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-   -   Cajun advice (http://www.bbq-brethren.com/forum/showthread.php?t=159926)

scayne62 05-01-2013 11:16 AM

Cajun advice
 
I have a co-worker going to LA for business, she has offered to pickup and bring back and spices, rubs, or sauces I want from down there. My question is....What should I get from down there, maybe something that cannot be readily ordered online, or just some of the best, mostly I cook butts, ribs, chicken, some fish but not a lot mostly shrimp and salmon maybe the occasional lobster tail. What do the borthers of brethen suggest I ask her to pick up? oh and i want to mention she will be in the NOLA area.

Thermal Mass 05-01-2013 11:29 AM

Will be watching this one as we will be in NOLA very soon as well.

yakdung 05-01-2013 11:55 AM

I was born and raised in the area, and I would recommend she make a small detour to Laplace Louisiana to Jacobs http://www.cajunsausage.com/ The andouille is used by many restaurants. Nothing else will substitute. If your friend is going to go into a local supermarket in the NOLA area, I would recommend Dorignacs a local supermarket chain. http://www.dorignacs.com/ Walk the aisles and there are countless items that are local to the region. Also, don't forget to grab a jar of olive salad.
Good luck,

caseydog 05-01-2013 12:06 PM

Right off the top of my head, I am only thinking of things that would have to be kept refrigerated. That, and I'm not sure what you can get, there.

Can you get Louisiana Brand product up there, such as Louisiana Hot Sauce, boils and fry products? Their seafood boils are really good, and I love their fish fry on catfish.

Tasso is something you can't get anywhere else these days -- I have to make my own. But, I don't think that will travel. Same with boudin -- it needs to stay cold.

I'll keep thinking.

CD

Johnny_Crunch 05-01-2013 12:17 PM

This stuff is really good. I don't require salt free but I use it because the flavor is awesome.

http://www.cajungrocer.com/benoit-s-...6-oz-1326.html

Tiger fan 05-01-2013 12:41 PM

Cajun Stuff
 
You gotta get dat Jack Miller's barbeque sauce, Cajun Power Garlic Sauce, Camelia dried white and red beans, Slap yo Moma seasoning, Crystal brand hot sauce.
Don't go for all the hot sauces and spice mixes in the NOLA tourist traps!

Swine Spectator 05-01-2013 01:33 PM

Quote:

Originally Posted by Tiger fan (Post 2466747)
You gotta get dat Jack Miller's barbeque sauce, Cajun Power Garlic Sauce, Camelia dried white and red beans, Slap yo Moma seasoning, Crystal brand hot sauce.
Don't go for all the hot sauces and spice mixes in the NOLA tourist traps!

+1 for Jack Millers, Cajun Power Garlic Sauce, and Slap Ya Mama.

Jack Millers is good and very unique.
Cajun Power is a good staple in the kitchen.

I believe that Crystal and Camelia products are available elsewhere.

Now if your friend is willing to take the 30 minute ride to LaPlace, have them get you some andouille from Jacob's or Bailey's smokehouses. You REALLY cannot even compare other andouilles to what they produce. It would be like trying to do a head's up comparison between a 1986 Yugo and a 2013 Porche 911. It just can't be done. It wrong.

David
The Swine Spectator

Teamfour 05-01-2013 01:48 PM

I agree with the Jack Miller. I have several bottles from my last trip down south. I also brought back 10 lbs of Camellia red beans and boxes of Zatarains red bean seasoning. I can get the Zatarains red beans and rice mix up here, but not just the seasoning. Also, if you like chickory in your coffee, stock up on CDM; however I have found it is cheaper ordering it through Amazon.

Sausage: although I agree with the merits of Jacobs andouille, I will also recommend Veron andouille which is also found in LaPlace. For regular cajun smoked sausage, get som Savoie or Richards. I would also stock up on frozen crawfish tails (Louisiana, not China origin).

landarc 05-01-2013 02:33 PM

Camellia beans, definitely, and you want the white ones too. I have had both and the white ones are pretty unique. Cook up really creamy and rich. Have her bring you back some fresh dried File as well.

toddrod 05-01-2013 03:22 PM

Liquid Crab Boil is a must. Any brand is great. Just a little amount in any chicken injection really adds lots of flavor to chicken and turkey. I also add some to my fish before I fry it. Lots of different uses if you are willing to experiment.

Abita Beer / NOLA / Covington Brewhouse beers. Good local stuff. Definitely should try to get some Lazy MAgnolia Southern Pecan Brown Ale. My favorite bedsides my homemade.

Jack Millers BBQ sauce- this is some really good stuff when you take 1 part of this and add 1/2 part cheap Concord jelly together. Bring to simmer and add in some meatballs. Then just add tooth picks to eat them with.

Seasonings - most are some sort of copies of Tony Chacherie +/- the salt level.

Smoked meats - Jacobs / Baileys are great for Andouille and Tasso

Local liquor from NOLA. Old New Orleans Rum brand and DP Distillers Oryza Vodka and Rougaroo Rum. The DP distillers stuff is better. Found at Rouses Supermarket for sure.

Toast 05-01-2013 03:46 PM

Also, Cajun Injector. Really good in Cajun fried turkey or chicken.

http://i45.tinypic.com/rvykv9.jpg

http://i46.tinypic.com/1z4elj8.jpg

1FUNVET 05-01-2013 03:56 PM

Tell her to come to my end of the state and we will hit the casino's and horse track and party down.:clap2::clap2:

1MoreFord 05-01-2013 07:59 PM

Panola Pepper Company products. All sorts of sauces and mixes and condiments. Good stuff. Steen's cane syrup and molasses too.

popeye 05-01-2013 08:50 PM

Quote:

Originally Posted by toddrod (Post 2466908)
Liquid Crab Boil is a must. Any brand is great. Just a little amount in any chicken injection really adds lots of flavor to chicken and turkey. I also add some to my fish before I fry it. Lots of different uses if you are willing to experiment.

Abita Beer / NOLA / Covington Brewhouse beers. Good local stuff. Definitely should try to get some Lazy MAgnolia Southern Pecan Brown Ale. My favorite bedsides my homemade.

Jack Millers BBQ sauce- this is some really good stuff when you take 1 part of this and add 1/2 part cheap Concord jelly together. Bring to simmer and add in some meatballs. Then just add tooth picks to eat them with.

Seasonings - most are some sort of copies of Tony Chacherie +/- the salt level.

Smoked meats - Jacobs / Baileys are great for Andouille and Tasso

Local liquor from NOLA. Old New Orleans Rum brand and DP Distillers Oryza Vodka and Rougaroo Rum. The DP distillers stuff is better. Found at Rouses Supermarket for sure.

abita beer . oh yea . purple haze .. i have been to nola 5 times . you don't go there for anything but the food . witch you can't duplacate. thw spices may be the same but till you experiance nola you have not lived

Swine Spectator 05-01-2013 10:27 PM

Quote:

Originally Posted by landarc (Post 2466839)
Camellia beans, definitely, and you want the white ones too. I have had both and the white ones are pretty unique. Cook up really creamy and rich. Have her bring you back some fresh dried File as well.

I guess we take the beans for granted. If you get white beans, try this:

Get 1.5 lb of head-on shrimp. Peel, reserving shells.
Use shells to make a shrimp stock.
Cook beans in shrimp stock with bay leaves, onions, and bell pepper.
Add one cap of liquid crab boil.
When beans are tender, add peeled shrimp and just cook them through.
Season with Tony Cachere's and serve over LA jasmine rice.


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