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NOLA food items

l
ludmilasdaughter Dec 13, 2012 06:21 AM

I'm going to be in NOLA this weekend and would like to bring home some local NOLA food items for Christmas gifts for my Chowie friends. I would appreciate any suggestions, and also where to purchase these items (if they are not a typical grocery store item). Many thanks in advance!

  1. g
    Gizmo56 Dec 13, 2012 06:33 AM

    Some of the house-cured sausage at Cochon Butcher can travel without constant refrigeration.

    Southern Candymakers in the FQ makes great pralines, but also many other sweet treats.

    Jars of olive salad from Central Grocery are great for making muffelettas but also make a nice spread in other contexts,

    2 Replies
    1. re: Gizmo56
      h
      hazelhurst Dec 13, 2012 06:54 AM

      This is purely a personal preference but, ever since college days, I've taken olive salad--whether CG or Boscoli or whatever is available--and crushed a couple of cloves of garlic into it for added kick. Shake it up and let it "ferment" at thh back of the icebox for a week or more.

      Gumbo file is always a good present, any of the non-national hot sauces, a selection of the ubiquitous seasoned salts (Tony Chachere's, Zatarain's, Slap Ya Mama &c, &c, &c), jarred roux if you wanna cheat, Camellia Red Beans (or anything else by that excellent chandler)....what am I not thinking of?

      1. re: hazelhurst
        m
        montuori Dec 13, 2012 08:02 AM

        If you have a use for it, Steen's Cane Syrup.

        +1 on Zatarain's crab boil too ... I like to use it when I boil up potatoes.

        In years past I've schlepped a bottle of Herbsaint when heading back to Boston but it's now available there. There are other options when making a Sazarac but people ooh and aah when you bring out the Herbsaint bottle. I think that a bottle of Atelier Vie's red absinthe will fill that gap in my luggage the next time I head north.

    2. edible complex Dec 13, 2012 06:50 AM

      Whenever I get back (home) to NOLA, I stock up on Cousin's Creole Tomato Dressing, Arnaud's Remoulade Sauce, Sal n Judy's Garlic Dressing, Tabasco's East Asian Hot Sauce, Boscoli Italian Olive Salad, Cajun Power Garlic Sauce, Zea's Thai Rib Sauce, Blue Runners (all flavors), Garden District Bloody Mary Mix, Zapp's Creole Tomato Potato Chips, Abita Beer (large format bottles that I cannot get here), Covington Brewhouse Beer (usually strawberry ale), Lazy Magnolia Beer (usually southern pecan), Pimm's, Andouille, Boudin, Oysters, and Crabmeat. I usually make a few runs to Rouse's and Doriganc's. There are also many varieties of jambalaya and red bean and rice mixes, as well as local seasonings, that come back with me. And always something from Haydel's Bakery.

      3 Replies
      1. re: edible complex
        h
        hazelhurst Dec 13, 2012 07:01 AM

        From haydel's the Cajun Kringle is perfect for this timeof year--or any other, for that matter. But why not make your own remoulade? It's easy.

        1. re: hazelhurst
          l
          ludmilasdaughter Dec 13, 2012 10:26 AM

          Wow. Thanks everyone. I think I may have to pack a second suitcase!

          1. re: hazelhurst
            edible complex Dec 13, 2012 04:54 PM

            I do make my own remoulade, but I also like to try others. Living out in the country (30 min to grocery), I don't always have the ingredients. I like to keep emergency bottles for the shrimp I bring back that I keep in the freezer.

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