zatarain`s® frozen entrees

ZATARAIN’S® FROZEN ENTREES
Zatarain’s is heating up the frozen aisles with a variety of New Orleans-inspired
convenient dinner options for any night of the week.
Big Easy Rice Bowl
Blackened Chicken Alfredo
Blackened Chicken with Yellow Rice
Dirty Rice with Beef and Pork
Jambalaya Flavored with Sausage
Jambalaya Pasta with Chicken and Sausage
Red Beans and Rice with Sausage
Sausage and Chicken Gumbo with Rice
Shrimp Alfredo
Shrimp Scampi with Pasta
Zesty French Quarter Style Pasta Bake
ZATARAIN’S® CREOLE JAMBALAYA
Chef John Besh Besh Restaurant Group
Prep Time: 15 minutes
Cook Time: 40 minutes
Serves: 8
3 tablespoons olive oil
1 onion, diced
1 stalk celery, diced
4 chicken thighs, deboned and chopped
2 cups Andouille or smoked sausage, chopped
2 1/2 cups water
1 12 oz. can of chopped tomatoes
1box Zatarain’s® Jambalaya Mix
1.Heat olive oil in a dutch oven or deep pot over medium heat.
2.Brown onion, celery, chicken thighs and smoked sausage.
3.Once browned add water and tomatoes. Bring to a boil.
4.Add rice mix, stir and bring back to a boil.
5.Reduce heat, stir, cover and simmer over low heat for 25 minutes. Stirring occasionally.
6.Remove from heat, let stand 5 minutes. Fluff and serve.
RED BEAN AND RICE PARTY DIP
Prep Time: 10 minutes
Cook Time: 40 minutes
Yields: 60 (2-tablespoon) servings
3 cups water
1package Zatarain’s® Red Beans and Rice
1 cup salsa
2 tablespoons chopped jalapeno peppers
2 packages (8 ounces each) cream cheese, softened
2 cups (8 ounces) shredded Cheddar cheese
1.Prepare Rice Mix as directed on package, using 3 cups water instead of 3 1/4 cups.
2.Reserve 1/4 to 1/2 cup of the shredded cheese to garnish dip, if desired.
Stir remaining ingredients into rice mixture.
3.Place mixture into food processor or blender; cover. Process or blend until smooth.
4.Keep dip warm in a chaffing dish or slow cooker, if desired.
ZATARAIN’S® KING CAKE CUPCAKES
Chef John Besh Besh Restaurant Group
Prep Time: 1 hour
Cook Time: 15 minutes
Cool Time: 1 hour
Yields: 10-12
Yellow Butter Cake
1/4 pound butter
1/8 teaspoon salt
1 1/4 cup cake flour
3/4 cup milk
3/4 cup sugar
2 large eggs
1/2 tablespoon baking powder
1 teaspoon vanilla extract
1.In a mixer at medium speed, cream butter, sugar, and salt together until light and fluffy. Add eggs one at a time while the mixer is running, making sure each egg is totally mixed in before adding another. Beat mixture until light and fluffy, making sure to scrape the sides and bottom of the mixing bowl carefully.
2.In a separate mixing bowl, combine flour and baking powder using a wire whisk to sift and combine them. In another separate bowl, mix the milk and vanilla.
3.Alternate adding wet and dry ingredients to butter mixture, starting and ending with the dry ingredients. Do not over mix, as batter should be thick and fluffy. Spoon into lined cupcake pans, filling each cup about 2/3 full. Bake at 350° for 12-14 minutes or until done.
Creole Cream Cheese Filling with Root Beer
1 pound softened Creole or regular cream cheese
1/2 cup shortening
Dried fava beans (set aside)
1/4 teaspoon Zatarain’s Root Beer Extract
1/4 pound powdered sugar
1.Combine shortening and cream cheese in mixer at medium speed and whip with paddle until smooth.
2.Add powdered sugar and whip until fluffy, mix in Zatarain’s Root Beer extract until well combined.
Root Beer Frosting
1 pound powdered sugar
1/4 cup All-Purpose flour
1/4 pound butter
1/2 cup shortening
1/4 cup water
Pinch of salt
1 teaspoon Zatarain’s Root Beer Extract
1.Combine all ingredients in bowl of mixer. Beat together at medium speed until light and fluffy.
1.After baking the cupcakes and allowing them to cool completely (about an hour), use a ¼ tsp measuring spoon to scoop out the center of the cupcake from the top to about half-way down.
2.With a piping bag, or plastic bag with the corner snipped off, fill the hole with the filling.
3.Insert a dried fava bean into the filling of each cupcake. Note fava bean is for decoration only and
should not be eaten.
4.Using a star tip and separate piping bag, pipe the frosting starting on the outside, working your way to
the center in one continuous motion. Top with green, purple and yellow or gold sprinkles or
decorative sugar like on a traditional King Cake.