Recipes

Blue Runner’s Crawfish Fusilli FestEvery year at Jazz Fest in New Orleans there’s a long line waiting for Crawfish Monica from Kajun Kettle Foods. This legendary dish was invented by Chef Pierre Hilzim and named for his wife Monica Davidson. Blue Runner’s Crawfish Fusilli Fest was inspired by Hilzim’s recipe, which remains a closely guarded secret. If you’re having a crawfish boil, keep peeling after you’re full and make this recipe yourself. Blast some WWOZ while you cook to make it feel like you’re at the Fair Grounds. Serves 4-6.
JambalayaWho invented jambalaya? Who cares? All we know is Blue Runner reinvented it with this convenient – and delicious – Creole Jambalaya Base. That means, less chopping and more enjoying. Works for us!
Tuna Steak and White BeansIf we were a tuna, we’d want to end up on a bed of Blue Runner White Beans. Don’t let the length of this recipe put you off. It’s easier than it looks on paper and, one bite, and you’ll be so glad you went for it.
Crawfish EtoufféeEtouffée means “smothered” and this recipe is smothered in love – not to mention tradition. After the crawfish boil, keep peeling until you have enough mudbugs to add to your étouffée. As with all Blue Runner products, you’ll be amazed how easy it is to get that “from scratch” flavor.
15-Minute Seafood Gumbo Ya-YaWhen our ancestors settled in Louisiana, we’re pretty sure what kept them here was the seafood (it sure wasn’t the humidity). The good thing about living in our time instead of there’s, is we can make a great pot of seafood gumbo in 15 minutes with Blue Runner Ya-Ya Gumbo Base. Not convinced it will be as good as the gumbo grandmère used to make? One taste from your wooden spoon as you lean over the stove will back up our claim.
Blue Runner Creamy Navy Beans and ShrimpThis recipe is fun to make and one that will impress a lot of guests at holiday time or any dinner party. This dish comes together like Shrimp and Grits, but we used Blue Runner’s Creole-Style beans as an alternative creamy base.
Orecchiette with Shrimp, Greens & BeansIn A Streetcar Named Desire, Blanche Dubois said, “Don't you just love those long rainy afternoons in New Orleans, when an hour isn't just an hour, but a little piece of eternity dropped into your hands and who knows what to do with it?” Well, we know just what to do with it: Make this dish. Feel free to substitute your favorite pasta for the orecchiette and use whatever kinds of greens you like best (spinach, rapini, kale, broccoli, escarole or chard). You can also swap out the shrimp for sausage, bacon or scallops. Experiment with different kinds of Blue Runner beans. Recipe adapted from @primal_gourmet
Crawfish EtoufféeJames Beard Award winning chef Frank Brigtsen gives us his recipe for a quick and delicious Crawfish Etouffè.
Shrimp Creole with Pesto RiceEnjoy the opening of inshore shrimp season along the Gulf coast, as well as the appearance of Creole tomatoes in our local markets.
Shrimp EtoufféeChef Frank Brigtsen’s shrimp étouffée brings together all of the hallmarks of Louisiana cooking in one delicious dish.