ROUSES_Winter2023_Magazine Pages-web

in his community. Determined to make a difference, he set out to develop seasoning blends that would deliver both flavor and wellness. Robinson’s first two products, Salt Free Smoked Garlic & Herb and Salt Free Chicken & Fish, were so successful he soon

Different from typical shake products, C’est Tout’s dried trinity mix is intended to be rehydrated for use. By soaking in warm liquid for two minutes, four tablespoons of C’est Tout can be transformed into a full cup of seasoning. An added bonus comes from using butter, stock, wine or fortified spirits in the rehydrating process, which adds an incredible layer of flavor. Just one jar gives you more than five cups, both a huge timesaver and a delicious alternative to fresh this holiday season.

expanded to include Cajun Nola, an all-purpose seasoning designed for everyday use. Manufactured in the Crescent City, Cajun Nola became the premiere product of Chef Gone Mad, receiving both Cajun and Creole certification. The distinctive cans feature Robinson wearing his wide, trademark grin, knife and fork in hand, ready to deliver an authentic taste of his heritage.

LOUISIANA PEPPER EXCHANGE:

You won’t find Louisiana Pepper Exchange’s products on the spice shelves. The pepper mash used in their product has such a fresh flavor that it’s stocked in the produce department.

C’EST TOUT:

Born from a bumper crop of bell peppers,

The founder of this innovative brand, Chris White, is an engineer

this unique product is the brainchild of Youngsville native Drew Barra. Chopping up the peppers, he began to experiment with drying them. “If I’ve got peppers, what

who cracked the code on how to economically transport fresh pepper mash in large quantities from all over the world. Placing his company a mere 20 yards from the Port of New Orleans allows White to keep up to three million pounds of mash on hand in his 25,000-square-foot facility on Tchoupitoulas Street. If your holiday dinner needs a little kick, Louisiana Pepper Exchange has all the spice you need to make this year memorable without the dangers of handling fresh, hot peppers. From jalapeño and cayenne to chipotle and habanero, you add only the pepper you need by the spoonful. From a spicy cocktail to just the right amount of heat in this year’s oyster dressing, Louisiana Pepper Exchange has got you covered.

about the rest of the trinity?” he wondered, referring to the classic seasoning mix of bell pepper, celery and onion found in virtually every Creole and Cajun recipe. Soon, onions and celery followed the peppers into the dryer. Experimenting until he achieved the perfect blend of white and green onions, red and green peppers and celery, Barra also developed a proprietary dehydrating method, ensuring the freshest taste. Suddenly Barra discovered he had a new business on his hands.

SEASONS EATINGS ARROW-CIRCLE-RIGHT From tried-and-true local Seasoning Blends to new local spicy and savory flavors, you’ll find everything you need to spice up your holiday cooking.

41 WWW.ROUSES.COM