Cajun Recipes
Marcelle Bienvenu was born in St. Martinville, Louisiana, a small town in soutwestern Louisiana, set amongst live oak trees and sugar cane fields. The Bienvenu family owned and published the Teche News, from 1886 to 2007, a wonderful foundation for a budding journalist. After graduation from the University of Southwestern Louisiana, she worked as a feature writer for the New Orleans Times Picayune, and was a researcher and consultant for Time-Life Books, contributing to Foods of the World; American Cooking, Creole and Acadiana, and The American Wilderness-The Bayous.
She opened her own restaurant, Chez Marcelle, near Lafayette, Louisiana. She also worked for several other restaurants, including Commander's Palace and K-Paul's Louisiana Kitchen in New Orleans...
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La Caboose Praline Sauce
Description: Ms. Margaret Brinkhaus, from Sunset, Louisiana, takes great pride in her home-made jellies. She grows her own flowers, herbs and fruit to produce La Caboose jelly. Each jelly is made one batch at time, hand stirred and then hand poured into 4 oz. jars, and hand labeled. She uses only pure fruit, sugar and pectin - no additives or preservative. This Praline Sauce is excellent on ice cream or use as a topping on dessert dishes.
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Unit Size: 4 oz. (112g) -
Ole Homestead Blackberry Jelly
Description: Ole Homestead jellies are truly made from scratch. Just like Grandma's. They hand make their jellies from fresh fruits each season. Good on your favorite breakfast breads or serve over cream cheese.
Unit Size: 12 oz. (338g)
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