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Cajun Christmas
NuNu's Cajun Seasoning has made cooks around Acadiana the envy of backyard barbeques. NuNu's reputation is built on a flavorful seasoning that makes for delicious and easy dinners—just pick out your seasoned cut of meat, put it in the oven or on the grill, and it’s perfect! NuNu's is a 3rd generation family owned and operated grocery store business.
The NuNu’s story begins at the Blue Room Lounge in Milton, Louisiana. Opened in 1953 by Arthé Broussard, grandfather to the current generation of family owners, the Blue Room Lounge was a popular stop in the afternoons. Many a retired gentleman would steal away to the Blue Room when they were supposed to be headed to the grocery store.
Art would help his customers out by stocking a little of this and that extra, but he soon realized locals needed a grocery store more than they needed a lounge . . . and so NuNu’s opened for business.
In 1976 Walter & Jeanette Broussard, Arthé’s son and daughter-in-law, opened a new building in Milton. That next year, the key to NuNu’s success was born... quite by accident. When the butcher went on vacation, family members scrambled to figure out the recipe for the popular seasoning mix. Once they had that recipe down, it was a natural next step to offer the seasoning for sale.

Mexi-Cajun Cornbread Mix is a Mexican-style cornbread. Very moist with a bit of spice. Makes a 9x13 casserole dish or a large cast iron skillet.
In 2010 Shelley Johnson created a unique seasoning blend in her kitchen in Alexandria, Louisiana. Created out of an immediate need for something flavorful and spicy while making fajitas, it became her family’s favorite go-to seasoning. It is Shelley’s seasoning that gives Mexi-Cajun Cornbread its kick!

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Reve Coffee Roaster's Cafe Noel is a Medium Blend with hints of spiced pears, dark chocolate, and clove; As close to Christmas as coffee can get!
Inspired by the spirit of our rich Cajun heritage and fueled by our passion for finding and honoring the best techniques for roasting and brewing, we have dedicated ourselves to bringing a new tradition of coffee to the south. Located in the heart of Louisiana, REVE speciality-grade coffee is quality-tested to ensure that you taste our coffee the way it’s meant to be enjoyed no matter where you are.
The 6oz Cafe Noel was roasted for Cajun Crate right before packaging to ensure the freshest of coffee!
Find out more about Réve
Three Brothers Farm Cane Syrup is a 100% Natural Cane Syrup produced by Bob Romero from sugar cane grown on his farm in Youngsville, LA. Bob is the 3rd Generation owner of the farm.
In 1997, Bob moved to the farm and began producing all-natural fig preserves, selling them at the Saturday Crescent City Farmer's Market.
Then Hurricane Rita came ashore. For 22 hours, their orchard was hit with salt rain. From that point forward, Bob was able to produce only enough figs to supply Deanie's Restaurant, for their signature salad dressing. Since the fig trees were failing to thrive, Bob began developing the raw sugar portion of the business. After harvest, the cut cane is hauled to the grinding mill. Bob now supplies raw sugar and Cane Syrup to several of NOLA's better known restaurants and co-ops.
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Jay Ducote’s Louisiana Molasses Mustard presents a bold blend of Louisiana sugar cane molasses and mustard with just a touch of heat from cayenne and jalapeno. This sweet, tangy, slightly spicy take on traditional honey mustard represents a Louisiana twist on a classic. It’s ideal for dipping, marinating, dressing salads and sandwiches or brushing on the grill. Use it to add a little zing to vegetables, chicken, pork, seafood and more. The possibilities are endless.

Jay D's Louisiana Molasses Mustard won a 2016 Southern Living Food Award. Southern Living is the authority on Southern cooking, among other things.
Camellia Blackeye Peasjust in time for the New Year!
It is a Southern folklore tradition to eat black eye peas on New Years Day for good luck!
Blackeye peas are medium-sized, beige beans (in the field pea family) with black markings and a distinctive, delicate flavor all their own. While very popular in American Southern and soul food dishes, they are also consumed in India, Africa, Europe, Asia, and South America. Like all of our beans, Camellia’s Blackeye Peas are non-GMO, gluten-free, and meet the “Hayward Standard” – the name our growers gave our bean quality standard – which exceeds the top USDA requirements..
Tabasco Homestyle Chili Starteris made with fresh ingredients, herbs and spices, this rich blend has just the right amount of TABASCO® brand Original Red Sauce. Just add 1 lb. of cooked ground beef and your favorite beans or beer for a quick, delicious chili perfect for tailgates and house parties.
This is a go to quick meal for any Cajun around the holidays. Pair with Mexi-Cajun Cornbread or a Louisiana beer!
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Louisiana Cobbler Mixis the best way to make delicious desserts in minutes! Just add your choice of fresh or canned fruit to our delicious cobbler mix and bake to a golden brown. Goes great with a scoop of vanilla ice cream!
Chef Lionel Robin, Hospitality Chef for TABASCO®
Chef Lionel Robin has served as Hospitality Chef for TABASCO® throughout the United States and the World. His style of great food creation is straight forward. Using only the current season’s freshest ingredients, with a deft touch of preparation he joins the two with" Cajun know how" to produce an awesome eating experience.

Chef Robin host weekly cooking classes at the Tabasco Visitor Center on Avery Island. If you are visiting Louisiana or live in Louisiana and have never been to the Tabasco factory, it is a must see!

Come and visit Avery Island, eat at Restaurant 1868, where Chef Robin is the Head Chef, offering Cajun favorites all seasoned with Tabasco. While here, make sure to visit the newly updated Tabasco museum, the Barrel Warehouse, Bottling line and more!
Avery Island Visitor Info
Cowboy Caviar
Ingredients:
Dressing
  • 1/3 cup red wine vinegar
  • 4 tablespoons olive oil
  • 4cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon dried oregano
  • Hot Sauce to taste
Salsa
  • 4 cups cooked Camellia Brand Blackeye Peas
  • 2 Roma tomatoes, diced
  • 1/2 large red onion, diced
  • 1 jalapeño pepper, seeded and finely diced
  • 1 bunch cilantro, chopped
Directions:
1. Combine Dressing ingredients in a small bowl and whisk together. Add hot sauce to taste.
2. Combine salsa ingredients in a large bowl and toss throughly.
3. Pour dressing over salsa and mix gently. Cover and refrigerate for at least 1 hour or overnight.
4. Serve as a side dish or with chips as an appetizer.

Jay D’s Bites: Spicy & Sweet Hasselback Potatoes with Louisiana Molasses Mustard Dipping Sauce.
by Aimee Tortorich

INGREDIENTS:
  • 8 small potatoes, Yukon Gold, Fingerlings, or Red Bliss
  • 1 cup Jay D’s Spicy & Sweet BBQ Rub Butter (see recipe below)
  • 2 Tbsp green onions, chopped
  • Louisiana Molasses Mustard Dipping Sauce:
  • ¼ cup Greek yogurt
  • 3 tsp Louisiana Molasses Mustard
    Jay D’s Spicy & Sweet BBQ Rub Butter:
  • 1 cup unsalted butter
  • 1 Tbsp Jay D’s Spicy & Sweet BBQ Rub

    In a small saucepan, melt butter with Jay D’s Spicy & Sweet BBQ Rub until incorporated.
    Preheat oven to 425F.

Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart. The spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.

Pour BBQ Butter in between each slice and bake until golden brown and tender, about 55 to 60 minutes.

To make dipping sauce, combine Greek yogurt and Louisiana Molasses Mustard. Garnish with chopped green onions and enjoy!

More Recipes on BiteandBooze
Jay D's Molasses Mustard German-Style Potato Salad:
by Blair Loup
Molasses Mustard Potato Salad


Ingredients:
1 ½ lbs red potatoes, cut into cubes
2 Tbsp mayonnaise
2 Tbsp Jay D’s Louisiana Molasses Mustard
1 Tbsp red onions, diced
1 Tbsp green onions, diced
1 Tbsp parsley, finely chopped
½ Tbsp Three Brothers Farm Cane Syrup
Kosher Salt

Directions:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.

In a large bowl, combine the mayonnaise, Molasses Mustard, red onions, green onions, parsley, and Steen’s Cane Syrup. Mix together well, then add the potatoes and toss until combined. Refrigerate until chilled before serving.

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