Spice up your meal with authentic, made from scratch Cajun cuisine!

“Louisiana natives Sam Cashio and Brett Moreaux are passionate about Cajun Cuisine. They were all raised on a steady diet of gumbo, étouffée, and all things fried; in traditional South Louisiana families. Helping their parents make spice mixtures and prepare the roux, they learned from the best. Brett blames his Cajun food obsession on his upbringing in both Southeast and Southwest Louisiana. Sam’s roots intertwine between Cajun, Classic New Orleans, and Italian heritage combining for a chef with vast capabilities. Dissatisfied with the current options for a truly great bowl of gumbo, they set out to create one themselves. The results speak for themselves as they have a product that is currently a top choice for customers who want to represent true Cajun food at their place of business.” In stock in Riviera Beach only at this time.

CBI # 10074131 Chicken and Sausage Gumbo 2/6# Medium colored roux with sustainably sourced chicken and sausage, forming a light and delicate consistency. Gives off a smoky and sweet flavor. Chicken and Sausage Gumbo is the most traditional of gumbos in southern Louisiana. Our gumbo base is a light brown, originating from the roux. It is filled with chix thigh meat and smoked andouille sausage. All of the ingredients boil into the gumbo in order to fill the flavor and aroma with a smoky spice. When serving, add rice 1:1 ratio. CBI # 10074132 Seafood Gumbo 2/6# A traditional roux blended with shrimp and crabmeat, sourced from areas of the Gulf of Mexico. A perfect combination of liquid and protein, with some seafood in every bite. Our seafood gumbo is a traditional roux blended with shrimp & crabmeat, sourced from areas of the Gulf of Mexico. In this dish, you have the mouthwatering flavor of Cajun cooked seafood that is seasoned to perfection. The flavor of the crabmeat combines with the flavor of the shrimp in such a complimentary way that you would think that you were in New Orleans with every bite you take. It is suggested to serve rice with each bowl 1:1 ratio. CBI # 10074133 Crawfish Etouffee 2/6# Pronounced eh-too-fey, the delectable dish most commonly served with crawfish, comes from the French word "to smother." This dish is made with a blonde roux and is similar to a creamy stew, but with a very different flavor. Crawfish Etouffee is usually served over rice, suggested ratio 1:1. It can also be used as a topping and a filling. It goes well on seafood and vegetable dishes like grilled fish or eggplant. It is a favorite of Louisiana when used to fill a baked potato. CBI # 10074284 Chicken and Sausage Jambalaya 2/6# One of the most popular Cajun/Creole dishes, everyone has their own way to create the best jambalaya. We stick with the most popular Chicken and Sausage variety, and end up with a perfect mix of protein and consistency. Mix the Jambalaya base with rice, 1:1 ratio, for a very filling dish that introduces ones taste buds to Cajun spices. Try it also with stuffed Bell Peppers topped with Cheese, stuff and bake into any poultry, or place on a burger patty on a bun.

00112014 C & F GOLD PARBOILED RICE CUBE 1/25# Parboiled rice has a fluffy texture and can be cooked separately. Great for pilafs, salads, or plain. Mild creamy flavor with a slightly sticky texture. Gluten Free and non-allergenic rice is perfect for many diets. High in Vitamin B1 and a good source of iron and Vitamin B3. USA Grown. New, innovative products from Perdue Foodservice. There's always something going on at Perdue Foodservice. Serve up the pure benefits of free range organic chicken. Educated consumers are increasingly seeking out purer chicken. Free-range HARVESTLAND® Organic Chicken delivers the premium chicken you need to meet consumer demands. Plus, a 100% USDA Certified Organic vegetarian diet with no animal by-products not only keeps our poultry healthy and happy, it creates the great- tasting NO ANTIBIOTICS EVER chicken that will keep consumers coming back for more. •Raised on 100% organic vegetarian feed, with no animal fats or Please contact your Coast to by-products. •No antibiotics, added hormones, or preservatives ever. Coast representative to discuss •Certified organic. our new Harvestland Organic •Old-fashioned chicken flavor resulting from a high quality organic corn/soy diet. Chicken and your customer’s •Individually Frozen for improved inventory control and food needs. safety.

 Rice is the staple food to over half of the world’s population  About 70% of olive oil being sold is not actually pure olive oil.  The giant squid has the largest eyes in the world.  Sydney Rock Oysters change sex during their lifetime. They start out as males and later change to females.  The giant red star Betelgeuse has a diameter larger than that of the Earth's orbit around the sun.  93 percent of Americans have eaten pizza in the last month  Cheddar, Cheshire and Leicester cheeses have been colored with annatto seed for over 200 years. Carrot juice and marigold petals have also been used to color cheeses. Coloring may have originally been added to cheese made with winter milk from cows eating hay to match the orange hue (from vitamin A) of cheeses made with milk from cows fed on green plants. For more information or samples, please contact your local Coast to Coast representative or call 561-635-3506. We look forward to speaking with you!