What I Cooked: 2/28/17 Mardi Gras Edition

Confession: I am not having a very inspired cooking week.  Yes, it's only Tuesday, but I can feel it.  So maybe we should call this the week of exploring sauce packets.  I found this little nugget at a recent trip to Fresh Market.

I knew we needed something festive for Mardi Gras.  I had shrimp and smoked sausage on hand, so this creole sauce seemed perfect.  Add in my favorite oven baked rice (I did substitute long grain for the jasmine that the recipe calls for.) and steamed, buttered haricot vert and we had a meal.  And I picked up a delightful baguette from Hilton Head Social, the new French bakery on the island.  Slathered with butter and sprinkled with pink salt, it was a perfect vehicle for sopping up the sauce.  

The verdict:  I probably wouldn't buy this sauce again. It did not have the depth of flavor that my homemade creole sauce delivers.  However, if you have no intention of ever making your own, you might give it a try,  

And this mysterious lady showed up for dinner.