In anticipation of the cool front headed our way, we've stocked up on some seafood for a big pot of gumbo we plan to make this weekend! Our Denicola's Gumbo Mix is a great starter when you don't have time to babysit a roux! Just simmer the mixture for 30 minutes or so, then add in some seafood. We love to add gumbo crabs, shrimp and sometimes oysters! We serve this over steamed rice with a side of warm potato salad.
Here's one of our favorite potato salad recipes courtesty of Ree Drummond from Food Network!
5 pounds russet potatoes (about 8 medium russets)
1 1/2 cups real mayonnaise, plus more if needed
4 tablespoons yellow mustard, plus more if needed
5 whole green onions, sliced up to the darkest green part
2 tablespoons fresh dill, chopped
1 teaspoon kosher salt, plus more if needed
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
10 whole small sweet pickles, sliced (optional)
2 tablespoons pickle juice (optional)
6 whole hard boiled eggs, peeled and sliced
Cut the potatoes in halves or thirds, then boil until fork tender. Drain. Mash the potatoes or run them through a ricer or food mill to make them extra fluffy.
Fold the potatoes together with the mayonnaise, mustard, green onions, dill, salt, pepper, paprika and other seasonings you like. Fold in the pickles, pickle juice and eggs, and taste for seasoning. Add more salt, mustard or mayo as needed.
We hope you are inspired to pull out that Gumbo pot this weekend!
~The Marketing Team~