Large Times
French Market Red Beans
Red beans simmered with onions, celery, bell peppers, garlic and diced andouille sausage. Serve with rice and/or cornbread. Note from the Chef: To learn how this dish is created CLICK HERE.
Louisiana Red Beans & Sausage
Red beans simmered with onions, celery, bell peppers, garlic and sliced smoked sausage. Serve with rice and/or cornbread. Note from the Chef: To learn how this dish is created CLICK HERE.
Chicken & Sausage Jambalya
Using a light brown roux, tasso, andouille and chicken are combined to make this an authentic dish. All you need to do is add rice. Note from the Chef: To learn how this dish is created CLICK HERE.
Seafood Gumbo
Gumbo is a stew or soup which originated in southern Louisiana. Our seafood gumbo is made with shrimp and crab, combined with smoked andouille sausage, onions, celery, bell pepper and garlic.
Note from the Chef: To learn how this dish is created CLICK HERE.
Chicken & Sausage Gumbo
Made using a brown roux, chunky chicken, smoked andouille sausage, onions, celery, bell pepper and garlic.
Note from the Chef: To learn how this dish is created CLICK HERE.
Crawfish, Corn & Potato Soup
All the ingredients of a crawfish boil is captured in this flavorful soup. Crawfish, corn and potatoes are simmered in crawfish stock and cream flavored with a hint of Zatarains Liquid Crab Boil spice.
Note from the Chef: To learn how this dish is created CLICK HERE.
Bayou Crawfish Etouffee
*Etouffee (pronounced: [e.tu.fe]) is a Cajun dish typically served with shellfish or chicken over rice and is similar to gumbo. It is most popular in New Orleans and in the bayou country Louisiana. Ours is made using a blonde roux creating a creamy dish seasoned with tomatoes and spiced with parsley, thyme and bay leaves.
Note from the Chef: To learn more about "étouffer" CLICK HERE
Bayou Shrimp Creole
This creamy version combines sautéed gulf shrimp with tomatoes, onions, celery, bell peppers and garlic to create this classic Creole dish. Note from the Chef: To learn how this dish is created CLICK HERE
Sweet Corn, Crab & Shrimp Bisque
A creamy bisque, this soup has tons of flavor! It is made with sweet golden corn, gulf crab and shrimp.
Note from the Chef: To learn how this dish is created CLICK HERE.
Baked Potato Soup
All the flavor of a baked potato, and then some. Made with potatoes, smoky bacon and sweet cream.
Note from the Chef: To learn how this dish is created CLICK HERE.
Tomato Bisque
Made creamy and rich with creole seasonings. Enjoy as is or add shrimp. Note from the Chef: To learn how this dish is created CLICK HERE.
Lobster Bisque
This lobster bisque is made with lobster meat, butter, milk, and a little sherry. A little of this goes a long way.
Note from the Chef: To learn how this dish is created CLICK HERE.
All entrée items are sold frozen - by the quart.
Red beans simmered with onions, celery, bell peppers, garlic and diced andouille sausage. Serve with rice and/or cornbread. Note from the Chef: To learn how this dish is created CLICK HERE.
Louisiana Red Beans & Sausage
Red beans simmered with onions, celery, bell peppers, garlic and sliced smoked sausage. Serve with rice and/or cornbread. Note from the Chef: To learn how this dish is created CLICK HERE.
Chicken & Sausage Jambalya
Using a light brown roux, tasso, andouille and chicken are combined to make this an authentic dish. All you need to do is add rice. Note from the Chef: To learn how this dish is created CLICK HERE.
Seafood Gumbo
Gumbo is a stew or soup which originated in southern Louisiana. Our seafood gumbo is made with shrimp and crab, combined with smoked andouille sausage, onions, celery, bell pepper and garlic.
Note from the Chef: To learn how this dish is created CLICK HERE.
Chicken & Sausage Gumbo
Made using a brown roux, chunky chicken, smoked andouille sausage, onions, celery, bell pepper and garlic.
Note from the Chef: To learn how this dish is created CLICK HERE.
Crawfish, Corn & Potato Soup
All the ingredients of a crawfish boil is captured in this flavorful soup. Crawfish, corn and potatoes are simmered in crawfish stock and cream flavored with a hint of Zatarains Liquid Crab Boil spice.
Note from the Chef: To learn how this dish is created CLICK HERE.
Bayou Crawfish Etouffee
*Etouffee (pronounced: [e.tu.fe]) is a Cajun dish typically served with shellfish or chicken over rice and is similar to gumbo. It is most popular in New Orleans and in the bayou country Louisiana. Ours is made using a blonde roux creating a creamy dish seasoned with tomatoes and spiced with parsley, thyme and bay leaves.
Note from the Chef: To learn more about "étouffer" CLICK HERE
Bayou Shrimp Creole
This creamy version combines sautéed gulf shrimp with tomatoes, onions, celery, bell peppers and garlic to create this classic Creole dish. Note from the Chef: To learn how this dish is created CLICK HERE
Sweet Corn, Crab & Shrimp Bisque
A creamy bisque, this soup has tons of flavor! It is made with sweet golden corn, gulf crab and shrimp.
Note from the Chef: To learn how this dish is created CLICK HERE.
Baked Potato Soup
All the flavor of a baked potato, and then some. Made with potatoes, smoky bacon and sweet cream.
Note from the Chef: To learn how this dish is created CLICK HERE.
Tomato Bisque
Made creamy and rich with creole seasonings. Enjoy as is or add shrimp. Note from the Chef: To learn how this dish is created CLICK HERE.
Lobster Bisque
This lobster bisque is made with lobster meat, butter, milk, and a little sherry. A little of this goes a long way.
Note from the Chef: To learn how this dish is created CLICK HERE.
All entrée items are sold frozen - by the quart.
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