Blog | Weekly Specials

Jazz Up Mardi Gras

Celebrate Mardi Gras with a Cajun feast fit for a seafood-loving Northwesterner. Of all the dishes in the Louisiana cooking repertoire, gumbo is undoubtedly the most famous. Visit our seafood department for a little escape to the bayou and the starting point for a traditional Cajun gumbo. Our American wild-caught shrimp are harvested in a unique mixture of fresh and salt water for a succulent sweetness that’s preferred by top seafood restaurants.

Seafood Gumbo

Louisiana-Guy-on-Boat400x300Ingredients

1 cup unsalted butter 
1 cup flour 
1 bell pepper, chopped 
1 onion, chopped 
1 stalk celery, chopped 
4 cups chicken broth 
1 (16 oz) can whole tomatoes, with liquid 
3 cloves garlic, crushed 
1 tsp Cajun or Creole seasoning 
2 bay leaves 
1 tsp Tabasco sauce 
Salt & pepper to taste 
2 lbs American wild-caught raw shrimp, peeled 
1 lb firm white fish fillet (halibut, cod or rockfish) 
1 lb crabmeat or 2 cans crabmeat (optional)

Directions

To make a roux, melt butter over low heat. Gradually add 1/3 of the flour, stirring constantly with a wooden spoon, and cook for 30 seconds. Repeat this step twice. Continue stirring constantly until it is the color of dark mahogany. This can take 20 to 30 minutes. 

Add bell pepper, and stir constantly for 60 seconds. Add onion and celery and stir constantly for 60 seconds. 

Gradually add broth, stirring constantly to prevent lumps. Add tomatoes with liquid, garlic, Cajun or Creole seasoning, bay leaves, Tabasco sauce, salt and pepper. Bring to a boil. Simmer uncovered for 45 minutes. 

Add shrimp, crab and fish and cook for 20 minutes on low heat. Cover and let stand for 15 minutes. Serve over bowls of rice. 


Pecan Pralines

Pecan-Pralines400x200Ingredients

3/4 cup brown sugar 
3/4 cup white sugar 
1/2 cup evaporated milk 
1/2 tsp vanilla 
2 Tbsp butter 
1 cup pecans 

 

Directions

Line a baking sheet with wax paper. 

In a medium saucepan combine sugars and evaporated milk and cook slowly over medium heat until candy reaches 240° on a candy thermometer. 

Remove from heat and add the butter, vanilla and pecans and begin to stir smoothly and consistently with a wooden spoon. Continue to stir until the candy starts to hold its shape. Drop by spoonful onto the prepared baking sheet. 

Work quickly to form the candies, as the pralines will start to set in the saucepan. If the candy stiffens before you’re done scooping, add a spoonful of very hot water and stir until it loosens, then continue scooping. 

Allow the candy to fully set at room temperature, for about 30 minutes. Store in an airtight container at room temperature. Yield 1 dozen. 

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