Need a list of Louisiana food products to be carried by

just a few

1. louisiana hot sauce
2. dark roux in a jar (multiple suppliers but all the same)
3. slap ya mamma or tony's
4. zattarans box dinners (not the ultimate but sure hit the spot when i moved away and found them at a specialty market)

Zapps

Zapps Chips, Jacob's Andouille, Tasso, there are literally multitudes of seasonings available. Oak Grove Jambalaya mix is one of the better jambalaya mixes out there.

Bayou Satsuma Rum

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2. dark roux in a jar (multiple suppliers but all the same)

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Cousin's dressings

Jack Miller's Barbecue Sauce Or make your own:

Jack Miller BBQ Sauce Clone

This homemade sauce is very similar to the two famous Ville Platte barbecue sauces, Jack Miller's and Pig Stand. I reverse-engineered this recipe based on the ingredients lists and some knowledge of how my grandfather made a similar sauce (see below). I used dried diced onions because that's what Jack Miller uses, but you can certainly use an equivalent amount of fresh chopped onions if you like. Saute them down before adding.

1 cup yellow mustard
1 cup vegetable oil
2 1/2 cups dried chopped onions (8 oz by weight)
5 cups warm water
10 oz bottle Worcestershire sauce
1 cup catsup
6 Tbs tomato paste
3/4 cup chili sauce
6 Tbs sugar
1/4 cup margarine
2 tsp garlic powder
2 tsp smoked paprika
1 tsp Louisiana hot sauce
1 tsp chili powder

1. Pour warm water over the dried onions in a bowl and allow to rehydrate for 30 minutes.

2. Into a pot of suitable size, put the all of the ingredients, including the onion water, and simmer for 2 hours or more, until the onions are very soft.

3. For basting sauce, take a portion of the sauce and add an equal amount of vegetable oil and heat. Use the top part of this mixture (the oil) for basting on the grill. The thicker sauce on the bottom can be painted on the meat during the last few minutes of cooking or served with the meat as a table sauce.

Yield: 2 quarts

You must be one of the ones that thinks that oil and flour pre-cooked in a jar is going to be substantially different than oil and flour cooked at home?

I do it from scratch and use the jarred roux. Not a huge difference.

Crawfish tails
Gulf shrimp
Gumbo file'
Paul Prudhomme's dry seasonings line
Crab boil-dry and liquid

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Oak Grove Jambalaya mix is one of the better jambalaya mixes out there.

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This and Louisiana brand products are light years better than Zatarains IMO