Order Your Gift Baskets Now!

ORDER YOUR GIFT BASKETS NOW! And another suggestion, get out your Christmas gift-giving list and place your orders NOW for everyone on your list. We can make up gift baskets to include just about anything—pickled okra (great to plop in a martini), hot sauces of all kinds, mustards, jambalaya and gumbo mixes, spices, pralines and zydeco CDs! Your friends will love you when they receive one of our gift baskets.

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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 […]

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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 […]

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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 […]

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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 […]

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PICNIC TIME

Warmer weather means picnic time. You can picnic on the beach, on your patio, in your backyard or at your favorite park. The meal can be as simple as wine, cheese and bread. Or you can carry along chilled, marinated vegetables stored in a wide-mouth jar, cold meats, assorted rolls, cold soup, wine, mint tea, cold shrimp or even fried chicken, coleslaw and other side dishes. Homemade cookies, chilled watermelon and seasonal fruits are ideal for summer picnics. Better yet, let us supply you with all sorts of picnic items. For instance, there are Creole Stuffed Breads, all kinds of […]

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SEAFOOD AND FRESH VEGETABLES

Summer has unofficially arrived and I am so ready for it.  After teaching fulltime since January at Nicholls State University in the John Folse Culinary Institute, I (like the students) am looking forward to a few weeks of rest and relaxation.  And that to me is chilling out—taking a cruise on Bayou Teche in my party barge in the early evening, grilling something on the patio or enjoying fresh seafood, cooking with local ingredients found at our farmers’ markets, and lounging around the pool with a cold, refreshing beverage in hand. To take along on the boat, I opt for […]

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BOUDIN

Boudin or any of the sausages available here make for great appetizers. For a change, you might want to squeeze the boudin mixture out of the casings, form the mixture into balls or patties, dredge them in seasoned bread crumbs, then deep-fry or pan-fry to give them a bit of a crunch, then dab them with a bit of Creole mustard and serve on toasted French bread slices. Cut smoked sausage into bite-size pieces and offer a dipping sauce for an easy pre-meal offering. Try using mayhaw jelly with pork sausage—I love the sweet and salty combination.

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TURDUCKEN

Although turduckens are popular around the winter holidays, you won’t go wrong having them any time of year since they are ideal for casual suppers. They can be served right from the oven or allow them to come to room temperature, slice and make sandwiches with your favorite breads like French, Italian or sourdough. Dress the sandwich with a dressing made with equal parts of mayonnaise and Creole mustard. Hey, season it a bit with hot sauce and your taste buds will be tickled.

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FESTIVAL TIME

On just about any given weekend in Louisiana, there is a festival of some kind. During the spring it’s difficult to choose which one to attend. There’s the Jazz Fest in New Orleans, the Festivale Internationale in Lafayette, the French Quarter Festival (in New Orleans), the Strawberry Festival, the Crawfish Festival—-it goes on and on. Those festivals can zap your energy so you can always count of lots of good eating at these events. If you can’t make it down to south Louisiana, have your own festival! Call up your friends, invite the neighbors and get a group together to […]

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