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    One part red deliciousness!

    Last updated 5 years ago

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    • I grew up with Barq's in Ohio, but can't find here. Others on Internet sell for higher cost, and ship out of date or close to out of date product. Your price is the best and your product is well within use by date. excellent service.

      Charles ~ Maryland

    How do you show your Nawlins' love?

    Last updated 5 years ago

    How about with a print?!?!  We have a variety of prints to choose from matted and ready to frame!

    Alla Baltas' Crab Boil Print is one of our favorite ways to re-live the smells and tastes of a crab boil on a beautiful Spring day.  Tis' the season for get togethers with family and friends, and every good New Orleanian knows the boil is the best way to do this.

    Alla Baltas, a Ukraine born artist, formally studied art in the 90's and earned her degree certifying her to teach fine arts, drawing and applied arts.  She began painting professionally in 1998.  At the age of 29, she held her first exhibition in Kiev, Ukraine.  Six years later Baltas moved to Baton Rouge, Louisiana and formally became a citizen of the United States in 2009.  She continued her work in still life and portraits, and expanded to include Southern art, Louisiana landscapes and Louisiana inspired still life. 

    Grab an Alla Baltas print today an adorn your wall with some Nawlins' love today!

    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.

    • Zatarain's Liquid Crab Boil
    • crab boil

    Boiled Louisiana Blue Crabs


    Prep Time:1 Hour

    Yields:12 Servings



    4 dozen live blue crabs

    30 quarts water

    6 medium onions, quartered

    6 heads garlic, split in half, exposing pods

    6 lemons, quartered

    1 pound kosher salt

    1/2 cup cayenne pepper

    1 cup granulated garlic

    1 (4.5 pound) bag Crawfish, Crab and Shrimp Boil

    1 (4 ounce) bottle Zatarain's liquid crab boil

    1 (4 ounce) bottle of celery salt

    2 cup vegetable oil

    24 small red potatoes

    3 pounds heavy-smoked sausage

    16 corn cobbettes

    2 pounds large button mushrooms



    I recommend calling your seafood market a week in advance to order your blue crabs. Request an equal number of female crabs to male although there is a slim chance that they will honor that request being female crabs are sold at a higher price to Asian markets. Keep crabs cold until ready to boil. There is no need to wash or rinse the crabs prior to cooking.

    Under the nearest shade tree in your backyard, prepare a propane burner. A good propane burner is necessary to boil with the intensity needed for this recipe.

    In a 60-quart stockpot fitted with basket, bring water to a rolling boil. When water comes to a boil, add onions, garlic heads, lemons, salt, cayenne pepper, granulated garlic, Louisiana Fish Fry® seafood boil, liquid crab boil, celery salt and vegetable oil. Return to a rolling boil then reduce to simmer.

    Cover and cook 15 minutes for flavors to develop. You may wish to taste water for salt and pepper and adjust seasonings to your preference.

    Add potatoes and sausage and cook 10–12 minutes then add crabs, corn cobbettes and mushrooms.

    Once water returns to a boil, cook 12–15 minutes, stirring occasionally. Turn off heat and allow crabs to soak, covered, 10–12 minutes.

    Testing for doneness and flavor after 5 minutes. Remove basket of boiled crabs and other ingredients, drain well and spread on an outdoor picnic table covered with newspaper. Allow to cool slightly and enjoy.

    Taste Perfection!!!

    Last updated 5 years ago

    Is your food missing something?  We have the perfect solution to this problem!  Sprinkle a little Gene's on it... Great on Just About ANYTHING!  Gene's with it's low sodium blend is a guilt free way to add lots of great flavor! 

    In their own words:

    Gene's Special Blend was created many moons ago in a small Cajun kitchen for use at family and friend gatherings.

    It has grown to a world famous spice used by beaucoup (buh koo) chefs around the globe.

    Put it in your own recipe or give this great recipe for Cajun Crawfish and Shrimp Etouffe a try!

    Cajun Crawfish and Shrimp Etouffe

    by: RHONDA35 (Allrecipes)

    Prep Time: 20 Minutes

    Cook Time: 50 Minutes

    Ready In: 1 Hour 10 Minutes

    Servings: 6


    1/3 cup vegetable oil

    1/4 cup all-purpose flour

    1 small green bell pepper, diced

    1 medium onion, chopped

    2 cloves garlic, minced

    2 stalks celery, diced

    2 fresh tomatoes, chopped

    2 tbsl Louisiana Hot Sauce

    1/3 tsp Gene's Special Blend

    2 tbsp seafood seasoning

    1/2 tsp ground black pepper

    1 cup fish stock

    1 pound crawfish tails

    1 pound medium shrimp, peeled and deveined


    1. Heat the oil in a heavy skillet over medium heat.  Gradually stir in flour, and stir constantly until the mixture turns "peanut butter" brown or darker, at least 15 or 20 minutes.  I use a large fork with the flat side to the bottom of the pan in a side to side motion.  This is your base sauce or "Roux". It is very important to stir it constantly.  If by chance the roux burns, discard and start over.
    2. Once the roux is browned, add the onions,garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften.  Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning.  Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
    3. Season the sauce with hot pepper sauce and Cajun seasoning, and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.



    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.

    For a "smokin'" good time.. Call us!

    Last updated 5 years ago

    Colgin, a Texas based family business, has been "bringing the flavor of the outdoors to your door since 1869."  Colgin Liquid Smoke came to production after creator, S.E. Colgin, was granted a patent for Smoke Flavoring Condiments in 1938.  Originally this product was used in home meat curing, but in the 1940s, this method declined due to the rising popularity of refrigerated warehouses. After S.E.'s death the patented product was passed on to his son Dick Colgin. Dick morphed this product into the liquid smoke formula that is used today, and started Richard E. Colgin Company, Inc. in 1945. 

    Colgin Liquid Smoke makes getting that delicious slow cooked smoked flavor in your food extremely easy! Colgin is the instant answer for adding smoke flavor to almost any food that would benefit from real smoke flavor and aroma. Create a gourmet flavored dish with just a few shakes!


    Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood.   Meats and fish are the most common smoked foods, though cheese, vegetables, and ingredients used to make beverages such as whisky, smoked beer, and lapsang souchong tea are also smoked.


    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.


    Makes 6 Servings.

    1 and ½ jar roasted red peppers, drained and rinsed
    1 cup chopped onion
    3 minced garlic clove
    ¾ cup whole wheat bread crumbs
    1 teaspoon balsamic vinegar
    ¼ teaspoon salt (optional)
    1/8 teaspoon ground red pepper
    1/8 teaspoon black pepper
    5 cups sliced zucchini (1/2" slices)
    6 med tomatos, sliced (1/4" slices)
    cooking spray
    9 cooked lasagna noodles
    ½ cup chopped fresh basil, divided

    Saut onion and garlic in nonstick skillet in a teaspoon of water or broth 4 minutes or until browned. Place in food processor with red peppers, bread crumbs, vinegar, salt, red and black pepper, and liquid smoke. Process until smooth. Set aside. If you have time, broil the zucchini slices until blackened. If not, microwave a few minutes until crisp-tender and then pour onto paper towel to blot excess moisture. Broil the tomato slices until blackened (they taste better that way, and the process evaporates the excess juice). Arrange 3 noodles in the bottom of an 11′ x 7" baking dish coated with cooking spray. Top with ½ of the zucchini slices, ½ of the tomatos, ¼ cup of fresh basil, and about 1/3 of the sauce. Repeat layers. Finish with a layer of noodles, then top with rest of sauce. (You can make ahead to this point; cover and refrigerated until ready to bake.) 50 minutes before serving, cover with foil and bake at 350°F for 30 minutes. Uncover, bake 10 minutes more. Let stand 10 minutes before serving. Garnish with a couple of nice bail sprigs.


    "Jazz up Everything!"

    Last updated 5 years ago

    Zatarain's, a New Orleans company since 1889, is known for Jazzing up recipes with it's products ranging from spices and seasonings to mixes and box dinners. 

    Zatarain's Blackened Seasoning makes bringing the spice of Nawlins to your dinner table really easy!  Great on Seafood, chicken or steak!

    Blackening is a method of cooking invented by Chef Paul Prudhomme. Though he is a Cajun country native, the dish isn't part of traditional Cajun cooking. To blacken fish or meat, the chef coats it with spices and quickly sears it in butter in a cast iron skillet. The goal is to get a crunchy coat. It is not supposed to be burned, over-charred or excruciatingly spiced with pepper.

    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.

    Black and Bleu Wrap

    Servings: Makes: 1 serving
    Total Time: 10 mins

    For Blackened Sirloin:

    Using 1 tbls melted butter, brush each side of steak; rub each side of steak with 1 tsp blackened seasoning. Let stand at room temperature for 30 minutes. Heat grill. When ready to cook, place steak on gas grill over medium heat or on charcoal grill 4-6" from medium coals. Cook 8-20 minutes or until desired doneness, turning once.



    3 ounces blackened sirloin (see recipe above)

    1 cup fresh baby spinach leaves

    1/4 cup bottled roasted red sweet peppers, drained and cut into thin strips

    1 tbsp crumbled bleu cheese

    1 8 inch whole wheat tortilla

    1 tbsp bleu cheese dressing (see recipe below)



    Arrange sliced beef, romaine, roasted sweet pepper strips, and bleu cheese crumbles and dressing atop the tortilla. Roll up (tortilla will be very full). Makes: 1 serving
    Bleu Cheese Dressing
    1 cup sour cream
    1/2 cup buttermilk
    1/2 tsp white pepper
    2 tbsp grated onions
    4 dashes Tabasco Sauce
    1 tbsp lemon juice
    1 tsp Worcestershire sauce
    1/2 tsp salt
    1 tsp minced garlic
    2 tsp sugar
    6 ounces crumbled bleu cheese
    1. Combine mayonnaise, sour cream and buttermilk, mixing well.
    2. Add remaining ingredients mixing thoroughly.
    3. Must refrigerate for 24 hours before serving for best flavor.

    Read more at:


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