Gumbos & Soups

Description: Shrimp & Okra gumbo is a staple in Louisiana. Richard's Shrimp & Okra Gumbo is made with onions, bell peppers, and fresh Louisiana shrimp and okra. No mess, no hassle. ALREADY COOKED. Ready to serve in less than 10 minutes. Serve over steamed rice. USDA approved.

A savory Cajun Gumbo chock full of jumbo lump crabmeat from fresh Louisiana Bluepoint crabs. The holy trinity of Cajun cooking (onion, bell pepper and celery) is sauteed with herbs and spices, then seafood stock and a Cajun roux added and allowed to simmer until all the flavors are blended before the crabmeat is added. Just heat, add rice and serve.

Unique among all the bisques of the world, this dish is probably the most elegant dish in all of Cajun cuisine (and definitely the most labor intensive). Select Louisiana crawfish tails plus shells stuffed with crawfish dressing are used to create this unique culinary treat. We start with a dark brown-red Roux made by carefully browning oil and flour. We add onions, green peppers and celery ( the holy trinity of Cajun cooking) to the dark Roux then season it with cayenne pepper, white pepper and salt. Next we add select Louisiana crawfish tail meat and simmer until the flavors are blended to perfection. Crawfish shells stuffed with crawfish dressing are added and allowed to simmer in the liquid and soak the flavors. We've done all the work; all you have to do is heat and serve in a bowl with rice. If you like Lobster Bisque, trust us...you'll love this!

Only select Louisiana crawfish tail meat (South Louisiana's culinary delicacy) used to make this fabulous dish. We use the holy trinity of Cajun cooking (onion, bell pepper and celery) sauteed with herbs and spices, then add Gumbo stock and allow it to simmer. When all the flavors are blended to perfection we add the Crawifish......a culinary taste treat that is unrivaled and will have your guests singing your praise. Just heat add rice and serve as a first course or entree.

A taste of south Louisiana you'll never forget- this savory Cajun Gumbo is full of select Louisiana Bluepoint Jumbo lump crabmeat, wild Louisiana Gulf shrimp and Louisiana crawfish. These fruits of the sea are added to the Gumbo stock and allowed to steep and absorb the flavors of the holy trinity of Cajun cooking (onion, bell pepper and celery sauteed with herbs and spices). 

A staple of south Louisiana, Shrimp and Okra Gumbo has filled many a Cajun stomach- then had them asking fo ra little bit more! Once again, we use the holy trinity of Cajun cooking (onion, bell pepper and celery) sauteed with herbs, spices and home-grown Louisiana Okra, then add Gumbo stock and allow it to simmer. When all the flavors are blended to perfection, we add fresh wild Louisiana Gulf shrimp. Heat, add rice and enjoy this wonderful blend of all-natural Louisiana products.

Description:SAVOIE'S has been serving Cajun Country for over 50 years now. Their Chicken & Andouille is made with their famous roux. This roux has a hearty flavor! Made with fresh ingredients: deboned chicken, andouille, onions, celery and bell peppers. No mess, no hassle. ALREADY COOKED. Ready to serve in less than 10 minutes. Serve over steamed rice. USDA approved. Serves 2.

DESCRIPTION: SAVOIE'S has been serving Cajun Country for over 50 years now. Their Sausage & Chicken Gumbo starts with their famously hearty roux and is made with fresh ingredients. The traditional Cajun Gumbo! Original smoked Savoie's sausage with chicken, vegetables, Savoie's old fashioned roux and rice make this dish a special treat. Just Heat and Eat! Lunchtime, Dinnertime, Anytime!

Description:SAVOIE'S has been making authentic Cajun foods for over 50 years. Their Seafood gumbo is a staple in Louisiana. Savoie's Seafood Gumbo is made with onions, bell peppers, and fresh Louisiana shrimp and crab meat. No mess, no hassle. ALREADY COOKED. Ready to serve in less than 10 minutes. Serve over steamed rice. USDA approved. Serves 2.

Unit Size:32 oz. (2 lbs.)

Ingredients:chicken stock, onion, shrimp, roux, crab claw meat, celery, bell pepper, tomato paste, salt, okra, green onion, garlic powder, white pepper, red pepper.

Recipes
HEATING INSTRUCTIONS 1. Thaw in refrigerator 12-24 hours of defrost in microwave. Prepare about 3 cups of rice. 2. Stove Top: Pour contents of tub into a pot and heat over low to medium heat, stirring occasionally until product begins to boil. 3. Microwave: Place lid loosely on top of tub and heat on 3 to 5 minutes, stirring occasionally, until heated through. 4. In a large soup bowl, mix 1 part rice with 3 to 4 parts gumbo.