FROM THE KITCHENS OF SOUTH LOUISIANA

Crab Boil; crab, shrimp and crawfish boil; filet used as a seasoning for gumbo; blackened red fish seasoning; granulated garlic; red pepper; black pepper; parsley flakes; and chopped dried onion used as a seasoning; Creole sauces, namely, seafood sauces, steak sauces, barbecue sauce, hot sauce, and a tofu sauce; seasoned coating mix for poultry; instant roux and gravy mixes