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Cajun Recipes
Marcelle Bienvenu was born in St. Martinville, Louisiana, a small town in soutwestern Louisiana, set amongst live oak trees and sugar cane fields. The Bienvenu family owned and published the Teche News, from 1886 to 2007, a wonderful foundation for a budding journalist. After graduation from the University of Southwestern Louisiana, she worked as a feature writer for the New Orleans Times Picayune, and was a researcher and consultant for Time-Life Books, contributing to Foods of the World; American Cooking, Creole and Acadiana, and The American Wilderness-The Bayous.
She opened her own restaurant, Chez Marcelle, near Lafayette, Louisiana. She also worked for several other restaurants, including Commander's Palace and K-Paul's Louisiana Kitchen in New Orleans...
Shrimp Boil
Louisiana Gulf Shrimp season is in high gear. In fact, we're shipping premium fresh gulf shrimp. Our premium wild gulf shrimp are caught off the Louisiana coast. We package our shrimp in 5 lbs. blocks or 20 lbs. IQF packs. If you haven't tried Gulf White Shrimp, then you've never had any shrimp at all. Our shrimp has more flavor than any prawn out there. Try it, you will not be dissappointed.
May we suggest you try our delicious mini crawfish pies, boudin, or andouille sausage. If that's not enough, then round out dinner with a fantastic Turducken. Also available are hard-to-find fresh foods, like fresh Louisiana turtle soup. We offer a complete line of crawfish seasoning to make your crawfish boil just right. Not in the mood to peal your left over boiled crawfish? We’ve got packs of fresh Louisiana crawfish tails, ready to make that delicious home made crawfish etouffee
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