Nola Cajun Blog

Check Out Chef Tory McPhail's Sauces and New Orleans Rum Vinegar

I am sure many of you have heard of the iconic restaurant here in New Orleans named Commander's Palace.  Prior to being damaged in Hurricane Katrina, Commander's was the longest continuously run restaurant in the country (or so we thought).  The Victorian style home was originally built by Emile Commander in 1893 as a wedding present for his daughter, though she never lived in the home.  It was converted to a restaurant and saloon and was run as such for the last 120+ years.

Commander's Palace

Many great chefs have graced the kitchen of this esteemed establishment.  Some past Executive Chefs have been the late Chef Paul Prudhomme, Chef Emeril Lagasse, the late Chef Jamie Shannon and currently, James Beard award winner, Chef Tory McPhail.  Chef Tory, who started as a sous chef in the Commander's kitchen, worked his way up through the ranks and was eventually promoted to Executive Chef where he has led the helm for over a decade.

Just recently, Chef Tory decided to branch out into the retail space and launch a line of specialty sauces as well as a rum vinegar.  These sauces have a Caribbean style to them that suits Chef's tastes and style of cooking.

Chef Tory McPhail's Sauces

He offers three different types of sauces:

Coconut Key Lime and Curry- This sauce is perfect to marinate, glaze and slow barbecue meats and seafood.  It is also Gluten Free.

Tory McPhail's Coconut, Key Lime and Curry Sauce

Cilantro, Lime and Sea Salt- This sauce is perfect to marinate steaks, pork, chicken and seafood for the grill.  It is also fat free.

Chef Tory Mcphail's Cilantro, Lime and Sea Salt Sauce

Pineapple, Ginger and Cayenne- This sauce is perfect for marinating fresh seafood for ceviche, cold crab salad, grilled lobster, roasted fish and island barbecued shrimp.  It is also fat free and gluten free.

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All of these sauces also double as low fat options for salad dressing.  The perfect addition to any pantry.

Chef Tory also created a New Orleans Rum Vinegar.  This product can be used as you would use any aged balsamic vinegar, or you can try it "neat" like Chef suggests.

Chef Tory's New Orleans Rum Vinegar

All of these products can be found on through the links listed throughout the blog.  Recipes utilizing the above products soon to follow.

If you have any recipes you would like to share with us, we would love to feature them on our blog, Facebook pageTwitter, and Pinterest! This goes for all of our products! We are always looking for great ideas from our loyal customers!

New Products from Cajun King, Hola Nola and Cajun Injector!

We would like to introduce you to some wonderful new products available at Cajun King Seasoning Mixes, Hola Nola Fajita Seasoning and Cajun Injector Marinades!

cajun-kingCajun King products let you "cook like a Cajun, eat like a King!" Their delicious seasoning mixes are produced in New Iberia, Louisiana. We currently offer the Barbecued Shrimp Sauce Mix and the Etouffee Seasoning Mix. Cajun King's Barbecued Shrimp Sauce Mix brings a traditional New Orleans favorite dish to your home! Don't forget that BBQ Shrimp must be served with great French Bread so as to mop up all the wonderful juices from the BBQ Shrimp Sauce. Their Etouffee Seasoning Mix is the perfect mix to create a delicious etouffee. Prepare in only 3 easy steps and it's ready in 20 minutes!


hola-nola-fajita-seasoningHola Nola is Louisiana's only Tortilla manufacturer! They produce flour and corn tortillas, wraps and delicious seasonings! NolaCajun offers their taco seasoning and now their fajita seasoning as well! The fajita seasoning is best with flank steak, chicken and shrimp.

Steak Fajita Wrap

¾ cup Pineapple juice
¼ cup Worcestershire sauce

Remaining ingredients
1 pound flank steak, skirt steak or carne asada
2oz Hola Nola Fajita Seasoning or to taste
1 tablespoon Canola oil, divided
3 bell peppers of various colors, sliced
1 large red onion, thinly sliced
6 Hola Nola Wraps, White or Whole Wheat
Garnish ideas: hot sauce, guacamole, lime wedges, fresh cilantro, sour cream

To prepare marinade, combine marinade ingredients in a zip-top plastic bag. Add steak to bag. Seal and marinate for 1 hour in refrigerator.
Remove steak from marinade; discard marinade. Sprinkle steak with Hola Nola Fajita Seasoning to taste.
Heat a large cast-iron skillet over high heat. Add 1-1/2 teaspoons canola oil to pan. As soon as oil begins to smoke, add steak to pan. Cook, undisturbed, 2-3 minutes, or until well seared. Turn and cook 2-3 minutes or until well seared on second side. Transfer steak to a bowl, cover with aluminum foil and let rest 5 minutes.
While steak rests, add remaining 1-1/2 teaspoons canola oil to pan. As soon as oil is hot, add peppers and onion. Use a metal spatula to scrape up browned bits from steak and stir to coat vegetables with oil and brown bits. Spread vegetables in an even layer in pan. Cook, undisturbed, 2 minutes. Stir vegetables once and cook another 2 minutes.
Slice steak against grain into strips and combine with vegetables. Heat Wraps in a skillet over medium-high heat. Serve fajitas on a large platter with wraps on the side. Serve with hot sauce, guacamole, lime wedges, cilantro and sour cream, if desired.
Recipe from Hola Nola Foods

cajun-injectorWe offer 2 new flavors of the Cajun Injector Injectable Marinade! The two new flavors include Chop House Steak and Teriyaki Fusion. Enjoy Cajun Injector Injectable Marinades at your next barbecue by injecting your favorite meats with one of the numerous flavors Cajun Injector produces. These flavors are sure to please your guests!

We ship Turduckens all year long!

So, what is a Turducken? A Turducken is a deboned chicken stuffed into a deboned duck that is stuffed in a deboned turkey.  The three meats are combined and stuffed with your choice of stuffing.  So what you are getting is three types of meats plus stuffing all in one product. You can select between two sizes of Turduckens depending on the number of people you are serving. Each Turducken comes with easy to follow cooking and thawing instructions.  Additionally, we have a YouTube video that will guide you through the easy-to-follow process as well.

nola-cajun-turducken_4 currently offers the following stuffings in our 10lb and 15lb Turduckens:

-          Cajun Sausage and Cornbread Dressing

-          Cajun Sausage

-          Crawfish Etouffee

-          Shrimp Etouffee

-          Jalapeno Cornbread Dressing


We also sell Turporkens and Stuffed Chickens! A Turporken is the same product as the Turducken except we substitute pork for the duck. It weighs 15 to 16lbs and should feed approximately 20 to 30 people.

Our Turporken stuffings we currently offer are:

-          Dirty Rice

-          Jalapeno Cornbread



NolaCajun's chickens are de-boned and stuffed, leaving only the wings for aesthetic purposes. Our stuffed chickens are great for a quick evening meal or for when unexpected guests arrive for dinner. Our chickens weigh approximately 3lbs.

Our Chicken stuffings we currently offer are:

-          Jalapeno Cornbread

-          Wild Rice Pecan


These items would make wonderful meals to celebrate Dad this Father’s Day!


Share your recipes with us! We would love to feature it on our blog, Facebook pageTwitter, and Pinterest! This goes for all of our products! We are always looking for great ideas from our loyal customers!

Enjoy Fried Seafood this Memorial Day!

What better way to celebrate Memorial Day than with some delicious fried seafood! offers everything you need to create the perfect meal. We have so many great choices of fish fry mix and dipping sauces to choose from! You can view the list of products below. These items are sure to make your Memorial Day memorable!

fish-fry offers the following seafood fry mixes:

Cajun Land Fish Fry - Seasoned
Cajun Land Fish Fry – Unseasoned
Original Louisiana Fish Fry Mix
Zatarain’s Seasoned Fish Fri
Lip Smackin Seasoned Fish Fry
Louisiana Fish Fry Mix
Slap Ya Mama Fish Fry
Louisiana Fish Fry Beer Batter Mix
Original Louisiana Shrimp & Oyster Fry Mix
Louisiana Fish Fry Shrimp Fry


These tasty dipping sauces will go great with your fried seafood. You can also add the Louisiana Fish Fry Products Cocktail Sauce with boiled shrimp to make a zesty New Orleans style shrimp cocktail:

Louisiana Fish Fry Cocktail Sauce
Louisiana Fish Fry Tartar Sauce
Louisiana Fish Fry Seafood Sauce
Wow Wee Tartar Sauce
Wow Wee Dipping Sauce
Arnaud’s Remoulade Sauce

Shrimp Cocktail


2 pounds deveined, shell-on jumbo shrimp (16 to 20 per pound)
2 1/2 tablespoons salt
10 sprigs fresh thyme
2 teaspoons peppercorns
3 bay leaves
1/2 teaspoon celery seed
8 (2-inch) strips lemon peel plus 1/4 cup juice, from 2 lemons (reserve the lemon halves that have been juiced)
8 cups ice
Louisiana Fish Fry Cocktail Sauce


Combine the shrimp, 4 cups cold water, salt, thyme, peppercorns, bay leaves and celery seeds in a large pot. Cook the mixture over medium-high heat, stirring every so often, until the water registers 170 degrees and the shrimp are just beginning to turn pink, 5 to 7 minutes.
Remove the pot from the heat and add the lemon peels, juice and lemon halves that have already been juiced. Cover the pot and let the mixture sit until the shrimp are completely pink and firm, 5 to 7 minutes. Stir the ice into the pot and let the shrimp cool completely, about 5 minutes. Drain the water and peel the shrimp, leaving the tails intact. Refrigerate the shrimp up to 24 hours until ready to serve.

Recipe adapted from Mel's Kitchen Cafe.


Try these other delicious mixes that will go great with your seafood fry. Hush Puppies are perfect for fish fries and as a unique substitute for bread:

Zatarain’s Crab Cake Mix
Tony Chachere’s Hush Puppy Mix
Zatarain’s Hush Puppy Mix

seafood also has shrimp, oysters and crawfish tails to complete your meal:

Tommy’s Seafood Quality Freshly Shucked Oysters
Gaspard Crawfish Tails
Paul Piazza Gulf Shrimp

You can also enjoy some Crawfish Monica this Memorial Day! This mouthwatering, creamy, spicy sauce is conveniently packaged with delectable crawfish tails and IQF Rotini Pasta. Just heat, mix and enjoy!

New Products from Re: Salad Dressing & Marinade and Alfredo Sauces from Sal & Judy’s!

We would like to introduce you to some wonderful new products available at, Re: Salad Dressing & Marinade and Sal & Judy’s Alfredo Sauces!

Re: has two delicious flavors of salad dressing and marinade. Their homemade dressing is made in Baton Rouge, LA and was founded by Sarah and Kristen. It was created out of their love of friends, food and fresh ingredients during the summer of 2012. You can now find their products on, at farmers/pop-up markets and different retailers throughout Louisiana.


Their Greek Vinaigrette Dressing contains zesty lemon, white wine vinegar, extra virgin olive oil and herbs & spices. This dressing goes great with green salad, pasta salad, chicken and seafood. Their other great flavor is the Garlicky Vinaigrette Dressing. This dressing is perfect for marinating chicken, pork, steak and seafood. You can also try it with green salad, pasta salad and on vegetables. Here are some delicious recipes to try for your next meal:


Green Apple & Blue Cheese Salad with mixed greens

6 cups of mixed greens, cleaned and dried
1 granny smith apple, chopped or thinly sliced
1/2 red onion, thinly sliced
4 oz. blue cheese, crumbled
1/4 bottle Re: salad dressing

Directions: Toss mixed greens with sliced apple, red onion, and blue cheese crumbles. Add Re: salad dressing, tossing to coat. Serve and Enjoy.


Re: Garlic Bread

1 loaf French bread, cut in hallf
Re: salad dressing & marinade
Grated Parmigiano or Romano cheese

Directions: Preheat oven to broil. Brush halved French bread liberally with Re:. Top with grated cheese and broil bread until golden brown. Slice and serve while hot.


Jalapeno Popper Chicken

2 chicken breasts
4 jalepenos, membrane removed and diced
4 ounces cream cheese, room temperature
1 cup cheddar cheese, shredded
8 slices of bacon
1 bottle of Re: salad dressing (separated for use as marinade and in recipe)

Directions: Marinate chicken in Re: for thirty minutes to overnight. Remove from marinade and pound chicken until thin. Cut each chicken breast into four strips. In a small bowl, mix cream cheese, diced jalapenos, shredded cheese, and 1/4 cup of Re:. Place spoonful of jalapeno mixture on pounded chicken strip and roll up. Wrap with a slice of bacon and secure with toothpick. Place bacon-wrapped chicken on broiler pan and brush with Re:. Bake in pre-heated 400 degree oven for 30 - 35 minutes.

Find these recipes and more on


Our next new product feature is from Sal & Judy’s. Chef Sal Impastato opened his restaurant, Sal & Judy’s, in Lacombe, LA in 1974. Because of the high demand of their delicious pasta sauces, Chef Impastato created a line of products available to the public.


We sell two delicious Alfredo sauces. First, the Original Alfredo Sauce is made with real cream, butter and cheese. This is the same sauce that has been used at their restaurant for over 40 years! The second sauce is the Original Truffle Alfredo Sauce. This sauce is made with all natural cream, butter, cheese and the perfect amount of truffle. You can try this sauce on pasta poultry, pork, veal, seafood and more! Try this next recipe using their sauces and let us know how it turned out!


Easy Shrimp Alfredo

1 Bag of frozen shrimp, thawed and tails removed
2 Jars of Sal & Judy’s Original Alfredo Sauce or Truffle Alfredo Sauce
Spoonful of minced garlic
½ t. of dried oregano
Dried parsley
Grated fresh Parmesan Cheese
1lb spaghetti, boiled and drained

Directions: Melt a bit of butter in a large Dutch oven pan over medium/high heat and sauté the shrimp. Drain shrimp and return it to the pan. Add a spoonful of minced garlic and sauté for about a minute. Remove pan from burner and reduce heat to low. Add the jars of Alfredo sauce and dried oregano, cover the pan and return pan to burner to simmer until heated through. Stir in the cooked spaghetti with the sauce. Sprinkle parsley and Parmesan cheese and enjoy!
Recipe adapted from Busy Mom Recipes by Jill Wellington.

To make this recipe a complete meal you can purchase these additional items right here at!

Paul Piazza Gulf Shrimp – 31/40 headless, raw and ready to cook.
Reising’s French Bread

New Website, New Features, New Products!

Exciting news! has launched a completely new website with some AWESOME features for our customers!  The features will be outlined below, but first things MUST reset your password!  You can do that by clicking the button below and then clicking on the Forgot Your Password link.


Reset Password


Now, to the exciting new features!  We have worked long and hard to bring these to you, so we hope you enjoy!

1. Lower Shipping Prices

Believe us, we know shipping is expensive.  We have been working with our shipping carriers to bring lower prices to our customers.  You will see this when you checkout out.

*Please keep in mind, shipping is calculated by distance and weight.  Also, with perishable items, the cost of the cooler and cooling agent (dry ice or gel pack) is built into the shipping.  It is more cost effective to order numerous perishable items together than just one (typically your shipping cost will be similar).


2. Updated NOLA Bucks (Rewards Points)

Your rewards points are now easier to use and you get more bang for your buck!  You earn one point for every dollar you spend and each point is $.10 when you redeem!  You can also earn points by doing the following:

Registering for an account: 1 point

Subscribing to the newsletter: 5 points

Birthday: 5 points

Reviewing a product: 2 points per review

Social Sharing via Facebook, Twitter and Google+: 2 points per share

Just remember you must be signed into your account to earn and redeem your points.

Redeeming is super easy as well.  You can do this on the Shopping Cart page or the Checkout Page.

Spend your points

3. Ship to Multiple Addresses

With the holidays around the corner, we have just made it easier to get your shopping done in one step!  Now customers can ship out gifts and other products to multiple addresses within the same order.  You can find this feature on the shopping cart page.  Instead of clicking on Checkout, click Checkout with Multiple Addresses.

Checkout with multiple addresses

4. Instant Chat

We are here to chat with you!  Any questions, comments, concerns, we are here to help!  Just click on the orange box in the lower right corner of your screen.



5. Social Media Login

You can now login with your social media accounts.  We support Facebook, Twitter and Google+ logins!

NolaCajun Social Logins

Coming Soon:

Wholesale and Food Service products

You will be able to purchase products specifically by the case and products used for food service directly from our website.  If you want one case of product, no problem!  If you want 20 case of product, no problem!

Feel free to reach out if you are interested in more than 5 cases (large) of products.  We might be able to quote custom shipping at a lower price. 877-789-6652


As always, our goal with NolaCajun is to offer the best New Orleans and Louisiana has to offer with excellent customer service.  We welcome product suggestions and comments from our customers, so please do not hesitate to contact us!

We Sell Louisiana Gifts!

Looking for the perfect gift? Look no further! NolaCajun sells lots of gift items including cookbooks, gift baskets, coasters, aprons, trivets, shirts, and more!

Our gift baskets make perfect gifts for family and friends who favor that New Orleans flavor! We offer a variety of gift baskets including:

Hot Sauce Gift Basket
Muffuletta Gift Basket
Sweet Tooth Gift Basket
Breakfast Gift Basket
Lagniappe Gift Basket
Tabasco Gift Basket
Everything Pickled Gift Basket
Coffee Gift Basket

Our lagniappe gift basket allows you to customize your very own gift basket! All you have to do is let us know what you would like in your own special basket and we will create it for you! Choose from our inventory of over 1000 New Orleans and Cajun food products.

We also offer a great selection of local cookbooks too! Find your favorite recipes from restaurants such as Arnaud’s, Commander’s Palace, Broussard’s, Galatoire’s, Brennan’s, and more!  These cookbooks are sure to please anyone that loves New Orleans and Cajun foods.

It's Mardi Gras Time!

It’s that time of year here in New Orleans! It’s Carnival Time and the first parade rolled on  Saturday, February 15th! This year, Mardi Gras falls on March 4th, which is a little late compared to last year (February 12). That’s okay because that means king cake season lasts longer!

Speaking of king cakes, NolaCajun offers delicious, fresh baked king cakes that are delivered straight to your door. Our king cakes are made from gourmet Danish pastry dough which are then iced and decorated in the Mardi Gras colors (purple, green, and gold). We offer The Traditional King Cake and Filled King Cake. Our filled king cake comes in a variety of 14 different flavors to choose from:

Apple Cream Cheese
Bavarian Cheese
Blueberry Cream Cheese
Cream Cheese
Strawberry Cream Cheese

            For our New Orleans Saints fans, you can purchase our Saints King Cake that is decorated with the Saints black and gold colors. You can also get the Saints King Cake traditional or filled. What a great way to show your team spirit this Mardi Gras season!

We also have Baby King Cakes! These mini king cakes are perfect for a school class or an office Mardi Gras party. They are approximately 5 inches in diameter and feed one person. You get 18 mini cakes for $50.00 which is less than $3.00 a piece!

If you are looking for the perfect Mardi Gras shirt, come take a look at our Mardi Gras Heart and Crown shirt. This shirt is available in purple or white! Perfect for the parade route!

Here at NolaCajun, we cannot wait for the parades to start! And for those that cannot be here in New Orleans for Mardi Gras, we offer these king cakes to you to share a little piece of New Orleans with you this Mardi Gras season!

Staying Warm This Winter

Sleet and snow and ice. Oh my!  It has been a cold week here in New Orleans. The locals are staying warm in their homes and what better way to keep warm than a nice hot bowl of gumbo! Here at, we offer a variety of different rouxs to help get your gumbo started.

A roux is a mixture of even parts of fat and flour. The traditional French roux uses butter while the Cajun roux uses oil. Our best selling roux, Kary’s Roux, is a traditional dark Cajun roux made from flour and oil, cooked slowly until it is the perfect color. We also sell Kary’s Gumbo Mix; just add your favorite Cajun meats or seafood for an authentic Louisiana gumbo!

Savoie’s Roux, Ragin Cajun Roux, and Richard’s Cajun Roux are some of the other traditional rouxs we sell. If you are looking for some dry roux, we also carry Bailey’s Cajun Creole Roux Mix, and Tony Chachere’s Roux.

Here is a great recipe for Sausage & Chicken Gumbo using Bailey’s Cajun Creole Roux Mix:


1 - 3 pound chicken, cut up
1 pound andouille or smoked sausage(cut into 1/4 inch slices)
1/4 cup oil
1 pack Bailey's Roux Mix
1 pack of Bailey's Spices
2 - 14 ounce cans of chicken broth
1 pack of Bailey's seasonings
2 tablespoons Worcestershire sauce
2 dozen raw oysters (optional)
1 - 8 quart pot

In an 8-quart pot, fry cut up chicken pieces, Bailey's andouille or smoked sausage and Bailey's seasonings in oil for about 15 minutes.  Add 3 quarts water and bring to a boil, then add Bailey's spices to taste.  In a separate bowl, mix Bailey's Roux Mix with water from boiling pot (approx. 10 ounces) until it is soft and smooth.  After Roux is mixed, add to the boiling water in 8-quart pot.  Add 2 cans of chicken broth, Worcestershire sauce and cook uncovered over medium heat for 30 minutes to 1 hour.  If desired, oysters should be added in the last 15 minutes of cooking. Skim excess oil prior to serving.  Optional: add 1 tablespoon file'.  Serve over rice.
Serves 16 - 8 ounce servings

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 pageTwitter, and Pinterest!  This goes for all of our products…we are always looking for great ideas from our loyal customers!

Jambalaya Girl Plans a Mardi Gras Style Super Bowl Party

NolaCajun is so excited to welcome a guest blogger today!  We would love for you to meet our friend Jambalaya Girl!

Jambalaya Girl is the owner of Cook Me Somethin’ Mister, a new brand of New Orleans food items, made in New Orleans. The first in the line is a Jambalaya Rice Mix that was created from Jambalaya Girl’s Dad’s recipe. She will be cooking her signature dish at the Super Bowl this Sunday for the NFL VIP Tailgate – a role she earned by cooking her rice mix for a taste test among over 200 other restaurants and caterers. Read her story here:

We are very excited to carry her products on

Jambalaya_Girl_Recipes It’s Carnival Time and almost Super Bowl Sunday in New Orleans. Celebrate with us and learn how to throw your own Mardi Gras themed Super Bowl party at home! Here are the recipe and party tips from New Orleans’ own Jambalaya Girl of Cook Me Somethin’ Mister.

Fried Jambalaya “Footballs”

Fried Jambalaya Footballs_Cook Me Somethin Mister

Recipe Makes 30 “footballs”

Rice Ball Mixture:

1 bag Cook Me Somethin’ Mister Jambalaya Rice Mix (8oz Lil’ Party Size)

1 lb. Ground Pork Sausage (breakfast sausage)

1 pkg Cream Cheese (8oz)

½ cup Parmesan Cheese, Grated

¾ cups Italian Bread Crumbs

2 Eggs

1 tsp Hot Sauce


4 cups Italian Bread Crumbs or Panko

2 Eggs

1 tbsp Water


1 pkg Cream Cheese (8oz)

¼ cup Creole Mustard

1 tsp Hot Sauce

1 tbsp Ketchup

1. Cook jambalaya rice and sausage as directed on package. Cool to room temperature then refrigerate.

2. In a bowl, combine chilled rice mix, cream cheese, parmesan cheese, bread crumbs, whisked eggs and hot sauce. Mix thoroughly. Form 1 ½ in. diameter balls, and elongate for “football” shape.

3. To bread, whisk eggs and water in small bowl. Roll jambalaya balls in egg wash then roll in bread crumbs.

4. Deep fry at 350 F for 30-60 seconds or until browned on all sides. Let stand to drain and cool.

5. To make topping, mix all topping ingredients in bowl. To decorate, use icing piper filled with cream cheese mixture and decorate top of jambalaya balls like football stitches.

6. Shout “Yum Yum, Come Get You Some!” and serve.

Make your own Shoe Box Float


Display your Fried Jambalaya Footballs atop your own shoe box Mardi Gras float. Decorating a shoe box to look like a float rolling down St. Charles Ave is a tradition among elementary school students in New Orleans. It’s a cute and easy way to tie in a Mardi Gras tradition at home. And your Fried Jambalaya Footballs will be ready for kickoff!

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