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Started By
Message
Need a list of Louisiana food products to be carried by
Posted on 9/7/14 at 7:50 pm
Posted on 9/7/14 at 7:50 pm
this place here in Richmond, Va. They are willing to carry almost anything according to their grocery manager. Help please... LINK
Posted on 9/7/14 at 8:17 pm to OU812
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)
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)
Posted on 9/7/14 at 8:19 pm to Jibbajabba
Proper andouille and Camellia red beans
Posted on 9/7/14 at 8:21 pm to OU812
Camelia red beans and white beans.
Richards Pickled Pork, Smoked Sausage, and Boudin
Community and Union or French Market Coffee
Chesesis Ham and Roast Beef
Red Runner Red Beans
Richards Pickled Pork, Smoked Sausage, and Boudin
Community and Union or French Market Coffee
Chesesis Ham and Roast Beef
Red Runner Red Beans
Posted on 9/7/14 at 8:22 pm to OU812
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.
Posted on 9/7/14 at 8:23 pm to OU812
Le Seur Petit Pois
Blue Plate Mayo
Blue Plate Mayo
Posted on 9/7/14 at 9:01 pm to OU812
Blue Runner red beans and navy beans
Slap ya mama
Zapp's
Blue Plate mayo
Agree with zatarain's mixes
Community coffee
Slap ya mama
Zapp's
Blue Plate mayo
Agree with zatarain's mixes
Community coffee
Posted on 9/7/14 at 9:06 pm to Jibbajabba
quote:
2. dark roux in a jar (multiple suppliers but all the same)
Posted on 9/8/14 at 6:12 am to OU812
Boudin
and not the crappy stuff I can get at Kroger here in Georgia.
Go the regular grocery store and look for Tony's, Blue Plate, Louisiana hot sauce and Community Coffee. They are all readily available here, so it won't be a big deal.
Crystal Extra Hot is not available here though.
and not the crappy stuff I can get at Kroger here in Georgia.
Go the regular grocery store and look for Tony's, Blue Plate, Louisiana hot sauce and Community Coffee. They are all readily available here, so it won't be a big deal.
Crystal Extra Hot is not available here though.
Posted on 9/8/14 at 11:28 am to Tigertown in ATL
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
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
Posted on 9/8/14 at 11:34 am to Stadium Rat
Quality cajun charcuterie: andouille, boudin, etc. It's hard to find a heavily smoked, properly seasoned pork sausage as you go north.
Posted on 9/8/14 at 11:51 am to MNCscripper
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.
I do it from scratch and use the jarred roux. Not a huge difference.
Posted on 9/8/14 at 11:51 am to OU812
Beazell's Cajun Seasoning
Dat Sauce hot sauce
Dat Sauce hot sauce
Posted on 9/8/14 at 12:01 pm to OU812
Crawfish tails
Gulf shrimp
Gumbo file'
Paul Prudhomme's dry seasonings line
Crab boil-dry and liquid
Gulf shrimp
Gumbo file'
Paul Prudhomme's dry seasonings line
Crab boil-dry and liquid
Posted on 9/8/14 at 10:33 pm to SUB
quote:
Not a huge difference.
One is about 500% more expensive than the other.
Posted on 9/8/14 at 10:41 pm to sleepytime
quote:
Oak Grove Jambalaya mix is one of the better jambalaya mixes out there.
This and Louisiana brand products are light years better than Zatarains IMO
Posted on 9/8/14 at 10:59 pm to SUB
Your roux is showing...
And it ain't normal.
And it ain't normal.
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