In September, 1972, Robert and Babette Schexnailder
founded the Oak Grove Smokehouse in Prairieville, Louisiana. A complete line of
smoked products was produced for local, as well as mail order business. After
many questions from mail order customers concerning the use of Andouille and
Tasso in products such as Gumbo and Jambalaya, it was conceived that a mix
could be formulated to aid these consumers. Oak Grove Smokehouse set out to
help its distant customers through roux preparation and refinement of the
intricate blend of seasonings required to duplicate local home-prepared
products. They did not know their preparations were so closely identical to
those traditionally prepared at home, that local Cajun consumers would have
little hesitation in using Oak Grove mixes as a normal household product. In
1975, Oak Grove Smokehouse introduced their Jambalaya and Gumbo mixes in
Louisiana, Texas, Arkansas, Mississippi and Alabama. Such ready acceptance of
these mixes led to the addition of Gumbo Base (without rice), Cajun Dirty Rice,
Fish Fry with Creole Seasonings, Hot and Spicy Chicken Fry, Hushpuppy
Mix and Seafood Boil.
