Christmas is Coming!

It’s not too early to begin your Christmas wish list. If you don’t already have your seafood boiling rig that can also double as a turkey-frying pot, you MUST get one. Don’t forget the propane gas burner to go with it. It’s simply a must-have for year-round use. Once you have taken care of yourself, then begin making your gift-giving list. The Tabasco gumbo bowls are great for, well gumbo, but they are also perfect to use for homemade soups and stews. Get yourself a set of four, and you might also consider giving a set to each of your […]

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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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Turkey Broth

1 turkey carcass 3 ribs celery, cut into 4-inch pieces 2 medium onions, peeled and quartered 1 gallon of water, or enough water to cover the carcass 2 teaspoons salt 1 tablespoon black peppercorns 4 bay leaves Place the carcass in a large stockpot.  Add the celery, onions, water, salt, peppercorns and bay leaves.  Bring to a boil, then reduce the heat to medium and simmer, uncovered, for 2 hours.  Remove from heat. Skim any oil that has risen to the surface.  Strain through a large fine-mesh sieve.  Reserve any meat that has fallen off the b

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