Sauces And Gravey Mixes
Showing 1–15 of 128 results
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5 OZ. Gumbo Base
$7.39 Add to Cart Preview -
7 oz. Creole Gumbo Mix Rice Included
$11.49 Add to Cart Preview -
Blue Runner Creole Jambalaya Base, 25.0 OZ
$3.09 Add to Cart Preview -
Blue Runner Foods Blue Runner Etouffee Base, 25 oz
$3.47 Add to Cart Preview -
Breading Fish Cajun, 10 oz
$9.57 Add to Cart Preview -
Cajun Land Complete Boil 64 oz
$6.30 Add to Cart Preview -
CAJUNS CHOICE: Seasoning Mix Seafood Boil, 8 oz
$8.88 Add to Cart Preview -
Carroll Shelby’s Chili Kit
$3.31 Add to Cart Preview -
Chicken of the Sea Whole Baby Clams, 10 oz
$3.18 Add to Cart Preview -
Crispy Cajun Fish Fri, 12 oz
$10.41 Add to Cart Preview - Format: Paperback
- Author: Linda Doeser
- ISBN10: 0681292490
- ISBN13: 9780681292499
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Fish: Superb Ways with Seafood
$5.37 Add to Cart Preview -
Fredesvinto Spanish Smoked Paprika from Spain 2oz Stand-Up Pouch (HOT)
$12.95 Add to Cart Preview -
Good Catch&trade Mediterranean Fish-Free Tuna 3.3 oz. Pouch
$4.07 Add to Cart Preview -
Gourmet Garden Thai Seasoning Stir-in Paste
$4.99 Add to Cart Preview -
Goya Adobo All Purpose Seasoning with Pepper
$3.99 Add to Cart Preview
5 OZ. Gumbo Base
Creole heritage is best reflected in a black iron pot filled with steaming aromatic gumbo. Gumbo, a dish with the consistency of soup, is essentially a dark brown roux to which has been added stock, seafood or meat, and seasonings. OAK GROVE SMOKEHOUSE CREOLE GUMBO BASE provides the basis for an infinite variety of gumbos. Many kinds of meat and seafood are used in the preparation of gumbo. A sausage commonly used in gumbo in South Louisiana is andouille (pronounced awn-doo-ee), a coarsely ground pork sausage highly flavored with onion and garlic. Andouille is usually combined with other ingredients in gumbo such as oysters or chicken.Traditional thickening agents for gumbo are okra and file’. The definition of gumbo is “”a soup thickened with okra pods.”” During summer months when fresh okra is plentiful, many South Louisiana cooks prepare and freeze garden-fresh okra and tomatoes for later use in gumbos. Sliced okra is combined with other gumbo ingredients and cooked along with the gumbo. File'(pronounced fee-lay) is crushed and dried leaves of sassafras that adds a distinctive taste to gumbo. It was used by the Choctaw Indians long before the first settlers arrived in Louisiana. Unlike okra, file’ should never be cooked with the gumbo or the finished gumbo will be stringy. File’ is sprinkled over the gumbo as it is served.The kind of meat or seafood used in gumbo as well as the desired thickening agent determines the name of the gumbo. For instance, add chicken to the basic mixture for Chicken Gumbo, add sliced okra for Chicken and Okra gumbo, or use a combination of shrimp, crawfish, crab and oysters for Seafood Gumbo. Add smoked sausage to Chicken Gumbo and thicken with file’ to make File’ Gumbo with Chicken and Sausage.Gumbo is traditionally served in large flat soup bowls over mounds of hot rice or with rice on the side. A much smaller bowl of gumbo served as a first course will give the most simple meal a gourmet touch. Each native South Louisiana family has its favorite gumbo recipe, the secrets of which are sought by gourmets the world over. With OAK GROVE SMOKEHOUSE GUMBO BASE it is easy to create a perfect gumbo to suit every taste.
7 oz. Creole Gumbo Mix Rice Included
Creole heritage is best reflected in a black iron pot filled with steaming aromatic gumbo. Gumbo, a dish with the consistency of soup, is essentially a dark brown roux to which has been added stock, seafood or meat, and seasonings. OAK GROVE SMOKEHOUSE CREOLE GUMBO MIX provides the basis for an infinite variety of gumbos. Many kinds of meat and seafood are used in the preparation of gumbo. A sausage commonly used in gumbo in South Louisiana is andouille(pronounced awn-doo-ee), a coarsely ground pork sausage highly flavored with onion and garlic. Andouille is usually combined with other ingredients in gumbo such as oysters or chicken. Traditional thickening agents for gumbo are okra and file’. The definition of gumbo is “”a soup thickened with okra pods.”” During summer months when fresh okra is plentiful, many South Louisiana cooks prepare and freeze garden-fresh okra and tomatoes for later use in gumbos. Sliced okra is combined with other gumbo ingredients and cooked along with the gumbo. File'(pronounced fee-lay) is crushed and dried leaves of sassafras that adds a distinctive taste to gumbo. It was used by the Choctaw Indians long before the first settlers arrived in Louisiana. Unlike okra, file’ should never be cooked with the gumbo or the finished gumbo will be stringy. File’ is sprinkled over the gumbo as it is served.The kind of meat or seafood used in gumbo as well as the desired thickening agent determines the name of the gumbo. For instance, add chicken to the basic mixture for Chicken Gumbo, add sliced okra for Chicken and Okra gumbo, or use a combination of shrimp, crawfish, crab and oysters for Seafood Gumbo. Add smoked sausage to Chicken Gumbo and thicken with file’ to make File’ Gumbo with Chicken and Sausage.Gumbo is traditionally served in large flat soup bowls over mounds of hot rice or with rice on the side. In OAK GROVE SMOKEHOUSE CREOLE GUMBO MIX the rice is already included, so it makes a complete one-dish meal. A much smaller bowl of gumbo served as a first course will give the most simple meal a gourmet touch. Each native South Louisiana family has its favorite gumbo recipe, the secrets of which are sought by gourmets the world over. With OAK GROVE SMOKEHOUSE CREOLE GUMBO MIX it is easy to create a perfect gumbo to suit every taste.
Blue Runner Creole Jambalaya Base, 25.0 OZ
Blue Runner Creole Jambalaya Base. Blue Runner® Creole Jambalaya Base. Just add meat & rice. Net Wt 25 oz (708 g).
Blue Runner Foods Blue Runner Etouffee Base, 25 oz
Create a delicious home-cooked meal for your family with this 25 oz Blue Runner Creole Etouffee Base. It is a low in fat and cholesterol and allows you to quickly build a delectable and hearty soup. You just add rice, your favorite vegetables and meat or poultry ingredients. This easy-to-use etouffee base is suitable for use with shrimp, chicken and sausage.
Breading Fish Cajun, 10 oz
Andy’s Cajun Fish Breading gives you that zesty, full flavor taste that New Orleans cuisine is famous for. We’ve taken our traditional cornmeal based batter and “kicked it up a notch.” Andy’s Cajun Fish Breading with its unique combination of spices sprinkled with the perfect touch of southern heat will jazz up your seafood whether baked, broiled, or fried.
CAJUNS CHOICE: Seasoning Mix Seafood Boil, 8 oz
With crawfish season starting in spring followed by a bountiful harvest of shrimp and crabs in summer, the outdoor Shrimp/Crab Boil on the bayou is the event that brings it all home. Since most supermarkets offer fresh seafood year-round, you can enjoy this feast anytime, anywhere. New potatoes, corn-on-the cob, onions and garlic boiled with your favorite combination of fresh shellfish get jazzed up with our all-in-one seasoning. Our perfectly blended seasoning packet makes it simple to “dump ‘n boil”.
Chicken of the Sea Whole Baby Clams, 10 oz
These tasty and tender Chicken of the Sea Whole Baby Clams are perfect for classic chowders and pasta dishes. High in protein and ready to eat, enjoy them straight from the can or add to appetizers, soups, or quiches. For fresh recipes, visit the Chicken of the Sea website.
Bring the healthy variety and wonder of the ocean to your plate with Chicken of the Sea. For more than 100 years, Chicken of the Sea has brought you the freshest, best-tasting seafood the oceans have to offer. Our products are good for you, good for the sea. Our corporate sustainability program SeaChange? leads the charge in transforming the global seafood industry. Learn more at the SeaChange? Sustainability website.
Crispy Cajun Fish Fri, 12 oz
Cure those cravings for crispy, golden seafood with the ultimate New Orleans Secret — Zatarain’s Fish-Fri. One bite of this Crispy Cajun variety and you’ll be beggin’ for seconds. The crunchy combo of cornmeal, corn flour and spices like garlic, red pepper and paprika makes for a spicy, irresistible coating on shrimp and fish.
Fish: Superb Ways with Seafood
This is a Pre-Owned book. All our books are in Good or better condition.
* The complete fish and shellfish cooking collection: how to prepare and make the most of every kind of fish from salmon, trout, sea bass, sole, flounder and snapper to crab, lobster, shrimp, mussels, squid and clams * 200 mouthwatering recipes, illustrated step-by-step to guarantee best results every time * Discover how to make sumptuous smoked salmon terrine, lobster salad, a classic Spanish shellfish paella, and a flavor-packed mixed fish jambalaya * Seven easy-to-use sections that cover every occasion for serving fish and shellfish: Soups, Appetizers, Salads, Pasta and Rice, Fried and Broiled Dishes, Pies and Baked Goods, and Casseroles and Stews * An essential illustrated sourcebook for cooks of any level of experience and expertise.
Fredesvinto Spanish Smoked Paprika from Spain 2oz Stand-Up Pouch (HOT)
Fredesvinto is a Premium Spanish Smoked Paprika produced with the best selection of peppers by artisans in Caceres region in Extremadura (Western of Spain, Europe) We carefully select the best Spanish Paprikas with Designation of Origin La Vera Certificatedn and pack them in Las Vegas, NV.PREMIUM QUALITY: The traditional oak wood oven drying artisan process used in La Vera, grants this product a high quality certification. KOSHER AND HALAL CERTIFIED, NO SUGAR ADDED and GLUTEN FREE.The black opaque waterproof stand-up pouch is the perfect packaging to preserve intact all properties of this premium quality paprika from daylight damages. Easy storage and handling.This is a main ingredient of sausages, chorizo and an exceptional spice for sauces, meats, seafood, soups and specially this is a must ingredient for cooking Real Paella.Fredesvinto Spanish Smoked Paprika has been carefully produced in Spain and packaged in Las Vegas, NV. We’ll ship it to you from our climate controlled warehouse in N Las Vegas, NV.Produced in La Vera, Spain and packaged in Las Vegas, NV.
Good Catch&trade Mediterranean Fish-Free Tuna 3.3 oz. Pouch
At Good Catch™, we are passionate rebels with a cause—seafood without sacrifice. Our plant-made, chef-mastered products are the best plant-crafted delicacies you’ve ever tasted-from fish-free tuna and burgers to crab-free cakes. Good Catch brings you the taste, texture and experience of fine seafood to make every vegan proud and gratify the pickiest omnivore. Our mission is to preserve the ocean’s natural resources while inspiring the seafood category with delicious, nutritious and healthy options that benefit you and the world at large.Bon Appétit, Chad and Derek
