Louisiana Creole Rub & Seasoning - Free Sample
Louisiana Creole Rub & Seasoning - Free Sample
Louisiana Creole Rub & Seasoning - Free Sample
Louisiana Creole Rub & Seasoning - Free Sample
Louisiana Creole Rub & Seasoning - Free Sample
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All-Natural

Gluten-Free

non-GMO

No Preservatives

MSG-free

Louisiana Creole Rub & Seasoning - Free Sample

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Welcome to the taste of Louisiana into your kitchen.  Our creole seasoning is bold and complex with smoky, spicy flavor.  Garlic and onion create a savory base while garden herbs add freshness and chipotle powder packs a smoky punch.

Recipe

Uses: Spice up your jambalaya, gumbo, etoufee or red beans and rice.  Delicious paired with all sorts of seafood like scallops, fish and shrimp; try using to season crab cakes or oyster stew.  Also wonderful on chicken.

Ingredients:  Unrefined sea salt, paprika, oregano, basil, garlic, onion, black pepper, chipotle powder, thyme, celery seed.

Creole-Style Jambalaya

  • 1 lb chicken breast, cut into bite-size pieces
  • 4 Tbs Chipotle Creole Rub & Seasoning
  • 1 Tbs butter
  • 1 Tbs Extra Virgin Olive Oil
  • ½ lb Andouille sausage, sliced into rounds
  • 1 cup sweet onion, chopped
  • 4 garlic cloves, minced
  • 1 large red bell pepper, diced
  • 2-3 stalks celery, diced
  • 1 cup uncooked white long-grain rice
  • 1 (14.5 oz) can diced tomatoes
  • 2½ cups chicken broth
  • 2 bay leaves
  • 1 lb medium-sized raw shrimp, peeled & deveined
  • ½ cup fresh parsley, chopped
  • ½ cup green onions, chopped
  • Hot sauce (use your favorite!)

 In a bowl combine the chicken with 2 Tbs of Chipotle Creole Rub & Seasoning, stir until well coated and set aside.  Heat the butter and EVOO in a large skillet over medium-high heat and brown chicken on all sides, then remove from pan and set aside.  Add the Andouille sausage; cook until sausage begins to brown, removed from pan and set aside.  To the pan add onion, garlic, celery and bell pepper, suate for 5 minutes , add rice , diced tomatoes, remaining Chipotle Creole Rub & Seasoning, chicken broth and bay leaves, stir to combine.  Bring to a boil over high heat.  Add chicken and sausage back in, cover and reduce heat and simmer for about 15 minutes or until rice is cooked; stir half way through cooking time.  Stir in shrimp, cover and cook 5 minutes or just until the shrimp turn pink.  Stir in parsley and green onions.  Serve with hot sauce.

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