By: Christopher Davis | Category: Restaurants | Issue: November 2014
Ed “Cajun Ed” Richards invites you to try the turducken, pecan pie and all the fixin’s.
Those in search of heat for their holiday feast need look no further than Cajun Ed’s Hebert’s Specialty Meats. Serving as Tulsa’s portal to Louisiana cuisine, Ed “Cajun Ed” Richards’ restaurant offers authentic Cajun-style meats, sauces and more.
Holidays are filled with friends, family and food. Every tradition, though, can benefit from spicing things up from time to time. Maximize family time by bringing home the finest Cajun-style cuisine around. Take the guesswork out of recipes and order from a selection of turducken, ham, beef tenderloin and much more.
Without a doubt, the crown jewel of Cajun Ed’s holiday menu is their famous turducken. For the uninitiated, the turducken represents the ultimate main course. The dish features a deboned turkey with a deboned duck stuffed inside, with a deboned chicken inside of that. All three birds are filled with pork sausage and cornbread dressing and seasoned with a special blend of Cajun spices. The result is a savory delight with a hint of heat, without an ounce of dry meat.
Cajun Ed’s prepares meat and seafood orders and packages them in vacuum-sealed bags. All the customer has to do is pick up their order and place the meat in the oven. There are plenty of sides and desserts to choose from to compliment your main course, too. Favorites like broccoli cheese casserole, cornbread dressing, sweet potato casserole and andoille cornbread dressing are amongst the many options on the menu. Desserts include key lime pie, pecan pie, chocolate ganache pie and more. Everything is made from scratch, using authentic recipes brought directly to Tulsa by Cajun Ed himself.
Of course, there are more exotic items that are found only in Cajun culinary circles. For instance, alligator meat is available on the menu and for special order. If gator ribs sound a bit intimidating, consider trying the Cajun frog legs. And it wouldn’t be a Cajun restaurant without crawfish. In fact, every May, they put on a crawfish festival, complete with live music in the parking lot.
Initially a specialty store focused on shipping quality meats, Cajun spices and related food items across the country, Cajun Ed’s Hebert’s Specialty Meats eventually expanded and moved to 2101 E. 71st St., where they reside today. The big red house afforded more room to meet the demands of increased shipping orders – an operation more extensive than one would think. The store is a USDA inspected facility, and that means a federal inspector is on site every day, working alongside staff to ensure the highest quality is upheld. In addition, more space meant the store could expand to offer lunch dining, an instant hit with Tulsans and the many Louisiana transplants in the area. Several years ago, Ed expanded their dining hours to include dinner, and updated the menu to offer a variety of entrées that showcase the many types of meats and Cajun ingredients they are known for shipping nationally.
Today, business is thriving at Cajun Ed’s. A large percentage of their business is still shipping online orders to restaurants and homes across the country. The dining room continues to fill up for lunch and dinner. As the holiday season brings colder weather, it seems everyone wants a taste of that Cajun heat to warm them up. This is the perfect time to stop by and experience firsthand the best Cajun food north of the bayou.
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Christopher Davis is an educator and musician, as well as a writer. A California native, he resides in Tulsa with his wife, two sons and a modest menagerie of pets. When he isn't inspiring young minds, you will most likely find him spending time with his family or playing drums and percussion with Project Huckleberry or the Movetet. In addition to Value News, Davis also writes for Currentland. You can view his work at https://seedavis.wordpress.com.