By: Deanna Rebro | Category: Restaurants | Issue: December 2009
Ed “Cajun Ed” Richard and Teresa Rutherford can provide you with a fabulous holiday meal from Hebert’s Specialty Meats.
The centerpiece of your holiday table, Hebert’s world-famous turducken, now comes in three additional varieties. “People were asking if we could make a turducken without pork,” says Hebert’s Specialty Meats owner Ed “Cajun Ed” Richard. Along with the traditional turducken, Hebert’s now offers a pork-free turducken with chicken sausage, another with chicken jalepeno sausage, and a special “turken” that has two chickens, a turkey and no duck.
If you aren’t familiar with this Cajun delight, turducken is a deboned turkey, stuffed with a deboned duck, stuffed with a deboned chicken, layered with pork sausage stuffing and cornbread dressing. Many agree that the rich flavor of turducken far surpasses traditional turkey, and there is no dry meat.
The culinary legend of nested birds goes back to royal feasts in 19th century France. A November, 2005 article in National Geographic traced the American origins of turducken to Maurice, Louisiana and Hebert’s Specialty Meats (flagship location), when a local farmer brought in his own birds and asked to have them prepared in the now-familiar style.
The Tulsa store is located at 2101 E. 71st St., just west of 71st and Lewis. It’s the big red house with the rocking chairs on the front porch.
The centerpiece on many a holiday table will be Hebert’s turducken, now available in four varieties.
Ed explains what makes Hebert’s authentic Cajun food so special – a great combination of seasonings and cooking processes. The meat is the best of the best. Hebert’s is proud to be one of only two facilities in Tulsa to have its own USDA inspection mark, with a USDA inspector’s office on site.
The wonderful seasonings are all available in the largest Cajun retail space in Tulsa. Brand name items include Tabasco, Zapp’s Potato Chips, Café Du Monde Beignet Mix, Camellia Beans, Community Coffee, Zatarain’s, Jack Miller’s BBQ sauce, Tony Chachere’s, Steen’s 100% Pure Cane Syrup and Blue Plate Mayonnaise.
Hebert’s also carries pralines, gift cards and online gift certificates, themed gift baskets, music, and lots of Louisiana cookbooks that range from general to specific Cajun cooking. New this year is gift boxes for steaks, chops or whatever meat you want to present. Keep this in mind for a hostess gift that is sure to be welcomed.
Enjoy Hebert’s authentic Cajun food any way that suits you – fully prepared or all the fixins’ to do it yourself. Eat in, take out or buy frozen ready-to-cook items to take home or have shipped. If you’re traveling, your food can be specially packed.
Side dish favorites include broccoli cheese casserole, green beans with new potatoes and bacon, corn maque choux, and sweet potato casserole. You can top it all off with Hebert’s bread pudding with bourbon sauce. What a treat!
The cozy dining room is available for private parties. Or Cajun Ed and his crew can provide full service catering – set up, serve and clean up – with a special catering menu.
If you’re not sure what you want, try the lunch specials served Monday through Saturday from 11 to 2:30. “That’s a great way to try foods and decide what you want for Christmas dinner,” says Cajun Ed.
Besides turducken, prime rib, beef tenderloins, duck and boneless turkey are popular choices for the holidays. Another new addition this year that’s sure to become a classic is a boneless turkey breast stuffed with turducken sausage. These are all fresh meats, and inventory is limited. Whether you buy for yourself or to ship, be sure to order early. Call (918) 298-8400 today or place your order online for shipping.
Hebert’s Specialty Meats, home of the world famous turducken and deboned poultry, is open Monday through Saturday from 10 a.m. to 6 p.m.
Deanna Rebro has worked in the publishing industry 30+ years, including eight years writing for Value News. She has also worked in real estate for the past six years. Deanna graduated from Kent State University in Kent, Ohio with a B.A. in Journalism. Outside of work, she serves as Vice President on the Board of Directors for Pet Adoption League. “Every story I write is a learning experience,” she said.