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I was born and raised in New Orleans, so I consider that "home". The holidays are a great time to break out your traditions and everyone has their own. Because of my cajun upbringing, Gumbo is mine. I cannot go through the holidays without making a pot of gumbo. It feeds the masses, you can make ahead, it is easy to make, and everyone loves it.
I was given those items pictured above this holiday season that are packaged in Tetra Pak cartons for my cubbards. It is so great how many products, holiday ones at that, that you can find packaged in Tetra Pak.
What is a Tetra Pak you ask? I am sure you've seen them around the grocery...Tetra Pak cartons are made up of 70% paper, that has been harvested from selected re-grown trees that are FSC certified. These cartons use 1/3 of the packaging it takes to produce a typical can. My favorite part are their ease of use...hello - no can openers needed here!!! Just pull back the tab and use, you can also reclose it if you didn't use it all. It makes my prep and cooking times a little shorter. They are also so easy to stack in the pantry. I don't have to worry about that dredded, "the can just fell on my toe - yikes!!!" moment. With my toddler opening all the cabinets, this helps him from being injured too! I didn't know this before, but the process of packaging this way preserves the flavor without the use of preservatives. Way cool! And of course the bonus, it's environmentally friendly. Tetra-Pak cartons reduce the landfill waste by 60% over cans.
So, next time you are at the grocery, Become Carton Smart!
We'd love for you to share your recipes or ways that you can incorporate #CartonSmart items into your recipes.
Here's my gumbo recipe:
1 Tbs plus 1/2 C of Vegetable Oil
1 lb of Smoked Sausage (Andouille or Smoked Sausage), cut crosswise in 1/2 in pieces
1 Baked Chicken, pull meat off bone - shred
1 C All Purpose Flour
2 C Onions, chopped
1 C Celery, chopped
1 C Bell Peppers, chopped
1/4 tsp Cayenne Pepper
1 tsp Salt
3 Bay Leaves
9 C of Chicken Stock (use low-sodium) *This is where I used my Pacific Foods Organic Chicken Stock!!!
1/2 C Green Onions, chopped
2 tbs Fresh Parsley Leaves, chopped
1 tbs File Powder (optional)
White Rice for serving
Hot Sauce for serving (I like Tabassco)
Directions:
In a large pot or enemeled cast iron Dutch oven, heat the 1 tbs of oil over med-high heat. Add the sausage and cook until well browned. Remove sausage with slotted spoon and drain on paper towels. Set aside.
Add the remaining 1/2 C of oil and flour to the pot over medium heat. Cook, stirring slowly and constantly for about 20-25 minutes. You want to make a dark roux - it looks like chocolate. Now I prefer mine a little lighter when I don't do a seafood gumbo, so any dark shade of brown works!
Next, add onions, celery and peppers (the Holy Trinity - we call it in New Orleans), stir cooking them until wilted about 4 min. Next add back the sausage, salt, cayenne and bay leaves, give it a stitrring and cook for about 2 min. Then slowly add in the stock, stir while adding until well combined. You want to bring this entire pot to a boil now. Then once boiled, reduce the fire to a low-med simmer and cook uncovered. You'll want to stir occassionally. This should cook for about 1 1/2 hr. Then add the chicken to the pot, stir. Simmer for another 30 min. You'll want to skim any fat/oil that rises to the surface.
Remove pot from heat. Discard th Bay leaves. Next add by stirring in the green onions, parsley and file powder.
To serve, spoon rice into a bow/large cup and ladle the gumbo on top. Use the hot sauce to heat it up a bit for your taste!
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