Shop By Brand

A savory Cajun Gumbo chock full of jumbo lump crabmeat from fresh Louisiana Bluepoint crabs. The holy trinity of Cajun cooking (onion, bell pepper and celery) is sauteed with herbs and spices, then seafood stock and a Cajun roux added and allowed to simmer until all the flavors are blended before the crabmeat is added. Just heat, add rice and serve.

Unique among all the bisques of the world, this dish is probably the most elegant dish in all of Cajun cuisine (and definitely the most labor intensive). Select Louisiana crawfish tails plus shells stuffed with crawfish dressing are used to create this unique culinary treat. We start with a dark brown-red Roux made by carefully browning oil and flour. We add onions, green peppers and celery ( the holy trinity of Cajun cooking) to the dark Roux then season it with cayenne pepper, white pepper and salt. Next we add select Louisiana crawfish tail meat and simmer until the flavors are blended to perfection. Crawfish shells stuffed with crawfish dressing are added and allowed to simmer in the liquid and soak the flavors. We've done all the work; all you have to do is heat and serve in a bowl with rice. If you like Lobster Bisque, trust us...you'll love this!

The creme de la creme of our product line... the dish Chef Robin has served all over the world. We guarantee you'll receive well-deserved accolades from all who enjoy this Cajun delicacy. We begin with onions seasoned with cayenne pepper and salt. Next we add select Louisiana crawfish, simmering the tails in their natural juices to trap the flavor and natural color of the meat. When the flavors are blended to perfection, the resulting sauce (which has a thicker consistency than gumbo) is ready to please the palates of royalty! Heat, serve a generous helping over rice, and then wait for the compliments...they come quickly!

Only select Louisiana crawfish tail meat (South Louisiana's culinary delicacy) used to make this fabulous dish. We use the holy trinity of Cajun cooking (onion, bell pepper and celery) sauteed with herbs and spices, then add Gumbo stock and allow it to simmer. When all the flavors are blended to perfection we add the Crawifish......a culinary taste treat that is unrivaled and will have your guests singing your praise. Just heat add rice and serve as a first course or entree.

A taste of south Louisiana you'll never forget- this savory Cajun Gumbo is full of select Louisiana Bluepoint Jumbo lump crabmeat, wild Louisiana Gulf shrimp and Louisiana crawfish. These fruits of the sea are added to the Gumbo stock and allowed to steep and absorb the flavors of the holy trinity of Cajun cooking (onion, bell pepper and celery sauteed with herbs and spices). 

A staple of south Louisiana, Shrimp and Okra Gumbo has filled many a Cajun stomach- then had them asking fo ra little bit more! Once again, we use the holy trinity of Cajun cooking (onion, bell pepper and celery) sauteed with herbs, spices and home-grown Louisiana Okra, then add Gumbo stock and allow it to simmer. When all the flavors are blended to perfection, we add fresh wild Louisiana Gulf shrimp. Heat, add rice and enjoy this wonderful blend of all-natural Louisiana products.