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Husband in NOLA...what ingredients/foods should I have him bring back for me?

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badmutha May 5, 2011 12:55 PM

We got back from a family trip to NOLA a few weeks ago and now my husband's going back for work (sniff, sniff). I'm making a list of stuff I want him to bring back with him: Camellia red beans, Union coffee, and as many cases of Abita as he can smuggle past security. Kidding. I'd actually love to get some tasso and andouille, but don't know how that might work. A Central Grocery muffaletta? What else should I have him bring? Checking a bag is cheaper than an extra plane ticket for me, so I'm trying to make his trip worth my while. :) Thanks.

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    LJS2 RE: badmutha May 5, 2011 01:55 PM

    We were there a couple of weeks ago and brought back a jar of the Central Grocery olive salad that they use on their muffaletta. They sell it bubble wrapped and boxed ready for check in luggage. We also picked up some seasonings from the New Orleans School of cooking in the FQ.

    1 Reply
    1. re: LJS2
      Gastro Travels RE: LJS2 May 5, 2011 02:03 PM

      olive salad is VERY easy to make at home, it's just spanish olives, pepperoncini and giardiniera chopped up (I don't even add the kalamattas) with evoo and I think lemon juice.

    2. Gastro Travels RE: badmutha May 5, 2011 02:00 PM

      I always bring back Louisiana Crawfish Boil (powder not liquid) I like to boil veggies in it. Louisiana BBQ Shrimp seasoning mix, Louisiana Gold Horseradish pepper sauce, community coffee, pepper jelly.

      Just don't shop at the French Quarter Market - prices are insane there, find a grocery store instead, Rouses is good.

      1 Reply
      1. re: Gastro Travels
        uptownlibrarian RE: Gastro Travels May 5, 2011 02:23 PM

        BBQ Shrimp seasoning is VERY easy to make at home, it's just black pepper and Worcestershire sauce, and I think lemon juice. :)

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        Littleman RE: badmutha May 5, 2011 03:55 PM

        You can order tasso and andouille or boudin online easily. Tell him to get you some Cajun Land Seasoning which is made in Metairie. They sell it in Jacks brewery. Good luck.

        1 Reply
        1. re: Littleman
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          roro1831 RE: Littleman May 6, 2011 05:32 AM

          Jax.

        2. twyst RE: badmutha May 6, 2011 05:46 AM

          As a native new orleanian who now lives out of state the only thing Im unable to source from a regular grocery store or easily make for myself is tasso and zatarains crab boil. Everything else seems to be readily available everywhere or is very easy to make for yourself.

          5 Replies
          1. re: twyst
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            DougRisk RE: twyst May 6, 2011 05:50 AM

            What about Creole Cream Cheese? Can that also be ordered online? I thought that it was quite hard to find?

            1. re: DougRisk
              twyst RE: DougRisk May 6, 2011 05:59 AM

              I rarely use it, but when I need it I just make it. Its really easy to make, you just need skim milk, buttermilk and rennet.

              1. re: twyst
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                DougRisk RE: twyst May 6, 2011 08:22 AM

                Really?

                I was under the impression that the Cream Cheese was made the old fashioned way utilizing the specific bacteria that exists in the area (somewhat similar to a San Francisco sourdough bread).

                1. re: DougRisk
                  twyst RE: DougRisk May 6, 2011 09:14 AM

                  http://neworleanscuisine.blogspot.com...

                  Same recipe is in tons of cookbooks etc. It turns out well.

                  1. re: DougRisk
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                    Hungry Celeste RE: DougRisk May 10, 2011 02:05 PM

                    Nope--it's just clabbered milk. No special bacteria or local microflora.

            2. l
              lemons RE: badmutha May 6, 2011 07:08 AM

              A vote for the Zatarain's liquid crab boil. Very concentrated, and significantly different from the dry. Years ago, Fitzmorris urged me to switch, and I did. I buy it whenever I see it when I travel and always run out before I see it again.

              1. g
                guitarrednfeathered RE: badmutha May 6, 2011 07:12 AM

                I always grab a bunch of pralines. Yes, you can make them at home, but it's always a nice treat/souvenier. I usually pick out a hot sauce too, but that's obviously not indiginous to NOLA.

                1. h
                  hazelhurst RE: badmutha May 6, 2011 07:24 AM

                  I'd suggest Crystal hot sauce..and perhaps a sampling of the enormous variety we have beyond Tabasco. There is a boatload of seasonings..Zatarain's, Tony Chahere's, Slap Ya Mama, ...it goes on and on. I also plug French market Pure Coffee..the Chicory is godf too bt I have gotten people to swear off The Trendy Coffee of The Month with pure FQ coffee, properly dripped. Agree as to avoind French Market (the merchant secition , not the coffee). They steal more than the taxman...

                  3 Replies
                  1. re: hazelhurst
                    TaTee RE: hazelhurst May 6, 2011 08:47 AM

                    Am on my way to visit family and have been asked to bring Community Dark Roast Louisiana Blend Coffee and Chickory, Arnaud's Remoulade Sauce, Tabasco's Red Pepper Jelly and Aunt Sally's Louisiana Pecan Pepper Jelly...available at Dorignacs on Veterans Hwy.

                    1. re: TaTee
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                      hazelhurst RE: TaTee May 6, 2011 10:03 AM

                      Pepper jellies are a good idea... remoulade is so easy to make that I never bother transporting that.

                      1. re: hazelhurst
                        texasredtop RE: hazelhurst Jul 14, 2011 05:47 AM

                        I love the crawfish jelly but haven't seen it in the last couple of visits. Coming in 2 weeks, any ideas where I could find it. We stay at Harrah's but venture out to Metairie a couple of times while there.

                  2. b
                    badmutha RE: badmutha May 10, 2011 12:02 PM

                    Thanks, everybody! Great suggestions--keep them coming! Fortunately, I discovered that one of our local groceries carries a few varieties of Abita, so that should lessen his burden considerably. :)

                    1 Reply
                    1. re: badmutha
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                      Clem943 RE: badmutha May 10, 2011 12:43 PM

                      Blue Plate mayonnaise. Don't know where you are, but I can't get it in Dallas.

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                      grant.cook RE: badmutha May 10, 2011 01:04 PM

                      Cane vinegar.. unique ingredient you don't see many other places.

                      Any safely transportable sausage, like andouille, if you find a flavor you like.. I find tasso a bit tougher to find up here in Boston, so I'd get some of that.

                      Pickled Pork.

                      Maybe get some Camellia beans, just a local brand..

                      Konriko seasonings, although they aren't some miracle seaoning..you can find them in local stores if you hunt once in a while..

                      5 Replies
                      1. re: grant.cook
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                        roro1831 RE: grant.cook May 10, 2011 02:36 PM

                        I was just going to suggest the pickled meat, I brought some home today. The Konriko spice my unlce gave me a can of the Greek spice, good stuff.

                        1. re: roro1831
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                          ilikeNOLA RE: roro1831 May 10, 2011 11:20 PM

                          If you can Louisiana crawfish tails. I stress Louisiana, there are suppliers out there that use a name like Boudreaux's and they are actually a product of china. French Market Coffee, Blue Plate Mayo. And of course the winning powerball numbers.
                          Peace Out!

                          -----
                          Blue Plate Cafe
                          1330 Prytania St, New Orleans, LA 70130

                          1. re: ilikeNOLA
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                            JazzyB RE: ilikeNOLA May 11, 2011 06:09 AM

                            Available frozen, a few packages of La crawfish will serrve as "ice packs" for unpasteurized jumbo lump crabmeat, Cochon's tasso and boudin in a small carry on cooler. Zatarain's mustard must be checked in luggage. It loses it's potency as it sits on the shelf (just about everywhere else ). The product you purchase at home will not pack the punch.

                            -----
                            Cochon
                            930 Tchoupitoulas St., New Orleans, LA 70130

                        2. re: grant.cook
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                          fieryepicurean RE: grant.cook Jun 26, 2012 03:42 PM

                          What do you use cane vinegar for? I've never heard of this type of vinegar!

                          1. re: fieryepicurean
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                            collardman RE: fieryepicurean Jun 27, 2012 01:12 PM

                            Cane vinegar, like rice wine vinegar, has a little more sweetness to it. Like various sambals, they are used to tip a dish in a particular direction.

                        3. Pam in NJ RE: badmutha May 11, 2011 05:39 PM

                          Joe's Stuff! it's my most "favoritest" seasoning!

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                            rasputina RE: badmutha May 12, 2011 03:59 PM

                            my favorites

                            Tabasco's hot n sweet pickles, Louisiana Hot Sauce roasted garlic flavor, Zatarain's crab boil bags ( they sell the huge multipacks here), Tony Chachere's creole seasoning if you cant get it at home. Tasso and andouille from Jacob's World Famous in LaPlace although I think they ship. Luzianne tea if you cant get it locally where you live. Zatarain's Creole mustard.

                            1. noradeirdre RE: badmutha May 14, 2011 02:22 PM

                              Zapps Cajun Crawtator chips?

                              1. s
                                savory south RE: badmutha May 18, 2011 07:01 AM

                                If he can get to Dorginac's Grocery, (Vet's out in Metairie), it's all there:
                                Zatarain's Root Beer Extract (amazing stuff - John Besh's site has recipes with this)
                                Creole Country Sausage - tasso, andouille
                                Sal & Judy's line of seasonings and picked items
                                Dorginac's own hogs head cheese plus all the stuff everybody else has suggested.

                                he can buy ziplock bags and containers too for easier packing.

                                They also buy produce from local farms daily, so he could come back with a bag of whatever's
                                and they do crawfish and other prepared dishes (crawfish in the back and prepared in the front deli/restaurant area). If he has an afternoon flight, I'd suggest he stop at Dorignac's on the way to the airport. Hell, he could bring back one of their meatloafs for dinner

                                -----
                                Sal & Judy's Restaurant
                                27491 Highway 190, Lacombe, LA

                                1. p
                                  panoz RE: badmutha Jul 13, 2011 01:36 PM

                                  I know I'm kind of late with this, but this might be useful for anyone reading this post at a later time. When going to on a trip to NOLA, a former native now living in NYC requested that I bring back Hubig's Pies. I've certainly never seen them anywhere else.

                                  3 Replies
                                  1. re: panoz
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                                    NOLAcarrot RE: panoz Jul 13, 2011 08:02 PM

                                    I was just going to add Hubig's Pies, too! When I wasn't living here, they were one thing I always took home when I visited NOLA. And they keep forever!

                                    1. re: NOLAcarrot
                                      twyst RE: NOLAcarrot Jul 14, 2011 07:55 AM

                                      Love me some hubigs pies, good call panoz!

                                      1. re: twyst
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                                        collardman RE: twyst Jul 14, 2011 10:12 AM

                                        My special milestone in the return of New Orleans was when Hibig's were available again.

                                        I just had a milestone birthday and my request for a cake was a Hubig's with candle.

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