Creole Classic Entrees Sampler – 4 Qts

Four quarts spanning Dooky Chase’s most iconic Creole classics: shrimp creole, jambalaya, gumbo, and crawfish etouffee, the full tour of a New Orleans kitchen in one box. Every recipe comes from Leah Chase, the Queen of Creole Cooking, who built a 1941 Treme sandwich shop into one of the country’s first African American fine dining rooms. Still family-owned, the landmark earned her a James Beard Lifetime Achievement Award in 2016. Perfect for a Mardi Gras spread or a Creole feast at home.

Due to state legal regulations, crawfish cannot be shipped to Alaska or Minnesota.

MORE DETAILS

This package serves 10-12 people and includes 4 Creole Entrees

• Each side measures 1 Qt.
• Stews arrive cooked and require reheating

Sides Include

• 1 Qt. Shrimp Creole – An iconic Louisiana shrimp dish, served in a rich tomato sauce flavored with all of the classic Creole spices. Great on its own or served over rice or jambalaya.
• 1 Qt. Jambalaya – Chef Leah Chase’s Red Creole jambalaya is a New Orleans classic, loaded with meats, seafood, and tomatoes.
• 1 Qt. Gumbo – The signature dish of Dooky Chase (and possibly all of New Orleans) is Creole Gumbo. Chef Leah Chase’s original recipe is cooked with crab, shrimp, chicken, two kinds of sausage, ham, and veal.
• 1 Qt. Crawfish Etouffee – Crawfish Etouffee is a classic Dooky Chase dish with a buttery, rich, and intensely flavorful sauce and heaps of fresh crawfish tails, herbs, and spices.

INSTRUCTIONS / STORAGE

• Dooky Chase’s ships Tuesday-Friday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Creole Sides ship frozen with ice packs, may thaw in transit
• Sides may be stored in the refrigerator for up to 2 days or in the freezer for up to 6 months.

To Serve

Stovetop

• Defrost pack in sink with cold water. Defrost until ingredients are soft enough to pour into sauce pot.
• Pour ingredients into sauce pot and put on medium heat.
• Stir occasionally so that ingredients do not stick to the bottom of the pot and scratch. Bring to a rolling boil.
• Serve as is or over rice and enjoy a touch of Dooky Chase’s in your home!

Microwave

• Defrost pack in sink with cold water. Defrost until ingredients are soft enough to pour into sauce pot.
• Pour ingredients into a soup bowl cover with plastic wrap.
• Heat in microwave on full power for 2 minutes. Stir and place back in microwave for 2 minutes. Test to make sure food is hot.
• Serve as is or over rice and enjoy a touch of Dooky Chase’s in your home!

Ingredients

• Shrimp Creole – Shrimp, Onions, Celery, Garlic, Bell Pepper, Tomatoes, Cayenne Pepper, Thyme Leaves, Roux (Flour & Oil), Seafood Stock
• Jambalaya – Chaurice Hot Sausage, Smoked Sausage, Onions, Garlic, Bell Pepper, Thyme Leaves, Bay Leaf, Paprika, Salt, Cayenne Pepper, Chicken Stock, Rice, Diced Tomatoes
• Gumbo – Shrimp, Chaurice Hot Sausage, Smoked Sausage, Chicken, Salt, Spices, Ground Thyme, File, Roux (Flour & Oil), Onion, Garlic, Celery, Seafood Stock, Crab Stock, Chicken Stock
• Crawfish Etouffee – Onions, Bell Pepper, Celery, Garlic, Salt, Cayenne Pepper, Paprika, Celery Salt, Thyme Leaves, Bay Leaf, Roux (Flour & Oil), Seafood Stock, Louisiana Crawfish Tails