Kim & David Denicola have launched their Fall Tour of Sampling, kicking off last Saturday at Bet-R Supermarket on Perkins! They will be sampling throughout the state of Louisiana over the next couple of months, so check our Event Calendar and Facebook page often! Stop by and say hello!
Denicola’s Bisque is our Number 1 Seller! We are always exploring ways to use this base as a foundation for recipes! Today we cooked our Shrimp & Corn Bisque according to our directions on the label, but took it one step further. We got out our Ninja and pureed the mixture! This smooth, delicious soup is 5 star restaurant grade and will stun your guests at the dinner table!
Amy LeBlanc submitted the following recipe suggestion!
Prepare Denicola’s Dirty Rice per package instructions. Amy used Pork & Ground Beef to really add some flavor to the mix! She stuffed fresh green bell peppers from her garden and topped this with Panko bread crumbs. She put these in the oven until the bell peppers were tender!
Enjoy and thanks Amy for sharing!
This weekend, Denicola Foods will be sampling our famous Shrimp & Corn Bisque and other favorites all weekend at the annual Louisiana Sportsman Show in Gonzales. The show is held at the Lamar Dixon Expo Center and will be open to the public on Thursday afternoon! Stop by and say hello!
Hmmm, one of my all time favorite meals growing up in South Louisiana was Jambalaya! Did you know that you can add seafood to the Denicola Jambalaya mix to make it “lent” friendly! Let’s get cooking…
On a stovetop, bring 2 cups of water to boil and stir in the Jambalaya mix. Reduce heat to medium and cook for 10 minutes.
Add seafood and cook for another 10 minutes or until the seafood is cooked. (Shrimp will be pink)
Let Jambalaya sit until the desired consistency is reached.
We are so excited to offer the residents of New Orleans our Signature 5 products-Bisque, Étouffée, Pastalaya, Dirty Rice & Jambalaya. These products are going on the shelf next week at Dorignac’s, family owned & operated since 1947! Dorignacs is located on 710 Veterans Highway in Metarie! On Saturday, March 2, we will be sampling our critically acclaimed, Shrimp & Corn Bisque, along with our equally popular Pastalaya! Stop by and meet Kim Denicola and try her Louisiana based products! Hope to see you there!
I have written about our Shrimp & Corn Bisque before and it is definitely a crowd favorite. Today’s Baton Rouge Advocate features a great article written by Helana Brigman about her own experience with the Bisque!
Putting together a delicious Shrimp & Corn Bisque is simple! Here’s what you will need:
Put 2 cups of water on the stovetop and bring to boil, add Bisque Mix, whisking and lower heat. Allow this mixture to cook for about 10 minutes, adding water if it gets too thick. Next, stir in the corn and then add the shrimp. Let cook until the shrimp turn pink, usually about 5 minutes. Finally, add the heavy cream to the soup, letting this heat up but not boil!
Grab some crusty bread and enjoy!
Today, I am going to show you how to pair an extremely popular fish, with one of our Denicola staples, Étouffée!
Here is what you’ll need:
1 medium Tilapia filet per person – this fish is readily available in your local seafood department, fresh or frozen!
1 package of Denicola’s Étouffée Mix
1/2 cup of heavy cream – optional
Your favorite herbs -parsley, chives, thyme and green onions would work well!
Olive Oil, Salt & Pepper
To prepare the tilapia – defrost if frozen-you can submerge the frozen packets in a bowl of room temperature water to defrost. This only takes a few minutes! Rub the filet with olive oil, salt & pepper and put in a heated pan on the stovetop. Coating the pan with a non-stick spray or olive oil will prevent sticking! Cook the filets for 5-7 minutes on each side!
Meanwhile – add the Étouffée mix to two cups of water in a pan on the stovetop on medium high! Whisk this mixture until it begins to thicken, be sure to stay with it! Lower the heat to simmer and add a little heavy cream, and your herbs.
Plate your filets and spoon the Etouffee mixture over the fish! A side of pasta, rice or potatoes would complete this meal!
Best of all, this is ready in less than 20 minutes!
Over the next 40 days during Lent, we will be posting ways that Denicola Food products can be used with Seafood! For Ash Wednesday, we suggest a South Louisiana favorite – Shrimp Étouffée served over steamed white rice!
Ok, let’s get started!
1 pack of Étouffée Mix
3 cups of water
1 pound of fresh or frozen shrimp
1 cup of uncooked white rice
First cook your rice in a rice cooker or on top of the stove-follow the directions on the package!
Next Combine the Étouffée mix with water in a stovetop pot and bring to a boil, stirring often. Reduce to simmer, stir in the shrimp and cook until they term pink. We suggest you simmer the mixture for about 15 minutes. Serve over steamed rice for a delicious lenten meal!
Nutrition Facts: Serving Size 23-25oz. Amount per serving-Calories 100, 20 Fat Calories, Total Fat 2g, Sat Fat 0g, Cholesterol – 0mg, Sodium- 290mg, Total Carb. 17g, Fiber-1g, Sugars 3g, Vitamin A 20% DV, Vitamin C 50% DV, Calcium 2% DV, Percent of DV based on a 2000 calorie diet.
This product contains: Wheat, Milk, Soy & Shrimp
Denicola’s Food products bring together the cultures of Cajun French and Italian recipes, which have been passed down from generations by two families.
Try our delicious Pastalaya, Jambalaya, Gumbo and Ettoufee or any of other great products. Add chicken, meat or seafood and you will be surprised at how easy it is to make a meal you and your family will enjoy in just minutes!
Our products are easy to prepare and low in sodium and no MSG! All of our signature products allow you to create great meals with minimum effort…..just add water or chicken broth. The results …. a meal that tastes like you spent hours cooking. The benefits…..more time for you and your family and less time in the kitchen.