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The Holidays

Just in case you haven’t noticed, we’re on a fast roll to Turkey Day AND the Christmas holidays. Not only will there be many parties, but also there will be family gatherings and impromptu get-togethers. You need to stock up now on all our Louisiana goodies.

I’ve already put my order in for five turduckens (my personal favorite is the one stuffed with pork sausage) because I don’t want to be empty-handed. They are stashed in the freezer waiting to be pulled out for the party table. Turduckens can featured as your main course or to serve along with baked ham or your favorite wild game dish. Also, IF (and I do mean if) you have any leftover turducken, slap some slices of French bread to make an incredible sandwich. Dress it with Creole mustard! Wow! I’ve been known to drop a few pieces of turducken in my chicken and sausage gumbo – talk about a taste treat.

Speaking of gumbo, I heartily recommend Robin’s seafood gumbo. Sure, it’s a bit pricey, but hey, only the best for your friends, right?


Great for Tailgating!

If you something if bit easier here are some ideas from our website. We have shrimp or crawfish pies as well as bite-size crab cakes, which can be heated before leaving the house and packed in insulated containers to keep them warm for service at the stadium. Bring along some tartar or cocktail sauce and you’ll have everyone eating out of your hand. Or, select from a large assortment of fresh and smoked sausages (to throw on the grill) and to serve with any of Tabasco’s condiments such as spicy mustard, spicy mayonnaise or spicy ketchup! That’ll get your taste buds tingling for sure!

And what could be simpler than carrying along a few jars of Tabasco’s 7-Spice Chili (original or spicy) to which you add to browned ground beef. Bring lots of crackers or chips! Hey, you might want to try Fowler’s False Alarm Chili Kit and make several batches of different kinds of chili! Baby, if it’s cold outside, chili will certainly take the chill off! Better bring some Zapp’s potato chips as well.

Now, you do have another choice for football parties. If you don’t want to make a trip to the stadium or can’t attend the game, by all means host a small party at your home to watch your favorite teams on the tube.

A slow-cooked brisket or a roast fillet of beef can be prepared ahead of time, then sliced thinly for sandwiches. Have pistolettes or an assortment of sliced breads or rolls to offer guests. To make a spread for the bread, combine equal parts of mayonnaise and Creole mustard.


Cooler Days and Tailgating

If we’re lucky, there might be some cooler days on the way here in south Louisiana. Football season is off to a grand start despite the 90-degree weather. Here and elsewhere all over these great United States, fans are preparing for tailgating parties before kick-off. The parking lots near the stadiums in Louisiana become a small city of bubbling gumbo pots, cauldrons of simmering chili and smoky barbecue pits. Colorful tents under which are tables laden with food, butane burners, and an untold number of ice chests chock-full of cold beverages. Impromptu pep rallies and live music work the fans into a frenzy as kick-off time nears. It’s all about people bringing their favorite dishes out to the stadium and sharing them with their friends, and Louisianians are no slouch in that department. Wherever you are, you can put on one spectacular buffet simply by ordering NOW from this website. Let me give you some ideas. Check the Recipes section for some great beverages with which to begin. Don’t forget to have a designated driver if you imbibe alcohol.

SUMMER SEAFOOD AND MORE

Life is good! It may be hot as Hades in the Deep South this time of year, but hey, it doesn’t stop us from enjoying seafood from our bountiful waterways. From the Gulf of Mexico and the adjoining bays, there are crabs (both hard-shell and soft-shell), shrimp, and a multitude of fish—speckled trout, redfish, red snapper and other deep-sea delights. Let’s begin with shrimp (available here on this website). You can make a glorious shrimp cocktail, an old south Louisiana classic. All you have to do is boil the shrimp, peel the shrimp, plop them in a cup of iceberg lettuce and drizzle with cocktail sauce—easy, easy. And, guest what, we not only have the shrimp, but we also have several great cocktail sauces. You don’t like cocktail sauce? Not to worry, we have remoulade sauce as well as a tart tartar sauce that are perfect condiments for shrimp as well as crabmeat and even fried fish! I must tell you that one of my favorite things to enjoy during the summer is a fried soft-shell crab. If you live anywhere in the Delaware/Maryland/Virginia area, see if you can get your hands on some and if you can, here’s a recipe that is spectacular.

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