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Posts Tagged ‘Cajun Cuisine’

Richards Cajun Foods Review – Heat and Eat Meals


Richards Cajun Foods ReviewI was suprised to find Richard’s Heat and Eat Cajun foods in a grocer a thousand miles from Louisiana.

It’s not a big company, tho it is on its second private equity owner in a decade, so maybe they have a line on some distribution.

Richard’s is a pretty small company, in a pretty small town in Louisiana, Church Point, population about 5 thou, twenty mile or so NW of Lafayette.  It started in the 80s, so it doesn’t have the longevity of its many competitors (there are over 200 small food companies in Louisiana), not even the legs of Savoie’s – a much larger concern, ten miles east in Opelousas. They’re about twice as old as Richard’s at least.

If you’re the adventurous DIY type, Richard’s has some recipes on YouTube.

I picked up their Etoufee and their Gumbo.  Both are in microwave proof bowls with a cello covering, and should be ready from the microwave in about 5-6 minutes.

Given a choice of microwave, oven or stove top for products like this, I’ll usually opt for non-microwave, but I wanted to see how this worked.  Spoiler alert? It didn’t work.

Instructions were to nuke for 3 minutes, stir, nuke for another 2-3 minutes, let sit a minute before consuming. After the first 3 minutes, still hard as a rock. After the second 3, no improvement.  No, it’s not the microwave, it’s brand new.

So I plopped them into a sauce pan and for the first time, could see the contents. 90% by weight has to be the rice, which cost them about a nickel. A minimum amount of the required “holy trinity” of Cajun vegetables.  A 2-3 shrimps in each dish. Small shrimps, maybe 60-90 size. The gumbo could pass for etoufee or jambalaya, as there was no liquid in it. WTF?

OK, you’re asking, where are the pics of the finished product, plated?  I didn’t plate them. I had a spoonful of each and passed. Rare for me, I’ll eat anything.

You should pass to. Anytime you see private equity move into an industry, you can count on two things. Cutting costs, raising prices. I say that from experience, because not only have I had Richard’s product before and found it perfectly acceptable, but I’ve been in their factory and watched it being made (some years back).

So if you want frozen eat and eat Cajun meals, I have two suggestions. Go with Savoie’s if your grocer carries it, or ask them to get it or buy it online direct.  I also like Chef John Folse’s products, which are available from, a company I’ve used many times with great satisfaction.

There ya having it.  No “mukbang” of Cajun tv dinners for you today!

P.S. I am a big fan, YUGE, of Savoie’s various smoked meats. Especially their andouille, tasso and venison.  The pic below of their facility is deceiving. They started selling out of the little roadside market that you see there, and kept adding on and on and on, so out of sight there is a very modern USDA inspecting processing plant.  Yo, Freddie!


Richards Cajun Foods Review

Out of the box, prior to heating

Richards Cajun Foods Review

Richard’s Plant

Richards Cajun Foods Review







Richards Cajun Foods Review

Richards Cajun Foods Review



New Orleans, LA – Antoine’s Review


Antoine's New Orleans(from our archives) My daughter and (then) her boyfriend were in town last week, she wanted “classic cuisine,” and although there aren’t many places I favor more than Gallatoires, for some reason (DOH!) I decided to take them to Antoine’s. The good news is, having two underage guests at dinner greatly cuts down on the bar bill. The bad news is, maybe copious amounts of alcohol would have made dinner better.

Now I’m all for tradition and all that. Antoine’s is, according to some, the oldest continuously operating restaurant in the country, and still under the original family’s guidance. That’s just wunnaful, I guess. There are stories of families who have worked there longer than, well something, and “waiter jackets” that have been passed down from one generous to the next. That’s fine too.

We dined on Saturday night, and were promptly seated. Though I had made reservations, we really didn’t need them, even though the city was full of conventioneers. Some big rooms are intimate, and some are just loud and garish, and I think Antoine’s falls into the latter category.

Service was attentive, but unobtrusive, and that’s important, although our primary server, really didn’t seem to be too interested in our experience. Perhaps that’s because most days I resemble a crazy looking David Crosby (there’s a visual, huh?), and since I was accompanied by two teenagers, perhaps the server thought we were just “passing through,” like most other diners that night.

We weren’t feeling adventurous, so we stuck to those dishes which Antoine’s is noted for: the pompano, oysters rockefeller, and so on. The starters, a salad, and escargot, were fine. (How can you goof up anything you soak in garlic and butter? I always thought sponges would taste ok that way).

The mains were just “ho-hum.” My daughter’s first inclination was to go for the bouillabaisse, but she waffled at the last moment and went for the trout, a decision she regretted. I went for the pompano en papillote, which is one of their “usuals,” but it could as well have been served on an airplane. The only thing interesting about it was the shrimp was rather flavorful, but the white wine sauce? White gravy whose sole (har har) purpose seemed to be to hide the fish. Which I am not really sure if it was pompano, I forgot to ask, and many restaurants are substituting other fish for both pompano and redfish. Be sure to ask your server!

I didn’t notice what the boyfriend had, I was trying my best to pretty much ignore him all weekend, and he was confused about the quantity of cutlery anyway.

We split the crepes suzette for dessert, and it would have served more than three, for they completely overdid the liqueur and brandy. The coffee was OK.

$180 for three, with only one cocktail in the bunch. That was mine, and it was vodka on the rocks. Come to think of it, that wasn’t very good either, and the olives were downright embarrassing.

There are finer places in NOLA to get classic continental cuisine. IMHO, Antoine’s isn’t worth the necktie required to get in the door.

Antoine's Restaurant on Urbanspoon

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