Etouffee & Creole
Crawfish Etouffee
In French, the word etouffee literally means "smothered," which is a good way to describe this Cajun dish, as it is basically smothered crawfish over rice. Although other forms of seafood may be used, a true etouffee should be made with crawfish. Unlike gumbo, which is made with a dark roux, etouffee is made from a lighter, spicer roux.
A proper etouffee will be orange-colored, with a hint of brown. It should be spicy, as it's main spice ingredient is cayenne pepper, and saucy enough to form a thick gravy for the rice. However, take note that it is not gumbo, and should not be served like soup. The gravy in etouffee is much thicker than the roux of a gumbo.
Shrimp Creole
Shrimp Creole is similar to that of an etouffee or a gumbo, except, like most creole dishes, the base is largely made up of tomatoes. Shrimp is generally used, but other meats or seafoods may be substituted. Creoles are always served over rice. The sauce is thinner than that of an etouffee, but it still should not be eaten as soup or stew.
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Benoit's Sauce Piquant - Mild
Description: Mr. Benoit's Sauce Piquant dates back to 1958 when he made his first batch. It not only taste good, but it's so easy to prepare. Suggested uses: cabbage rolls, fresh ravioli, lasagna, spaghetti, meatloaf, casseroles, dips, and great with wild game. This product is FULLY cooked. Just add chicken or any of your favorite meats or seafood.
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Unit Size: 32 oz. (907g) -
Benoit's Sauce Piquant - Spicy
Description: Mr. Benoit's Sauce Piquant dates back to 1958 when he made his first batch. It not only taste good, but it's so easy to prepare. Suggested uses: cabbage rolls, fresh ravioli, lasagna, spaghetti, meatloaf, casseroles, dips, and great with wild game. This product is FULLY cooked. Just add chicken or any of your favorite meats or seafood.
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Unit Size: 32 oz. (907g) -
BLUE RUNNER Creole Bisque Base
Directions: Shake can before opening. Traditionally, bisque is prepared by blending or pureeing the seafood with the stock. In a stockpot, heat Blue Runner Creole Bisque Base to a boil. Reduce heat, add seafood (crawfish or shrimp) and continue to simmer for 3-5 minutes until seafood is cooked. Transfer to blender, puree, then return to pot. Additional cooked seafood can be added prior to serving. Learn More -
BLUE RUNNER Creole Courtbouillon Base
Directions: Shake can before opening. In a stockpot, heat Blue Runner Creole Courtbouillon Base to a boil. Reduce heat, add fresh fish and continue to simmer for 5 minutes or until fish is fully cooked. Serve over steamed rice. Learn More -
BLUE RUNNER Creole Etouffee Base
Directions: Shake can before opening. In a stockpot, heat Blue Runner Creole Ettouffee Base to a boil. Reduce heat, add seafood and continue to simmer for 3-5 minutes until seafood is cooked. Serve over steamed rice. (If thicker sauce is desired, mix 2 tablespoons of flour or cornstarch and ¼ cup water to a milky consistency. Add mixture to etouffee.) Learn More -
BLUE RUNNER Shrimp Creole Base
Directions: Shake can before opening. In a stockpot, heat Blue Runner Shrimp Creole Base to a boil. Reduce heat, add shrimp and continue to simmer for 3-5 minutes until shrimp is cooked. Serve over steamed rice. (To thicken, sauce can be simmered for 10-15 additional minutes before adding shrimp.) Learn More -
CAJUN KING Etouffee Seasoning
Description: CAJUN KING Etouffee Seasoning Mix is quick and easy to prepare. It's fail-safe, simple and takes only 30 minutes of prep time. This package offers a complete pre-measured and pre-mixed recipe with few additional ingredients required. Just add your favorite seafood to complete a savory Louisiana favorite.
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Unit Size: 1.4 oz. (39g) -
Cajun Power Seafood Sauce Piquant
Cajun Power's Seafood Sauce Piquant is a rusty red Cajun Country gravy! A true Cajun Classic straight from the jar. The best part is, everything is in there - you simply pour, heat and add meat or seafood. Best of all, you will be able to taste 100 years of Cajun tradition in every bite!
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KARY'S Bisque Mix
Bisque is a thick, rich soup made famous by New Orleans & Cajun Chefs. Just add Crawfish, Shrimp or Crabs for an Authentic Cajun Bisque!
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LA FISH FRY, Etouffee Mix
A delicious blend of onions, bell peppers, celery and spices. Just add shrimp, crawfish or chicken, serve over rice and enjoy.
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