Prepared Entrees

Cooked Shrimp in a Creamy Garlic Sauce over Angel Hair Pasta. Just heat and eat!

DESCRIPTION: Prepared the Cajun Way! Ms. Eula's favorite Ready to Cook anytime recipes. Spicy gulf shrimp in Cajun spices sauteed with vegetables in Savoie's roux is served over rice. A tempting taste treat that is sure to please the palate!

Description: Prepared the Cajun way! Ms. Eula's favorite Ready to Cook anytime recipes. Savoie's takes shrimp and crabmeat and cooks them in a cream sauce made with Mozarella and Monterey Jack cheeses along with Cajun spices and serves it over Penne pasta. A hearty meal ready in minutes that tastes "oh so good"!

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.

The traditional Cajun Gumbo! Original smoked Savoie's sausage, with turkey, vegetables, old fashioned roux, and rice.

Description: Jambalaya is South Louisiana's most popular one-pot meat-and-rice dish. Made with fresh ingredients: fresh shrimp and crawfish, onions, celery and bell peppers. No mess, no hassle. ALREADY COOKED. Ready to serve in less than 10 minutes. USDA approved.

Description: This creamy dish combines Louisiana crawfish tails, shrimp and crab with fettuccine pasta in a velvety cheese sauce with onions, garlic, bell pepper, green onions and Cajun spices including cayenne pepper that lends a spicy zing to this flavorful dish. C'est si bon!

Description: Corn Maxque Choux is a staple in Louisiana. Richard's Crawfish & Corn Macque Choux is made with tomatoes, onions, bell peppers, and fresh Louisiana crawfish and corn. No mess, no hassle. ALREADY COOKED. Ready to serve in less than 10 minutes. Serve over steamed rice. USDA approved.

Richard's combines Louisiana Gulf Shrimp in a rich tomato sauce with onion, celery and bell pepper spiced up with Cajun spices and serves it over rice. Thicker and spicier than a gumbo, shrimp creole is made without a roux, but is oh-so-good!