Sunday’s Leftovers Makes Monday’s Meal! – Shrimp and Andouille Sausage Gumbo

January 12, 2015 at 5:53 PM | Posted in Johnsonville Meats, shrimp, Zatarain's | Leave a comment
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Today’s Menu: Leftovers – Shrimp and Andouille Sausage Gumbo w/ Wheat Bread

 

 

Shrimp and Andouille Sausage Gumbo 008
We had avoided the freezing rain they had predicted but about 8:00 this morning it started getting foggy and the fog mist started freezing on the roads. Did’t last long though, we ended up getting some rain later. Not having a lot of luck with my car. Just got it back from a small hose leak and now there’s a leak on the other side of the engine, guess it happens when the car has well over 140,000 miles on it. I need a new car or good used one, and SUV type so I can get my wheelchair in and out of the car easily by myself. But it costs money, which is tough to save when your on a fixed income. Anyway I had planned a new Chicken Dish for dinner but I failed to lay the Chicken out of the freezer to thaw in the fridge overnight. Good job Mark! But no problem because I have some incredible leftovers to reheat! Tonight it’s Leftover Shrimp and Andouille Sausage Gumbo w/ Wheat Bread.

 

 

Shrimp and Andouille Sausage Gumbo 003

This is the post from last night’s dinner on how to prepare this dish. To make it I used a box of Zatarain’s Gumbo Pasta Dinner Mix for the Gumbo base, Johnsonville Andouille Sausage, and a bag of Kroger Brand Jumbo Shrimp. The Zatarain’s Gumbo Pasta Dinner Mix uses Pasta instead of Rice. Very easy to prepare, takes about 25-30 minutes. I just boil the stock that’s in the packet, sliced the Johnsonville Andouille Sausage into bite size pieces and added them to the stock along with a few shakes of Frank’s Red Hot Sauce for 10-15 minutes. Then I added Extra Large Shrimp and simmered another 3-6 minutes. And 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. Enough leftover for my dinner tonight! I also had a slice of Klosterman Wheat Bread. For dessert later a Healthy Choice Dark Fudge Frozen Greek Yogurt.

 
Zatarain’s Gumbo Pasta Dinner Mix:
* A New Orleans tradition since 1889Zatarain's New Orleans Style Gumbo Pasta Dinner Mix
* 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

Shrimp and Andouille Sausage Gumbo w/ Sour Dough Mini Boule

January 11, 2015 at 6:05 PM | Posted in Johnsonville Meats, shrimp, Zatarain's | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Shrimp and Andouille Sausage Gumbo w/ Sour Dough Mini Boule

Shrimp and Andouille Sausage Gumbo 005
A fairly mild morning compared to what we’ve been having, about 26 with no wind. Warming up to rain they say, with freezing rain overnight. Did some house cleaning and a load of laundry for Mom while she was at Church. Settled in to watch the NFL Playoffs for the afternoon. For dinner tonight a real favorite of mine, Shrimp and Andouille Sausage Gumbo w/ Sour Dough Mini Boule.

 
To make it I used a box of Zatarain’s Gumbo Pasta Dinner Mix for the Gumbo base, JohnsonvillShrimp and Andouille Sausage Gumbo 003e Andouille Sausage, and a bag of Kroger Brand Jumbo Shrimp. The Zatarain’s Gumbo Pasta Dinner Mix uses Pasta instead of Rice. Very easy to prepare, takes about 25-30 minutes. I just boil the stock that’s in the packet, sliced the Johnsonville Andouille Sausage into bite size pieces and added them to the stock along with a few shakes of Frank’s Red Hot Sauce for 10-15 minutes. Then I added Extra Large Shrimp and simmered another 3-6 minutes. And 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. Enough leftovers for a couple of lunches too!

 

Waffle Bowl Sundae 003
I also baked the remaining Sour Dough Mini Boule to go with the Gumbo. For dessert later Breyer’s Carb Smart Vanilla Bean Ice Cream in a Waffle Bowl topped with Smucker’s Sugar Free Hot Fudge Chocolate Topping. Came across the Keebler Waffle Bowls at Kroger the other day. They’re Waffle Cones shaped into a bowl, you can eat the bowl as your eating the Ice Cream, love these!

 

 

 
Zatarain’s Gumbo Pasta Dinner MixZatarain'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

Leftovers – Shrimp and Andouille Sausage Gumbo

November 6, 2014 at 6:02 PM | Posted in Johnsonville Meats, shrimp, Wild Idea Buffalo, Zatarain's | 2 Comments
Tags: , , , , , , , , , ,

Today’s Menu: Leftovers-Shrimp and Andouille Sausage Gumbo

Egg White omelet w Buffalo Chili 002
Started my day off with an Egg Beater’s Egg White Omelet with my 3 Bean Buffalo Chili and Sargento Reduced Fat Shredded Sharp Cheddar Cheese, oh and a few shakes of Frank’s Red Hot Sauce. Love the flavor Frank’s adds to dishes. Got some laundry done and went to Kroger for Mom. For dinner tonight it was leftovers, I reheated the Shrimp and Andouile Sausage Pasta Gumbo.

 

 

 

 

Shrimp and Andouille Sausage Gumbo 007

No way I was going to let the Gumbo leftovers go to waste! The Roux, Pasta, Shrimp, Andouille Sausage, and Spices combine to make some delicious leftovers. Just add the leftovers to a small sauce pan and reheated on medium low till heated through. It was every bit as good as it was the first time it was served. Love them leftovers! I’ve left the recipe and the original post for it below. For dessert later a slice of Pillsbury Nut Bread that I had baked earlier today.

 

 
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.

 

Nut Quick Bread 001

Pillsbury Nut Quick Bread

 

 

 

 

 

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

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%

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