For our traditional creole seafood gumbo base we start with a roux so you don’t have to. Just add fresh or frozen seafood such as shrimp or crab and you’ll have a delicious creole gumbo to rival that served in famous new orleans restaurants in minutes shake can before opening. In a stock pot heat blue runner creole seafood gumbo base to a boil. Reduce heat. Add seafood and maybe even a little frozen okra and continue to simmer for 3-5 minutes until seafood is cooked. Serve over steamed rice. Top with green onions if you desire. Maybe even sprinkle on a little filé powder if that’s the way your family does it this 25-ounce can yields 6 servings. Since 1918 blue runner foods has been making authentic creole meals. We’ve never deviated from our time-honored recipes and the slow-cooking methods that make louisiana’s culinary heritage so special. While we’re famous for our red beans blue runner is bigger than mondays.
For our traditional creole seafood gumbo base we start with a roux so you don’t have to. Just add fresh or frozen seafood such as...show more
