SASS

Sassy blend of garlic, onion, cayenne, black pepper, paprika, celery, bell pepper, mustard, salt, thyme, oregano, basil, parsley, bay, and a pinch of file gumbo transforms every recipe to New Orleans style.

Season seafood, chicken, vegetables and grains. Delicious in gumbo, etouffee, jambalaya, and a delight in egg and pasta dishes.

Sprinkle on shrimp and sauté with onions, garlic and tomatoes for quick and delicious creole dish.

Saute diced zucchini, tomato, onion, green pepper, and corn in butter, season liberally with Sass® and stir in a splash of cream for maque choux.

Scramble with eggs, potatoes, peppers and andouille sausage for the sassiest breakfast ever..

Stir into rice while it cooks for a quick and tasty side dish, “Dirty Rice.”Add color and vegetable goodness with celery, onions, bell pepper, and peas.
 

Oyster Po’boy
~Serves 2~

1 Tbsp SASS
1 Tbsp cornmeal
1 Tbsp flour
½ cup vegetable oil
2 8oz cans oysters, drained (or fresh if can get ‘em!)
1 demi-loaf French bread (18-24 inches long)
Creole mustard or good brown mustard
Mayonnaise
1 cup shredded lettuce
1 tomato, sliced thin

1. Mix SASS® with flour and cornmeal.
2. Heat oil in large skillet on medium-high, 360 degrees if you have a thermometer.
3. Drop oysters into seasoned mix and toss until well coated. Shake off excess and drop into hot oil, taking care to keep pieces separate to prevent sticking and allow even cooking. Fry until well browned. Remove to paper towel to drain excess oil.
4. Split bread loaf lengthwise but do not cut all the way through. Spread both sides with mayonnaise and mustard. Arrange fried oysters evenly and top with lettuce and tomato slices.
5. Cut sandwich in half and share. Enjoy!

CREOLE GUMBO
~serves a crowd~

4 lbs chicken, cut into bite size pieces
2 lbs andouille or other smoked sausage, cut into bite size pieces
1/2 cup butter & olive oil plus 2 Tbsp
1/2 cup all purpose flour
1 large onion, diced
1 large green pepper, diced
1 large red pepper, diced
2 stalks celery, sliced
4-6 cloves garlic, mincedv 3-4 Tbsp + 2 tsp (divided) SASS
6 cups chicken stock
24-30 oz chopped tomatoes with their juices
2 lb shrimp, shelled and cleaned
l bunch parsley, chopped
6-8 scallions, chopped
To serve: hot cooked rice & your favorite hot sauce

Heat 2 Tbsp oil/butter in a large soup pot over medium and cook chicken until browned. Remove and set aside. Do the same with sausage. Melt in remaining butter and oil and stir in flour, cooking until the color of peanut butter, at least 10-15 minutes.
Stir in veggies and SASS and cook until softened. Stir in stock and tomatoes for a minute or so then add meats back in. Cook, covered, on med-low for at least 45 minutes. You can stop here and finish the next day, it will be even better the next day.
Toss shrimp in 2 tsp SASS and add to hot pot along with half the parsley and green onion, cooking just until shrimp turns pink.
Serve in a shallow soup bowl with a scoop of hot cooked rice, and a sprinkling of parsley and scallion. Pass the hot sauce.