Spring is Ms. Lou's favorite time of year. It's seafood season, and a reason to give up boring! Mrs. Lou always starts with Blue Runner Creole Gumbo base so her recipe ends with a smile.
1 cup lump crabmeat
1 lb. small to medium shrimp, peeled and deveined
1 - 25 oz. can of Blue Runner Creole Gumbo Base
6 servings of rice
Pour can of Blue Runner Creole Gumbo Base into pot, bring to a boil.
Reduce heat to medium, add shrimp and crabmeat.
Boil 5 minutes or until shrimp is cooked.
Remove from heat, serve over rice.
You May Also Like:
Pasta with White BeansThe key to a soup with fully developed savory flavor starts with the soffritto—a mix of aromatic vegetables that are slowly cooked in the first stage of cooking. Take your time sweating down the vegetables until they are completely softened before letting them take on any color. You’ll be surprised by how much volume they lose and how much liquid they release and by how much unquantifiable richness they lend to the final dish, which is nothing more than a combination of humble ingredients. Cheesy Bean BakeServe with bread and a bitter-green salad.Navy Beans and ShrimpCanned beans are your friend in this garlic shrimp recipe. Serves 4