Last updated 5 years ago
World Famous Pat O'Brien's, located in the heart of the French Quarter, has the best specialty drinks in the world! Most famous of these is the Hurricane. Pat O'Brien's makes it easy to get the unique delicious flavor of this insanely good party cocktail at home with their Hurricane Cocktail Mix.
The Hurricane - 4 oz Pat O’Brien’s Hurricane Rum (amber) 4 oz Pat O’Brien’s ® Hurricane Mix. Garnish with an orange, cherry, and two straws
Here are a couple of other Pat O'Brien's tasty suggestions:
The Cat 5 Margarita - 1 ½ oz Tequila, ½ oz Gran Gala, 1 ½ oz Collins Mix, ½ oz Pat O’Brien’s ® Hurricane Mix, ½ oz Orange Juice, Garnish with a lime and cherry
Eye of the Hurricane (Non-Alcoholic) - 4 oz Pat O'Brien's Hurricane Mix, 2 oz Pineapple Juice, 2 oz Orange Juice, Garnish with an orange, cherry, and two straws
Pat O'Brien's History
Through the years Pat O'Brien's has been and always will be an important part of New Orleans culture.
At the end of prohibition in 1933, Pat O'Brien converted his speakeasy to a legitimate drinking establishment in the 600 block of St. Peter Street called, of course, Pat O'Brien's. Business was good and the bar was always filled with neighborhood folks. There was a little upright piano in the corner for entertainment and there was always lively conversation. A few years later Pat realized that he had outgrown his little space. He and his friend Charlie Cantrell decided to become partners and buy the building at 718 St. Peter Street, the building that is now home to the world famous bar. The structures were originally built circa 1791 and became home to the first French Theater Company in New Orleans.
In the mid 1940's, Pat O'Brien's Bar propelled when the Hurricane Drink was created. At that time, there was short supply of liquor such as whiskey, bourbon and scotch. There was, however, access to rum coming up the river. Bar owners were forced to buy large quantities of rum, 50 cases or so, in order to purchase other liquor. Through trial and error, they came up with a drink that everyone loved! Pat O'Brien paired it up with a glass shaped like a Hurricane lamp and the drink was perfected!
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.
Last updated 5 years ago
Show your team some love at your next boil with the Who Dat Fan Pot! Reports are showing that this crawfish season is off to a great start!!! The crawfish are big and plentiful this year, so why not boil 'em in style.
Check out Frank Davis' (Cookbook author and host of weekly cooking segment "In the Kitchen with Frank Davis" on WWL-TV in New Orleans) recipe for a perfect boil!
Frank's recipe for perfectly boiled crawfish
By: Frank Davis
FOR EVERY 43 POUND SACK OF CRAWFISH, USE:
1 whole stalk of celery
4 heads of garlic (tops removed)
12 lemons, sliced or quartered
6 large onions
10 bay leaves
3 - 4 boxes salt
1/2 cup cayenne pepper
8 oz. Liquid crab boil (or 6 bags dry crab boil)
10 ears of corn (cut in thirds)
30 "B" size creamer potatoes
3 lbs. smoked sausage
The first thing you do is empty your crawfish in a No. 3 washtub and cover them completely with cold water.
Makes no difference where your crawfish come from (farm pond or swamp), the only thing you must do is wash them.
YOU DO NOT HAVE TO PURGE CRAWFISH IN SALTWATER! That's an old wives tale. It isn't necessary and it doesn't work! All it does is kill the little critters!
But it is necessary to wash them several times.
I recommend you do at least 4 or 5 washings, dumping the old water after each filling of the tub.In short, you should wash until the water comes out clean.
Then drain off the last rinse completely and get your boiler ready.
In a large pot - 90 to 102 quart is suggested if you plan to boil the entire sack at once - put in enough water to completely cover the crawfish when they are added, and bring it to a rapid boil.
Then, toss in all the ingredients except the corn, potatoes & sausage and boil them for about 15 minutes - you want the flavors to mix and create a seasoned "stock".
Next, drop in the corn on the cob, potatoes and smoked sausage.
You want to put them in before you put in the crawfish (because the crawfish cook quickly, and if you don't pre-cook the "lagniappe", the entire boil won't be finished at the same time).
Let the lagniappe cook for 8 to 10 minutes.
When all the "extras" are three-quarters done, add your crawfish and cover the pot.
The water will stop boiling immediately.So here's how you figure cooking time.Just watch the pot, and when the water comes back to a full boil, time your crawfish for just about "2 minutes", shut off the fire, and remove it from the burner.
Then drop some crushed ice on top of the crawfish, (which will make them sink), and soak the crawfish for about 25 minutes so that they pick up the seasonings.I do suggest you test the seasoning every 5 minutes or so to keep the crawfish from getting too spicy for your taste.
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.
Last updated 5 years ago
Add a little bit of Sunshine to your next meal to bring new life to your old recipe!
Want to try something new? Check out this recipe for Taco Bean Soup!
Taco Bean Soup
From Reily Foods
Serves: 4 1/2 gallons
1 gallon chopped fresh onions
1/2 jar beef bouillon
1 (9 ounce) package taco seasoning mix
3 (#10) cans pinto beans
2 gallons water
How to Prepare:
Combine water, beef bouillon and taco seasoning. Mix and boil until beef bouillon and seasoning mix are dissolved. Add chopped onions and continue to boil for five minutes. Reduce heat to medium and add pinto beans and Tennessee Sunshine Sauce. Let simmer for 30 minutes. Serve hot. Garnish with broken nacho chips. Yield: 4 ½ gallons.
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.