Recipes

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Name: Weeknight Shrimp Gumbo
Total time: 45 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: 1 lb andouille; 1 lb chicken thighs; 1 lb shrimp; 1 Capes Gumbo Mix; Long-grain rice

Three recipes that turn a Capes pantry into a real Louisiana plate — none of them longer than 45 minutes. Weeknight gumbo, golden fried catfish, and a one-skillet jambalaya that feeds the whole table. No trips to specialty stores, no all-day simmering. Just honest Cajun and Creole flavor you can put together after work.

Weeknight Shrimp Gumbo

45 minServes 6Medium

Brown andouille and chicken, stir in Capes Gumbo Mix with stock, simmer 20 minutes, drop shrimp in for the last 5. Ladle over long-grain rice.

New Orleans Fried Catfish

35 minServes 4Mild

Roll catfish fillets in Capes Fish Fry, fry at 350°F for 2-3 minutes per side until they float. Finish with sea salt and lemon. Quiet at the table — guaranteed.

One-Skillet Jambalaya

40 minServes 6Medium

Sear sausage and bell peppers, add rice and Capes Jambalaya Mix with tomato and stock. Cover and let it ride 25 minutes. Shrimp in at the end.