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.
