Pascal's Manale Original BBQ Shrimp Dinner Kit for 2-4
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Some restrictions applyA bold, Southern-inspired classic reimagined with Dickie Brennan’s signature touches. This hearty dressing begins with their house-made cornbread, baked fresh daily from stone-ground cornmeal for a rich, buttery flavor and perfectly tender crumb. It’s crumbled and folded with generous portions of our house-made andouille sausage, crafted in-house using a traditional blend of pork, garlic, smoked paprika, and Cajun spices, then hardwood-smoked for deep, robust flavor. They combine these with a savory mix of caramelized onions, celery, and bell peppers, slowly sautéed to enhance their natural sweetness. Fresh herbs—sage, thyme, and parsley—are added for aromatic depth, and the entire mixture is moistened with a rich house-made chicken stock before being baked until golden on top and tender within. Smoky, savory, and soul-satisfying, this Cornbread & Andouille Dressing is a celebration of comfort and craft—perfect as a side or the star of the plate.
The Brennan family has shaped New Orleans’ culinary landscape for decades, and few local restaurant owners are more renowned than fourth-generation restaurateur Dickie Brennan. Brennan operates some of the city’s most beloved restaurants, including Palace Café, Dickie Brennan’s Steakhouse, and Pascal’s Manale. Each of Brennan’s restaurants showcases the rich flavors of Creole and Cajun cuisine, emphasizing fresh Gulf seafood, premium steaks, and classic New Orleans dishes. With a dedication to hospitality and authenticity, Dickie Brennan & Co. has played a pivotal role in preserving and evolving the city’s dining culture, making it a cornerstone of the French Quarter’s world-renowned food scene.
This package serves 2-4 people and includes
- 16 Ready-To-Boil Shrimp & Sauce Base (1.86 lbs. Total)
- 1 jar Salted Butter (7.5 oz.)
- 2 loaves Leidenheimer New Orleans-Style French Bread (8 oz. Total)
- 4 Bibs
- Each loaf of bread measures approx. 10″ × 4″ × 2″
- Choose to add a cookbook!
Add Ons Include
- Palace Cafe Cookbook: The Flavor of New Orleans – Dickie Brennan presents “The Palace Café Cookbook: The Flavor of New Orleans,” featuring over 100 Creole recipes from his iconic French Quarter restaurant. The book includes classic dishes like Shrimp Tchefuncte and White Chocolate Bread Pudding, along with chef tips, anecdotes, and stunning photography. It’s a culinary journey celebrating New Orleans’ rich gastronomic traditions and perfect for fans of Creole cuisine.
- BBQ Shrimp Kit and its components ships frozen with ice packs, may thaw in transit.
- Upon arrival, remove kit items from shipping packaging and place in the refrigerator for up to 3 days or in the freezer for up to 6 months.
- Store bread in the freezer until ready to consume.
To Serve
Shrimp and Sauce
- Bring a large pot of water to a boil.
- Place both frozen sealed bags of shrimp and stock into pot of boiling water and cook for 8 minutes.
- Place a strainer or fine mesh sieve over a medium size mixing bowl.
- When shrimp are done, pull both bags from pot of water, cut bag with shrimp and pour into strainer over bowl so the bowl can catch all of the shrimp stock.
- Place cooked shrimp into your desired serving vessels and top with some of the cracked pepper from the strainer.
- In bowl of reserved shrimp stock, vigorously whisk in cold butter, a little at a time, until all butter is completely incorporated and a smooth sauce remains.
- Pour warm BBQ sauce over your cooked shrimp, and top with more cracked black pepper as desired.
- Serve and enjoy!
New Orleans Style French Bread
- Preheat the oven to 350° F.
- Place frozen bread into the oven and heat for 3-5 minutes until crisp and golden brown.
- Enjoy!
- Shrimp & Sauce – Gulf Shrimp, Worcestershire Sauce, Heavy Cream, Lemon, Crystal Hot Sauce, Garlic, Black Pepper
- Salted Butter – Cream
- Bread* – Flour, Water, Contains 2% Or Less Of The Following: Yeast, Soybean Oil, Salt, Sugar, Wheat Gluten, Calcium Propionate, Yeast Nutrients (Ammonium Sulfate, Calcium Sulfate)
Contains: Shellfish, Dairy
New Orleans Classics From the Legendary Restaurateur
New Orleans Classics From the Legendary Restaurateur
The Brennan family has shaped New Orleans’ culinary landscape for decades, and few local restaurant owners are more renowned than fourth-generation restaurateur Dickie Brennan. Brennan leads Dickie Brennan & Co., which operates some of the city’s most beloved restaurants, including Palace Café, Dickie Brennan’s Steakhouse, and Pascal's Manale, the birthplace of BBQ shrimp.
Each of Brennan’s restaurants showcases the rich flavors of Creole and Cajun cuisine, emphasizing fresh Gulf seafood, premium steaks, and classic New Orleans dishes. With a dedication to hospitality and authenticity, Dickie Brennan & Co. has played a pivotal role in preserving and evolving the city's dining culture, making it a cornerstone of the French Quarter’s world-renowned food scene.
