Hal’s Seasonings, Stories, And Sourdough

Craving the kind of Cajun cooking that turns neighbors into taste testers and a weekday into a backyard party? We welcome our friend Hal back to the table for a flavorful tour of her fast-growing seasoning brand, a sourdough king cake reveal, and a deep dive into the craft behind great boils, blackening, and crowd-pleasing dips.

We dig into the new lineup—spicy ranch, Cajun onion, Chipotle, and spinach dips—plus a marinade and garlic sauce on the way. Hal opens up about refining recipes with real-world testers, working with a co-packer, and why a versatile pantry matters for busy home cooks. She shares a surprising low-sodium hack: her blackening blend doubles as an all-purpose seasoning when you want bold flavor without the salt bomb. We swap beer salt tricks for better hydration, fruit pairings that slap, and why a touch of citrus can rescue both bottled water and grilled fish.

Then it’s crawfish season 101. Hal explains a smarter boil: seasoning the water, letting the heat in the ice chest meld spices, and what she calls true dusting on the platter. We talk shell-softening strategies with vinegar or lemon, when butter belongs, and the little timing choices that make tails peel like a dream. Shrimp and blue crabs get their shine too, including gravy that makes the table go quiet. Along the way, we trade rapid-fire takes—rice over potatoes, cast iron love with realistic cleaning habits, store-bought roux when time and shoulders say so—and we celebrate outdoor cooking for the smell control, the breeze, and the spontaneous company.

Beneath the jokes is a working playbook for creative lives: iterate without ego, set boundaries without guilt, and honor the culture that raised you. If you’re here for Cajun seasoning ideas, crawfish boil tips, blackened salmon wins, and real talk about running a food brand while keeping your joy, you’ll feel right at home. Hit follow, share this with your favorite backyard cook, and leave a review with your best boil tip—what’s your secret for the perfect peel?

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/

Transcript

Cold Weather Banter & Warm Welcome

SPEAKER_03 0:00

I got enough fluff on me, so I'm all right. I don't care how much fluff I got on me. I don't like the cool weather. No.

SPEAKER_02 0:07

You prefer the hot weather? I prefer the hot weather. I prefer the sweat. Well, she can't cut her grass if there's frost on the grass.

Sponsor Intro & Seasoning Lineup

SPEAKER_04 0:14

No, I can. I have to do it with my I do it with my insulators, and I can't get sun that way, is the problem.

SPEAKER_00 0:19

Welcome to Coffee Talk with the 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_05 0:33

Welcome back to Coffee Talk with the Cajun Mamas. We got a special guest in-house. Our friend Hal is back with us today. I love when Hal comes visit. You're becoming a regular one here. Uh-huh.

SPEAKER_01 0:45

I like that name. Our most frequent guest. She is.

SPEAKER_05 0:49

And she's our sponsor for the month. So we're going to talk about you like you're not even here, okay? Give us a second.

SPEAKER_04 0:54

As long as it's good, I'm all right.

SPEAKER_05 0:55

It's going to be all good. Uh, so y'all need to head over to Hal The CajunladyAccent.com if you haven't already. She has a whole line of Cajun seasonings, all-purpose seasonings, okay? Including Creoles Article, Cajun Waltz, Black and Dat, Cajun Spicy Two Step. And uh, my personal favorite is the Mexican Fiesta.

SPEAKER_01 1:14

Somebody told me the other day you forgot the taco seasoning in your taco meat or your taco soup. And I was like, no, Mexican fiesta. I'll keep that on hand all the time.

SPEAKER_03 1:23

Well, well.

SPEAKER_04 1:24

Don't fixing to be able to use a taco mix. That's another story. But it's in the making. It's coming. I'm not gonna get any better. That's gonna make fun of it. And y'all will be my final contestants to try it.

SPEAKER_01 1:37

Oh, yes.

SPEAKER_04 1:37

I can't.

SPEAKER_01 1:39

Any type of contestant. I'll be any type of contestant. Anytime you need a taste test. You already know.

SPEAKER_04 1:43

I know. I brought y'all some already. Uh-huh.

SPEAKER_01 1:46

I'm waiting. I'm waiting on that one of them. I won't say anything. I'll say it in the bottom.

SPEAKER_04 1:50

I got them in the making, and I didn't say that y'all could say it in the bottom. Okay. The spicy ranch one. I know. I know. It's like it's like a the bag of Doritos blows up in your mouth.

SPEAKER_01 1:59

Yes. And and who needs another reason to eat a Dorito?

SPEAKER_05 2:03

Yeah.

SPEAKER_01 2:04

This is even better.

SPEAKER_05 2:05

Okay. But anyway, you can go on her website and check out what she has. And please subscribe to emails because you'll get notifications on when new things drop, when she has a special going on. Events. Yes. Events, even like meet and greets. I know y'all always want to come to the store to meet me.

SPEAKER_04 2:24

Oh, okay. We don't even know about it.

SPEAKER_05 2:26

Yeah. Maybe we do. Maybe we already know about it. Just say yes. All right. Um, so yeah, go ahead and go to how the CajunLadyaccent.com to see all she got going on and make sure you've watching and following on all the social media platforms because she's on all of them. Including one we made up on the last episode called Filter. What is that?

SPEAKER_01 2:49

You can see she was like, you can see how on all the social medias, uh, Snapchat Filter. And I'm like, I said, I just made that up. I was like, maybe this Cajun Mamas are coming up with a new social media platform for going in with your mama.

SPEAKER_05 3:04

And I said, hell no, I don't want another platform to keep up with.

Sourdough King Cake And Mardi Gras

SPEAKER_01 3:07

Too much, too much. As you can see, we're very excited for our guest today. And she must have been excited to see us because she brought us a delicious sourdough king cake. That thing's heavy. I felt it.

SPEAKER_04 3:20

It's heavy. How you say that in French? How your mama would say that when you get to your mamma's house. Te fan chat, me we always hungry. Yes. We are. Especially for stuff like that.

SPEAKER_01 3:32

Oh, oh yeah. There's always a little spot for source.

SPEAKER_05 3:35

Now, since it's sourdough, that means it's healthy. So you can have as much as you want. And she said there's fresh fruit in it, so that's double healthy.

SPEAKER_01 3:43

Yeah. Cream cheese, that's a nice fat.

SPEAKER_05 3:45

That's dairy. Yeah. You know, a little bit of pro a little bit of uh calcium.

SPEAKER_01 3:50

Yeah, yeah. Calcium. Got a little protein. Yep, yep, yep, yep. That's what they said on the got milk commercials. Yeah.

SPEAKER_04 3:56

Mix muscles. It's gonna build you muscles. You need muscles. Yeah. Whenever you eat healthy, you need muscles. Obviously. Sold. Sold. So we're gonna give that a try. Like a piece in a little while.

SPEAKER_02 4:05

I mean, we're making ourselves believe it so we could. Oh yeah.

SPEAKER_01 4:08

Oh yeah. Well, you know, Mardi Girl only comes once a year. So you really gotta try on it.

SPEAKER_04 4:14

What you been up to? Just a working away.

SPEAKER_05 4:16

Just working your life away.

SPEAKER_04 4:18

Working my life away. Enjoying it.

SPEAKER_01 4:20

Yeah. Enjoying it. What else are you gonna do? Make the most of your time while you're here.

SPEAKER_04 4:26

If you stop, like if you stop pulling the wagon, the wheels are gonna fall off. I'm not that old yet, but I don't want my wheels to fall off. But you don't want to slow down because then it's too hard to start back up when you slow down. Yeah, yeah. Especially when you got bad bones in cold weather like this. Oh man. The cold hurts.

SPEAKER_01 4:43

I got enough fluff on me, so I'm alright.

SPEAKER_03 4:46

I don't care how much fluff I got on me. I don't like the cold weather. No.

SPEAKER_02 4:50

You prefer the hot weather? I prefer the hot weather. I prefer the sweat. Well, she can't cut her grass if there's frost on it.

SPEAKER_04 4:57

No, I can. I have to do the I do it with my insulators, and I can't get sun that way, is the problem. And I yes, I did do it with my insulators though. Oh no, you didn't cut your grass. Insulators and rubber boots, and everybody says, well, at least she got shoes on. Y'all can stop fussing her for not wearing shoes on the lawnmower.

SPEAKER_01 5:14

It's all straw now. You can't cut it up. It is it looks like this is what my cut, my grass is like true.

SPEAKER_05 5:20

All the grass is crunchy dry right now.

SPEAKER_01 5:22

Now, do you fertilize your grass so it'd be greener than everybody?

SPEAKER_04 5:25

I don't, but but I I've thought about it. But my yard's too big, it costs me a lot of money to do that.

SPEAKER_05 5:29

Then she could cut more often if she fertilized it. She could cut twice a week. I already do cut twice a week. Oh my god. How?

SPEAKER_04 5:36

If y'all don't already know, she loves to cut her grass. That's because that's my that's my only when everybody says you work too much. Okay, well then I'm gonna go cut my grass. Because I could it's my downtime to listen to y'all on my here on my podcast. Listen, y'all see y'all were ranked five in my podcast. Y'all didn't remember that? Yeah, I remember when you showed me. 2025, y'all are number five in my podcast rank.

SPEAKER_01 5:58

I'll take it.

SPEAKER_02 5:58

And everything above y'all was all good stuff. Oh, it was all good stuff. Yeah.

SPEAKER_01 6:02

Oh, well.

SPEAKER_04 6:03

It excited me. I wasn't expecting any of that. I'm like, wow. That means you listened to us a lot. Well, yeah.

SPEAKER_01 6:09

And she and she trusts us to sponsor the the I am behind, though.

Work, Pace, And Finding Downtime

SPEAKER_04 6:14

I haven't listened to probably the last eight. Oh well. It's okay. Go cut your grass. I think I haven't listened since uh Thanksgiving.

SPEAKER_05 6:21

Because December was so December Yeah, we blinked and November, December was it was a blur with the way I was so busy.

SPEAKER_04 6:29

Yeah.

SPEAKER_01 6:30

You got any um like you've been doing any meet and greets lately?

SPEAKER_04 6:33

No. Us either. Because because of this busy holiday season. I do have one scheduled in Texas in April. April 11th, I think. Okay. It's it's gonna be on my website. Um is that the uh Cajun Festival or something over there? That's the same weekend. I I was asked to go there, but I was already um with this this big event that they asked me to go to. It's uh and I'm sponsoring the Crawford Ball and um selling my products and some friends of mine that have a boutique, so we went to get home and that'll be fun.

SPEAKER_01 7:08

Yeah, that'll be fun. Yeah, we we got invited to home, but it was like the same weekend as Easter. Yeah, and we were like I don't know how that would work, especially with all of our children and stuff. So um, but we hadn't really been doing too many. It's been uh but it's been nice to kind of breathe for a second, but we always busy with something else.

SPEAKER_04 7:25

You know, we always got something else in um I'm going to one in Denim Springs, possibly on the 21st of March. March. 21st probably possibly.

SPEAKER_01 7:35

Oh, I'm sure our calendars will fill up.

SPEAKER_05 7:37

Yeah, they tend to, we tend to like sometimes we have nothing, and then within a week, the month is books. It's crazy how that happens.

SPEAKER_04 7:46

It's it's extremely crazy because if I had time to do everything that I'm asked to do, I would have something to do at least five days a week at a seven-day week. I I feel bad. I'm gonna tell everybody right now that's listening all over the United States of America and beyond. I am sorry, I apologize in advance for everything that I do turn down. I wouldn't you can't you physically hurts my heart to turn down and and people don't might not understand, but at some point I'm gonna be able to break loose and do more down the line so y'all don't give up on me.

SPEAKER_01 8:18

Oh yeah. Nobody's giving up on you, and you know, sometimes you gotta say no. I mean, you know, there's just sometimes where you can't you can't do it all, you know. I know only one person. Yeah so I think that's all right too.

SPEAKER_05 8:29

I think it's perfectly healthy to have to say no sometimes.

SPEAKER_01 8:33

For sure.

SPEAKER_05 8:34

Yeah. Okay. Well, what else you got going on? You got some you got some new things cooking up, like you said.

SPEAKER_01 8:40

I know, I want to know it all. Just tell me what I can know on on here, and then you can the product I'm fine with it because um they've been in the making since last year, and I was supposed to get everything.

Events, Meet‑And‑Greets, And Boundaries

SPEAKER_04 8:50

I thought I would release it by Christmas, I couldn't. But for sure we have four dips, and I don't even remember all the names, so y'all might have to help me. I know for sure the spicy ranch, a Cajun spinach. There was a French onion one, huh? Okay, that's the one I keep forgetting, and that's my favorite one. I loved that one. Uh Cajun onion instead of French onion. Yes. And one more Chipotle.

SPEAKER_01 9:10

Chipotle. Oh, I like that one.

SPEAKER_04 9:12

I had plenty of testers on all of them. I changed the recipe eight times, and the last five times I did it was everybody was saying the same thing, so I'm good with it. So you okay with it? I bet I'm waiting on my final thing from my co-packer to make sure that it matches mine, and then we're going forth. My labels are my bags and everything's already made and everything. Great. Ready to roll. So great. Um working on a marinade and a garlic sauce together. Okay. Possible other sauces to back it up. Can't go into detail with that. And what do we do? Oh, a taco mix. And um, I'm excited about that. I have so many requests for a jambalaya mix. Gumbo mix. I don't see myself doing a gumbo mix, but possible I'm gonna roll through with a jambalaya mix.

SPEAKER_01 9:58

Yeah, that could be something.

SPEAKER_04 10:00

Yeah. And I was trying to make it different and change it up and a little different, like colour-wise, and weird, weird with rice changing colours and all that. You know, just something something different. Maybe like Mordi Gro theme, like to our culture. That's fine. I don't have to try it out and see what it looks like when it's cooked. It might look might look disgusting.

SPEAKER_05 10:21

If it looks, if it all turns wrong, it might look disgusting. So, you know, look, I'm here for the colour. Your lipstick is so pretty.

SPEAKER_04 10:26

I love that.

SPEAKER_05 10:27

Oh thank you.

SPEAKER_06 10:28

I love the color.

SPEAKER_05 10:29

Thank you, Vrian. I'm pretty sure you have this one. I probably do. I don't have y'all need to get it for me.

SPEAKER_01 10:36

Macaroon one.

SPEAKER_04 10:37

I have that one.

SPEAKER_01 10:39

I like that one too, but I like yours too. Well, Ruby chocolate. Ruby chocolate? Add to cart. At a cart, that's right. Well, I mean, okay, so I'm so excited. I love to hear whenever you have new stuff. But then also, like, I just am like, there's so much, you know, like most people just stop at seasoning, but there's just so there's such a big variety of everything, and I love it.

SPEAKER_05 11:02

Oh, yeah.

SPEAKER_04 11:02

Let's talk about you all think it's too much?

SPEAKER_01 11:04

No.

SPEAKER_05 11:04

Yeah. I mean, you have to. Look, I'm I'm waiting for more.

SPEAKER_04 11:08

I have so much more that I have not released yet because y'all know I have a full-time job. If I stayed home, it would be extremely dangerous because I would have so much stuff right now.

SPEAKER_05 11:18

You have to have a little bit of everything because not everybody's gonna have to appeal to different tastes, you know. Exactly.

SPEAKER_04 11:24

That's why I've I have I've had several people that ask me, friends, as well. Another product? When you gonna stop? How many you gonna make? You don't think that's enough? Yo, why not? I'm here to tell y'all it's the same thing as your consoles. Yeah. You need more than one pair of colours. You need it. It's the same thing as your consoles. Y'all can tell them what that is in English, but I'm sorry I even said this in English. You're underwear.

SPEAKER_01 11:52

You got to have more than one shirt.

SPEAKER_04 11:54

You need more than one, you need more than one of everything. Yeah.

SPEAKER_01 11:57

I I just appreciate that there's so much. Like it doesn't matter what I'm cooking, there's probably something that I'm using housing. Definitely my uh my the chili, the spaghetti. I'm using all those things. This right here, if you dip that with some pizza, change your life. And in in when you're cooking vegetables, eat yes, you know.

New Dips, Sauces, And Mixes

SPEAKER_04 12:17

Blackening, uh, I mean I'm so over the moon of my blackening seasoning. I've never liked the blackening seasoning, like I'm so being biased. I like my own. I guess I made it to my liking. But it makes me eat more blackening chicken that I never ate before in my life. I only like blackening salmon or salmon. I don't know how y'all say it. How can you say it? Salmon. Salmon. Okay, good. Salmon. Um, I don't know if that's the correct way because I've been. The correct way is salmon.

SPEAKER_01 12:42

I don't like to say salmon.

SPEAKER_04 12:43

Okay, good, good. We're on the same page. So vertical the blackening seasoning and that garlic butter. And sometimes, if you want to change it up, use the seafood ball butter when you blackening shrimp. Oh, shrimp, yeah. And fish. There's so many things that that we've done with and and also, did y'all know is that my blackened seasoning? No. This is the Mexican. Okay, so my blackening seasoning is my lowest sodium. It's 75 milligrams of sodium. Okay. So if somebody asks for um an all-purpose seasoning, you can use it as an all-purpose if you want. Just has more herbs in it, but it has a lot less salt if you need to be, you know, less less salty. Less salty.

SPEAKER_01 13:24

Salty. Everybody needs to be less salty.

SPEAKER_05 13:26

Everybody could use it to be a little less salty these days.

SPEAKER_01 13:29

Especially. Especially. We won't go to the side.

SPEAKER_04 13:33

Salty, salty people.

SPEAKER_01 13:35

Oh man. But I just like that there's so much variety. And what about this? We didn't even talk about that.

SPEAKER_04 13:40

That right now, you could open that up right now, and I mean I'll put it on this coffee and we're good. Oh, I'll be right back.

SPEAKER_01 13:45

They brought us some beers, but I didn't know what our people would think of that.

SPEAKER_04 13:50

Our people should just be okay with it. I think I think so too. Because it's Morty Girl season and that's what we do. This is being a lifesaver to guys offshore that cannot stand to drink water. They are, this is the stories I'm hearing. They look, they want, they're ready to get home and drink a beer. Okay, yeah. Um, they had the beer salt with them. Well, why'd you bring the beer salt? You can't drink over there. Because it was in my bag. I brought it. Put that on my bottles of water. Now I'm pumping water down. Well, that's good.

SPEAKER_02 14:18

That's good for you.

SPEAKER_04 14:19

The little bit of salt you're getting in this house that is lower than most average beer salts. You got more seasoning here. It can be healthy for you. Make you drink some more water.

SPEAKER_05 14:28

Put your lime in your water too, and really just go to tap. I do like that though.

SPEAKER_01 14:33

Put your little meal or something in there.

SPEAKER_04 14:38

It's so good. I know strawberries are not healthy, but but so from nature. So I know this is expensive for seasoning, but they're also using it on fish. Uh on your grilled fish. I said, Well, it makes sense because I do like my seafood ball on fish sometimes. But I said, um, why why you chose that? I must I must say because of the the citric in it. He said, Yeah, because I didn't have no lemons.

SPEAKER_05 15:03

Yeah, exactly. They have that little citric taste.

SPEAKER_04 15:08

I like it on watermelon. I like my Mexican owned watermelon, I like my Creole watermelon and pineapples, fresh pineapples. Oh. Y'all, there's so much with this, with a lot of my seasons. I need to try that. I don't make enough videos. That's my whole problem. I don't make nearly enough videos that I should make for y'all. The things that I eat all my stuff on.

SPEAKER_05 15:25

Yeah.

SPEAKER_04 15:25

We need to try that. Ideas. Yeah.

SPEAKER_05 15:28

Okay, what about crawfish? Because you know crawfish season's coming up and you got seafood stuff. And I'm working on more products for that.

unknown 15:35

Oh.

SPEAKER_01 15:35

Okay, so tell me when you oopsie. When you ball crawfish, what like tell me the process of what goes in where. You could do that.

SPEAKER_04 15:45

Well, first, well, first you gotta make sure that your crawfish are not cold and go cover them in the crawfish pond.

SPEAKER_01 15:50

I died. I was like, oh my god, but that blanket, uh, but the blanket is wet now and like I don't like to touch.

SPEAKER_04 15:57

That that it grossed me out the most to haul that heavy, heavy blanket out. And I'm like, man, this was a good blanket, but I washed it, I washed that thing. Mama said don't waste nothing. I washed that. It don't smell like it's been in the crawfish pond, but anyhow. Go get your crawfish, wash them, clean them up. Um and do not um do not put what what people made jokes about. I know people think do not put the stuff in there to make them poop out. Oh, you don't know. It's all a joke. No, we don't do that. Okay. But um, no, I I I put my seasoning in the water. I put one of these and two of my bags in the water for one sack of crawfish. And then when we take them out, after we let them soak for a while, we throw them in the ice chest, and as they're going in the ice chest, yes, we take that, but that's not dusting in my world. Oh, what is? Dustin in my world would be the crawfish on the platter, and then you and then you put it on because the the crowd, the that's what I call dusting because the the seasoning will not melt on top of the platter. Yeah. But in the ice chest, it melts in with the heat. So it basically melts like as if it was in the water.

SPEAKER_05 17:06

That's what I've always thought dusting was like as you put them in the street.

Cooking Tips: Blackening And Low Sodium

SPEAKER_04 17:10

It probably is, but in reality, I don't really call it that because that's just part of the process. Think about it though. It's you whenever you pull them out of the ice chest, it's not gonna be the same as if you dusted. I'm gonna do a video. I'm gonna do a video. Yeah, do it. Explaining the difference. I just want to eat the braiding. But I'm gonna do the video with me. I will, I will, I will do the video too. Okay, I'm okay. That's coming in the case. As long as I can eat them. We're gonna we're gonna do this soon. I'm gonna make a little ball at the house and then y'all gonna y'all gonna come ball with me. Okay. Yeah, I'm ready. And that's how I say ball, B-A-L-L.

SPEAKER_05 17:40

Absolutely, is ball.

unknown 17:42

Yeah.

SPEAKER_04 17:43

So so that's what we do. I and I I do put more season in the ice chest. I do use lemon sometimes, whatever. You know. You don't put no butter in the process? I used to, because I seen my daddy do it when I was growing up. In the water, right? In the water. Yeah. We used to drop sticks of butter. I do every once in a while, especially at the end of the season, is when I'll you'll catch me doing it because I think it helps soften the shells up. I do put a little bit of vinegar. Okay. And then when I'm washing them, put a little bit of vinegar to help soften the shells up.

SPEAKER_01 18:09

But I just feel like there's so many different ways for you to get that peel where it just slides right out. Because I cannot stand. Is it? And I told you this last year. This was the only place I went to eat crawfish where I didn't have to get pissed the whole time. Because if it breaks off in that shell, I I don't like that neither.

SPEAKER_04 18:28

And that's and that's where where was the place?

SPEAKER_01 18:31

Well, no, we don't have to give names. No, anywhere. Like I just feel like it I could be in somebody's house.

SPEAKER_04 18:36

It don't really need to be a place, but at at the place that we do ball crawfish at the ball spot, yeah, we do not use the same exact process I just told y'all because I'm we're balling in ball. Yeah, so I cannot do that. It would cost me a fortune, obviously.

SPEAKER_01 18:51

Yeah, yeah.

SPEAKER_04 18:51

We have a different process, but it works the same way.

SPEAKER_01 18:54

Yeah. Because I mean, but I told her whenever I got my first bag from over there, from the ball spot, I was like, I think only two. Only two. And I could never say that. Only two when you tried the shrimp. No. Yeah? Did I? And the shrimp.

SPEAKER_04 19:12

Shrimp same thing. And my shrimp, the shrimp got them buried.

SPEAKER_01 19:15

I always when I go, when I go to a place. So I'm sure. I'm sure you did. Yeah. We always do too. Because I actually like bald shrimp better than bald crawfish. I said that.

SPEAKER_05 19:26

Oh.

SPEAKER_01 19:27

Nathan does for sure.

SPEAKER_04 19:29

So when I bought your crawfish at my house and y'all come, I better boil you some shrimp too.

SPEAKER_01 19:32

I would not be sad if you bought me a shrimp too.

SPEAKER_04 19:36

Listen, I love me some bald blue point crabs. Now, crabs, I won't fight.

SPEAKER_01 19:41

I won't fight. I won't fiddle with that.

SPEAKER_04 19:43

I love it. And they're like, well, why would you do that? Well, because I'm gonna bowl them and eat them, and then I I'm not, I want to make sure I do a gravy too. But I won't just go out and buy them for the gravy. I gotta boil them first because I love bowled crabs.

SPEAKER_01 20:02

I like a nice corn and crab soup, you know? Yeah. But that's how they peeled for you. That's why you like it. I actually like it. Do you like the actual crab? And I boiled them at my house one time. Oh, and that was the last time.

SPEAKER_04 20:15

What? Which would you bought?

SPEAKER_01 20:16

Um, I bowled some crabs at my house and it I was like young.

SPEAKER_04 20:21

I was saying my phone didn't ring.

SPEAKER_01 20:22

No, so this was a long time ago before. And I was like, I'm never doing this again because that's too much to fool with. I don't even eat them because I don't like to look at the innards.

Beer Salt Hacks And Sweet Heat Pairings

SPEAKER_05 20:34

The innards? Oh my. I just feel like I'm doing it wrong. But if you cook a gravy, I go eat that.

SPEAKER_03 20:38

That's not fixing up your show. You gonna eat it? I won't eat it. Yeah, I don't want to.

SPEAKER_04 20:42

But you still gotta play with all that.

SPEAKER_02 20:44

I don't want to do it.

SPEAKER_01 20:45

You still gotta play with all that and cook your gravy, you just put them like that in there?

SPEAKER_04 20:51

Yeah. No. No. No.

SPEAKER_01 20:53

You have it, don't you?

SPEAKER_04 20:54

You gotta take the back off of the little legs, the little hair stuff. I'm not gonna do that.

SPEAKER_06 20:59

You gotta clean the clean out of the channel.

SPEAKER_04 21:03

Y'all gonna do it. Y'all gonna come with me and y'all gonna make this with me and y'all gonna be my helpers. I'm gonna tell y'all to the shortest. I'm gonna make y'all make your first. And I'll do it with gloves. Yeah, most definitely. Most definitely. Look, listen, I could not do it without gloves today if I go to eat. Look all my cuts. The the drop boxing orders, the weather. I keep putting lotion, it don't help. But yeah, you got it. Because I like to wash my hand with the one. Y'all come and make that with me. I will go. I will shenanic and order me some trabbers just for this. As long as we can have some alcohol involved.

SPEAKER_05 21:37

Well, we have to test out the beer salt. Yeah, I will drink some beer.

SPEAKER_01 21:42

That's a no brainer for me. Yeah. I'll bring all the beers. All right. What else? You got any fun questions, or you think we tapped on everything?

SPEAKER_05 21:51

I I'm worried about our time going over.

SPEAKER_04 21:54

But you good? I'm good. Okay. I got all afternoon. I'm waiting on y'all. We can go. Go cook right now and get the beer sword.

SPEAKER_01 22:03

She's ready right now. Oh, yeah. I gotta go back and ship.

SPEAKER_05 22:11

These are probably random, but you know, I feel like by now our viewers have a good sense of who you are. Because you've been on, we talked about your story, what we do, and all this, and our friendship.

SPEAKER_04 22:23

And our friendship and the way that I support y'all and y'all support me. Yeah. Yes. Because because they always come in our store and ask, Where's your friends? I said, Which ones? The Cajun Moms. Which one? Why are you not with them?

SPEAKER_01 22:34

Like we all gotta work. Yeah. We do. That's what they do whenever we're not together. I'm like, well, where's your friend? Well, she's at our house, I guess. I mean, we're not always together.

SPEAKER_05 22:44

Uh they think we in each other.

SPEAKER_04 22:46

Not my turn to babysitter today. Right? That's not my turn to babysitter today. Mm-mm-mm. Not today. Rice or potatoes? Rice.

SPEAKER_05 22:54

She didn't even hesitate about that way. I know.

SPEAKER_04 22:56

I almost said rice right off the bat. I didn't even know what you was gonna say. And medium grain. Medium. Medium. Medium. Medium grain. Not that long grain. I don't like long grain. Me neither. And I'll have to mix me some long grain with some medium grain to make me a big jambalaya, and I'm not a fan of this. I'm not happy about that. They cook different. They do. I find.

SPEAKER_05 23:18

All right.

SPEAKER_04 23:19

No, they they really do, especially when you're making jambalaya. I'll tell you that.

SPEAKER_05 23:22

I bet. And for a big crowd, you don't want to miss. Okay. Um, cast iron or stainless steel, or I'm not even gonna say aluminum. I'm gonna say aluminum.

SPEAKER_04 23:32

I love I do love cast iron, but I'm a little bit on the lazy side to clean all that crap.

SPEAKER_05 23:37

I agree with you there.

SPEAKER_04 23:38

But I do still use cast iron when I feel like it. Okay. But and I do have a bunch of cast iron, way more than I use. Okay.

SPEAKER_01 23:45

Me too. I have lots, and I don't use it as well.

SPEAKER_04 23:48

Aluminum and cast iron over stainless steel.

SPEAKER_05 23:51

Okay. All right, good. Um, oh lord. Now this is Chat GPT's fault, but I'm gonna axe anyway. Oh, go for it. And Chat GPT knows me. Store bought roux or make your own, be honest.

Crawfish Boil Method And “Dusting”

SPEAKER_04 24:03

Store bought roux. I'm always honest. I'm honest about here, see. I'm honest to the whole thing. And and and do I know how ask me if I know how to make a roux. I know you do. I know how to make a room, mate. Absolutely. But I'll be drinking way too much while I'm standing in turn. I got bad shoulders.

unknown 24:20

No.

SPEAKER_01 24:20

We can let it be a room.

SPEAKER_04 24:21

But we don't have time. I can still make it. It's been about two years since I made one on camera, and they've been begging me I'm gonna make one soon. Maybe y'all could be involved in that as well. I'm just planning all kind of. We're gonna need a whole dual day. Yeah. And someone can drive us home. I got that.

SPEAKER_01 24:38

Yes.

SPEAKER_04 24:39

Yes. Okay, I'm ready.

SPEAKER_05 24:42

Okay. Sweet tea or coffee?

SPEAKER_04 24:45

Oh. I drink coffee every day, but I love me some sweet tea. You do?

SPEAKER_03 24:50

I do.

SPEAKER_04 24:52

But uh can that be a tie? Oh, she's a good idea. But what you want to do? I drink more coffee because I drink coffee every morning. Yeah. But I do love tea, especially in the summer. Okay. Cook outside or inside? Outside. I already knew she was gonna say outside. Outside? Yeah. And I could tell. Do you want to know why? Yeah, tell me why. Because I'm so bougie and I don't want my thorn house and all my clothes to smell like the rice and gravy. Because all I cook is rice and gravy. That's so funny. And I don't see smells good too. I don't have a good hood event that I need on top of my big propane stove. Okay. I don't the hood event I have just comes up the stove and over. It's not actually out of the house. So that's why I choose that. Until my next kitchen, outside the majority of the time.

SPEAKER_05 25:38

Like, like even when it's cold, you don't mind being outside.

SPEAKER_04 25:41

Two days ago I cooked for the neighbors, and that was Monday, and freezing cold, and I'm standing outside cooking on my burner cold as in Mercy, and I was cooking out there for two hours because I cook a calf gravy.

SPEAKER_01 25:53

I like to cook outside because it's more fun. I could be nosy and see what everybody's doing. Just drink my little beer outside, and the beer fridge is right there. I don't really care. I like to cook outside.

SPEAKER_04 26:03

What you like to do?

SPEAKER_05 26:04

I cook more inside. Um, just I think it's because we don't have like a uh propane burner set up outside. If you need help setting it up, I can set you up. I know we had one and we just never used it. We grill a lot more than cooking.

SPEAKER_04 26:19

Like we gas grill a lot on the gas grill.

SPEAKER_05 26:22

Like it has a green egg and we have a uh flat top. Like I love cooking on my flat top now.

SPEAKER_04 26:27

I do too. I know when it's cold, I'm inside. To clean it. That's working. It is work to clean it, but I have a station, but it's still work to clean it. But I do like it that in the summertime. I do like that. I'll be pulling it out. I do a lot of Mexican dishes on there.

SPEAKER_01 26:40

Girl, some uh chippers and onions on there.

SPEAKER_05 26:43

That's so good. Okay. Cooking alone or with a house full of people?

SPEAKER_04 26:49

Well, it don't bother me either way, but it's normally alone because the only time I cook with a house full of people is for uh family gatherings. And most of the time I can assure you that I probably have it cooked. I get up at 2 o'clock in the morning, 3 o'clock in the morning, and cook it that morning before we even go. But yeah, I can cook with people cooking alone.

SPEAKER_05 27:08

Mostly alone, yeah. Yeah, I like to cook it.

SPEAKER_04 27:10

So I ain't got everybody in my pot telling me how to do it. Because if you wanted to do it in that way, then you should have done it.

SPEAKER_01 27:15

That's right. Look at me, boss. No, I know it. I don't know it. It's true. I don't want I don't want to show up to the function whenever you ain't got your food cooked either.

SPEAKER_04 27:24

Oh my god. I get there. If you feel pressured, don't you feel like you're feeling pressured if if somebody got to your house?

SPEAKER_01 27:30

Yeah, your food ain't ready. Oh, I don't like it either. Because if I show up to my my mama, love you, mom. She ain't listening to this anyway. Uh yet I I'm like, okay, listen, we're going to Lainey's house. Let's have everything cooked before because if we wait on my mama, we ain't eating until three o'clock in the afternoon. And that's not no. I have already eaten so much pepper jelly and cream cheese and house dip that I can eat and I'm not hungry for the food anymore. Right. You know? No, that got to be cooked early. Okay. And not with nobody.

unknown 28:02

Right.

SPEAKER_04 28:03

Barefoot outside or shoes always on? Shoes always on because I got bad feet, sorry. Okay. Um, but as a kid, barefoot the whole entire time. But I got plant facialis and it hurts too much.

SPEAKER_05 28:17

Yeah.

SPEAKER_04 28:18

But I want to go ground myself to the ground this afternoon in this cold weather and see if it helps my body.

SPEAKER_05 28:24

They say that does it.

SPEAKER_04 28:25

They say it works. Yep, my mama. And I want to make my mama's. And I want to do a cold plunge in my pool. Good luck, friend. Well, I I filmed the last one. We filmed the last one when it was 60 degrees and I about almost didn't come out of the pool. I think right now it's about 50 degrees.

SPEAKER_01 28:42

Oh, dang.

SPEAKER_04 28:42

Yeah. That's the case. I just gotta make sure my heart's pumping good. Yeah.

SPEAKER_01 28:46

Oh, it can be pumping after that. Oh Lord. That's a lot.

SPEAKER_05 28:50

Oh, this is kind of good. Early morning cooking or late night cooking?

SPEAKER_04 28:55

Um, probably early morning cooking. But it never all happens, excuse me, unless I take off at work or stay home on the weekends. Yeah, you don't get to do it that often, but if you had a pick like you would probably ride you an early riser. I'm an early riser and I'm a late, I go to bed late. Basically, like I went to bed at 2 o'clock this morning, I was up at 5.

SPEAKER_05 29:16

Oh lord. That's a nap. That ain't a side. I did take a nap. I did take a nap.

SPEAKER_04 29:22

So early morning.

SPEAKER_05 29:24

Oh my god, this one's a good one. You have to pick one now.

SPEAKER_04 29:29

Okay.

SPEAKER_05 29:30

Burn the rice or overcook the meat.

SPEAKER_04 29:32

Overcook the meat.

SPEAKER_05 29:34

You couldn't stand to burn the rice.

Shrimp, Crabs, And Gravy Talk

SPEAKER_04 29:37

No, why are you gonna burn burn? You can't burn a rice in a rice pot. But I'll cook my rice on the stove sometime. Well, you could dry it out too much and it burned. I had to burn it already though. I have, because I totally forgot about it. Didn't put me a timer nowhere. Put it cooking outside, went in the house, got some things done. About an hour later, oh my goodness. Oh, that's it was just stuck at the bottom and very crispy. Yeah. A little crispy rice. Yeah, yeah. So I guess burn the rice then. Yeah. But normally in our No, I threw that away and put another part cooking and stayed there. Yeah. For 20 minutes.

SPEAKER_01 30:11

I don't think I could eat a rice that would taste burnt. You know, like if it had the burnt smell to it. Kind of like popcorn.

SPEAKER_05 30:17

You could eat overcooked meat if it's a big bigger.

SPEAKER_04 30:18

And but it wasn't black, no. It wasn't black or nothing. It was just very, very brown and crunchy and stuck and Yeah, no thanks. I don't know. I don't I don't like the way burnt meat tastes neither.

SPEAKER_01 30:30

Yeah, but you could just put some ketchup on that. You could.

SPEAKER_05 30:33

You know.

SPEAKER_04 30:33

If it was tough, you know, that's what I'm thinking like tough meat. If it's tough, it ain't burnt. You didn't cook it enough.

SPEAKER_05 30:39

Right. Cook it longer.

SPEAKER_04 30:40

Yeah, just just just scrape it like you do when you burn your toe. Scrape that off and then start. Scrape off the backy. Just put it in a gravy and it'll be alright. Planned content or spur of the moment. Oh, very spur of the moment. I don't even have time to plan. That's how we roll too. Spur of the moment, and I never know what's gonna come out this mouth. And that's the scariest part all. Because I sometimes I'm like, I can't believe I said that. But I'm leaving it. Yeah.

SPEAKER_01 31:03

It is what it is.

SPEAKER_04 31:05

Every so often I plan and and like I was so mad. I didn't think about it till after I did my um my coffee king cake video. Why didn't I play the the Morty Girl song on my according in that video? Oh, what a treat that would have been.

SPEAKER_05 31:21

I I said, why was what was I thinking? Like I wanted to redo it. Sometimes we do I do that too, and I'm like, man, I could have made it better. I could have done this.

SPEAKER_04 31:28

You wanna know what else I just thought of that yesterday? Why didn't I put my seafood ball seasoning over the blanket in the pond, the crawfish pond, to get them ready? Because I was freezing cold, though, for one, it was freezing cold. Yes, yeah. I could have done better. So sometimes planning is great, depending on what you're doing.

SPEAKER_01 31:48

Yeah, but spur of the moment is special because sometimes it's those spur of the moment ones that really hit which is really your true everything.

SPEAKER_05 31:56

Absolutely. It's the ones you really don't put much thought into that usually do good.

SPEAKER_04 31:59

And that's how you can be you. Yeah, because it's just that's why maybe maybe we will stick with spur of the moment. I think spur of the moment's better. But if I had a plan playing the boy. Yeah.

SPEAKER_01 32:09

But you could always do that in another one.

SPEAKER_04 32:11

I know I just thought it would be special for that for that video of the Morty Girl song, Morty Girl Call of Fame. Right, yeah. That's all right. There's always next year, too. Maybe soon.

SPEAKER_05 32:19

Oh yeah. Oh yeah, always. Well, that's all I got for you, for you. Yeah. I mean, as far as rapid fire questions. Yeah, that was fun. We could stay here and visit all day long. Forever, yeah.

SPEAKER_01 32:30

Well, I can't wait until our big long week. We're going over there.

SPEAKER_04 32:34

Listen, we're gonna take a week. It's gonna it's gonna be fun. We gonna need we need to plan this. Yeah. We could, I mean, we could really have some content to roll out. And this is what uh people that's watching probably don't understand. Louisianians, we are all spur of the moment. Yeah. Some things are planned, girl trips, this and that trips and vacations, but something is just, hey, let's get together today and do this. Yeah, and that is that is some of the best times. Yeah, it really is.

SPEAKER_01 32:57

Because if you plan it, there's always time for you to be like, change the plan. Something I can't think of. But if so just so happens, you all you all can go. I love when that works out. That is that's God's hand.

SPEAKER_04 33:09

That's instead of do we need God's hands on us right now? Yes, we do. No, all the time. Keep the devil away. Oh, for sure. Oh show.

SPEAKER_01 33:17

Every single day. But thank you so much for coming today. It it's always a pleasure having you. Um thanks again for being our sponsor this month as well. How the CajunLadyAccent.com has everything we've been talking about. And make sure you subscribe with your email address to her website so you can stay up to date when those new things are coming out. Yeah, because I can't wait till that rolls out. Um y'all heard it all here. How the Cajun Lady Accent on Filter, Facebook, Snapchat, YouTube, TikTok, and Instagram. Thank you so much, Hal, for coming.

Rapid‑Fire: Gear, Roux, And Routines

SPEAKER_04 33:53

Thank y'all for always thinking about me, having me, supporting me, and for the friendship. And um, nobody ever tells y'all because y'all always doing your own thing, but keep up the great work because if you don't think that that y'all touching somebody somewhere, just just know y'all are. Yeah. Well, thank you. Keep up the great work. I'm proud of y'all. You too. We're proud of you too. We're proud of you, I love supporting y'all. So thank you, How my case.

SPEAKER_01 34:18

Here we have some kink cake. That's what I wanted. I wanted I was working my way to that kink cake. All right. Well, thank you so much for coming, and thank you for listening to Coffee Talk with the Cajun Mamas. We'll see y'all next week. Happy Mordy Girl, everybody. Yeah.

SPEAKER_00 34:32

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.