Creole Dishes

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Chef Hans Cajun Jambalaya Mix 7 oz
CHJAM
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Jambalaya is a Louisiana Creole dish of Spanish and French influence.

jambalayaAyee! So much flavor, your mouth will do a dance! Don't tell anyone how easy this one is, and they will swear you were in the kitchen all day slaving to make it! ssshhh we won't tell....
Make it how you like it. Straight up, with chicken and sausage, or with seafood, you can't go wrong with this classic.
 
Directions: In medium saucepan, melt 1 tablespoon butter, add 3 cups water and contents of mix. Bring to a boil. Reduce heat, cover and simmer for 25 minutes.
 
Suggestions. Add 1 lb of boil peeled shrimp, and/or 8 oz sliced smoked sausage, or chicken during the last 5 minutes cooking time.

Chef Hans Etouffee Redi Mix 3.5 oz
CHET
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Cajun Style Etouffee Readi-Mix

 

CRAWFISH ETOUFFEEÉtouffée or etouffee is a Creole and Cajun dish typically served with shellfish or chicken over rice and is similar to gumbo. It is most popular in New Orleans and in the bayou country of the southernmost half of Louisiana.


A Louisiana favorite! Add crawfish, shrimp or your favorite seafood. Ready in 20 minutes.

Chef Hans Louisiana Creole Gumbo mix 8 oz
CHGUM
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GUMBOChef Hans' World Renown gumbo recipe! Feeds 4-6
Gumbo is a stew or soup originating in Louisiana which is popular across the Gulf Coast of the United States and into the U.S. South. It consists primarily of a strong stock, meat and/or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers and onion. The soup is traditionally served over rice.
Straight up or add chicken and sausage or add seafood if you wish, but any way you fix it, this will be your favorite gumbo. Don't tell your friends that it's a mix, and they will think you were in the kitchen stirring the pot for hours! Straight up, this only takes 25 minutes start to finish. Includes rice