Seafood Specialty Dinner Kit for 14-16
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New Orleans was discovered in 1718 because of its position on the water—the Mighty Mississippi. The surrounding area includes swamps, bayous, lakes, and the Gulf of Mexico itself, all plentiful sources of sustainable seafood. As a result, seafood plays a major role in local cuisine. For centuries, cooks of myriad nationalities contributed to the melting pot cuisine of the city—now renowned for its seafood specialties. Transport your taste buds to New Orleans with an array of mouth-watering seafood dishes including Crawfish Étouffée (a buttery rich stew of Louisiana crawfish “smothered down” with onions, bell peppers, celery, and garlic), Seafood Gumbo (dark, savory broth made of delicate crab stock featuring crabmeat, shrimp, and oysters thickened with a roux) and Shrimp Creole (whole Louisiana shrimp gently poached in a light Creole tomato sauce with fresh herbs, wine, and a gentle amount of hot sauce) paired with a sweet Bread Pudding and brandy sauce to top it all off!
If you know New Orleans, you know Mother’s! Mother’s is a must-visit for anyone who wants a true taste of the Big Easy. Simon and Mary (Mother) Landry opened it as a humble po’boy shop in 1938, and in 1986 their sons Jacques and Eddie sold the business to current owners Jerry and John Amato, who expanded the menu but changed little else. Today, Mother’s remains a regular haunt for locals and tourists alike, who line up to order now-iconic dishes like roast beef “debris” (pronounced DAY-bree), the “World’s Best” baked ham, and decadent bread pudding laced with brandy butter sauce. Mother’s is undeniably one of the most iconic restaurants in all of New Orleans!
Due to state legal regulations, crawfish cannot be shipped to Alaska or Minnesota.
This package serves 14-16 people and includes
- Crawfish Étouffée (4 lbs.)
- Seafood Gumbo (4 lbs.)
- Shrimp Creole (4 lbs.)
- Cooked Rice (6 lbs.)
- 1 pan Bread Pudding (5 lbs.)
- Brandy Sauce (32 oz.)
- Most of the alcoholic content in the brandy sauce has been cooked out, leaving behind only the essence of its flavor
- Items ship fresh with ice packs, may thaw during transit.
- Upon arrival, store items in the refrigerator.
- Items last up to 3 days in the refrigerator, do not freeze.
- Bread pudding and brandy sauce last up to 4 days in the refrigerator, do not freeze.
- Allow items to come to room temperature before preparing.
To Serve
Seafood + Rice – Boiling
- Using tongs, gently place the sealed bags into an appropriately-sized pot of boiling water.
- Reduce heat and simmer 15-20 minutes, carefully stirring the bags with tongs from time to time to distribute food.
- Once heated, use the tongs to remove the bags from the water.
- Snip the bags open and empty contents into separate heatproof serving dishes.
- Serve and enjoy!
Seafood + Rice – Microwave
- Pour into separate loosely-covered microwaveable dishes and heat on low power until warm (stir every couple of minutes).
- Serve and enjoy!
Seafood + Rice – Stove Top
- Pour into separate covered saucepans and reheat on medium heat very slowly, stirring frequently to prevent sticking.
- Serve and enjoy!
Bread Pudding
- Preheat oven to 350°F.
- Transfer bread pudding into an oven-proof dish or pan (cover or seal with foil to avoid drying it out).
- Reheat in oven for 20-30 minutes.
Brandy Sauce – Boiling
- Using tongs, gently place the sealed bag into an appropriately-sized pot of boiling water.
- Reduce heat and simmer 15-20 minutes, carefully stirring the bag with tongs from time to time to distribute food.
- Once heated, use the tongs to remove the bag from the water.
- Snip the bag open and empty contents into separate heatproof serving dishes.
Brandy Sauce – Stove Top
- Pour contents into saucepan and heat over medium heat very slowly, stirring frequently to prevent sticking.
- Remove from heat and empty contents onto a serving plate.
Bread Pudding + Brandy Sauce Assembly
- Drizzle brandy sauce over warm bread pudding.
- Serve and enjoy!