RAGIN CAJUN SEASONED BLACKEYE PEAS Blackeye peas are traditionally served on New Years day in the south with greens and cornbread to ring in the new year with luck and prosperity! Preparing Time: 30 minutesCooking Time: 3 hoursPrepared for: 8 - 10 people...
“BLOODY MARIE” BOOZY BRUNCH COCKTAIL Pull out all the stops when you’re nursin’ a New Orleans hangover. Keep it simple or garnish it gaudy with brunch toppings such as bacon, shrimp, spicy string beans, beef jerky, even mini sliders. Ingredients: · Tito’s Vodka· Tomato...
“FLAMBEAU RITA” CINCO DE FIYA COCKTAIL Cinco de Mayo commemorates the Mexican army’s victory over Napoleon III’s French forces at the Battle of Puebla on May 5, 1862. But in America, we celebrate Mexico’s greatest gift to us — margaritas!...
BBQ SHRIMP & BACON CHEESE GRITS A zesty spin on the classic shrimp and grits recipe which originated in the low-country of South Carolina — using a delicious New Orleans style BBQ sauce made from our BAYOU BOURRÉ Louisiana Boil Hot Sauce......
NEW ORLEANS RED BEANS & RICE Traditionally made on Mondays and emblematic of Creole cuisine, red beans ‘n’ rice remains a part of New Orleans’ identity. The great Louis Armstrong signed his letters, “Red Beans & Ricely Yours”. Preparing Time: OvernightCooking Time: 3 ½ hoursPrepared...
LOUISIANA CRAB & CORN BISQUE This rich Louisiana staple is one of the most delicious ways to start a meal, and there’s no perfect time than Holiday Season to indulge in its decadence. A hearty bisque to serve for a winter brunch,...
