh Girl living in Scotland who loves to cook and eat!

Megan's kitchen recipes

Random food recipes I've found online

Mustard With Mutton

DIARY OF A GLUTTON

Lite Cravings

A Healthy Approach to Indulgence

The Southern Search

Finding out where food comes from, one southern staple at a time.

Tikkas To Tapas

Food for the Soul

Planted in the Kitchen

Easy Vegan Recipes

Kitchen Dance Partii

Happy Food Dance Food

Cooking with Nigella

The recipes of Nigella Lawson.

Montana Happy

Montana Happy

Burch Acres

Farm + Flowers + Family

Annika Eats

All Things Food Related

VinceHomeMade

Random musings and Food from my kitchen