One of the main ingredients we use in our pot is “shrimp”. We grew up with Louisiana shrimp but you don’t see them to much out in this area, so we have adapted to the more popular version used in local areas. One of the things that we found out is that shrimp have to be more or less self peeling because many people do not want to sit down and take a lot of time peeling these things. Don’t worry because we have made this very easy. We have deveined the shrimp, plus we will be glad to show you how to peel shrimp at a rate of 12 per minute. It really can’t be much easier than this. The only thing that will slow you down is the sauce that we prepare - a Louisiana family recipe “Remoulade Sauce” that is used for dipping shrimp, or just about anything else. We can’t tell you what’s in there, but it’s finger licking good.
This whole cooking thing is based on and surrounded by the absolute single most important ingredient of the seasoning that we use. We get all our seasonings from our friends in Louisiana, and once you taste what’s in the pot you will understand the importance of this main ingredient. We judge the final product by the amount of lip tingling that goes on when eating the food.
This event is so successful because we have something for everyone in the pot. With over 14 items, we use only the freshest ingredients we can find, and combine them with our spices from Louisiana and our special sauce from our own kitchen. Both tasty and nutritional, we guarantee an event showing that is on the verge of outrageous. Each item is perfectly cooked then served all at once.
Artichokes/Potatoes/Corn/Garlic/Onions….
For those veggie lovers, we have some good news for you. There is more than one way to eat your veggies, and after you eat them our way, you will definitely want to learn our way of cooking. In fact, we think your kids will eat more vegetables if they taste this way, but you be the judge of that.
Hear the “Roar”
You can almost hear the roar of the burner. Click the play button below for a demonstration of the water being heated to a roaring boil. Not your ordinary burner, Mr. Turbo comes from the deep deep South where burners are made a little different.
The Talk….
This wonderful cooking event actually comes with instructions! We walk you through every step of what we are cooking, and how to eat it. After that, it’s all up to you. Look out Bobby Flay, try this thrown down!
What's in the pot? 
This whole cooking thing is based on and surrounded by the absolute single most important ingredient of the seasoning that we use. We get all our seasonings from our friends in Louisiana, and once you taste what’s in the pot you will understand the importance of this main ingredient. We judge the final product by the amount of lip tingling that goes on when eating the food.
For those veggie lovers, we have some good news for you. There is more than one way to eat your veggies, and after you eat them our way, you will definitely want to learn our way of cooking. In fact, we think your kids will eat more vegetables if they taste this way, but you be the judge of that.