Cajun Food
Most people think of Cajun food as being extremely spicy, blackened foods. This couldn't be further from the truth. True Cajun style cooking utilizes fresh, quality ingredients paired to create complementary flavors without the need for lots of seasoning. Additionally, Cajun food should never be overcooked. However, some dishes should be thoroughly cooked, allowing the flavors to meld together over time.
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Items 1 to 4 of 1025 total
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TONY CHACHERE'S Cajun Country Cookbook
Our Price: $14.25
Description: Tony Chachere's® Famous Creole Seasoning, a staple in every cook's kitchen cabinet, was created as a result of Mr. Tony Chachere's "Cajun Country Cookbook". This cookbook is a comprehensive collection of very traditional South Louisiana recipes. The 230-page, soft-cover, spiral bound book, now in its 32nd printing, has sold over 750,000 copies in its 25 year history.
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Redfish - (Sashimi Grade)
Description: Indigeneous to the Chef Paul Pudhomme made Blackened Redfish famous to the world. This fillet is sashimi grade and are of the finest quality. Product of China.
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Unit Size: 6 - 8 oz. fillet -
TURDUCKEN with Creole Pork Sausage
Our Price:$71.95
Special Price: $64.95
Description: As featured on the Food Network and voted Best Overall and Best Value by Wall St. Journal, our Turducken is a semi-boneless turkey stuffed with a deboned chicken and deboned duck breast and then we add delicious Cajun pork sausage stuffing between each bird. This Turducken is our number one seller. The turducken is frozen in a vacuum sealed bag. To defrost, thaw in refrigerator for 48 hours or for rapid thaw place in cool water for 6-9 hours. Makes ever good cook into a gourmet chef.
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