Where Good Friends Share Great Food!
Our Story
The Taste of Mardi Gras Foods was founded by the LaSalle family and born from their love of cooking, family, and the smiles of well-fed friends. Every ingredient has been lovingly selected and hours of painstaking preparation given to each and every batch. Most recipes are from Rosemary's Kitchen and LaSalle family traditions, and other were created by family members with their own twist. These lagniappe style dishes will be talked about at many dinner tables for years to come.
As we take this challenge in the food industry, we plan on winning the souls of many with our secret recipes of blended herbs and spices. We look forward to serving you and hope you and your friends and family will crave these unique dishes.
Bon Appétit...
Gumbo's History
Gumbo is generally based on a dark roux and is spicier, with either shellfish or fowl. Sausage or ham are often added to gumbos of either variety. After the base is prepared, vegetables are cooked down, and then meat is added. The dish simmers for a minimum of three hours, with shellfish and some spices added near the end.
Gumbo combines ingredients and culinary practices of several cultures, including French, Spanish, German, West African, and Choctaw. It was first described in 1802, and was listed in various cookbooks in the latter half of the 19th century. Although the French contributed the concept of the roux and the Choctaw invented filé powder, the modern soup is overwhelmingly West African in character. Not only does it resemble many of the okra-based soups found in contemporary Senegal, the name of the soup its self is derived from the Bantu words for the okra contained within (guingombo, tchingombo, or kingombo. A legacy of the colonial era, the modern French word for okra is quite simply “gombo”).
The Taste of Mardi Gras Foods was founded by the LaSalle family and born from their love of cooking, family, and the smiles of well-fed friends. Every ingredient has been lovingly selected and hours of painstaking preparation given to each and every batch. Most recipes are from Rosemary's Kitchen and LaSalle family traditions, and other were created by family members with their own twist. These lagniappe style dishes will be talked about at many dinner tables for years to come.
As we take this challenge in the food industry, we plan on winning the souls of many with our secret recipes of blended herbs and spices. We look forward to serving you and hope you and your friends and family will crave these unique dishes.
Bon Appétit...
Gumbo's History
Gumbo is generally based on a dark roux and is spicier, with either shellfish or fowl. Sausage or ham are often added to gumbos of either variety. After the base is prepared, vegetables are cooked down, and then meat is added. The dish simmers for a minimum of three hours, with shellfish and some spices added near the end.
Gumbo combines ingredients and culinary practices of several cultures, including French, Spanish, German, West African, and Choctaw. It was first described in 1802, and was listed in various cookbooks in the latter half of the 19th century. Although the French contributed the concept of the roux and the Choctaw invented filé powder, the modern soup is overwhelmingly West African in character. Not only does it resemble many of the okra-based soups found in contemporary Senegal, the name of the soup its self is derived from the Bantu words for the okra contained within (guingombo, tchingombo, or kingombo. A legacy of the colonial era, the modern French word for okra is quite simply “gombo”).