Coffee Talk With The Cajun Mamas

From Gumbo Spills To Seasoning Wins: A Cajun Creator On Cooking, Content, And Community

• Chris Logan Media • Season 3 • Episode 29

Share episode

Send us a text

You can smell the gumbo from here—and yes, it boiled over. We’re pulling back the lid on real Cajun cooking and the even messier world of food content creation with our friend Hal, a creator, small-batch seasoning maker, and unapologetic believer in cooking the way you grew up. If you’ve ever been told you’re “doing it wrong,” this conversation is your permission slip to trust your taste buds.

We dig into the practical magic behind Hal’s kitchen: batch filming five recipes in a day, swapping shirts mid-shoot to keep continuity, and deciding when a dish is too disappointing to publish. No fake smiles, no staged bites—just honest food. Hal shares overseasoning fixes, why water plus bouillon often beats an opened broth carton, and how to salvage the meat when the gravy goes south. We swap notes on the Trinity debates, the great celery question, and why onions do the heavy lifting while bell peppers shine more in a stew than in every gravy.

There’s plenty for weeknight cooks, too. Hal’s freezer strategy—gumbo, rice and gravy, sausage—is a failsafe for busy days and storm seasons alike. Her beer salt jumps from bottle rims to watermelon, Bloody Marys, ranch waters, and even grilled fish, proving that good seasoning belongs everywhere. And for the holidays, we talk thoughtful gift bundles: branded pots, wooden and metal spoons, and signature blends that turn a present into a story. Along the way, Hal doubles down on community over competition, stocking friends’ seasonings and carrying their products on the road because the table is big enough for all of us.

If you crave Louisiana flavor without the gatekeeping, hit play. Then subscribe, share with a friend who loves to cook, and leave a review telling us your most controversial kitchen opinion—we might feature it next week.

https://cajunmamas.com/

YouTube:
https://www.youtube.com/@CajunMamas

Sara
https://www.facebook.com/lllippylady
https://www.instagram.com/lllippylady/#
https://www.tiktok.com/@lllippylady

Koa
https://www.facebook.com/kgmelancon
https://www.tiktok.com/@koa.melancon
https://www.instagram.com/k_melancon/

SPEAKER_03:

I said, well, I think I might like it. Oh no. Trashed the whole video, disgusting, gave it to the neighbors. They loved it. All my words. Did they lie to me hard on yourself? Did they lie to me?

SPEAKER_00:

I don't know, but welcome to Coffee Talk with A Cajun Mamas. Grab a cup of coffee, settle in, and let's dive into real conversations about life, motherhood, and a little inspiration to brighten your day.

SPEAKER_02:

Welcome to Coffee Talk with A Cajun Mamas. Today we have a special guest with us.

SPEAKER_01:

Our friend Hal's back with us. And what a perfect month. Oh, I'm sorry. Say hi because I hey everybody.

SPEAKER_03:

My voice is going out again.

SPEAKER_01:

We talk over each other all the time. Um, what a perfect month because Hal's our official sponsor for November. Yes. So let's take a second and talk about her like she's not here. Okay. Our friend Hal, you got to go to Hal, the CajunladyAccent.com. She got a whole line of these awesome seasonings. If you're watching on YouTube right now, you see them. That's our decoration for today. Um, but this is gonna decorate your your uh your palate, your tongue, you hear me? You need that for seasoning in your food whenever you're cooking. If you want a little bit of Louisiana, which one's your favorite one? Uh well, my the all-purpose one is the Creolesotico, probably.

SPEAKER_03:

That's actually one of my favorites.

SPEAKER_01:

Yeah, and then just the one that the one you wouldn't expect.

SPEAKER_03:

I like to mix both of them together.

SPEAKER_02:

The Cajun walks.

SPEAKER_01:

The one you wouldn't expect to be my favorite is that Mexican Fiesta.

SPEAKER_02:

Oh, I love the Mexican Fiesta. I need a big one of that. I got you. I need a big one. I got about a gallon, but I got you cooked.

SPEAKER_01:

Yeah, I use that at least once a week in taco meat and stuff.

SPEAKER_02:

Mm-hmm. And my kids love it. They are they always know they like what's actually. They love it. Um, but you know, we didn't even talk about the beer salt.

SPEAKER_01:

I know, I forgot about that, but I'm seeing it now. Yeah. She got some salt. You know, when you have it a nice cold beer, and especially if you don't like I know this is gonna sound bad, but if you don't like the taste of beer, I'm not a huge taste of beer. Me too. I have to have lime or I ain't drinking it. Right. I have to have lime or a little beer salt. I'll drink it anyways. But this is the deal.

SPEAKER_02:

This one's crawfish ball ball taste. And yeah, but you know what you could do? Um, you could do you could put this on the like the margarita rim.

SPEAKER_03:

That's what I wanted to buzz in and say. So cucumber shots. Bloody Marys, really good in Bloody Marys, ranch waters, margaritas, all that good stuff. But here's where the people that do not drink comes in effect. Okay. Um, fruits like watermelon, pineapple. I have guys that tell me they're thirsty offshore, they gotta drink water, they put the beer salt on the water bottles offshore, makes them drink more water so they don't dehydrate. Because they like the flavor, they like the flavor. So, you know, use your imagination with all of my products. But yeah, that's yeah. I love it. Oh, and somebody grilled fish with it. Oh that I was kind of shocked, but they say, Well, we love your seafood ball, and then I didn't have no lemons, but you had you have the lemon flavor in there. Flavor, yeah.

SPEAKER_02:

Oh, interesting.

SPEAKER_03:

Yeah, very, very, very interesting.

SPEAKER_02:

Yeah, I love the way it could be so versatile.

SPEAKER_01:

Multi-purpose, exactly.

SPEAKER_03:

I might have to make that in a bigger container if people start cooking with it. You right? Uh-huh.

SPEAKER_02:

Yeah. All right. But not only all does she have all her seasonings, she's got hats and t-shirts. Y'all don't forget to go follow her because she's got amazing recipes. The girl knows how to cook Facebook, Snapchat, YouTube, TikTok, Instagram, and go to her website at how the Cajun LadyAccent.com.

SPEAKER_01:

Welcome. Welcome back.

SPEAKER_02:

Today we are going to be questioning you in an untraditional, non-traditional way.

SPEAKER_01:

Yes. So, like the first time you came on. Um, if y'all haven't seen that episode, go back several months and find it because we pretty much like actually how Hal got started and on her social media journey and sharing her recipe videos, and we did a little bio, if you will. So we got to know you last time. So if you haven't seen that, go listen. Um, but now we know you. And we're gonna play around a little bit.

SPEAKER_02:

We're gonna actually this could be scary. This could be scary, could be funny. I don't know. Let's see where. I'm sure it will be. So the first little thing we have is your personality and origins, okay? Um, so we already know you sh you cook Cajun food. You cook other kinds of food, sometimes different things. Yeah. But what's a dish you pretend to love on camera but secretly can't stand?

SPEAKER_03:

Is there one? Well, here's what y'all can be mighty surprised about. There's dishes that I made that I did not like, and I just trashed the whole video. I just didn't do it. You just don't do it. I just don't do it. Like, I've literally made probably five already. I'm like, I am not posting this. This was disgusting.

SPEAKER_01:

You just tried something different?

SPEAKER_03:

I tried different things that never was what I grew up on. And I said, Well, I think I might like it. Oh no, trash the whole video, it was disgusting, gave it to the neighbors, they loved it. All more. Did they lie to me? Did they lie to me? I don't know. But so that one, I I can't tell you that because I've I've never had ran to that. I've just didn't post it. Yeah. Same thing that goes if I did a restaurant review. If I didn't like it, I didn't post it. Uh-huh. I don't I have a heart. I can't do that to nobody.

SPEAKER_02:

Man, that's something. We always like, oh, what if we don't like it then?

SPEAKER_03:

If you don't like it, my advice is just don't even post it.

SPEAKER_02:

Yeah.

unknown:

Yeah.

SPEAKER_03:

But or you can post it and fake it till you make it, but I just couldn't do it because I know that y'all cannot tell, I know that y'all have to tell in my face that I didn't like it.

SPEAKER_02:

No, we've never we've never done one where we didn't like it, but it was just like, what if we run into that and we're like, well, I guess we could just show the place, you know.

SPEAKER_03:

I I find that I'm very, very expressional. Mm-hmm. Um a lot of people have has told me that. We can tell with your eyes move, but you really like it, your eyes go back in your head. So if I don't like it, I can tell you my face just went the wrong way and there's no. Stop c'est bon. Same. No, it wouldn't have worked. It wouldn't work. So that one, no, I I've never that I can think of right now ever did one that because I just didn't post them. Didn't post it. I love it. I respect that. I wasted money on the meal, let me tell you. Yeah.

SPEAKER_01:

On that meat. Okay, what's the most chaotic thing that's ever happened in your kitchen while filming? You ever had a big blowout, like a mess?

SPEAKER_03:

Oh, yes. Oh yes. The gumbo goes over all over.

SPEAKER_02:

It's not good if it doesn't, though.

SPEAKER_03:

But it's the best gumbo. Yes. And I've got a bigger one. Yes. And I've already kept it on film where you made a mess and people don't understand. If the gumbo ball's over, that's that's the best gumbo, but you so far shade it yourself because you got a big old mess to clean that I don't even want to eat the gumbo no more. Yeah. Oh, wait, and eat it the next day. But yeah, I had a mess. I had try filming five videos at one time. Oh no, no. Yeah, I I've done it. Come on now. You got five phones pointed at you too? I have two phones, two iPads, and I've maneuvered around three videos on one phone. The worst chaotic thing in my life is to try to edit all that.

SPEAKER_01:

Oh yeah.

SPEAKER_03:

Plus, I have one, two, three. I just did a behind the scenes. Five shirts lined up. Okay. Okay. This shirt's for the spaghetti. That shirt's for the chili. That shirt's for the rice and gravy. This one's for the cake. Oh my gosh. That's too much shit. And look, going back and forth, going back and forth, then it got bad where you just gotta start writing. Okay, this is shirts for this meal, this shirt's for that meal. I do.

SPEAKER_01:

Because so you try to you try to film a bunch of videos at one time, is what you're saying. That way you don't have to do it every day. Do you have a certain day that you do all this?

SPEAKER_03:

The content group. No, like when I leave here, I'm going to make a film because I need to eat, I need to cook something. I haven't cooked in three days. And but I mean we've eaten out the freezer. Because I know if y'all like me, we freeze everything. But um, some days I've chosen when it's it's one of those when you get that on V.

SPEAKER_04:

Mm-hmm.

SPEAKER_03:

Like last Sunday, I woke, or whatever Sunday, I woke up and I did five videos. And I started. You just had the courage to do it. I got everything I needed. I woke up early and I started doing it, and I don't and look, and I enjoyed it. It was stressful, but I enjoyed it. I ate everything. We passed over some, but the next two days I had food. You had food, right?

SPEAKER_02:

What I gotta do to be this girl's neighbor, though. But we gave it to the neighbors. We gave it to the neighbors.

SPEAKER_03:

So what? So y'all want me to go, y'all? Everybody's like, man, well, I didn't get that. I'm sorry. You can't feed everybody. If y'all want to be involved on my list, on my wait list, no. I'm gonna just look at y'all know where I live.

SPEAKER_02:

So I'ma be having one of them old white lawn chairs and the plastic one, and I'm just gonna sit there with my beer and I'm gonna wait for you to come outside.

SPEAKER_03:

So y'all wouldn't y'all wouldn't mind if I uh if I said, hey, I'm on my way, I got some food. You don't have to eat today, but you can put it in your ice box.

SPEAKER_01:

Would we mind? No, no, you make it. It's all on my waiting list. Put us on the wait list now.

SPEAKER_03:

Yeah. I hate to waste food. I'd rather give it out if I if I have enough of it. Mm-hmm. That's a sort of thing.

SPEAKER_01:

You choose one first. Oh, okay. Yeah, I was looking, but you choose.

SPEAKER_02:

Cooking confessions. What ingredient do you overuse like it's going out of style? Which one you overuse?

SPEAKER_03:

Probably my pepper, my seasoning. Like I'm not gonna have anymore. Yeah. Yeah, like you can't get any more. I'm serious. Sometimes I overuse my seasoning. I'm like, oh my god, why I did this.

SPEAKER_02:

What do you do when you put too much spice?

SPEAKER_03:

Um, if I'm cooking rice and gravy, I add my kitchen sink water. Uh-huh. Which people don't that's it. I'm not supposed to use kitchen sink water. I should be using I should be using broth.

SPEAKER_02:

Oh, everything? Kitchen sink water. And then I use bouillon cubes because then I don't have to worry about whether or not the broth goes bad in my refrigerator.

SPEAKER_03:

You worry about that even if you use water.

SPEAKER_02:

If you use water and you want a little extra flavor, like you have broth, then I put bouillon cubes.

SPEAKER_03:

Oh, oh, because the broth might open it. Okay, brothers.

SPEAKER_02:

You gotta use that in so many days.

SPEAKER_03:

You know? The thing is, on my carton, it expires like in a week or two or three, but okay, I got you. Once you open it. Yeah, oh yeah. Yeah, once you open it. I know what you're talking about now. So you meant like when you cook it. Um seasoning is probably the the thing I do the most. It's seasoning. It ain't salt, it ain't salt. Sometimes I accidentally oversalt my rice. Oh, okay. And then it's like, man, but I don't like a lot of salt from the get-go. It's not all right. It's gonna be seasoning.

SPEAKER_01:

Uh, over because it you don't want it to be green. Maybe almost like sometimes you forget uh how many passes you made.

SPEAKER_03:

Or I understand I have two sides, but I don't pay attention and open that side, I do this, and I'm like, I have definitely done this. I did it on camera, I did. So I heard I grabbed the bunch out, and I'm like, we're gonna salvage this, we're gonna salvage this.

SPEAKER_02:

That's the type of chaos.

SPEAKER_03:

But I could tell you, I have a confession to make. Yeah. I poured too much seasoning one time and I could not salvage it. And I did have to finish that video, and I did take a bite, it was very good. Oh, but it was like they didn't ask me that. No, no, no, no. So after that, I'm like, I'm gonna take the gravy, throw it away. I don't eat rice today, but we're gonna eat this meat. Yeah, uh huh. We got it. We're not gonna waste meat that I can tell you that.

SPEAKER_02:

Don't waste the meat now.

SPEAKER_03:

Yeah, it was an accident. I mean, it was nothing I could do about it. Yeah, no.

SPEAKER_01:

After you put too much, you can't take it out, you know. Um, let's see. If we opened up your refrigerator right now, it is there anything in there that might make us laugh?

SPEAKER_03:

You gotta probably laugh because I got everything organized. The top shell, everything's in rows organized. Oh Lord.

SPEAKER_01:

Like one of those, uh like on TikTok. You don't you don't have the containers that you pour, like the clear containers they pour things into.

SPEAKER_02:

The milk and pour it in the clear container. Okay.

SPEAKER_01:

I don't know what you're talking about because I don't watch milk. Okay, okay, okay. I don't have none. I don't do that.

SPEAKER_03:

Now I'll get lost in those kitchen organization videos. Those clear containers that go in the pantry, I have that in my pantry. And certain pies go here, certain oh, I shouldn't be saying all this, but yes, I'm pies. I am okay.

SPEAKER_02:

You would die in my cabin instead. That's better than us. We just like out there.

SPEAKER_03:

But I mean it's still messy because they're all thrown together and they're small, but anyhow, yeah. Yeah. So in my icebox right now, it'd be I don't know.

SPEAKER_02:

It's all neat. Maybe that's why you could do five things at one time.

SPEAKER_03:

It's empty right now, though. That's what y'all would be like, well, where's the food? Where's the food?

SPEAKER_02:

Where's the food?

SPEAKER_03:

It's time for you to cook, you said. It's empty right now. It's just got the the necessities, like all this stuff right now. It ain't got much food right now. I'm about to fill it up.

SPEAKER_01:

What's your go-to lazy meal when you don't want to cook?

SPEAKER_03:

When I don't want to cook, a go-to lazy meal? Like, so I wouldn't be cooking. Yeah, just well, I go get the cooked meals out the freezer.

SPEAKER_02:

Okay. What's something you always got in your freezer?

SPEAKER_03:

Rice and gravy and gumbo. Oh, okay. Always have gumbo. I have chicken and sausage gumbo right now, I have shrimp and ochre gumbo right now, I have seafood gumbo right now. Not a lot of each, but they get little tub bears, and I always got rice and gravy, and nine chances out of ten, I always got sausage in a gravy because I love me some sausage gumbo. I love fresh sausage in a gravy. Smoked sausage. Some's brown, some's red, and some's red brown. Yeah.

SPEAKER_02:

Oh, some red soft. I like to mix it.

SPEAKER_03:

Yeah, I like to mix it.

SPEAKER_02:

Me too.

SPEAKER_03:

That's always in my freezer as cooked meal. So when I don't feel like cooking, it's gonna be that. And I'm not gonna lie about this. A very much little used to be a dollar frozen pizza. Uh-huh. I mean, cheap frozen that out, but the seasoning goes on top, then it goes in the oven. That's a lazy meal. Yeah. Yeah.

SPEAKER_02:

Yeah. I gotta mix it in. Exactly.

SPEAKER_03:

And eggs and rice would be a good job to cook it.

SPEAKER_02:

Yeah, but quick, you know.

SPEAKER_03:

Yeah, quick quick is go to my freezer and grab what's frozen, defrost that, and eat that.

SPEAKER_02:

Yeah. Mm-hmm. I I hear you on that.

SPEAKER_03:

So the non-chanceting, if we lose electricity and stuff, I well, I mean, we could cook it, but I already got a lot of videos. If y'all in need, y'all come to me.

SPEAKER_02:

I mean, I got it. How's it? I got you on that. Yeah. All right. Which kitchen tool would you save first in a fire?

SPEAKER_01:

Oh, that's a good one.

SPEAKER_03:

What you going in the house for? I'm gonna get my magnetolites. Oh, yes. I'm gonna get my magnetolites. First of all, um, as a volunteer fire fight, I'm supposed to be conserving my life first and all that. But I'm sorry off the record as an as I'm a part-time volunteer fight. We're gonna go with I need my magnets because I need to salvage that. Yeah.

SPEAKER_02:

Yeah. No, that we can't be losing the magna lights. Yeah.

SPEAKER_03:

That's that's the one out of the kitchen. That is what I'm going to grab. Gotcha.

SPEAKER_02:

Okay, listen. This is a would you rather, and this will probably be we'll wrap it up.

SPEAKER_03:

Okay.

SPEAKER_02:

Okay. I'll do one would you rather and you do one. Okay. Okay. Would you rather give up coffee or garlic?

SPEAKER_03:

Garlic. I love me some garlic, but I need coffee to survive too.

SPEAKER_02:

Like I need lunch today and I got lunch right here. I'm I'm I'm with you on that. I'm definitely giving up garlic.

SPEAKER_03:

But but I love garlic and a good rice and gravy, especially in stuffed roast, but I can't eat garlic to get me by and and uh garlic won't give me joy in the morning.

SPEAKER_02:

No, it won't. It'll give me bad breath in the morning and I'll just enjoy my coffee.

SPEAKER_01:

What's something about creating cooking content that no one has warned you about?

SPEAKER_03:

I can give you a lot of those somethings that no one's warned me about. First of all, whatever I cook is actually not how it's supposed to be cooked. Oh.

SPEAKER_01:

My rice is doing it right.

SPEAKER_03:

I'm doing it wrong. My gumbos is that's not how you make a gumbo. Even though I grew up, I'm 43 years old, even though I grew up watching it, it's not right. Um a 15-year-old, 20-year-old tell me that's not how you do it. From another state.

SPEAKER_01:

Oh, right.

SPEAKER_03:

From another part of the state of this state. I mean, there's so many different ways to cook so many different meals. Like I'm about to go make a taco soup, and I can guarantee you that I'll get criticized on it. Oh, I'll get criticized on every single thing. I cook, I cook, and and and I use the wrong seasoning. Yeah. I I'ma use water instead of broth, which I might use broth today, but just saying all this.

SPEAKER_01:

Yeah.

SPEAKER_03:

That's the thing with rice and gravy too. Um, you need to use broth, not water. I never in my life seen my great-grandparents and my grandparents and my parents use broth for gravy. Now I do add it in certain meals now because I I feel like I'm forced to. I really feel like I'm forced to be bigger than both big brother. I feel like I'm forced to do it in certain things, but when I cook gumbos for a large crowd, I will definitely add chicken broth if needed.

SPEAKER_02:

Yeah.

SPEAKER_03:

That's if anything that's gonna be on bulk size, I'm gonna have to do that. It's necessary. Yeah.

SPEAKER_02:

But let me ask you this because uh when I grew up, we never ever did this. But everybody expects a Cajun cook to put to chop up celery.

SPEAKER_03:

So let me tell you what celery means to me and growing up. My my my stepmother, my Mexican stepmother would buy celery sticks and she'd buy the squirt can of cheese. And that's how I would eat my celery growing up.

SPEAKER_02:

Yeah, or peanut butter.

SPEAKER_03:

And peanut butter, yes. And or dip it in ranch at a vegetable tray. Yes. But every once a blue moon, when I do that, I buy for that. I'll chop me up something and put it in my freezer. And I've tried it in my crawfish etuffet, and I'm gonna be honest with y'all, I don't like it unless it's cooked down to the tea. And you know, we Cajuns, we rush it. You know, sometimes you don't have the time to cook that. I know that's another thing I'm a lazy cook because I rush everything.

SPEAKER_02:

Because you rush. Yeah. Well, you always in a in a rush, anyway.

SPEAKER_01:

You never have nothing to do, so I don't know why you rushed. Yeah.

SPEAKER_02:

No.

SPEAKER_01:

You you know, that's a great point because I didn't grow up, my parents didn't cook with celery. Nathan's parents didn't cook. Bell peppers, celery, and onions.

SPEAKER_03:

Bale peppers and onions and and eye and garlic, yeah, and I love to add my banana peppers and people freak out over that. Oh, I love banana peppers. Oh, I love banana peppers. I like to eat them raw, but sometimes I like to put them, especially the first part of the season, I'll chop that up and throw out my rice and gravy. Oh, yeah.

SPEAKER_01:

Oh, yeah.

SPEAKER_03:

Why not? People freak out over all this. But the celery I love the people. I love the people, but Yeah.

SPEAKER_02:

We wrong the celery. The celery. I'm just like, man, I never did that. Now, if they're celery, I probably did ghidries because they already have a chop.

SPEAKER_03:

That would have been the only way too, whenever I'll do that. Yeah. And that, oh, y'all, y'all want to talk about that too? Chopped up.

SPEAKER_01:

Oh, you're not supposed to use pre-chopped tongue.

SPEAKER_03:

I well, well, so I pre-chop all mine. I buy my onions in bulk, then I I grow bell pepper, so I have that, and then I I cut all that up. And I'm talking about sometimes these big 10 gallons at a time, then I vacuum seal all that and put that in my freezer. It's still fresh. And listen, when you vacuum seal this and you open it, it's still strong and fresh. When you buy it at the store, it is not. It's watered down. It's totally different. I don't know why, and I don't, I'm not dogging them. I just don't know why. Unless you're buying Gidry's. Yeah, fresh. It's fresh. But the frozen one. The frozen one. Um what I'm getting at is the Trinity.

SPEAKER_01:

Yeah. Mm-hmm.

SPEAKER_03:

I grew up the Trinity's Father, Son, Holy Spirit, Amen. Yeah. Okay. Um, I one time said, um, I ain't about to call my garlic the Pope because I ain't praying on no garlic. They took it wrong.

SPEAKER_01:

Oh, man.

SPEAKER_03:

My fans took it wrong like I wouldn't pray and like I wouldn't, I don't believe in a pope. That's not what I meant. What I mean is they always ask me, where's the where's the Trinity? My tri- I don't use it like that. I use onions most of the time and then bell peppers. And to be honest, I don't even like bell peppers in all my rice and gravies. I like bell peppers in my stew. I feel that bell peppers belong more in a stew for me. That's just how I look at it. Yeah. But onions load the onions down. And I don't even like onions. Like I'm just starting to like them more and more. And they gotta be small. I don't like them big. Mm-hmm.

SPEAKER_02:

But the onions, like onions and bell peppers for sure. Yeah, it makes a gravy. But yeah, it does. But I just I'm like you, bro.

SPEAKER_03:

Oh, and my garlic. Yeah. I do, I do have it fresh, but sometimes I don't feel like doing.

SPEAKER_01:

Sometimes I don't feel like messing with them little garlic. And it gets sticky on you.

SPEAKER_03:

And it hurts my fingernails.

SPEAKER_01:

Oh.

SPEAKER_03:

When you're peeling it. Yeah. It gets in the middle and it cuts me.

SPEAKER_01:

Oh.

SPEAKER_03:

But I figured out a few little tricks, so I need to show y'all one day.

SPEAKER_02:

It's it's good if you're keeping them whole and you're roasting them or something like that. But give me the joke.

SPEAKER_03:

I like to keep them whole and pickle them. Oh my god. And eat them. Maybe you ought to do a garlic salt. Well, I'm working on a bunch of products, so y'all be prepared. But okay.

SPEAKER_01:

I still have to do a K a ranch too.

SPEAKER_03:

That's already, it's I should have brought it to Sandy.

unknown:

Sample.

SPEAKER_03:

Blair said by Monday I'll have 15 recipes out and a lot of them's dips, and it's it's gonna be some good dips for y'all. Oh, I can't wait. It's gonna be, I'm gonna go, I don't care. I'll say it. It's gonna be like spicy ranch, spicy jalapenos. It's gonna be all kind of good stuff. This comes out in what?

SPEAKER_01:

November. November.

SPEAKER_03:

We're gonna make it. We're gonna make it happen. So when I make all these big batches, this is it. This weekend, I'm coming to your house. Y'all be prepared.

SPEAKER_02:

Get ready. I'll be home this weekend. All right. Thank you so much for joining us today. Thank you for having me. It was so fun. I really enjoyed the conversation, and I love to look at all the things, just all the things howl in here, and just think there's more coming. There's more coming. There's a lot.

SPEAKER_03:

A lot of merch are just dropped on my website, like shirts, hats, spoons, metal wooden spoons, metal spoons, and I'm fixing to put metal pots like my Magnolites, but the Magna Lite Alternative with my logos on my website.

SPEAKER_02:

I love that.

SPEAKER_03:

I have some already made.

SPEAKER_01:

So we were talking about what a great gift that would be for Christmas. Like a pot with some like seasonings and t uh spoons and stuff in it. Like what a great presentation. Oh, yeah.

SPEAKER_02:

How nice are like, you know, you don't know what to get for the white elephant, get something like that where they can add flavor.

SPEAKER_03:

Especially if you know somebody that's a huge fan of me and you don't know what to buy 'em, my pot's gonna have my logo on it with my stuff in it.

SPEAKER_02:

Perfect.

SPEAKER_03:

Yes.

SPEAKER_02:

And just imagine bringing that to the function. Yeah. People's gonna be like, Awesome gift idea. Amazing gift idea. Yeah. So y'all go check her out at www.ho the Cajun LadyAccent.com. Uh Hal, thanks so much for coming.

SPEAKER_03:

Yo, thank y'all. Thank y'all for the friendship. Thank you all for everything, the support. I appreciate it all.

SPEAKER_02:

You know, we're here, girl.

SPEAKER_03:

Always. You can come back anytime. And I'm fixing to start y'all starter, so Oh, I can't wait. We're gonna figure it out. We're gonna figure it out. When I'm gonna make the You're gonna be texting, texting me. I'm gonna be calling and FaceTime, y'all. Come on, help me. You gotta wear our shirt whenever you make work. I got a Christmas one too from last year. Yeah. Oh, yeah. I got the Christmas tree ones. Perfect. Oh, perfect. All right. I know it's about me, but how about y'all support y'all too? Oh let everybody support y'all too. That's right. Because y'all can get their stuff on my website. Yeah, she's gonna be.

SPEAKER_01:

Yeah, for us on her website. Go, yeah, you can pick up pick up a virgie. And Virgie makes a good gift too. Like, I know you get one for you and your friend, y'all do it together. It's a good little bonding experiment, experience, I should say.

SPEAKER_02:

And you know, like speaking of that, but she does carry a lot of other people's seasonings on her website too.

SPEAKER_03:

I do support my local friends that have seasonings. Yeah. Um that's interesting. Yeah. Because um, I know there's room on the table for all of us right here. And and we actually created a friendship. Like, um, y'all know all, y'all know all my people, y'all see. You know, we created friendships. Yeah. It's not just about a rat race on who's gonna sell what, who's gonna sell how much.

SPEAKER_02:

I'd rather help somebody, support them, and give options to everybody, and then the people that support you are gonna support them, and we all win in that.

SPEAKER_03:

When I start doing these traveling events where I take my stuff out, if y'all want me to take y'all starter with me, I'm taking it with me. That's just how I do that. That's how much I support. Yeah. That way, if I'm out of town and somebody's like, because I had a lot of people that say, Man, where's your friends, the cage of mama's a lot of people come in the store? They want us to be uh with you, huh?

SPEAKER_02:

They want us to be the guy remots all the time.

SPEAKER_03:

Which we're working on something for that, y'all. We are. I got y'all in the books for that, so yeah. We need to do a uh an interview. I just try to believe in supporting one another is the ultimate yeah, yeah.

SPEAKER_02:

It's it's the best. I we all like like Britt said, we all rise whenever we we support each other. So yes. Well, again, thank you so much for coming. Thank you all for always. Thank you all for believing in me. Absolutely, and thank you all for listening to Coffee Talk with the Cajun Mamas. We'll see y'all next and hi. And we'll see y'all next week.

SPEAKER_00:

Thanks for joining us on Coffee Talk with the Cajun Mamas. We hope you enjoyed your cup of coffee and our chat. Don't forget to subscribe and share with your friends. Until next time, keep the coffee brewing and the conversation flowing.