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    Red Cream Soda strikes again!

    Last updated 5 years ago

    • on www.totallynawlins.com
    • This stuff is just how we remember it from OH and this is the best place we have found to purchase it online! They are fast and reasonably priced! My husband loves this stuff and so do I!

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      Jen- Virginia

    From NOLA to Norfolk, VA! Here we come for Bayou Boogaloo!

    Last updated 5 years ago

    Totally Nawlins is both proud and excited to announce that we will be the featured Marketplace for the 24th Annual Bayou Boogaloo and Cajun Festival! We will be traveling to Norfolk, VA for this weekend festival that runs from Thursday June 20th - Sunday June 23. 

    Visit the Norfolk Festevents website for more information about the upcoming festival and all of their festivals.

    As part of the festivities that weekend Totally Nawlins will be selling a wide selection of our New Orleans flavors and treats. We will also be featuring some of the local chefs that will be making the trip to Norfolk and cooking for the masses. Click HERE for a list of the New Orleans Chefs who will be participating.

     

    For more information Visit our Facebook Page and Website!

     

    For the seasonings, spice blends, and sauces to make your Cajun cooking absolutely perfect, check out the online store of Totally Nawlins. We stock ingredients that you can only find in Louisiana stores and ship them across the nation so you can always bring the spirit of Cajun culture to your kitchen. Shop with us online or call us at (985) 377-9253.

    Some like it HOTTT!

    Last updated 5 years ago

    • Zatarain's Extra Spicy
    • Boiled Shrimp

    Not a boil for the mild palate, but if you crave the heat we can satisfy!

    Zatarain's Extra Spicy Crab Boil

    Extra Spicy Crawfish, Shrimp & Crab Boil Complete Nothing to Add.

    Tips: * For smaller quantities of seafood, use 1-cup Zatarain's Extra Spicy Crab Boil with 6-8 lbs. shrimp, 5-6 lbs crawfish or 1 dozen crabs.

    Zatarain's adds New Orleans fun & flavor to your meals.  Only a Nawlins born company could capture the rich tradition and cultural heritage this city has to offer.  Since 1889, Zatarain's has been helping people Jazz It Up!

     

    Cajun Shrimp Boil

    by Rebecca Crump (EzraPoundCake.com)

    Ingredients

    3 tbsp Zatarain's Extra Spicy Crab Boil

    3 lemons, quartered

    2 tbsp kosher salt

    2 bay leaves

    1 can or bottle of beer

    1 onion, quartered

    1 head of garlic, sliced in half horizontally

    cayenne pepper

    hot sauce

    2 lbs small red potatoes

    2 pounds andouille sausage, sliced on the bias in thirds

    6 ears of corn, shucked and halved

    2 to 3 pounds of shrimp raw and unpeeled

    Directions

    1. Fill a large stockpot with about 5 quarts of water. Add Old Bay, lemons, salt, bay leaves and any of the optional broth ingredients. Bring to a rolling boil.
    2. Add potatoes, lower the heat to medium-high, and simmer, uncovered, 15 minutes.
    3. Add sausage, and cook for another 5 minutes.
    4. Add corn, and cook for another 7 minutes.
    5. Add shrimp, stir, and cook for about 3 minutes or until shrimp turn pink. Drain. Dump everything onto a table lined with newspapers.
    6. Serve with melted butter, hot sauce, salt and pepper, and ice cold beer.

    Well, the boil is over and now you have a few pounds of shrimp left... We've got an idea!!!

    Louisiana Shrimp Salad

    Recipe courtesy of thefifthtine.com

    Ingredients

    • 1 pound boiled shrimp
    • 2 hard boiled eggs, small dice
    • 1 cup celery, small dice
    • 1/2 cup red onion, minced
    • 2 tablespoons chopped dill pickle
    • 1/2 cup light mayonnaise
    • 1 tablespoon ketchup
    • 1/2 teaspoon Worcestershire sauce
    • Dash of Tabasco or hot sauce
    • Kosher salt & freshly ground black pepper

    Directions

    Combine all ingredients and mix well. Serve on lettuce.

     

    For the seasonings, spice blends, and sauces to make your Cajun cooking absolutely perfect, check out the online store of Totally Nawlins. We stock ingredients that you can only find in Louisiana stores and ship them across the nation so you can always bring the spirit of Cajun culture to your kitchen. Shop with us online or call us at (985) 377-9253.

     

     

    • Crawfish Boil
    • Boiled Shrimp

    Here's a little Lagniappe for ya...

    Ultimate Seafood Boil "How To" Guide

    This is a general how-to guide that covers the ins and outs of boiling crawfish. We recommend that you use this information as a "cheat sheet" while referring to one of our boiled crawfish recipes for specific quantities and measurements. Happy boiling!


    STEP 1

    Alright, so you're ready to impress your friends with a Louisiana-style crawfish boil. Better make sure you have the right equipment on hand first. You'll need a 15 to 20 gallon pot to boil the crawfish in, a metal basket to fit the pot, and a propane burner to cook on. In Louisiana, crawfish cookers are available in most hardware, grocery, discount, and sporting goods stores.


    STEP 2

    Next, get your hands on a sack of LIVE crawfish, which usually weighs about 40 pounds (yields about 10 lbs. of crawfish meat.) That will feed 8 to 10 Louisianans, or as many as 20 in less crawfish-fertile regions. If you're not lucky enough to have an uncle who has a crawfish pond or to live near the Atchafalaya Basin, you'll have to go to your neighborhood seafood vendor.


    STEP 3

    An hour or two before you're ready to cook, set up your crawfish cooker outside near a water source, preferably in a shady area. Next you'll want to purge, or clean, the crawfish—pour them out of the sack into the metal basket and dip the basket in and out of a large washtub of cool water, changing the water several times until the crawfish are clean. Don't leave the crawfish covered with water, as they need air to stay alive. Using gloves, discard any dead crawfish and debris. Keep the crawfish in a cool or shaded area until you're ready to start cooking.


    STEP 4

    Shortly before you're ready to eat, add the water and seasoning to the pot and bring it to a boil on the propane burner. Once the spices are dissolved, you can add the potatoes and onions and cook them until they are halfway done. Then add the crawfish, return to boiling, and start timing them; they will turn bright red-orange as they cook. When the cooking time is almost up, remove a couple of crawfish from the pot, peel them, and check for doneness. They cook quickly, so don't overcook them or they will be tough, dry, and hard to peel.


    STEP 5

    When the crawfish are done, lift the basket out of the pot and set it down to drain for a couple of minutes, then pour the crawfish out on a table covered with newspaper. They are best served hot. Eat them plain or dip them into a bowl of Zatarain's Cocktail Sauce. And make sure you have plenty of cold beverages on hand to cool down peppered tongues.

    http://www.zatarains.com/FunAndFlavor/Ultimate-Seafood-Boil-How-To-Guide.aspx

    A dollop of creamy deliociousness... Mmmmm!!!

    Last updated 5 years ago

    • blue plate logo
    • blue plate factory

    Blue Plate Mayonnaise was one of the first commercially prepared mayonnaise brands in the country. Its legend continues to spread, perking up food wherever it’s found.

    What is mayonnaise? 

    Wikipedia defines it as a is a thick, creamy sauce often used as a condiment.  It is a stable emulsion of oil, egg yolk and either vinegar or lemon juice.

    Why is Blue Plate better than the rest?

    Cause it's the "Legendary Spread of the South"!

    Since 1927 Blue Plate, originally a product of Wesson-Snowdrift Oil Co., has been the condiment of choice here in the South!  This high quality mayonnaise product is the perfect addition to any sandwich, po-boy, salad or dip!  Now a product of Reily Foods, the focus remains to delight customers with its quality, heritage, and legendary taste.

    Oven Baked Chicken Salad

    by Reily Foods

    Serves: 6
    Cook Time: 10-15 Minutes

    Ingredients

    • 2 cup cubed cooked chicken breasts
    • 1 cup celery ribs, finely chopped
    • 1 cup toasted bread cubes
    • 1 cup Blue Plate Mayonnaise
    • 1/2 cup toasted slivered almonds
    • 2 tbsl fresh lemon juice
    • 2 tsp finely chopped onions
    • salt and freshly ground black pepper to taste
    • 1/2 cup grated cheddar cheese
    • 1 cup crushed potato chips
     
    Directions

    PREHEAT the oven to 450º.

    COMBINE all the ingredients except the cheese and potato chips. Spoon equal amounts of the mixture into ramekins. Sprinkle with the cheese and potato chips.

    BAKE until just bubbly, 10 to 15 minutes.  
     

    We stock ingredients that you can only find in Louisiana stores and ship them across the nation so you can always bring the spirit of Southern Cajun culture to your kitchen.  Shop with us today!  Visit our website for more information or call us at (985) 377-9253.

    It doesn't get more Nawlins than this!

    Last updated 5 years ago

    • Cafe Du Monde Coffee & Chicory
    • cafe du monde store front

    Coffee was introduced by the French to North America in the mid 1700 by way of the Port of Orleans.  It continued to filter into the colonies along the Mississippi River.  During the Civil War, coffee was scarce, so chicory (a plant whose roots can be roasted and used to flavor coffee) was added to not only add flavor and boldness, but also extend their supply.  Even after coffee was back in full supply the love for chicory coffee lasted as part of our Nawlins culture and heritage.

    Most famous for serving Coffee and Chicory is Cafe Du Monde in the heart of the French Quarter.  Cafe du Monde has been brewing its famous coffee and frying up its famous beignets since 1862.  Even with its small menu consisting of beignets, coffee and chicory, white and chocolate milk, and fresh squeezed orange juice, it is still a must on the itinerary if you are headed to the French Quarter.  

    Want to make the perfect Cafe du Monde Cafe Au Lait???  It's easy!

    Now if you just had a plate of beignets...

    Have no fear! We can help with that too!!! Grab a box of Cafe du Monde Beignet Mix  OR try your hand at making them from scratch!!!

    Who'd a thought a square piece of fried dough with powdered sugar on top could taste this good!

    New Orleans Beignets

    Yield: Makes about 6 dozen
    Total: 4 Hours, 48 Minutes

    Ingredients:

    • 1 (1/4-oz.) envelope active dry yeast
    • 1 1/2 cups warm water (105° to 115°), divided
    • 1/2 cup granulated sugar $
    • 1 cup evaporated milk
    • 2 large eggs, lightly beaten $
    • 1 teaspoon salt
    • 1/4 cup shortening
    • 6 1/2 to 7 cups bread flour
    • Vegetable oil
    • Sifted powdered sugar

    Directions:

    1. Make the yeast mixture: Combine yeast, 1/2 cup warm water, and 1 tsp. granulated sugar in bowl of a heavy-duty stand mixer; let stand 5 minutes. Add milk, eggs, salt, and remaining granulated sugar.
    2. Form a dough: Microwave remaining 1 cup water until hot (about 115°); stir in shortening until melted. Add to yeast mixture. Beat at low speed, gradually adding 4 cups flour, until smooth. Gradually add remaining 2 1/2 to 3 cups flour, beating until a sticky dough forms. Transfer to a lightly greased bowl; turn to grease top. Cover and chill 4 to 24 hours.
    3. Roll and cut: Turn dough out onto a floured surface; roll to 1/4-inch thickness. Cut into 2 1/2-inch squares.
    4. Fry until golden: Pour oil to depth of 2 to 3 inches into a Dutch oven; heat to 360°. Fry dough, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack. Dust immediately with powdered sugar.

    Southern Living, February 2011

    No matter where you live, now you can enjoy traditional Louisiana fare. We carry a wide range of New Orleans culinary delights, including chicory coffee, Barq’s Red Cream Soda and a large selection of New Orleans gift items. Call us today at (985) 377-9253 or visit our website for more information.

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