Blue Runner Creole Etouffee Sauce

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Item #: 10038
Just add your favorite seafood and enjoy some delicious south Louisiana style etouffee tonight.   Bring Blue Runner Creole Etouffee Sauce to a boil. Reduce heat, add seafood, and continue to simmer for 3 to 5 minutes until seafood is cooked. Serve over steamed rice or pasta. (If thicker sauce is desired, mix 2 tablespoons cornstarch and add 1/4 cup water to milky consistency. Add mixture to etouffee.)
$5.39

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Blue Runner Foods, Inc., canner of Blue Runner Creole Cream Style beans, was founded in 1918 by Mr. Pierre Chauvin. Beginning behind his home, at 21 years of age he started Union Canning Factory canning figs and blackberries. In 1946 he teamed with Mr. C. A. Englade forming Gonzales Products Co., Inc., and a new facility was built at the present location in Gonzales, Louisiana. In 1950 using a recipe from his grandmother, Mr. Chauvin began canning Creole cream style white navy beans and later added the now famous Creole cream style red beans. In 1993, Mr. Richard Thomas purchased Gonzales Products Co., Inc., and changed the name to Blue Runner Foods, Inc. Blue Runner Foods, Inc. currently cans many different items including: Cream Style Red Kidney Beans, New Orleans Red Beans, Creole Cream Style Navy Beans, New Orleans Navy Beans, Pinto Beans with Jalapenos, and Black Beans.
hake can before opening. In a stock pot, heat Blue Runner Creole Etouffée Base to a boil. Reduce heat. Add seafood and continue to simmer for 3-5 minutes until seafood is cooked. Server over steamed rice. (If thicker consistency is desired, mix 2 tablespoons of flour or cornstarch and 1/4 cup of water to a milky consistency. Add mixture to etouffée.)

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