Father’s Day Dip Recpies

Posted on June 5, 2012 by enphi1630

Make this Fathers Day a GRAND SLAM with specialized Creole and Cajun products and recipes brought to you by NolaCajun.com! Whether y’all plan on watching the NBA finals or some good ole American baseball (we are partial to the LSU Tigers), these quick and easy Louisiana dishes will be sure to spice up Dad’s day!

Tired of the same, ordinary party dips you see at every get-together? Try these delicious, flavorful, and easy dips to wow your family and friends this Fathers Day.

NolaCajun Seafood Dip

1 – 8 oz package cream cheese

1/2 cup Blue Plate Light Mayo

1/2 cup light sour cream

1 T Crystal Worcestershire sauce

1 T lemon juice

5 drops Tabasco Pepper Sauce or Cajun Power Garlic Sauce

1 lb boiled crawfish/ shrimp/ or crab meat

1/4 cup chopped onion tops

1/4 cup chopped parsley

Tony Chacheres to taste

Cream together cream cheese, mayo, and sour cream. Add in Worcestershire sauce, lemon juice and Tabasco. Fold in seafood, onion tops and parsley. Season with Tony Chacheres as necessary. Refrigerate for a few hours before serving. This can be made the night before and refrigerated overnight.

Southern Pepper Jelly over Cream Cheese

1 – 8oz package of cream cheese

Any of our Southern Pepper Jellies:

Aunt Sallys Louisiana Pecan Pepper Jelly

Michaels Pepper Jelly

Tabasco Jalapeno Pepper Jelly

Tabasco Original Pepper Jelly

Place the block of cream cheese on a small serving platter. Warm pepper jelly in microwave for 20-30 seconds in jar. Stir and pour over cream cheese. Serve with your favorite salted cracker. We prefer Ritz crackers.

For instant Cajun goodness, try our hassle-free salsas and dips:

Voodoo Bayou Mild Salsa

Zapps Cajun Picante Sauce

Zapps Spicy Cajun Bean Dip

LSU Tiger Salsa

Our delicious recipes are sure to add an extra kick to your Fathers Day!

Have a favorite recipe of your own? Send it in! We would love to feature it on our blog, Facebook page, Twitter, and Pinterest! This goes for all of our products! We are always looking for great ideas from our loyal customers!

Memorial Day Seafood Boils!

Posted on May 21, 2012 by enphi1630

Memorial Day is coming up this weekend and what better way to spend the day with family and friends than popping open an ice cold Abita Root Beer and sitting back to enjoy some of the great seafood that Mother Nature has provided!

Looking to host a seafood boil over the holiday? Well, you have come to the right place. NolaCajun.com has everything you need to make your boil one to remember! From authentic Louisiana Cajun and Creole seafood boil spices to great fish fry mixes and amazing dipping sauces, we are your one stop shop for everything New Orleans and Cajun country has to offer!

Here are just a few of our great options!

So if you are looking for something a little on the spicy side or just a little milder, we can help!

Want to know how to boil the perfect batch of crawfish? Check out our post on our Good Friday Crawfish Boil tradition! Have a favorite recipe of your own? Send it in! We would love to feature it on our blog, Facebook page, Twitter, and Pinterest! This goes for all of our products we are always looking for great ideas from our loyal customers!

Graduation Time Is Here

Posted on May 14, 2012 by enphi1630

It is the time of year when lives will soon change. For the high school graduates, most will move off to college. For the college graduates, the real world is right around the corner. Despite the uneasy and exciting feeling of the months to come, it is always nice to know you will have a taste of New Orleans wherever the future takes you. At NolaCajun, we will ship the products we offer anywhere a friend or family member might reside. NolaCajun shipping includes all 50 states, 250 countries, and APO/FPOs. So if you have a loved one moving away, you can always provide them with a little taste of New Orleans wherever they go to prevent that homesick feeling.

Here are a few popular items that will certainly help them remember New Orleans:

Do you have any interesting recipes of New Orleans and/or Cajun cuisine? If you would like to send us the recipe with a picture of the finished product, we would love to feature it on our blog, Facebook page, Twitter, and Pinterest! This goes for all of our products we are always looking for great ideas from our loyal customers!

Kentucky Derby Mint Julep

Posted on May 4, 2012 by enphi1630

The 2012 Kentucky Derby will be held for the 138^th time this Saturday. All of the pomp and circumstance that surrounds this event culminates with what is widely known as the greatest two minutes in sports; nearly a quarter million people will eagerly await the big race. Most women will wear their fashionable hats and the men will wear their best suits. Not exactly the most comfortable attire to wear at an outside event. However, tradition trumps comfort.

Another Kentucky Derby tradition is the mint julep. The mint julep is a refreshing drink that will certainly help cool the crowd. So how about you try your hand at making your own mint julep. You too can enjoy this cocktail from the comfort of your own living room.

Ingredients

8 Mint Leaves

1/2 ounce Pat O’Briens Simple Syrup

2 ounces Kentucky Bourbon

Crushed Ice

Directions

In a chilled julep cup glass, slightly muddle 8 mint leaves and Simple Syrup. Add the bourbon and crushed ice. Set a swizzle stick or bar spoon in the cup and spin between your hands to mix. Top with additional crushed ice and garnish with the mint sprigs.

Here are some other great cocktail mixes that NolaCajun has to offer:

What To Do With Leftover Crawfish?

Posted on April 27, 2012 by enphi1630

You sat down hours ago to enjoy some beautiful Louisiana boiled crawfish. Now your top button on your pants is unbuttoned, your shirt looks like it was used as a napkin, and your nose is running like a faucet. You are doing your best to finish the crawfish off but the end is nowhere in sight. You know you did your part but some other lightweights didn’t step up to the crawfish table. You now have several pounds of crawfish left. You certainly can’t throw the leftovers away. Here are some suggestions on what to do with leftovers from a crawfish boil.

– Omelets- all you need are eggs. The vegetables and crawfish are already cooked. The potatoes can even be used as a side dish similar to hash browns.

Chef John Folse Has a Great Recipe Here

– Crawfish- etouffee all you need is rice and a roux. Save the potatoes for the next dish.

Try Emeril’s Recipe

Take the easy way out with Slap Ya Mama Etouffee Sauce

– Crawfish Bread

Here is a great recipe.

– Crawfish Pie

Gumbo Pages has a good recipe

Take the easy way out with Mam Papaul’s Crawfish Pie

– Peel the tails and save them for any other dish at a later time.

– Make a stock from the vegetables and shells.

– Or just eat everything cold out of the refrigerator

Love for the Bug

Posted on April 25, 2012 by enphi1630

It is Crawfish season here in Louisiana. The weather has warmed up considerably and everybody wants boiled crawfish. It is hard to explain the passion and excitement one creature can create for a region. The crawfish “mudbug” does certainly that. Basically, the crawfish is a fresh water miniature lobster that burrows itself in mud only to surface for food and air. It might sound a little strange, but once you eat them boiled, you will be hooked like the rest of us. Boiling crawfish is much like a lot of other well-known dishes such as gumbo and jambalaya. You throw Cajun crab boil seasoning and all kinds of vegetables in a big pot of boiling water then add crawfish. That’s it for the most part. Not much to it. Of course, everybody swears their way of boiling is the best way but to each their own. However, let’s get one thing straight. This is not like boiled/steamed lobsters in New England or crabs on the East Coast. Boiled crawfish come out seasoned and ready to eat immediately…no clarified butter or bland sauce needed. Suck the head, pinch the tail and enjoy!

So check out all the crawfish boil products that we have to offer at NolaCajun.com and you too can boil crawfish. Let us know some of your crawfish boil stories, or if you have any comments or questions on crawfish boils, please let us know. We will also gladly let you know NolaCajun’s detailed steps on how to boil crawfish.

Aunt Sally’s Pralines and More!

Posted on April 21, 2012 by enphi1630

Most locals and tourists to the city have found their way into the Aunt Sally’s storefront on Decatur Street in the French Quarter. They probably walked in to get their great pralines that are famous around the city. What you might not know is that Aunt Sally’s has a product line outside of their amazing pralines. Their gourmet product line includes both savory and sweet options. Their sweet options consist of a Louisiana Pecan Pepper Jelly which is perfect over cream cheese. Their Praline Pecan topping that can be drizzled on top of vanilla ice cream. Of course, you cannot forget their Burgundy Wine Jelly which can be spread on biscuits or a savory bagel.

We know Aunt Sally’s can handle the sweet side, but what about the savory side?

How about Aunt Sally’s Blazin Tequila BBQ Finishing Glaze? A little hot and sweet mixed in with a little tequila-perfect for grilled meats. Aunt Sally’s Gris Gris Fire Sauce is made with scotch bonnet peppers. Think habanero hot when thinking of scotch bonnet peppers, which are widely used in Caribbean cooking. This sauce will certainly bring a little fire to anything it touches. Aunt Sally’s even has their own muffuletta olive salad. Made famous by Central Grocery three blocks down Decatur from Aunt Sally’s, the muffuletta olive salad is true New Orleans creation. There is nothing sweet about this olive salad. It is a great combination of olives, oil, and spices that would be perfect on any muffuletta.

All of these great Aunt Sally’s products can be found on our Aunt Sally’s page found HERE.

Do you have any interesting recipes of New Orleans and/or Cajun cuisine? If you would like to send us the recipe with a picture of the finished product, we would love to feature it on our blog, Facebook page, Twitter, and Pinterest! This goes for all of our products…we are always looking for great ideas from our loyal customers!

New Orleans Navy Week

Posted on April 19, 2012 by enphi1630

Just when you think you have a week to recover from French Quarter Fest before Jazz Fest starts, Navy Week has started in New Orleans. The three year tour of American and international ships kicks off the tour in New Orleans. Navy Week is commemorating the War of 1812 and the Star-Spangled Banner. For more information visit http://nolanavyweek.com/.

Yesterday, these beautiful ships started rolling in. So if you are out and about in New Orleans, take some time to tour these vessels and tall ships that are berthed on the Mississippi. New Orleans owes a lot of what it is today to the waters of the Gulf and the Mississippi River. A good portion of American commerce will pass through Louisiana waters. I am sure every person that has been on the water can appreciate some of the men and women who serve in the Navy or Coast Guard. They protect our waters and ensure that commerce flows freely through our ports or come to our aid when we are distressed at sea. So take it easy this weekend and learn about naval history or watch the Blue Angels out at the Lakefront. You are going to need that rest because two weekends of Jazz Fest are right around the corner.

Do you have any interesting recipes of New Orleans and/or Cajun cuisine? If you would like to send us the recipe with a picture of the finished product, we would love to feature it on our blog, Facebook page, Twitter, and Pinterest! This goes for all of our products…we are always looking for great ideas from our loyal customers!x

What is a Po-boy?

Posted on April 17, 2012 by enphi1630

There is nothing better than sitting outside in the warm, humid, fall weather of New Orleans, eating a good, old-fashioned po-boy. It is a family tradition of ours to buy a couple of po-boys from Parkway Bakery (fried oyster for me and roast beef for my husband) and then drive to City Park and sit under the trees to enjoy them. The perfect crispiness of the Leidenheimer French Bread, paired with the fried perfection of an oyster or the sloppy, rich roast beef and gravy…soooo tasty.

There are several stories of how the po-boy originated. However, one story is told more than others. In 1929, Benjamin and Clovis Martin were the owners of a French Quarter restaurant. At the time, there was a transit strike and the two brothers felt bad for these “poor boys”. So at the end of the day these “poor boys” could go to the back of the Martin restaurant and buy a sandwich made of leftover bits of roast beef and gravy or sliced potatoes and gravy on French bread for a nickel. Before long, the sandwich became known as the “po-boy”, and the fillings have evolved into anything imaginable.

You must be craving a po-boy by now…well guess what…you can make your very own authentic New Orleans po-boy at home! We are excited to announce that NolaCajun.com is the exclusive online provider of Leidenheimer French Bread! We provide their retail brand called Reising. Leidenheimer is New Orleans’ most well known bakery of French bread and is the supplier to all major restaurants in the city, like Commander’s Palace.

So buy up some loaves of bread, load up on your toppings and check out our video on how to make a Roast Beef Po-boy! You will be a po-boy connoisseur in no time!

If you would like to send us the recipe with a picture of the finished product, we would love to feature it on our blog, Facebook page, Twitter, and Pinterest! This goes for all of our products…we are always looking for great ideas from our loyal customers!

It’s Springtime in NOLA!

Posted on April 12, 2012 by enphi1630

We have had a three month hiatus from the blogosphere. It’s been quite busy at NolaCajun since our last blog back in January. We promise, from now on, we will be more attentive to the blog section of the site. So what’s been going on…well, Mardi Gras was late this year so there was an extended king cake season. Lots and lots of king cakes were shipped all across the country and two even found their way to the United Kingdom. We do plan on growing internationally as we only regularly ship to Canada, Puerto Rico, and the US Virgin Islands outside of the 50 states. But if you really want to send an order to Uncle Leo who retired to Belize, then send us an email at sales@nolacajun.com. We will try to accommodate your shipping request as best we can.

After Mardi Gras, the season of Lent starts which means Easter candy around here and specifically Elmer’s Easter Candy. Louisiana’s finest chocolate candies include Gold Brick Eggs, Heavenly Hash, Pecan Eggs, and a variety of other flavors. Easter is still over a week away so there is plenty of time to get your order in to have for the baskets on Easter morning.

Lastly, it seems like spring was forgotten and we have jumped right into summer as the temperatures around New Orleans are nearing the 90 degree mark already. This weather is perfect for sitting outside with friends enjoying a beverage or two and boiling some crawfish. It seems the crawfish are falling in line with Mardi Gras and Easter as they are coming out late this year. The prices are starting to come down and the mudbugs are getting bigger. NolaCajun has all the boil products that you need. If you ask nice, we might even be able to ship live crawfish to you, but you will have to contact us at sales@nolacajun.com for a quote. Until next time…

Don’t be left out on the exciting new additions coming soon! Follow us on Twitter @nolacajun