| |
- How do I get my perishable food order
shipped and how much does it cost?
- How do I get my non-perishable food
order shipped and how much does it cost?
- Why doesn't COOYONsCajunCooking.com
have "Other New Orleans / Cajun Products ?
- Who is COOYON?
- What is the difference between Cajun,
New Orleans and Creole Cooking?
- When is the best time to come to New
Orleans and Visit COOYON's Cajun Cooking?
SHIPPING INFO
COOYONsCajunCooking.com offers Overnight Fed
Ex delivery from our supplier in Louisiana to the Contiguous
United States, Alaska, and Hawaii.
We strongly recommend you send your package
to a business address to insure delivery. Sending your
package to a commercial address will also guarantee a speedy
arrival.
We require
that someone be at his or her home or office to receive and
sign for shipment.
If someone is not there to receive the
package causing it to not be delivered on time, we will not
refund the cost of the product or the shipping charge.
10 pound minimum on all orders.
Sorry, No C.O.D. orders accepted.
We ship Monday thru Thursday only. Orders
placed on Friday, Saturday, or Sunday will be shipped on
Monday for delivery on Tuesday. No Saturday or Sunday
deliveries allowed. All orders placed after 12:00 P.M.
Central Standard time will be shipped the following shipping
day.
All packages are shipped Federal Express
Overnight unless otherwise indicated.
All products are shipped Frozen and packed
in a special insulated box to ensure the freshness upon
their arrival.
If you have questions regarding our shipping
methods or policy, please email us at COOYON@imacajun.com.
We’ll get back to you within 24 hours.
SHIPPING RATES
There are no hidden shipping costs, all
prices include shipping. There is a $5.00 handling fee for
all orders in the Contiguous United States.
Orders to Alaska and Hawaii incur a $15.00 handling fee.
PERISHABLE FOODS
When ordering fresh foods, your total
perishable order must be a minimum of 10 pounds (any
combination of fresh foods). We use plenty of ice and a
insulated box - a packaging combination that will insure
your products arrive frozen and in excellent condition.
We encourage perishable orders to be delivered to a business
or commercial address. COOYONsCajunCooking.com is not
responsible or liable for deliveries where the customer is
not available to receive the order. All perishable orders
are final. If someone is not there to receive the package
causing it to not be delivered on time, we will not refund
the cost of the product or the shipping charge.
EMAIL NOTIFICATION
After you shop and checkout, you will
receive an email notification stating that your order is
"Being Processed". We will then proceed to pick and pack
your order for shipment.
After your order has been shipped, you will
receive an email notification stating that your order is
"Shipped". Be ready for your order to arrive within 24 hours
of this email notification.
You can check the status of your order at
any time by checking the
Order Status Page
TRACKING YOUR ORDER
You can check the status of your order at
any time by checking the
Order Status Page at FedEx
INTERNATIONAL ORDERS
At this time, our shopping cart does not
accept International orders. We ship to the Contiguous
United States, Alaska and Hawaii Only.
BACK-ORDERS
COOYONsCajunCooking.com Manufactures their
own products therefore Backordered items are rare and
temporary.
All product ordering pages have a live
product status indicator. If the indicator says
 Back
Ordered that particular item is currently on
backorder.
If any item in your order is
backordered your entire order will be held until we
can ship the entire order. All orders with currently
backordered items in them are usually filled and shipped
within 3-4 business days. You will receive an email
confirmation the day your entire order is shipped.
|
COOYONsCajunCooking.com uses USPS Flat
Rate Priority Shipping for all non-perishable food items.
The cost for shipping is included in every price of the products.
There are no hidden charges for shipping and there is a
$5.00/handling fee for each order.
These are the Current USPS Rates and your order can be
tracked at USPS website.
Priority Mail Flat Rate Options
Ths shipping charges are based on "Full Box" and may
require more than one box for shipment. The charge is included with
your purchase and is based on the following:
Glad you asked.
COOYON is a Cajun Cook and Storyteller. He has over 25 years
cooking "Cajun Comfort Foods" and Original Authentic "Acadian" Cajun
foods from the south central Louisiana area. At the young age of 6, COOYON's Mother started him cooking his own breakfast with a simple
dish called Pan Pan Do (a variation of what people know as French
Toast). He has been cooking since then and has over 20 years of
event and competition cooking. The cooking is good, but, if you ever
get a chance to see COOYON cook, it is an experience in itself. He
shows the basics of Cajun cooking, talks and helps people take that
basic to what their unique tastes are. COOYON believes that everyone
can cook and everyone has individual tastes that contribute to their
own special way of cooking. COOYON also takes that cooking basics
demonstration and turns it into a Cajun Show of comedy, stories,
history and experiences he has had in his life.
By the way, COOYON tells everyone that "COOYON is Cajun French
for Village Idiot and Mentally Handicapped", which is an upgrade to
the real "French" translation. (not true, it means
you are a little crazy)
To best describe COOYON in one of his cooking demonstrations, he
is a cross between Justin Wilson and Johnny Carson. One of his best
friends is a Black Comic that COOYON describes as his Black Ed
McMahon, when they are together doing a demonstration. One of his
stage stories is - "I need a bottle of beer to get the Rum Sauce
right. He takes a big sip and says "that'l Help Make it right".
Great show for those that get to witness and interact with COOYON.
Back to Top
Creole Cooking
According to Louisiana Chef John Folse, Creole cooking is
representative of the variety of ethnic backgrounds that
Creoles enjoy, with French, Spanish, German and Italian
cooking influences readily apparent. Gumbo, for example, is
a Louisiana tradition whose origins are based in the French
soup, Bouillabaisse. The Spanish contributed spice to Creole
food, as well as paella, the rice dish which evolved to
become another of the region's favorites, Jambalaya.
Ancestral Germans brought pigs, chickens, and cattle to the
region, which provided a regular supply of ingredients that
are now considered staples in Creole cuisine -- milk,
butter, and sausage. Native Americans introduced new
settlers to local produce such as corn, as well as other
ingredients like sassafras leaves (which, when ground, makes
filé powder) and bay leaves. Africans contributed "kin gumbo
" (okra), which they brought with them to the new land. Each
ethnic group made a contribution in the form of ingredients
and cooking methods, which have together created one of the
most unique and flavorful cuisines in the world. Creole
dishes are typically thought to be more "aristocratic" or
"continental" than Cajun cuisine, using local produce in
combination with other ingredients that were not originally
found in Louisiana.
Cajun cooking also reflects a strong heritage --
specifically, the ability of the Acadians to creatively
"make do" with what little they had. By the time they made
it to Louisiana, the Cajuns had acquired a vast amount of
knowledge, skill and experience in the art of basic
survival, which led to the creation of a purely local
cuisine, using ingredients that were native to the region.
Cajuns made their homes in the swamps and bayous in the
southern part of Louisiana, where an abundant supply of
fish, shellfish, and wild game became their dietary staples.
In Louisiana, as in Nova Scotia, Acadians befriended local
Native Americans and took advantage of the many lessons they
were able to learn about local ingredients and how to use
them.
The Cajun's black iron pots were filled with a variety of
seafood, wild game, wild vegetation, and herbs gathered from
the area's woods and waters to create simple, one-pot meals
such as soups and stews, fricassees, and, of course, like
the Creoles, gumbos and jambalayas. The trademark of a Cajun
meal? One pot, hearty, often spicy-hot...and no two recipes
the same!
New Orleans Cooking also reflects a unique blending of "Cajun and
Creole" technique and ingredients. It sometimes is called
"Cajun-Creole" and came out of the restaurants that have unique
dishes they have produced from this long standing influence of both
ways of cooking. Some call it "Tourist Food" while others call it
other things than it is called on the menu. The New Orleans food, is
unique to New Orleans and Cajun food is typically unique to the
local area that it is being prepared.
Despite popular
misconception, New Orleans is not a Cajun city, though many
Cajuns live there. The people, culture and cuisine of New
Orleans are strongly
Creole,
and have a long and distinguished history in the city going back
to its founding.
Best example of the difference is a Gumbo - Cajuns have 3 types -
Dark Roux, File' and Okra. While the Roux Gumbo does not include
Okra. The Okra Gumbo does not include roux. Cajuns use a dark roux
to thicken up their Gumbo, while Creole will mix the roux and okra
to thicken up the Gumbo. File' Gumbo is as it says, File' is added
to thicken up the broth. While Cajun's make a great Okra Gumbo, they
start out smothering the Okra until the slime produced from the Okra
is all but gone and caramelized on the bottom of the pot... This is
the Okra Gumbo Roux for Cajuns and they typically use seafood in the
Okra Gumbo's. Tomato is sometimes added to the Roux Gumbo, and
almost always added to the Okra Gumbo.
In my humble opinion, I think the LOW TOURIST TIMES are the best
experience you can have in New Orleans. There is s distinct cycle of
the influx of people. It is also very costs savings to use those
times to plan a trip to New Orleans.
The cycles run:
January to Mid February -
Weather is unpredictable and there is not a huge influx of people
Mid February to May - Weather
is the most comfortable of the year. Most of the tourist come during
this time and the best hotel prices are from Monday thru Thursday.
There are most of the fest's and always a crowd somewhere.
Conventions are typically scheduled during this timeframe also.
May to Early September - This
is the slow period for tourism in New Orleans. The weather is
unpredictable, it is somewhat hot and humid most of the time, and if
you are looking for crowds - there are not many. The Bourbon Street
traffic is at it's slowest, but still has the sizable crowd as
compared to the rest of the city. Hotel, tours, shows, pretty much
everything is at it's lowest price of the entire year. Great time to
save money and get to see the real "Local New Orleans", instead of
the prepared tourist stuff. IT is a truly unique experience for
those that want to see the "Real New Orleans". There is a great deal
out there on
www.wheretoeatinneworleans.com that offers a package for this
timeframe. YES, COOYON's Cajun Cooking is in the tour, of course
with other places that offer a "Taste of New Orleans" included in
the package. COOYON's is one stop on the trip and we will be serving
"Cajun Party Link Boudin" to the attendee's. I believe the package
deal is offered from April to August. GO CHECK THAT OUT... There is
plenty to still do in New Orleans and always something going on, all
the time. You may get to see COOYON on stage at one of the places on
Bourbon Street.
September to November - There
is a return of tourism. The short term bump is due to the cooler
weather and end of Hurricane season. This is the 2nd biggest time in
the year for New Orleans. Of course, there are fest's and lots of
things planned for everyone that visits during this time. Satchmo
Fest, Seafood Fest, Essence Fest, Cajun Classic Fest, Tale of the
Cocktail, and many more things to do, see and experience. Again, the
best hotel prices are from Monday thru Thursday.
|
|
|
|
|
|
|
