By: Jim Butcher | Category: Restaurants | Issue: November 2015
“Cajun Ed” and wife, Jennifer Richard, with the famous turducken that is available for dine in, take home or sent nationwide from Cajun Ed’s Hebert’s Specialty Meats.
The holiday season is fast approaching, bringing together family, friends and, of course, food. Cajun Ed’s Hebert’s Specialty Meats can be your best friend during this hectic season.
Turkey and ham are the basics for most dinner tables for Thanksgiving and Christmas. However, if you’re looking for something different and delicious, “Cajun Ed” Richard highly recommends 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.”
There’s only one place in Tulsa to get the best Cajun food made by real
Cajuns – Ed and his family – and the place is Cajun Ed’s Hebert’s Specialty Meats at 2101 E. 71st St.
Cajun Ed never planned on owning a meat market, much less a restaurant. His grandfather owned several restaurants and a catering company in Lafayette, Louisiana, and he worked there in high school. He left Lafayette after college to work for an office product company and made Tulsa his family’s home. Over the years, Cajun Ed thought more and more about getting into the food business. “It was just in the blood. My family was involved in it. I’ve always cooked, just not professionally, but I always wanted to.”
In 1998, the original market opened at 81st and Lewis. Ed’s idea was to make products under Federal USDA inspection and legally ship them all over the United States. Cajun Ed’s Hebert’s is one of only two federally inspected facilities in Tulsa and has a full time inspector on site daily overseeing production.
You can maximize family time by bringing home the finest Cajun-style cuisine from a wide selection of meats including turducken, ham, beef tenderloin and much more. Check out the menu online – www.CajunEd.com – or simply call if you have any questions.
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 complement 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, if you want to put some “snap” into your menu, serve your guests alligator meat. If gator ribs sound a bit intimidating, consider 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.
If you want to sit down to a true Cajun-styled dinner, the restaurant is open Monday through Saturday. The lunch menu is served Monday through Saturday from 11 a.m. to 2:30 p.m., with dinner from 4 to 8 p.m. Monday through Thursday and from 4 to 9 p.m. Friday and Saturday.
A large percentage of their business is shipping online orders to restaurants and homes across the country. Ed and his wife, Jennifer, highly recommend checking their online menu and shipping a special gift for family and friends. “Your gift may be the best gift they will ever get,” says Jennifer. “We guarantee you may never want to cook for yourself again!”
Jim Butcher is a retired, award-winning newspaperman who continues to write as a freelance writer and photographer. He owned the Tulsa Front Page weekly and was executive editor to Neighbor Newspapers' 13 metro newspapers. Currently, he writes for Value News and has become a paid assignment screenwriter, along with a University of Oklahoma professor who wrote Brad Pitt's first feature film. His award-winning screenplay is on the historical Osage Indian Murders of the 1920s.
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