DINNER ENTRES MIXES

NEW ORLEANS STYLE BBQ SHRIMP SAUCE MIX – Louisiana Fish Fry

3oz – $4.5

NEW ORLEANS STYLE BBQ SHRIMP SAUCE MIX – Louisiana Fish Fry. New Orleans style BBQ shrimp is not actually barbequed, but cooked on the stove top in a flavorful butter sauce that is quick and easy to prepare. Found on the menus of the most popular New Orleans restaurants this dish is ALWAYS accompanied by fresh, hot, crusty French bread for sopping up the sauce…and a bib. So delicious, no one will believe you didn’t spend hours in the kitchen.

 

Ingredients:
Salt, worcestershire sauce (distilled vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spices, tamarind, natural flavor, maltodextrin, silicon dioxide), spices, garlic, sugar, rosemary leaves, paprika, vinegar, caramel color, silicon dioxide.

Instructions:
-In a saucepan, melt 4 sticks butter or margarine. Add 1 cup water and BBQ Shrimp Sauce Mix. Simmer 5 minutes.
-Divide 5 lbs unpeeled shrimp among 2/3 baking dishes with shrimp not more than 2 layers deep.
-Pour sauce, proportionally, over shrimp. Bake at 375 for 20 minutes, turning shrimp several times.
-Serve with French bread for dipping.
-For added flavor layer lemon and/or onion slices over shrimp before baking.
-Enjoy!
-Contains NO MSG

 

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CAJUN GUMBO MIX – Louisiana Fish Fry

5oz – $4.50

CAJUN GUMBO MIX – Louisiana Fish Fry. You don’t have to be Cajun to make great gumbo anymore. Our Gumbo Mix does it all for you! Add your own fresh sausage, seafood or chicken, serve over rice and enjoy.

 MR.B’s GUMBO RECIPE

Ingredients:
Wheat flour (bleached wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), modified food starch, onion, salt, hydrolyzed soy protein, partially hydrogenated cottonseed and soy oil, monosoduium glutamate, spices, caramel color, garlic, natural flavoring. CONTAINS: WHEAT, SOY
Instructions:
-In 4 qt. pot, combine 2 qts. of cold water or chicken stock and Gumbo Mix. Stir well and bring to a boil.
-Add 2-3 lbs. pre-cooked chicken and/or sausage, or 2 lbs. seafood.*
-Cover and bring to a second boil. Reduce heat and simmer for 15 minutes. Serve over cooked rice and enjoy!
-For Seafood Gumbo: After bringing to second boil, cook 3-4 min. Remove from heat (add oysters if desired); let stand for 30 mins.
-Variations: Uncooked chicken may be combined with Gumbo Mix and water. Gumbo is ready to serve when chicken is cooked. Andouille, smoked sausage, or okra may be added.
-For Delicious Gravy: Combine 2 tablespoons Gumbo Mix with 1-1 1/2 cups water and heat until thickened.
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CAJUN JAMBALAYA MIX – Louisiana Fish Fry

7.5oz – $4.50

CAJUN JAMBALAYA MIX – Louisiana Fish Fry. Jambalaya is easily the most famous of all Cajun dishes. Just add your own sausage, chicken or pork and the rest is in the bag. It’s as simple as cooking a pot of rice and tastes out of this world.



Ingredients:
Parboiled rice, onion, slat, hydrolyzed soy protein, partially hydrogenated cottonseed and soy oil, dextrose, green and red bell peppers, caramel color, soybean oil, spices, garlic, silicon dioxide (to prevent caking) disodium inosinate and disodium guanylate.

Instructions:
-Precook 1-1 1/2 lbs. boneless chicken, pork or sausage – or any combination of the three.
-Combine cooked meat and Jambalaya Mix with 2 1/4 cups water or broth for added flavor.
-Heat mixture to a boil. Cover, reduce heat and simmer 20-25 minutes. Stir once while cooking.
-Microwave directions: Precook 1-1 1/2 lbs of meat. Place meat in covered casserole dish with Jambalaya Mix and add 2 1/4 cups of water. Microwave on high for 20-25 minutes. Stir once during cooking.
-Makes 4-6 servings
-Contains NO MSG!
-Gluten Free!

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NEW ORLEANS SHRIMP CREOLE MIX – Louisiana Fish Fry

2.61oz – $4.50

NEW ORLEANS SHRIMP CREOLE MIX – Louisiana Fish Fry. A rich sauce with just the right amount of onions, bell peppers, celery, garlic and herbs help to make this a Louisiana favorite.

 

 

Ingredients:
Bleached enriched flour (malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), dehydrated vegetables (onion, bell pepper, green onion, tomato, celery), salt, garlic, modified food starch, spices and herbs, sugar, paprika.
Instructions:
-In saucepan, melt 5 tbsp butter or margarine, add Shrimp Creole Mix and cook over low heat for 1-2 minutes, stirring constantly.
-Add 2 cups of water and an 8 oz can of tomato sauce.
-Cook uncovered for 15 minutes on low heat stirring often. Add 1lb of peeled shrimp to the sauce and cook over low heat for 15 more minutes.
-Serve over rice
-Microwave directions: In 2qt microwave dish, mix 5 tbsp butter, 2 cups water, 8 oz can of tomato sauce and Shrimp Creole mix. Stir to dissolve lumps. Cover and cook on high 15 minutes, stirring at 7 minutes. Add shrimp, stir and cook for 10 minutes on medium high.
-Enjoy!
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DIRTY RICE MIX – Louisiana Fish Fry

8oz -$4.50

DIRTY RICE MIX – Louisiana Fish Fry. There’s nothing at all dirty about this dish. In fact, serve up this mouth-watering meal and about the only thing you’ll see are clean plates. A true Louisiana tradition.



Ingredients:
Parboiled rice, dehydrated vegetables (green and red bell peppers, onion), garlic, salt, hydrolyzed soy protein, partially hydrogenated cottonseed and soy oil, spices, disodium inosinate, and disodium guanylate.

Instructions:
-In saucepan, brown 1 lb of ground meat. Drain
-Add 2 1/4 cups of water and Dirty Rice Mix. Bring mixture to a boil.
-Reduce heat and cook covered for 25-30 minutes. Stir before serving.
-Microwave directions: In 2 qt microwave dish, mix 1lb precooked ground meat, 2 1/4 cups water and Dirty Rice Mix. Cover and cook on high for 5 minutes. Cook on medium high for another 25 minutes. Stir before serving.
-Contains NO MSG
-Gluten Free.

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RED BEANS & RICE MIX – Louisiana Fish Fry

8oz-$4.50

RED BEANS & RICE MIX – Louisiana Fish Fry. In Louisiana, Monday is laundry day, so cooks put on a dish that can simmer for hours without needing attention. But why wait for Monday when you can enjoy this Louisiana tradition any day.

 

Ingredients:
Precooked beans, parboiled rice, onion, salt, hydrolyzed soy protein, partially hydrogenated cottonseed and soy oil, green and red bell peppers, tomato powder, maltodextrin, modified food starch, garlic, natural smoke flavor, corn flour, cream, whey protein concentrate, whey, spices, sugar, calcium chloride, sodium aluminosilicate, disodium inosinate and disodium guanylate.

Instructions:
-Bring 4 cups of water and 1 sbsp. butter or margarine to a boil.
-Add contents of package and mix well. Boil for 2-3 minutes. Reduce heat to low.
-Cook covered for 25-30 minutes, stirring often. Remove from heat and let stand 5 minutes before serving. For tastier Red Beans and Rice, add sausage or ham while cooking.
-Does not contain MSG

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CAJUN ETOUFEE MIX – Louisiana Fish Fry

2.65oz – $4.50

CAJUN ETOUFEE MIX – Louisiana Fish Fry. A delicious blend of onions, bell peppers, celery and spices. Just add shrimp, crawfish or chicken, serve over rice and enjoy.



Ingredients:
Wheat flour (bleached enriched flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), salt, onion, bell pepper, celery, paprika, spices. CONTAINS: WHEAT

Instructions:
-Melt 5 tbsp butter or margarine in saucepan. Add mix. Stir over low heat until medium brown,
-Add 2 cups water and 1 lb peeled crawfish tails or shrimp. Cover and bring to a boil. Stir often
-After mixture comes to a boil, reduce heat to low and cook 15 minutes. Remove from heat and let stand for 15 minutes.
-Serve over rice and Enjoy!
-Contains NO MSG!
-Variations: Instead of crawfish or shrimp, try using precooked diced chicken, turkey, or venison and serving over pasta.

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ASS KICKIN’ CHILI FIXINS

16oz – $7.25

 

ASS KICKIN’ CHILI FIXINS. These Arizona spices make a bowl of red chili that’s beyond compare. Masa flour, habanero peppers, pinto and black beans packaged separately and sewn up in an authentic Southwest cloth bag. Makes a great gift.

From Arizona.

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