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    One sip and you'll be hooked!

    Last updated 5 years ago

    Barq's Root Beer, with it's simple but effective "Drink Barq's, It's Good" slogan, has been bottling up fizzy perfection since 1898.  Edward C. Barq, Sr., a New Orleans native, started selling his product with its unusual, sharp taste in Biloxi, Mississippi.  Today, Barq's is a product of the Coca-Cola Company, which still uses Mr. Barq's original delicious recipes.  The current Barq's products are Root Beer, Diet Root Beer, French Vanilla Creme Soda and the "hard to get" but hugely popular Red Creme Soda.

    "Barq's Red Creme Soda is one part creme soda and one part red deliciousness!"

    Having a get together??? Make your guests a sweet fizzy treat...

     

    Red Creme Soda Punch

    Ingredients:

    4 quarts cold water

    2 cans (12 ounce cans) frozen orange juice concentrate, thawed

    1 can (12 ounce) frozen lemonade concentrate, thawed

    1/2 cup sugar

    2 liters Barq's Red Creme Soda

    Directions:

    In a large punch bowl or several pitchers, combine the water, concentrates and sugar; stir until sugar is dissolved. Refrigerate for 2 hours or until chilled. Just before serving, stir in the cream soda. 

    Yield: about 7 quarts (28-1 cup servings).

    From field editor, Taste of Home, Naomi Cross of Owenton, Kentucky

    http://www.tasteofhome.com/Recipes/Red-Cream-Soda-Punch

     

    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.

    A southern tradition with Cajun love!

    Last updated 5 years ago

    Cajun Land Brand has been spicing up Nawlins since 1972 with a variety of seasonings and spices blended to perfection.  They have grown to include not only their most perfect spices, but also a great line of mixes and dinner kits. 

    Cajun Land Complete Boil is no mess, no guess! Great for boiling crawfish, crabs and shrimp, but did you know you could also boil peanuts!?!? Yep, that's right peanuts with an unbelievably good Cajun flare!

    Superheated Cajun Boiled Peanuts

    By: rachaelp

    "Raw peanuts in their shells simmer in a salty, spicy brew flavored with crab boil, Cajun seasoning, garlic, and two kinds of serious hot peppers."

    Prep Time: 20 minutes

    Cook Time: 1 day

    Servings: 8

    Ingredients

    1 pound raw peanuts, in shels

    3 ounces of Cajun Land Complete Boil

    1/2 cup chopped jalapeno peppers

    1 tbsp garlic powder

    1/2 cup salt

    2 tbsp Cajun Land Cajun Seasoning

    1/2 cup of red pepper flakes

    Directions

    Place peanuts, crab boil, jalapenos, garlic powder, salt, Cajun seasoning, and red pepper flakes into a slow cooker.  Pour in water to cover the peanuts and stir to combine.  Cover and cook on low until peanuts are soft, at least 24 hours. Stir occasionally, and add water as needed to keep peanuts covered. Drain; serve hot or cold.

    ALL RIGHTS RESERVED © 2013 Allrecipes.com

    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.

     

    Southern Comfort at it's best!

    Last updated 5 years ago

    Here in the South, "comfort food" is what we do best!  Comfort food, as defined in Merriam-Webster, is "food prepared in a traditional style having a usually nostalgic or sentimental appeal."  

    One meal that ranks high on the comfort food meter is a good 'ol pot of beans.  Here in Nawlins, you can't just grab any pack of beans.  We grab for Camellia Brand! 

    Camelia Brand beans, peas and lentils are packaged in the heart of Nawlins by L.H. Hayward and Company, a company founded by Lucius Hamilton Hayward in 1923.  The original goal of L.H. Hayward was to serve the French Quarter Market in New Orleans, but today the Hayward family has a new goal of spreading the Nawlins savory bean tradition with the world! 

    Camellia has quite a few bean options to choose from, but we've got a way to make those green baby limas into a bowl of creamy goodness!

    Stewed Baby Lima Beans

    Ingredients

    • 1 pound dried, Camellia Brand green baby lima beans
    • 6 slices of thick cut bacon, sliced
    • 2 cups of diced, cooked ham
    • 1/2 cup of chopped onion
    • 1/8 cup of sliced pickled jalapenos, chopped
    • 2 garlic cloves, sliced
    • 2 medium sized bay leaves
    • 6 cups of water, chicken broth or a combination
    • Kosher salt and freshly cracked black pepper
    • Crushed red pepper flakes
    • Couple of dashes of hot pepper sauce

    Instructions

    Soak beans overnight and drain. Saute the bacon with the ham in the bottom of a cast iron Dutch oven or soup pot, over medium high heat, for about 4 minutes, stirring occasionally. Add the onion and jalapeno and cook another 3 minutes or until onion is softened. Add the garlic; cook another minute. Deglaze the pot with a splash of the water, scraping up all of the browned bits on the bottom. Add the remaining water and bring to a boil. Add the beans and bay leaves, reduce heat to a low simmer, cover partially and simmer for about 45 minutes, or until tender and creamy, adding additional water only as needed to keep the beans covered by about 1/2 inch.

    Remove bay leaves and season with salt, pepper, red pepper flakes and hot sauce; taste and adjust seasonings as needed. Serve as a side dish, or over rice as a main dish, along with a mixed garden salad and some southern cornbread.
     

    ~Cook's Notes~


    As with most all beans, the time they take to cook will be dependent on how fresh or old the beans are. Fresh beans will cook much quicker than beans that have been hanging around your pantry or the store shelves awhile.

    Crockpot: Prepare as above. Transfer to a slow cooker, cover and cook on high for 6 to 8 hours, or low for 11 to 12 hours, stirring at 8 if possible.

    Quick Boil Method: Rinse and sort beans and place into a deep pot, adding water to cover beans plus two inches. Do not add any seasonings or salt! Bring to a boil; boil for 5 minutes uncovered, turn off heat, cover and let soak for one hour. Drain and set aside.

    Source: http://deepsouthdish.com

    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.

    Amazing crunch with a Cajun kick!

    Last updated 5 years ago

    Zapp's Potato Chips began making there slow kettle cooked bags of greatness in 1985.  Ron Zappe, owner of Zapp's Potato Chip Company, wanted to bring the flavor of Louisiana to the chip world, so he came up with the Cajun Crawtator, now known as the Nations first spicy chip!  

    Not only are these purely delicious chips great with a sandwich or as a party snack, but they also give a crazy good crunch to your food when used in a batter.  Yep, that's right! Cajun Crawtator Tilapia (or other white flaky fish, even chicken)  is crunchy spicy awesomeness!

    Cajun Crawtator Tilapia

     

    Ingredients

    • 1 1/2 pounds of tilapia
    • 3/4 cup flour in a shallow dish
    • 1 egg & two egg whites – beaten and placed in a shallow dish
    • 2 – 3  ounces of Zapp's Cajun Crawtator Potato Chips – put in a zip top bag and crush them
    • non-stick spray

    Preparation

    1. Preheat the oven 375 degrees F.
    2. Rinse and dry fish which should be in reasonable sized pieces.
    3. Lay out your process
    • Dip fish in flour, coat both sides
    • Dip fish in eggs, coat both sides
    • Put fish in crushed Zapp's Cajun Crawtator Chips, coat both sides
    • Place fish on platter or foil to await oven

    Once you’ve done that, spray the pan with non-stick spray or cover with oil to coat lightly. Stick the pan in the hot oven for five minutes, clean up the mess from the prep, then remove the heated pan, quickly arrange the fish leaving space in between the fillets for even cooking. (I have to make two batches). Put it in the oven for ten minutes, turn it and put it in for 5 more. As an option, you can turn the oven to broil for a few minutes at the end to ensure crispiness.

    http://helensgoodideas.com

    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.

    You got to start somewhere!

    Last updated 5 years ago

    Emile A. Zatarain, Sr. started Zatarain's, what is now the nation's leading maker of New Orleans-Style food products, in 1889 with a little product called root beer extract.  Shortly after he obtained his first product trademark on the root beer extract, he began producing other items such as mustards, pickled vegetables and extracts.  The more products he produced the greater the love and demand for even more.  Zatarain's has a long standing reputation for producing the most authentic of New Orleans Style food products, and now with over 200 products, you should have a little bit of Zatarain's in every meal! 

    Taking it back to their very first product, Root Beer Extract, you can put a little Zatarain's in your dessert!

     

    Root Beer Cupcakes

     

    • Makes: 24 servings
    • Serving Size: 1 cupcake
    • Yeild: 24 (2-1/2 inch) cupcakes
    • Prep: 45 mins
    • Stand: 30 min
    • Bake: 350F 15 mins to 17 mins
    • Cool: 45 mins

    Ingredients

    • 3/4 cup butter
    • 3 eggs
    • 2 1/2 cups all-purpose flour
    • 2 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 1/2 cups sugar
    • 1 tablespoon root beer extract
    • 1/2 teaspoon vanilla
    • 1 1/4 cups root beer
    • 1 recipe Float Frosting
    • 24 root beer-flavor hard candies (optional)
    • 12 colorful straws, cut in half (optional)
    Directions

    1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty four 2-1/2-inch muffin cups with paper liners. In a medium bowl stir together flour, baking powder, and salt. Set aside.

    2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in root beer extract and vanilla. Alternately add flour mixture and root beer to butter mixture, beating on low speed after each addition just until combined.

    3. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups.

    4. Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

    5. Pipe or spread Float Frosting over cupcakes. If desired, top each cupcake with a root beer-flavor candy and a straw half. Makes 24 (2-1/2-inch) cupcakes.

     
    Float Frosting
     
    Ingredients
    • 1/4 cup butter
    • 3/4 cup vanilla ice cream
    • 1/2 teaspoon vanilla
    • 4 cups powdered sugar
    Directions

    1. Allow butter to stand at room temperature for 30 minutes. Allow ice cream to stand at room temperature for 10 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until fluffy. Beat in 1/2 cup of the ice cream and the vanilla. Gradually beat in powdered sugar. If necessary, stir in enough of the remaining ice cream, 1 tablespoon at a time, to make frosting piping or spreading consistency.

    - See more at: http://www.bhg.com/recipe/layer-cakes/root-beer-float-cupcakes/#sthash.EXKk50eH.dpuf

    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 Vintage Root Beer Extract Packaging
    • Zatarain's Root Beer Extract

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