Cajun cooking takes time. In fact, we’ve been perfecting our recipes for 60 years.

In 1959, Tony Pizzolato opened a small produce stand in Baton Rouge, Louisiana. And while Louisianans certainly love their Holy Trinity of celery, bell peppers and onions, Tony realized there was a bigger demand for fresh seafood. He then added crawfish, shrimp and crabs to his selection, and soon, seafood became his biggest seller.

By 1972, the commitment to serving only the freshest, highest-quality seafood had turned a meager produce stand into a thriving seafood business, with lines out the door.

But it wasn’t just the seafood customers were coming for. Folks just couldn’t get enough of the authentic Cajun dishes created from Tony’s own original recipes – including his homemade seasoned fish fry. He soon realized, if the people of Louisiana loved his food this much, there’s a good chance the rest of the country would too.

So, in 1982, Louisiana Fish Fry Products was established to bring the true taste of Louisiana to a wider audience, with Cajun-inspired products that are authentic and easy to prepare. It started with fry mixes, then expanded to base mixes for Louisiana favorites like Jambalaya and Etouffée, followed by seafood boil, sauces and gravy mixes. Louisiana Fish Fry Products has since seen steady growth in both the retail and foodservice industry.

Today, Louisiana Fish Fry Products still proudly calls Baton Rouge, Louisiana home. Nearly forty years later, that same commitment to selling authentic Louisiana-style dishes made from only the finest, high-quality ingredients still proudly inspires everything we do.

Tony Pizzolato

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