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"Stuffed" ----Cajun Meat Market

Saw a coming soon sign for this place this morning. On 620 in the same center as Guadalajara Taqueria (across the street from VIVO#2).

Sure would be great to be able to get our turducken, and deboned stuffed meats without the drive to Louisiana!

Boudin balls, oh my. Hope it opens soon!

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  1. god, i really need to get out more.
    i live in the vicinity of parmer and 620, and have yet to try vivo #2 or guadalajara.

    aside from turducken, what is common fare for a cajun meat market?
    i've only been to nola once, and my market excursions were limited to a muffaleta.

    4 Replies
    1. re: dinaofdoom

      Boudin, andouille, many will do deboned stuffed chicken or quails.

      Here is a menu from the Gourmet Butcher Block in New Orleans (this location is technically outside NOLA, but they are owned by the same people as the other locations. While this menu may not be indicative of places in Lafayette or Lake Charles or other small towns in LA, it gives you a good idea what to expect, along with other items.

      1. re: roro1831

        thanks for the info, roro.
        i've really never seen so much stuffed meat before!
        very intriguing.

      2. re: dinaofdoom

        They have a website, but it's not really totally up yet: www.stuffedfoodstores.com

        I haven't tried those places either and I live a mile away; I think I've only stopped at the DQ so far. I am looking forward to this particular place though and am hoping that they'll have some prepped cajun meals like crawfish pie or etouffee in addition to a butcher's case.

        1. re: verily

          If you use Firefox I highly recommend not visiting their site just yet. It's buggy.

        1. re: acreese

          Stuffed suckling pig!?!?!!! Bring it on!

        2. I live right down the street on Great Valley. Seriously....the thing that excites me the most is that that tacky god-awful "American Foodmart" sign will be finally gone...........it's such an eyesore.

          1 Reply
          1. any word on if this place is open yet and if so, what your experience was like?

            7 Replies
            1. re: dinaofdoom

              The American Foodmart sign is still up and there are never any cars in front of it, so I would guess that they've got a month or two to go.

              1. re: verily

                Checked this morning and still not finished inside. They powerwashed the parking lot yesterday but still have lots of construction to do inside.

                1. re: amykragan

                  Their website says they are hoping to open in May 2010. They don't know the exact date yet...

                  I'm waiting too!

                  1. re: thymetobake

                    if you can't tell, i am totally eager to try this place!

                    mmmmm meat.

                    1. re: dinaofdoom

                      I'm really looking forward to the boudin. And the boudin balls.

                      1. re: thymetobake

                        good lookin menu. wish they were gonna have tasso.

                        1. re: innominate

                          I was thinking the same thing about the tasso... Although I did recently find some at Spec's in the cooler behind the deli... and the deli people had NO idea what it was and were certain they didn't sell it. Central Market has it as well, but I don't really like theirs (Comeauxs) and its stocked inconsistently.

            2. Got an email update from them yesterday:


              Hello! Thanks to everyone for signing up for our newsletter and anticipating our opening. I'm happy to report there are many lovers of good Cajun food among us! We can't wait to meet everyone.

              For weeks now we have been teasing about opening the doors to the store where our real Cajun food can be found. We apologize for this. We don't like teases either... Being optimists, as well as being in the food business, we expect to have things done on time and at a high quality. The construction business does not necessarily work this way... We are currently dealing with the classic "over budget & behind schedule" scenario and can't wait to turn in our hammers for a cast iron pot and spoon. We are now planning to open our doors on June 18th. Again, this could be give or take a day or two because it has become obvious that predicting the future is not something we have been doing well. We will certainly send out another update as we get closer. We are also hiring for a few more positions(see below). If you know someone interested please forward this newsletter to them.

              Looking forward to seeing you soon,
              Kurt Knies
              Tim Garrett

              7 Replies
              1. re: jwynne2000

                Food professionals? "cast iron pot"? I could see a cast iron skillet, but haven't come across a cast iron pot in any commercial kitchen in 30 years.

                1. re: TaseT

                  Cast Iron Pot is very traditional for making roux.

                  1. re: Chefdavis

                    I use a 5-qt Le Crueset cast iron pot for making roux. It makes a FINE roux and it's easy to clean. I reserve the skillet for browning bacon and sausages and such.

                    1. re: drdelicious

                      I have to echo this--just made a roux for a gumbo using my beloved's Le Crueset a few weeks back--instead of butter or some other oil or fat, I used bacon grease for this roux, and I am convinced that the combination of good quality bacon fat, the Le Crueset, and my years of cooking professionally resulted in the best roux I've ever made...

                  2. re: TaseT

                    The good thing about the cast iron pot is that you can make your roux and then the gumbo in the same pot. It's a pain to transfer the roux over to the cooking pot. I've actually been looking for one, because I only have a skillet.

                    The guy could have been just speaking metaphorically, with regard to the commercial kitchen statement.

                    1. re: rudeboy

                      Just splurge on the big Le crueset... my roux never burns and it's easy to clean up. Although sometimes if I have too much chicken, I have to make it in the small pot then transfer batches up to a larger pot to finish simmering. Not a bad dilemma to have.

                  3. re: jwynne2000

                    In case you need an update, this is from their email today:


                    It has been an experience opening this business in Austin. A unique experience similar to how our food will be for the area. We won't be opening tomorrow. We aren't going to shoot ourselves in the foot again with things we can't control and throw a definative date for our opening. But, we are shooting for Saturday. Stock is arriving and food is being prepared. The next update you get from us will be to tell you we are open.

                    Looking forward to seeing you soon,
                    Kurt Knies
                    Tim Garrett

                  4. According the to the owner's mailing list. they will be opening on Wed, the 23rd.

                    1. Just ate Yummy ettoufee from here!!!! so glad to have the store. Bonus: they have "real" Dr. Peper . can't wait to eat the stuffed chicken tomorrow!!!

                      3 Replies
                      1. re: girloftheworld

                        Glad they're open. I'll check it out tomorrow.

                        1. re: amykragan

                          the email update i got made it sound like they only have three things tomorrow:
                          live crawfish
                          boiled crawfish
                          hot boudin

                          i could be wrong. i am so excited to try this place! maybe i will swing by tomorrow afternoon while running errands.

                          1. re: dinaofdoom

                            my parents brought home
                            etttoufee,stuffed bacon wraped quail,chicken stuffed with jumblya- they said there was also: turducken! as well as mushrooms stiffed with crab,stuffed jalpenos,susages,cut meat and other yummies...one couple had an ice chest they were filling up saying how happy they were that they weren't going to hve to drive to houston anymore...next time I better get to go.. I also missed the oliveoil store today!!!

                      2. Aiiiiiiiiiiiieeeeeeeeeeeeee! This place is great. I don't have to haul ice chests full of meats back from Baton Rouge anymore. Kurt, the owner from Texas along with his partner from Baton Rouge have really made me happy!

                        We tried their boiled crawfish which were pretty good size for this late in an iffy season. They used Louisiana brand boil and the spice was just right. Lots of fat in the crawfish so perfect flavor! They were $4.50/lb. We also tried the hot boudin $3.99/lb. Not as spicy as I would like (just added some Tony's to it) but Kurt is already working on making a boudin with jalapeno for us Texas folks!

                        We also got: crawfish etoufee, bacon wrapped duck breast, crawfish stuffed baked potatoes and a jambalaya stuffed deboned chicken. They have tons of stuffed meats and even fresh steaks, stuffed chuck roasts & pork chops!

                        They also carry camila beans and most of the spice mixes, hot sauces and starters you would expect.

                        If you're a cajun or enjoy cajun food you're gonna wanna check this place out!

                        11 Replies
                        1. re: amykragan

                          Can you eat there for lunch, or is it just take-out?

                          1. re: rudeboy

                            just take out and wholesale coming soon

                          2. re: amykragan

                            camillia beans = love
                            now if we can just get them to carry Blue Runner canned goods and Community Iced Tea bags....

                            1. re: drdelicious

                              I did ask about Blue Runner beans and they're gonna look into it.

                              1. re: amykragan

                                If they have Evangeline Made bread and pistolettes, I'm in heaven!

                              2. re: drdelicious

                                Dr. Just a fyi - I have seen Blue Runner at HEB. I felt like a crazy woman talking about Blue Runner for months at work and then loaded up in NOLA during November and then low and behold I saw them at HEB.

                                Also, I was at the HEB on Burnet and 2222 last week and an employee stopped me to ask what I would like to see added to their addition as far as items and I told her Community Teabags. I'm crossing my fingers.

                                1. re: groovinpinky

                                  Thanks! That is so wonderful! I just load up at Rouse's like a crazy woman while I'm down there because shipping is so much for the cans. I guess I'll have to venture up to the 2222 HEB. HEB's are weird.... I can only find the squeeze-bottle Creole mustard at the one in Oak Hill, and I like that one the best.

                                  I almost cried when I found Camilla red beans here at Fiesta... seriously, I'd been ordering them online for about 3 years. I mean every stop-n-rob in MS and LA has them.

                                  I don't understand the Community Iced teabags thing at all... I have emailed the company (because you can't get them online), I have asked one of my patients that works for them where to get them here, he has no idea... I am assuming it has to do with shelf stability. Really bizarre. I get my inlaws to mail it to me from Memphis along with Kraft Hot BBQ sauce.

                                  I also asked Central Market, Randall's, and HEB for the Zatarains LIQUID crab boil, and they said the reason they don't carry it is because thier shipping cost is much higher, so they just carry the packets. I can get this at Quality Seafood. And if you go on a Tuesday or Wed, you can get those nice gallon jugs of liquid crab boil.

                                  I love Austin, but for such an otherwise culturally diverse place, it's really hard to find basic Southern staples... I'm excited about this place! Maybe I'll take my trunk cooler up there and load up... that way next time I go to LA I'll have more room for beads in the trunk.

                                  1. re: drdelicious

                                    while it is the evil empire wal-mart has the liquid crab boil generally.

                                    1. re: pickychicky1979

                                      Yeah, I don't shop there and haven't been in one since about 2003. I'll order online and pay shipping to not have to drive by a WalMart... I think they create traffic problems amongst other things.

                                    2. re: drdelicious

                                      There has to be a Community distributor in Austin because when I worked at Braker/Mopac, our office was stocked with tea and coffee from Community. I remember specifically seeing a Community van parked outside my office on multiple occasions.

                                      1. re: drdelicious

                                        Regarding southern staples, the HEB in Buda now stocks an entire shelf of southern canned goods...butter beans, etc. They all seem to be regional brands and not the normal Allen brand usually seen.

                                2. Stopped by yesterday to finally check them out. I've been anticipating their opening for a while; being just down the road from my home, I got to watch their steady progress in getting the place fixed up. So much nicer to look at their sign instead of the big America Mart that was there before.

                                  Things were a bit slow, which is understandable when it's rush hour and it's raining. But that left me plenty of time to peruse all of their frozen offerings, glance at the meat counter, and contemplate the dry goods. They didn't have as many quick foods prepped, which might be due to them just opening and everyone grabbing them off the shelves: mostly etouffee and "baked" potato salad left.

                                  I decided to take it slow at first and picked up a few items: some meat pies, crawfish pies, a bacon wrapped chicken breast, and some potato salad.

                                  I stuck a fork in the potato salad right as soon as I got home. It was good, better than most deli potato salads (which are usually strangely slimy and the potatoes too chunky). The bacon and onion were chopped a bit too fine in my opinion, but you could definitely taste it.

                                  I had the crawfish pies for dinner. I baked them for 20 minutes at 350 in the oven. The filling was good (plump and chockful of crawfish!), but I didn't much care for the crust. I suspect it would benefit from being fried instead of oven-baked. Sadly though, there was no recipe online for them, so I was just guessing anyway. Stuffed Cajun Market: if you're reading this, please update your cooking instructions online to include the pies AND the bacon wrapped chicken breasts.

                                  Overall, I was impressed by the selection at the store and can't wait to go back to try their sausages and attempt a whole stuffed chicken.

                                  Just a few opening week oversights need to be fixed:

                                  There are no cooking instructions on any of their meats, prepped foods, and pies. The instructions are fortunately online (for most of the items), but not everyone is going to think to look there.

                                  Also, the smaller containers of prepped foods have no price tag on them (and there's no indication of what the price per pound would be on the freezer cases, just the butcher case). I think it was about $4ish a pound for the potato salad. Some people like to fish for the heaviest or lightest containers on purpose, so it would be good to have prices easily available.

                                  1. I went yesterday and picked up an assortment of frozen stuff... my pantry is pretty well stocked on the non-perishables at the moment because I just order them all online in the past. Now that I know what they stock, I can just restock here. There was a nice line of 4 or 5 couples, which I was glad to see.

                                    We got the stuffed pork tenderloin wrapped in bacon and smoked it with some corn on the Green Egg (FYI - use the 'oven instructions,' but cut the temp down just a hair and let it smoke about 45mins longer. Smoke with part hickory and part oak). I served with cornbread and mustard greens and let me tell you it was FINE. Blueberry cobbler for dessert. So delicious. The bacon kept the meat very moist and it had a perfect smoke ring around the meat... the meat was good quality and lightly seasoned. I added a little seasoning to the outside (Tony's) pork wrapped in pork, yummy. I think it was about $10.00, and my husband and I can eat off that for 2 meals or so.

                                    It's about a 25 minute drive from where I live in South Austin, so I took my trunk cooler and loaded it up with frozen sausages and bacon wrapped duck breasts and quail. It's nice to see cajun food presented that's not just fried seafood, but meats as well.

                                    I thought the cooking instructions were more a novelty and brochure to keep me drooling for more before I can get back up there. I like to fry things, so some frying instructions would be a nice addition to the list... (although, it typically follows: heat oil to 350 and fry til golden brown). To the above poster: I make crawfish pies a tad smaller than theirs were, but I bake them at about 425 for 12 mins if thawed out. You can brush them with a little egg yolk before baking and that will make them crispy on top. I keep these frozen on hand for company.

                                    I also was thinking boudin balls should be added as a next logical progression; although they are obviously working very hard right now to keep people happy and coming back for more. I'd also love to see some good tasso... it's very hard to find here and that seems logical.

                                    I really hope these folks do well with that place, and I'll do my part to help them out. I'm like a kid in a candy store with only the few things they had on the shelf. But to just go in and feel a little piece of home is priceless. Especially after going to so many 'cajun' places here and leaving thinking 'they just don't get it.' And MAJOR props to them because they have the largest crawfish pots I've seen in Austin.

                                    2 Replies
                                      1. re: rudeboy

                                        Originally, outside of Vicksburg, MS... but I lived in LA for 8 years...

                                    1. We have been to Stuffed 3 times in the last 4 days. Yummy! and the people are so nice. We have had the bacon wrapped quail (we smoked it-yummm) , stuffed shrimp (we grilled it-yum), boudin (my husband likes, I am not a boudin fan anyway) and all four of us thought the gumbo was great.

                                      They make almost everything there (except the Nachitoches meat pies and crawfish pies-which we baked and were yummy). Yesterday we bought some stuffed quail to cook tonight.

                                      There is a lot of variety, so I highly recommend ya'll try this place.

                                      1. FYI - The "Tony's" that amykragan and drdelicious mentioned is Tony Chachere's Seasoning. I get the extra spicy version at Fiesta Mart on Stassney @ I-35. It makes just about everything extra delicious. It's one of the things I cannot live without!

                                        1 Reply
                                        1. re: Helind

                                          yep, it's my staple; it goes on EVERYTHING in my house, eggs, popcorn, you name it!

                                        2. I finally stopped in the other day to pick up a couple of things for dinner. They had hot gumbo, so we decided to try that. The price was a little shocking. A "large" container (less than 2 servings) was $10.99. $2 extra if you don't want any rice in that container.
                                          This is chicken and sausage gumbo, not seafood. It if HAD been seafood, I would almost understand because we're so inland but come on. Really?
                                          And the flavor definitely wasn't worth $13. It wasn't terrible (I've had worse at Sambet's and Evangeline's) but the roux wasn't dark enough---it didn't have that bite, that deepness that I expect from gumbo. I'm better off making it myself.

                                          We also got a deboned chicken stuffed with boudin. It smelled great in the oven, but there was just way too much boudin inside and it overpowered the small bit of chicken left. The boudin was okay, but there was something off about it . . . maybe I just prefer my boudin grilled so I get a crispy skin and mushy boudin wasn't doing it for me.

                                          All in all, I'm not overly impressed yet.

                                          Oh, and a 1 1/2 serving-size of bisque is $14. I'm definitely not paying that.

                                          1 Reply
                                          1. re: MyySharona

                                            It's definately not a 'bargain' place... and I could certainly make most of that stuff they sell. It's a ton easier just to have them make it and freeze it, and I just come home from work and throw it in a smoker. I'd prefer spending my Saturday afternoons doing something other than de-boning and stuffing a chicken, ya know?

                                            I believe they actually buy the bisque from John Folse's place in LA, and they drive it in... I have the recipe for that one too, but I'll support the cause.

                                            Gumbo and boudin are such personal flavors... it's hard to like many out there other than the type you grow up on. I guess to each his own.

                                            One thing that has been consistently good with everything I've tried is the QUALITY of the meat products. I'd like to see more seafood added, but it's a tough time to start a business right now... I think they'll diversify more after they've been able to feel out the market better.

                                          2. I stopped in for the second time today. Last time, and today, I bought a pint of etouffee. It is delicious. Different from what I grew up with in Lake Charles, but wonderful none the less. One pint feeds both myself and my husband for under 8.00. I made more rice to go with it.

                                            But what I really wanted to say is that they had bags of dried crowder peas! I haven't seen crowders for sale anywhere since I lived down LA way. They also had green onion sausage which I did not even realize was a cajun thing. There was only one place I knew of to find it back home. I didn't buy any today but will do in the future.

                                            1. I received an email recently saying the added tasso to their selection. Does anyone know how it is? I'm headed down to Mardi Gras in a few weeks and was just gonna stop and get some on my way back, but I'd like to support these guys. All of my tasso sources in Austin seemed to dry up a few months ago, so I'm really excited about this addition!!! I drive 45 minutes to this place, so anyone who's tried it, let me know how you liked it!!!

                                              7 Replies
                                              1. re: drdelicious

                                                "all of my tasso sources." Funny that you had several - lucky you!

                                                Has anyone had their andouille lately? I heard that it was just "okay." It's a 30 minute drive for me, so I don't want to waste time. I'm boiling duck bones for a duck and sausage gumbo tonight. The plan is to just use the V&V from HEB, but I'd rather use andouille. I'm not fond of the Hollar brand at HEB.

                                                1. re: rudeboy

                                                  the only andoillle here that I've tried that is OK (not great) is the one that central market makes. The guys at the counter are always like, 'what do you need 4 pounds of andoille for?' It's kinda funny.

                                                  1. re: drdelicious

                                                    Thanks for the ip....I've never tried their andouille because their boudin was so, well, un-boudin-like. I'll buy a link and check it out!

                                                    1. re: rudeboy

                                                      Yeah, I wouldn't touch their boudin with a 10-foot pole.

                                                2. re: drdelicious

                                                  I'm trying to imagine driving through western Louisiana and not getting a load of genuine, Cajun meat market tasso, boudin and andouille in favor of an Austin meat house.

                                                  Are you going to wait til you get to New Orleans to get a big plate of Tex Mex?

                                                  I just got off a Lafayette, Scott, Youngsville meat/boudin run and I've never had anything outside Louisiana that's even in the same ballpark.

                                                  I'm sure Stuffed is fine but run by Johnson's over in Lafayette. Their lineage goes back over 70 years and Wallace Johnson is the counter man.

                                                  He's an elderly cajun meat icon, still alive and at the peak of his powers.

                                                  1. re: scrumptiouschef

                                                    Man, the Best Stop, right outside of Lafayette, has the best of the best...smoked boudin, hoghead cheese, cracklins, pork & turkey tasso, & killer boudin balls...+ half dozen homemade sausages.

                                                3. So I stopped by Stuffed today, and brought home some red beans & rice and some chicken & sausage... (menu didn't explicitly say this was gumbo) but it came with rice.

                                                  Both things were super yummy, imho. Since I don't go down to LA on a regular basis this is workin' for me! Can't wait to try their sausages and some of their stuffed meats.

                                                  1. All inquiries on the subject need to be referred to...www.boudinlink.com

                                                    1. "did you get any crawfish or dry aged ribeye at stuffed?
                                                      i posted the newsletter information in some other threads."

                                                      No, I didn't. I forgot my wallet, so I had to depend on my friend to spring for me. We just had lunch, I tried:

                                                      Boudin - excellent.....it was a bit dry and chunky like I like it. There were chunks of pork meat within, and it had decent spice. Boudin is a personal thing, thouh, as is:

                                                      Gumbo - decent........a lunch pint with cornbread is not too pricey ($5.99). The roux was medium to light, and it was a bit oily, but that may be desirable to some.

                                                      Etouffee - not sure what happened here. This "etouffee" was soilid white, like cream of mushroom soup. I'm not sure that it wasn't cream of mushroom soup. I'm not sure what it was, actually. It didn't taste bad, but it tasted like someone heated up a can of cream of mushroom soup, threw in some crawfish, and pored it over rice. The weird thing is that they had prepared, frozen etouffee in the cooler that had more of a normal color to it. For 9 bucks, I wasn't all that happy. I can only think that they ran out, and some back-up chef improvised some concoction.

                                                      Anyhow, I'll definitely go back. I can buy lunch and pick up dinner in one shot.

                                                      3 Replies
                                                      1. re: rudeboy

                                                        Some parts of LA use a lighter roux for etouffee, some that more red colour. I can probably guarantee it doesn't have cream of mushroom soup in it. I only like freshly prepared etouffee, and I prefer it lighter. After our crawfish boils, I make sure we keep enough leftovers for one big pot of etouffee. I make my husband separate the heads and tails, and I use the heads to make crawfish butter and stock and the tails for the etouffee.

                                                        We got stopped in traffic on the way to Mardi Gras while passing by Scott, and people stopped their cars on the side of I 10 and walked to Don's to grab a quick bite to sit in traffic with... it was pretty funny.

                                                        1. re: drdelicious

                                                          Yeah - this wasn't even a blonde roux, like a French blonde roux....it was lily-white. Something must have happened in the kitchen, because what they normally make (what was for sale in the cooler) had more of a peanut butter color to it.

                                                          Also, in some parts of LA, they don't use roux at all. But I'm with you....I like a blonde roux in my etouffee. I remember, as a kid, parboiling crawfish, essentially just to kill them, then separating the tails and making a big bowl of the fat. My mom would stir the fat into the dish near the end, and only cook the tails enough to make them perfectly done. Crawfish were 30 cents a pound back then!

                                                          1. re: rudeboy

                                                            Oh good times... when I was in college we ate crawfish because they were cheap.

                                                      2. Got 5 lbs of crawfish the Texas Boudin balls (with jalapenos) last Friday and they were great. Live crawfish were going for $3.50/lb and boiled were $5/lb. Pretty decent size for this time of year and really well spiced. They don't use the shake on stuff, so the spice is really cooked in. Can't wait to get more especially during peak season when they're bigger. These folks are doing things right!

                                                        4 Replies
                                                        1. re: amykragan

                                                          I stocked up on the concentrated liquid zatarain's crab boil last time. It really is the way to go... but it's really hard to find the gallon jugs here because they are expensive to ship. It's really strong stuff. I'm hoping they get real big soon since they had to stay in their holes a little longer cause it was cold late. $3.50 isn't really too bad.

                                                          1. re: drdelicious

                                                            I agree. I use the liquid (I love the garlic and lemon infused ones) and then sometimes I add the shake on after for extra salt..but I am a salt a holic!

                                                            1. re: amykragan

                                                              For some reason, I shake the Tony's on near at the end because I like them gritty. But then, I don't believe purging does anything, so maybe the grit comes from that. I tried one they boiled at Central Market last year, and the seafood guy's like 'how are they?' I was like, not bad, but I like them gritty.... I think he thought I was kidding. Lemon infused liquid crab boil sounds awesome...

                                                              1. re: drdelicious

                                                                Had the pork chops stuffed w/ cornbread recently and was disappointed in the amount of salt in the brine that they used. It distracted from the flavor and left them almost inedible. They need to revisit the brine recipe.

                                                        2. their email says they have a "crawfish emergency".
                                                          they overbought and are selling them for eating today.
                                                          today only, $4.00 for boiled and $3.25 for live.
                                                          king cakes discounted from $13.99 to $9.99.

                                                          1. Made it out to this place last week because I was homesick and was craving some cajun food. The sausages and the stuffed chicken I got were great, but the real star was the crawfish etouffee. Its always been one of my favorite dishes and when I'm back home if Im somewhere and its on the menu, thats usually what I'm getting. The crawfish etouffee I got from stuffed was quite simply the best Ive ever had. I will be making many more journeys out to this place for sure.

                                                            1 Reply
                                                            1. re: twyst

                                                              Thanks twyst you finally got me going out there. Picked up some very nice Shrimp etoufee and cornbread plus some Nachitoches meat pies to bake later. I miss those meat pies : )

                                                            2. getmyperks.com has a $30 for $15 coupon, with limited quantities.
                                                              expires 10/31.
                                                              i got one to use for our next work potluck, because i'm awesome.

                                                              also, this is from their newsletter today:
                                                              We just trimmed a new Dry Aged Ribeye. Come get it while it lasts!

                                                              A new batch of Tasso was smoked this week.

                                                              I'm sure many of you have tried our Deboned Stuffed Chickens. We sell a lot of them. One of our slowest sellers is the chicken stuffed with Jalapeno Cornbread. Why? I'm not sure but we are in Texas and I know it's great. We made a fresh batch today and since I want more people to try them the Jalapeno Cornbread Stuffed Chickens are 25% this weekend. Come in and grab one for dinner.

                                                              1. Stuffed is apparently now carrying Delaware Punch and Blue Plate mayo.

                                                                1. Has anyone bought a smoked turkey from them before? I'd like to for Thanksgiving but I'm afraid it might be too salty. I'll ask them if they can do low salt when I order.....

                                                                  1. the newsletter mentions the following, which may be of interest to some:

                                                                    "we finally managed to reach an agreement with a reliable supplier and the first delivery came in yesterday. I was like a kid in a candy store making the order. There are over 30 new items on the shelves. Our roux selection has doubled. Our crawfish boiling spices have doubled. We have the whole line of Blue Runner items such as the gumbo and etouffee base (a lot of you have asked for these). We also have many more spices and mixes that you just won't find anywhere else (around these parts anyway)."

                                                                    5 Replies
                                                                    1. re: dinaofdoom

                                                                      Yeah!!! Blue Runner goods! Darn, if we can just convince them to open a South location!.

                                                                      1. re: drdelicious

                                                                        you could make an afternoon of it by having lunch at the noble pig, and then loading up at their new shop, too...

                                                                        1. re: dinaofdoom

                                                                          I get up there about every 6 weeks. I take a trunk cooler and load up on goods to bring back for my deep freeze. There stuff is great for entertaining, and we do alot of that during football season. They are some of my favorite people to talk to, and they brought in an item to sell that I was having trouble getting here from LA. Because they carry some essentials, I now have more room in my trunk for other LA groceries when I go down :) Seriously, when I come back from Mardi Gras, my trunk is 40% beads and throws and 60% groceries.

                                                                      2. re: dinaofdoom

                                                                        They've got Community Iced Tea now. And they certainly weren't lying about the new items; the store finally has a stocked feeling to it with shelves just full of things. Even the freezers looked a lot fuller than usual. Only the fridge section seemed kinda empty, with no potato salad on the shelves.

                                                                        I just got a roast beef po'boy from there and it was delish. The roast beef was super tender and just dripping with gravy goodness. I'm no expert on them, so I can't speak to authenticity but I would certainly order it again.