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    A little bit spicy and a whole lot tasty!

    Last updated 5 years ago

     

    The McIlhenny Company is Avery Island, Louisiana's claim to fame.  The McIlhenny Company, best known for Tabasco brand pepper sauce, is a family owned and run company since 1868.  Currently Tabasco Sauce is sold in over 165 countries, and is labeled the most preferred pepper sauce in the world.  The McIlhenny Company has expanded to include a variety products including many flavors of sauces, condiments, marinades and much more!

    We'd like to show our love for Tabasco Brand Buffalo Style Hot Sauce...

    TABASCO® brand Buffalo Style Hot Sauce -- Buffalo Style, Perfected......Once you try new TABASCO® Buffalo Style Hot Sauce, you'll see that it stands head and horns above the rest. It's a thick sauce, so it sticks to things better. And it has just the right amount of heat, so it does more than make one-of-a-kind wings. It goes great on any kind of chicken, on sandwiches, burgers and a whole lot more. It's the TABASCO® of Buffalo Style Sauces.

    Enjoy this Tabasco Recipe for Buffalo Wings:

    Grilled Buffalo Wings

    Ingredients

    • 1 cup canola oil
    • 1/2 cup cider vinegar
    • 2 tablespoons Dijon mustard
    • 2 tablespoons grill seasoning
    • 6 tablespoons TABASCO brand Buffalo Style Hot Sauce, divided
    • 3 1/2 pounds chicken wings
    • 4 tablespoons butter, cut into pieces
    • 1 cup ranch or blue cheese dressing for dipping
    Preparation

    Combine oil, vinegar, mustard, grill seasoning and 2 tablespoons of the TABASCO® Buffalo Style Sauce in a large, resealable plastic bag. Add chicken wings, seal bag and turn to coat. Refrigerate for at least 2 hours or overnight.

    Heat grill to medium-low heat. Place butter and remaining 4 tablespoons TABASCO® Buffalo Style Sauce in a large bowl and set aside. Grill wings, turning often, until cooked through and golden, about 15 minutes. Transfer hot wings to the large bowl and toss to coat well. Serve immediately with ranch or blue cheese dressing for dipping.

    For a delicious alternative and for those who need something to tame the heat, combine 2 tablespoons of honey with 4 tablespoons of the TABASCO® Buffalo Style Sauce before adding butter to bowl. Better yet: make a batch of each!

    Makes 6 to 8 servings.

     

    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.

     

    Tabasco
    It is with deep sadness that we share news of the passing of Chairman and CEO of McIlhenny Company, Paul C.P. McIlhenny. He will be greatly missed. http://bit.ly/123MnUh

    Creamy, rich and oh so tasty!

    Last updated 5 years ago

    Tony Chachere's Creole Foods began in 1972 as a retirement hobby of Tony Chachere.  It all started with the publication of his Cajun Country Cookbook which included his favorite recipes for South Louisiana Cuisine.  Included, was a recipe for his seasoning blend, which was an ingredient of numerous of his other recipes.  Due to high demand for his special blend of seasonings, he began to manufacture his famous Tony Chachere's Creole Seasoning.

    Today, Tony Chachere's is still a family owned and run company, that has grown to produces a large variety of box mixes, roux, sauces and marinades.  Make sure to try the following recipe for Tony Chachere's Seafood and Crab Bisque, featuring the famous Tony Chachere's Creole Seasoning, a blend of spices and seasonings that perfectly enhances the flavor of ANY food, as well as the White Gravy Mix.

     

    Seafood and Crab Bisque

    by Tony Chachere

     

    Prep time: 5 minutes
    Cooking time: 15 minutes
    Serves: 6 

    Ingredients

    • 1/2 cup Unsalted Butter (1 stick)
    • 2 cup Chopped Onion
    • 2 tablespoon Minced Garlic
    • 4 tablespoon Tony Chacheres White Gravy Mix
    • 15 1/4 ounce Corn (Creamstyle)
    • 10 1/2 ounce Cream of Potato Soup
    • 2 quart Half and Half
    • 1 pint Heavy Cream
    • 1 pound Claw Crab Meat
    • 1 pound Small Shrimp, Peeled and Deveined
    • 1 pound Crawfish Tail Meat
    • 1 tablespoon Dry Sherry
    • 2 cup Shredded Swiss Cheese
    • 2 tablespoon Tony Chacheres Original Creole Seasoning
    • 1 tablespoon Chopped Green Onion
    • 1 tablespoon Chopped Parsley

    Preparation

    • In a Dutch Oven, melt butter
    • Add onions and garlic
    • Saute until transparent
    • Add white gravy mix and combine to make a blond roux
    • Cook for 2 minutes
    • Add all corn, soup, halfnhalf and cream
    • Bring content up to a boil
    • Add seafood and return to a boil
    • Reduce heat to a simmer
    • Allow to cook for 5 minutes
    • Add sherry, cheese, and seasoning
    • Stir well until cheese is melted and combined
    • Add green onions and parsley
    • Remove from heat
    • Serve with French Bread

     

    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.

    • Tony Chachere's Creole Seasoning
    • Tony Chacheres Creole White Gravy Mix 10 oz

    Quick, Easy, AND Delicious... What could be better than that?!?!?

    Last updated 5 years ago

    Since 1889, Zatarain's has been pleasing the palate. Today, Zatarain's is the Nation's leader New Orleans style food production.  Originally with Root Beer as its only trademarked product, Zatarain's has sustained and grown to make over 200 food products!

    • Zatarain's Shrimp Creole Base
    • Zatarain's Logo

    Zatarain's makes enjoying New Orleans Cuisine easy with it's box dinner options. Please enjoy this Zatarain's recipe!

     

    Baked Cod in Creole Sauce

    Dinner will be on the table in no time with this quick and easy recipe. Serve this saucy and flavorful fish with Zatarain's Yellow Rice, if desired.

    Makes 6 servings.

    Prep Time: 5 minutes

    Cook Time: 25 minutes

     

    Ingredients

    2 tablespoons butter

    1 green bell pepper, cut into 1/2 inch strips

    1 can (14 1/2 ounces) diced tomatoes

    1/2 cup water

    1/4 cup Zatarain's Shrimp Creole Base

    1 1/2 pounds cod or pollock fillets

    2 tablespoons Zatarain's Creole Mustard

    Directions

    1. Preheat oven to 375°F. Melt butter in large skillet on medium-high heat. Add bell pepper; cook and stir 3 minutes or until tender. Stir in tomatoes, water and Shrimp Creole Base; bring to boil. Reduce heat to low; simmer 5 minutes.

    2. Place fish in 13x9-inch baking dish. Brush fish with Creole Mustard. Spoon tomato mixture evenly over fish.

    3. Bake 15 minutes or until fish flakes easily with a fork.

     

    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.

     

     

    Got a sweet tooth?

    Last updated 5 years ago

    We can help!
     
    Steen's Cane Syrup is 100% Pure & Natural!!! For over 85 years, the Steen family has produced cane syrup, which today has become a staple in many of Nawlins most famous recipes. Check out this mouth watering bread pudding recipe!
     

    Cane Syrup-Pecan Bread Pudding with Espresso Creme Anglaise

    Recipe courtesy Emeril Lagasse, 2002

    Prep Time:
    20 min
    Inactive Prep Time:
    1 min
    Cook Time:
    1 hr 0 min

    Level:
    Intermediate

    Serves:
    8 to 10 servings

    Bread pudding has long been a staple dessert in South Louisiana simply because the cooks there are frugal and never waste anything. The pudding was usually made with day-old bread, milk, butter and eggs, but we've been experimenting and found that the addition of the cane syrup and pecans, both local ingredients, is fantastic. The rich, silky smooth creme anglaise kicked up with espresso is a perfect topping for the pudding.
    Ingredients

    1 tablespoon unsalted butter
    1/4 cup, plus 4 1/2 teaspoons granulated sugar
    5 large eggs
    2 cups heavy cream
    1/4 cup packed light brown sugar
    3/4 cup cane syrup
    1/2 teaspoon pure vanilla extract
    1 cup pecan pieces, lightly toasted and chopped
    1/3 cup fresh orange juice
    4 teaspoons minced orange zest
    2 tablespoons brandy
    1 teaspoon grated fresh ginger
    1/2 teaspoon ground cinnamon
    1/8 teaspoon freshly grated nutmeg
    5 cups 1/2-inch cubed day-old white bread, crusts removed
    Espresso Creme Anglaise, recipe below

    Directions

    Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with the butter and dust with 4 1/2 teaspoons of the sugar.

    Whisk together the eggs, cream, brown sugar, remaining 1/4 cup of sugar, syrup, and vanilla in a large bowl. Add the pecans, orange juice, zest, brandy, ginger, cinnamon, and nutmeg, and mix well. Add the bread cubes and let soak for at least 1 hour, or refrigerate in an airtight container for up to 8 hours.

    Pour into the prepared pan, and bake until the pudding is set in the center and golden, about 1 hour. Remove from the oven and cool for 10 minutes. To serve, cut into equal portions and top with the Espresso Creme Anglaise.
    Espresso Creme Anglaise:

    2 cups heavy cream
    4 large egg yolks
    1/2 cup sugar
    1 tablespoon instant espresso coffee
    1/8 teaspoon ground cinnamon
    2 tablespoons brandy
    1 teaspoon pure vanilla extract

    Bring the cream to a gentle boil in a medium saucepan. Remove from the heat.

    In a small mixing bowl, whisk together the egg yolks and sugar until slightly thickened and lemon-colored. Whisk 1/2 cup of the hot cream into the egg mixture. Whisk in the coffee powder, and cinnamon. In a slow, steady stream, gradually add the egg mixture to the pan of hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, 2 to 3 minutes.

    Remove from the heat and strain into a clean bowl through a fine mesh strainer, pressing against the strainer with the back of a spoon. Add the brandy and vanilla, and stir to blend. Serve immediately. (If not serving immediately, press plastic wrap on the surface of the custard to prevent a skin from forming and refrigerate.)

    Yield: 3 cups

    Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_20299_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

    Thirsty? We can fix that!

    Last updated 5 years ago

    • on www.totallynawlins.com
    • We are unable to get this item in our area & this site guaranteed the fastest delivery & cheapest price per case & shipping. Thank you so much for your service! This was the best birthday gift I could have ever given my husband. When he opened the box & saw Barq's red cream soda he cracked one open... More

      Candace ~ Georgia

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