Well, it's my party y'all and what could be better than to start the week off with a giveaway?! Yep. Deep South Dish dedicated recipe site is a year old this week! Can y'all believe it?
In truth, I owe a gratitude to all of you for encouraging me with your continued support, for being regular readers, and especially for your friendship, your sweet comments, compliments and emails. You have made Deep South Dish a fun project to be involved with, but wow, has time flown by.
I don't know y'all, could it possibly get any hotter? Lawdy Mercy!! Well, "if you can't stand the heat, get out of the kitchen," or at least get out of there faster, I say! It really has been a hot summer and just about everywhere too, even outside of The Deep South. Frankly it's been so darn hot, its hard enough to think about recipe development, never mind to actually get in the kitchen to create anything! Well, thanks to the great folks at Zatarain's you can minimize that time and still produce an inexpensive, quality meal that'll be welcomed by your family.
I recently had the opportunity to give some of Zatarain's newest products a whirl, including three new Crispy Southern Style Seasoned Seafood Fris for fish and shrimp, perfect for summer seafood dishes, their expanded boxed rice line mixes, including both a mild and a spicy jambalaya mix and a spicy red beans and rice mix, plus a Cajun brown gravy mix, a Creole red gravy mix, and three bold, new flavors of Creole seasoning in Zatarain's Big & Zesty line and gotta say, ♫love them♫ all! Now... in all fairness, like many down here, I have been a fan of Zatarain's products for many years, but if you really love the heat, this new line Zatarain's have just the right bumped up New Orleans flavor we all love. Just look at those seasonings, right out of the box.
Want an easy shrimp and sausage jambalaya like that pictured above? Break open a box of Zatarains New Orleans Style Spicy Jambalaya Mix and toss in a bit of smoked sausage or andouille and some shrimp and you have a beautiful tasty meal.
Dinner is on the table in no time and nothing could be easier.
A crispy seasoned shrimp coating with real lemon? No problem!
A crispy corn based breading for fish? Just zip open the package, dip and fry!
And, of course, those Zatarain's Creole seasonings certainly found their way into a few tasty recipes of my own! They are perfect for chicken, meats and seafood and one of my favorites has been the Big & Zesty Garlic Herb blend. A blend of Creole seasonings, mixed with garlic and other herbs is a perfect seasoning for including in so many of your favorite dishes. I mean just look at those bold seasonings in there!
I transformed a basic burger into a delicious & spicy Zesty Burger. Mmmm... so good!!
And, I made some jazzed up rolled dumplings that were just delicious!
The Big & Zesty Original Creole seasoning has made it's way into several dishes where I use Creole or Cajun seasoning too. Look how big and bold these seasonings are - you'll absolutely love it!
Transform a classic club sandwich with some Cajun Mayo, or throw some in a seafood pasta dish or this yummy Southern Red Rice with Shrimp, or toss in some of your favorite veggie dishes to kick things up a notch. The Big & Zesty Original made its way into those gorgeous pork and shrimp burgers pictured below. And there's even a Big & Zesty Blacked Creole Seasoning I've yet to try, but I know it's gonna be good y'all!
Don't worry if you're not feeling particularly creative in this heatwave because I totally get that! Zatarain's to the rescue with some great - and easy - recipes that will help you to fully utilize these products.
Like this great jambalaya dish:
Crescent City Jambalaya
This spicy, flavorful dish is perfect for a party, and it really is “big easy.” The recipe can be easily doubled to serve 16 by using 2 packages of Jambalaya Mix (spicy or mild), doubling all the other ingredients and cooking in a Dutch oven or saucepot.
Makes 8 (1-cup) servings.
Prep Time: 15 minutes
Cook Time: 35 minutes
1 tablespoon olive oil
1 medium onion, chopped
1 each medium green and yellow bell pepper, chopped
1 can (14 1/2 ounces) fire roasted or regular diced tomatoes, undrained
1 cup water
1 package ZATARAIN'S® Spicy or Mild Jambalaya Mix
1 pound large shrimp, peeled and deveined
1 package (12 ounces) andouille sausage, cut into 1/4-inch slices
1/4 cup chopped fresh parsley (optional)
1. Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.
2. Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.
3. Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Sprinkle with parsley, if desired.
Nutritional Info per 1 serving
Calories: 264 Sodium: 813
Fat: 8 Carbohydrates: 29
Cholesterol: 107
Fiber: 2
Protein: 19
or this, spicy shrimp cake:
Easy Creole Shrimp Cakes
In this versatile recipe, crabmeat or fish may be used in place of the shrimp.
Makes 5 (2 shrimp cake) servings.
Prep Time: 20 minutes
Cook Time: 12 minutes
1 pound shrimp, peeled, deveined and finely chopped
3/4 cup unseasoned bread crumbs
1 cup finely chopped onion
2 eggs, slightly beaten
2 green onions, finely chopped
2 teaspoons ZATARAIN'S® Creole Seasoning
1/2 cup ZATARAIN'S® Wonderful Fish Fri
1/4 to 1/2 cup vegetable oil
1. Mix shrimp, bread crumbs, onion, eggs, green onions and Creole Seasoning in large bowl until well mixed. Shape into 10 shrimp cakes, 2 inches each. Coat in Fish-Fri, pressing mixture firmly into each shrimp cake.
2. Heat 1/4 cup of the oil in large skillet on medium-high heat. Carefully add shrimp cakes, a few at a time.
3. Fry 4 minutes or until golden brown, turning once. Drain on paper towels. Repeat with remaining shrimp cakes, adding remaining oil as necessary.
Nutritional Info per 1 serving
Calories: 303
Sodium: 1158
Fat: 15 Carbohydrates: 22
Cholesterol: 219
Fiber: 1
Protein: 20
Pop over to the Zatarain's website for many more great recipe ideas! Okay... down to business. I am so excited!!
CLOSED -
Anonymous comments are open, however, you must leave at least a first name and a way for me to contact you in your comment for it to count!
Win a fantastic gift pack @DeepSouthDish chocked full of awesome @MyZatarains products http://bit.ly/daXuKI
http://www.deepsouthdish.com/2010/08/giveaway-new-zatarains-products-spice.html
Best of luck y'all!
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The Rules:
➮Giveaway closes on Tuesday, August 10, 2010 at 12:00 noon CST.
➮Open to residents of the United States only please.
➮You must leave an email address in your comment, or be linked to a public profile containing your email address.
➮The winner will be notified by email and will have 48 hours from the time of that email to reply and claim their win before an alternate winner will be selected.
Disclosure: Zatarain's provided me with a gift basket of the products described, both for me to try and to giveaway to two readers.
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