Louisiana cuisine

Gumbo Z’herbes

This variety combines a large number of greens – typically turnips, mustard greens, and spinach.Read More
Emerils Creole Seasoning

Emeril’s Essence Creole Seasoning

This is Emeril's version of Creole Seasoning that is used in Creole recipes such as Gumbo. It adds a lovely Southern flavour to any meal you use it with.Read More

Seafood Okra Gumbo

Seafood-based gumbo generally has shrimp, crab meat, and sometimes oysters. Andouille sausage is often added to both meat and seafood gumbos to provide piquancy, substance, and an additional layer of flavour to the dish.Read More

Creole Mustard Potato Salad

This salad of firm cooked red potatoes combined with the zing of creole seasoning and mustard, then coated with a delicious dressing, is a great side dish at any barbecue or family dinner.Read More
Pecan Pralines

Pecan Pralines

Plunge an iconic ingredient of the American South – pecans – into a hot, buttery brown sugar mixture, and you're moments away from enjoying a classic praline.Read More
Bananas-Foster

Bananas Foster

This is a delicious flambéed banana dessert with ice cream and a lovely spiced sauce. Truly a decadent dessert for the sweet tooth.Read More
Cajun Andouille Sausage

Andouille

Andouille sausage is a classical Louisiana smoked sausage which is used in meals like gumbo or jambalaya. The regional cooking style known as Cajun employs many hot spices and vegetables and is famous for its original sausages: Andouille, Boudain, Chaurice (local version of Spanish chorizo) or Tasso (smoked butt). Read More
Creole-Seasoning-Mix

Creole Seasoning Spice Mix

It's easy to make your own Creole spice mix at home. This mix may be stored up to 3 months.Read More
Lobster Etouffee

Lobster Etouffee

The smell of Etouffee, be it lobster, prawn, or other seafood is a most heavenly Creole aroma, along with the smell of Shrimp a la Creole. The word Etouffee translates roughly to smothered, stewed, or braised. Read More

Creole Boiled Rice

Rice proved to be a valuable commodity in Creole cuisine. With an abundance of water and a hot, humid climate, rice could be grown practically anywhere in the region and grew wild in some areas. Rice became the predominant starch in the diet, easy to grow, store and prepare. Read More