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    TGIF!!! Yep, I said Friday and for some that means a limited menu during Lent. Have no fear.. Totally Nawlins to the rescue!!!

    Last updated 5 years ago

    For the million of Catholics in the US, Friday during lent means the can opener might get some use on that can of tuna, McDonald's might be serving you a fish filet sandwich or you just become a vegetarian for the day... BORING!!!  You are in luck, cause Totally Nawlins is here to add a little spicy Nawlins flare to your Lenten season.  Try this recipe courtesy of Zatarain's, A New Orleans Tradition since 1889.  


    · 6 catfish fillets (8oz. each)

    · Pepper to taste

    · Hot pepper sauce to taste

    · 1 Gallon ice water

    · Oil for deep frying

    · 1 Cup milk

    · 3 Tbsp. Zatarain’s Creole Mustard or other spicy brown mustard

    · Juice of one lemon

    · Zatarain’s Seasoned Fish-Fry


    1. In a mixing bowl, season catfish filelts with pepper and pepper sauce. Place fillets in ice water and marinate 30 minutes.

    2. In a large Dutch oven or Fry Daddy, place enough oil to deep fry fish. The oil should cover the fish by approximately 1-2 inches. Preheat oil to 375°F.

    3. In another mixing bowl, blend milk, Zatarain’s Creole Mustard and lemon juice. Place fish in Creole mustard batter, then in Zatarain’s Seasoned Fish-Fri, and deep fry until golden brown, approximately 4 minutes.

    Makes 6 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.

    • Zatarain's Seasoned Fish Fry
    • Zatarain's Creole Mustard

    A Little Bit About Zatarain's:

    No conversation about the vibrant city of New Orleans would be complete without talking about the succulent seafood dishes and distinctive flavor of New Orleans–style cuisine. At the heart of all this delicious discussion would surely be the name Zatarain's. That's because Zatarain's has been an important part of New Orleans–style cooking for more than 100 years and a key ingredient in the city's rich cultural heritage.

    The tradition for making such amazing food was started well before the turn of the century by a man named Emile A. Zatarain, Sr. In 1889, he obtained the company's first product trademark and started to market root beer. Shortly after, he began to produce mustards, pickled vegetables, and extracts. As the business grew, so did the demand for a broader range of products. Through their expertise in blending spices, the company established a reputation for making only the most authentic New Orleans–style food. In 1963, the Zatarain family sold the business and it was relocated to Gretna, Louisiana, a suburb of New Orleans.

    Today, Zatarain's is the nation's leading maker of New Orleans–style foods, priding itself on great taste, high quality and a devotion to the city’s cuisine. Since 1889, Zatarain's has been the authority on the fun and flavor of New Orleans.

    Flowers.. Off to a good start! Chocolate.. Getting close! Oysters.. Perfect Valentine's Day!

    Last updated 5 years ago

    Do oysters really have aphrodisiac powers?.. Yessss!!!  And there is even scientific proof to prove it!  

    The term “aphrodisiac” comes from the same root as the name of the Greek goddess of love, Aphrodite.  Aphrodisiacs are items thought to have special properties that increase sexual desire.

    According to a Huffington Post article by Julie Thomson, oysters contain a high amount of zinc, which increases the libido and sperm production in those who consume it. Oysters are also “rich in rare amino acids that trigger increased levels of sex hormones,” according to an article about oyster aphrodisiacs in The Telegraph by Adam Lusher. Through experimentation, scientists noted that oyster consumption increases both testosterone in men and progesterone in women, which in turn increase sexual appetite.

    Those who are allergic to shellfish, fret not — there are many other kids of aphrodisiacs that may also turn the night around.

    Since stores are increasing their deals on chocolate, take those deals. Chocolate is known to be another type of aphrodisiac. Chocolate triggers an increased amount of dopamine in the human body. Dopamine, according to the United States Food and Drug Administration, is a neurotransmitter that helps stimulate feelings of pleasure in the human brain. This is why when people upset over a breakup often have a box of chocolates on the side. So when you are having dinner on that special night, make sure to grab a slice of chocolate fudge cake.


    How do Louisianians do Oysters?  Answer: Anyway we can!

    Drago's Restaurant, a popular spot for locals and travelers to get there oyster fix in the New Orleans area, developed the perfect recipe for Charbroiling Oysters.


    Makes 18 Drago's Charbroiled Oysters

    Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes Ingredients:

    • 8 ounces (2 sticks) softened butter
    • 2 tablespoons finely chopped garlic
    • 1 teaspoon black pepper
    • Pinch dried oregano
    • 1 1/2 dozen large, freshly shucked oysters on the half shell
    • 1/4 cup grated Parmesan and Romano cheeses, mixed
    • 2 teaspoons chopped flat-leaf parsley


    Note: Tommy Cvitanovich of Drago's Seafood Restaurant says, "This is the perfect dish for those who want to enjoy oysters in their unadorned form, but can't or won't eat them raw. Once you start eating these charbroiled ones, you won't be able to stop. Don't attempt this without freshly shucked oysters and an outdoor grill."
    1. Heat a gas or charcoal grill. In a medium bowl, mix butter with garlic, pepper, and oregano.
    2. Place oysters on the half shell right over the hottest part. Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit.
    3. The oysters are ready when they puff up and get curly on the sides, about 5 minutes. Sprinkle the grated Parmesan and Romano and the parsley on top. Serve on the shells immediately with hot French bread.


    There is always the raw option.  In this case you need the perfect sauce!

    Cajun Oyster Sauce
    from Reily Foods
    1/4 teaspoon horseradish
    2 tablespoons ketchup


    Combine all ingredients.


    Now you are ready to ENJOY!!! Happy Valentine's Day from Totally Nawlins!


    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.


    • Try Me Oyster--Shrimp-Sauce
    • Try Me Cajun Sunshine

    Need Valentine's Day ideas??? We got 'em!

    Last updated 5 years ago

    Want to make this Valentine's Day super special this year? We suggest to spice things up a bit with a delicious 3 course Cajun inspired meal!

    • cajun-spice-shrimp
    • Valentine's Day


    Spicy Cajun Shrimp

    Serves 6 to 8 as an appetizer or 4 as a main course

    Serve this tongue tantalizing dish as a substantial appetizer with crusty French bread or with spicy okra muffins for a main course.

    1 tablespoon butter
    1 tablespoon extra-virgin olive oil
    1/4 cup diced onion
    1 large clove garlic, minced
    1 red or green bell pepper, seeded, diced
    1 rib celery, diced
    1 (14.5-ounce) can stewed tomatoes
    1/4 cup dry white wine
    1/4 teaspoon Tabasco sauce (optional)
    1/2 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper
    1/2 teaspoon celery seed
    1 teaspoon dried thyme
    1-1/2 tablespoons fresh parsley
    1 pound shrimp, shelled, deveined

    1. In large skillet over medium-high heat, melt butter and swirl in olive oil. Add onion, garlic, bell pepper and celery and saute until tender.

    2. Add tomatoes, wine, Tabasco, and seasonings and bring to a simmer. Reduce heat to low and continue to simmer for 30 minutes, stirring occasionally.

    3. Add shrimp and simmer until shrimp are pink. Serve hot.



    Spicy Cajun Chicken

    Serves 4

    The creaminess and delectable heat of the dish will weaken your knees and leave you swooning. Add a crisp green salad to cool and cleanse your palate.

    6 ounces linguine pasta, or pasta of your choice
    2 boneless, skinless chicken breast halves, cut into 1-inch chunks
    2 teaspoons Cajun seasoning
    2 tablespoons butter
    1 green bell pepper, seeded, chopped
    1/2 red bell pepper, seeded, chopped
    4 large button mushrooms, sliced
    1 green onion, minced
    1-1/2 cups heavy cream
    1/4 teaspoon dried basil
    1/4 teaspoon lemon pepper
    1/4 teaspoon kosher salt
    1/8 teaspoon garlic powder
    1/8 teaspoon freshly ground black pepper
    2 tablespoons grated Parmesan cheese

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. When pasta is done, drain and set aside.

    2. While the pasta is cooking, place chicken and Cajun seasoning in a bowl, tossing to coat.

    3. In large skillet over medium heat, saute chicken in butter until no longer pink and the juices run clear when a breast is pierced with a knife, about 5 to 7 minutes.

    4. Add peppers, mushrooms and green onion and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Reduce heat and stir in heavy cream. Season sauce with basil, lemon pepper, salt, garlic powder and pepper, and heat through.

    5. In a large bowl, toss pasta with sauce. Sprinkle with grated Parmesan cheese.



    Cajun Bread Pudding with Bourbon Sauce

    Serves 6

    Rich and custardy bread pudding doused with a sweet Bourbon sauce is a real Cajun treat.

    1 loaf day old French bread, cubed
    1 quart milk
    4 eggs plus 1 beaten egg yolk, divided
    3 cups granulated sugar, divided
    1 tablespoon pure vanilla extract
    1/2 cup chopped pecans
    3/4 stick (6 tablespoons) unsalted butter
    1 small can evaporated milk
    3 tablespoons bourbon or more to taste

    1. Preheat oven to 350 degrees F. Butter a 9x13-inch casserole dish.

    2. Soak bread in milk until milk is absorbed, stirring to make sure all bread has absorbed milk. Beat 4 eggs and 2 cups sugar until smooth. Add vanilla. Stir pecans into milk mixture and pour over bread mixture, stirring well.

    3. Put casserole dish in a larger pan of boiling water (this is called a water bath) and bake bread pudding for 1 hour and 15 minutes or until firm and a knife inserted in the center comes out clean.

    4. Meanwhile, make the sauce. In a heavy saucepan or double boiler, combine butter, evaporated milk, 1 cup sugar, and 1 beaten egg yolk over medium heat. Cook and stir constantly until thickened. Remove from heat and cool to barely warm. Stir in bourbon and serve over warm pudding.


    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.

    • tiger dust
    • Tabasco

    It's almost here!!!

    Last updated 5 years ago

    As Mardi Gras Season 2013 approaches its grand finale, it's time to savor the last bit of of sights, sounds and smells of the greatest party in the world!!!

    • zulu
    • Rex

    Mardi Gras day starts bright and early with the Krewe of Zulu followed by the King of Mardi Gras, Rex.

    Zulu Tradition

    One of the season’s most anticipated and remarkable parades is presented by Zulu, named after the fiercest of the African tribes. Seven years before the black krewe’s 1916 incorporation, the Zulu Social Aid & Pleasure Club’s first King, William Story, spoofed Rex by wearing a lard can crown and by ruling with a banana stalk scepter. The most famous Krewe of Zulu king was Louis Armstrong, who ruled in 1949. Zulu’s honor guard is called the Soulful Warriors, and they, along with Big Shot, Witch Doctor, Ambassador, Mayor, Province Prince, Governor and Mr. Big Stuff, all liven-up the Fat Tuesday crowd.

    The earliest signs of organization came from the fact that most of these men belonged to a benevolent aid society. Benevolent societies were the first forms of insurance in the community, where for a small amount of dues, members received financial help when sick or burying deceased members. Conversations with older members also indicated that in that era each of the city's wards had its own group or "club." The Tramps were one such group. After seeing the skit, they retired to their meeting place, a room in the rear of a restaurant/bar in the 1100 block of Perdido Street, and emerged as the Zulus. The group was probably made up of members from the Tramps, the Benevolent Society and other ward-based groups.

    While the "group" marched in Mardi Gras as early as 1901, their first appearance as the Zulus came in 1909, with William Story as king. The group wore raggedy pants and had a Jubilee singing quartet in front of and behind King Story. His costume of "lard can" crown and "banana stalk" scepter has been well documented.

    The kings following William Story (William Crawford -1910, Peter Williams 1912, and Henry Harris-1914) were similarly attired. 1915 heralded the first use of floats, constructed on a spring wagon, using dry goods boxes. The float was decorated with palmetto leaves and moss and carried four dukes along with the king. That humble beginning gave rise to the lavish floats we see in the Zulu parade today.

    Of all the throws to rain down from the many floats in the parades during Carnival, the Zulu coconut or "golden nugget" is the most sought after. The earliest reference to the coconut appears to be about 1910 when the coconuts were given from the floats in their natural "hairy" state. Some years later there is a reference to Lucas, "the sign painter," scraping and painting the coconuts. This, in all likelihood was the forerunner to the beautifully decorated coconuts we see today. Just as everything else in Zulu history, the coconut is not without controversy. With the proliferation of law suits from people alleging injury from thrown coconuts, the organization was unable to get insurance coverage in 1987. So that year, the time honored tradition was suspended. After much lobbying, the Louisiana Legislature passed B188, aptly dubbed the "coconut bill," which excluded the coconut from liability for alleged injuries arising from the coconuts handed from the floats. On July 8, 1988, then governor Edwards signed the bill into law.

    -By Arthur Hardy, Clarence A. Becnell, Tom Price, Don Short, Mirt Williams and Edward Sims

    Rex Tradition

    The Rex parade is an annual attraction of traditional New Orleans Mardi Gras and considered a centerpiece of the festival because of the Krewe’s rich and colorful themes, maskers in original costumes and elaborately decorated and hand-painted floats.

     The Krewe Of Rex has held more parades than any other organization. They are the origin of many Mardi Gras traditions, including the official Carnival colors of purple, green and gold, as well as the collectible doubloon coins (introduced by Rex in 1960). The Krewe consists of 600 male riders and parades on the New Orleans uptown route on Mardi Gras day.

    Founded in 1872, The Krewe Of Rex is one of the oldest participating groups in Mardi Gras. While Rex is one of the prominent parade Krewes, they are not technically a Super Krewe. A Super Krewe uses technology like fiber-optic lightning on floats that carry hundreds of riders. Rex follows a tradition of using techniques that have been used by generations.

    Every year, one member of the Rex Organization is selected to be Rex, the monarch of the Krewe for the year. (He’s often called King Rex, but his correct title is just “Rex”) Rex is always an influential resident involved in a multiple civic causes and philanthropic pursuits. Their identity is kept secret until Lundi Gras, the day before Mardi Gras. Traditionally, the Mayor hands over to Rex a symbolic key to the City to Rex for Mardi Gras Day.


    Make sure to head to to get your copy of the 2013 Andrea Mistretta Mardi Gras Poster!

    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.

    Nothing better than the smell of a giant pot of Red Beans cooking! Mmm Mmmm oh so good!

    Last updated 5 years ago

    Red Beans are a staple in every pantry in Nawlins.  Even some of the fanciest of Nawlins restaurants incorporate Red Beans and Rice in their menus.  Some run Monday specials of Red Beans. Why Monday you ask?!? Well, it's tradition, and here in Nawlins we are big on traditions.


    Tradition of Monday Red Beans:

    Old habits die hard. New Orleanians continue, with ritualistic fervor, to consume red beans and rice on Mondays. Spicy Caribbean recipes for beans and rice were brought to the city in the late 1700s by French-speaking Haitians fleeing the revolution in Saint Domingue (modern-day Haiti).

    Local housewives and housekeepers quickly adapted the thrifty, convenient practice of tossing meaty ham bones leftover from Sunday suppers into simmering pots of red kidney beans that could be left to cook, undisturbed, over a low flame for hours – leaving them free to engage in the arduous Monday drudgery that was “laundry day.” Despite the modern convenience of washing machines and dryers, the Monday red beans tradition continues today, often in a slow cooker while the cook is at the office.

    Those disinclined to cook the Monday staple themselves need only walk a block or two to a local eatery; red beans and rice is one of New Orleans’ few iconic dishes to be commonly cooked both in people’s homes and in restaurants.

    Red beans are great when cooked down with meat, and modern cooks are as apt to season their pots with smoked sausage (preferably andouille), pickled pork, or a store-bought smoked ham hock as they are the leftover ham of Sunday suppers gone by. Restaurants frequently offer grilled sausage, a fried or grilled pork chop, or even fried chicken alongside the traditional plate of red beans and rice.

    -© 2012-2013 L. H. Hayward & Co., LLC, all rights reserved.

    Camellia’s Famous New Orleans-Style Red Beans

    Total time: 4 hours

    Prep time: 2 hours

    Cook time: 2 hours

    Yield: 6


    • 1 ( 1-pound ) package Camellia Brand Red Kidney Beans
    • 1/2 pound ham or seasoning meat
    • 8-10 cups water
    • 1 onion, chopped
    • 1 toe garlic, chopped
    • 2 tablespoons celery, chopped
    • 2 tablespoons parsley, chopped
    • 1 large bay leaf
    • Salt to taste
    • Cooked long grain rice


    1.  Soak beans using your preferred method.
    2.  Cover beans with water and start to cook over low fire.
    3. Render meat in skillet, remove and set aside.
    4. In skillet, sauté onion, garlic, parsley and celery in meat drippings. Add meat, bay leaf, salt and pepper to beans.
    5. Boil gently, stirring occasionally for about 1 1/2 hours, or until tender.
    6. Add water while cooking if necessary.
    7. Add salt to taste. Serve with rice.


    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.

    • RedBeansMondays
    • Camellia Beans

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