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This smoked sausage provides the authentic Cajun taste required for etouffe, gumbo, and jambalaya. Andouille can also be served sliced and oven-heated as a mood-setting appetizer. Pairs well with full-bodied red wines. |
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The Acadians, an ethnic group from southern France, emigrated to Nova Scotia, Canada in the 1600's. The British colonized Nova Scotia in the eighteenth century, forcing Acadians, whose descendants are known as "Cajuns," to sail southward to Louisiana. They brought with them a time-honored recipe for French doughnuts, or beignets. These crispy, powdered sugar- coated fritters, delicious plain or fruit filled, are now served at Café du Monde. Best served with coffee and chicory. |
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The French first used chicory in their coffee during their Civil War, when coffee was scarce. The addition of chicory, the roasted root of the endive plant, not only made their coffee last longer, it also softened the coffee's bitterness and gave it a chocolaty flavor. The custom of blending coffee and chicory outlived the war and migrated to the area around Lafayette, Louisiana with the Acadians. Available at the world-famous Café du Monde in New Orleans since the 1860's, it is best enjoyed either black or "au lait" (half coffee and half steamed milk). Varieties sold separately. |
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Tasso Ham is a Cajun specialty - a lean piece of cured pork (usually shoulder) richly seasoned with red pepper, garlic, file powder and several other herbs and spices, and then smoked for two days. The result is a firm, smoky and flavorful meat largely used for seasoning. It is most often finely chopped and used to flavor foods such as beans, eggs, and pastas. Makes a great addition to Jambalaya; adds flavor to collard greens; or use in white tarbais bean ragout.- Please note that weight of ham ranges slightly. The average weight is 1 lb.
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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.
Zatarain's Creole Mustard is one of the original products introduced by Emile Zatarain in the late 1800s. It is a coarse, stone ground mustard with a uniquely vibrant flavor that has earned it a place on many New Orleans table and in many a New Orleans po-boy sandwich.
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