NOLA Flavor with Breaux Mart

NOLA Flavor
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Breaux Mart

Locally owned and operated neighborhood supermarket serving the New Orleans communities for over 40 years. Breaux Mart has low prices, friendly service, fast checkouts and large variety.

  • Metairie
    • 2904 Severn Ave.
    • Metairie, LA 70002
    • Phone: 504-885-5565
    • Open 7 days a week: 7am-9pm
  • River Ridge
    • 9647 Jefferson Hwy.
    • River Ridge, LA 70123
    • Phone: 504-737-8146
    • Open 7 days a week: 7am-9pm
  • Chalmette
    • 315 E. Judge Perez
    • Chalmette, LA 70043
    • Phone: 504-262-0750
    • Open 7 days a week: 7am-9pm
  • Gretna
    • 605 Lapalco Blvd.
    • Gretna, LA 70056
    • Phone: 504-433-0333
    • Mon-Sat 7am-8pm, Sun 7a-6p
  • Garden District
    • 3233 Magazine St.
    • New Orleans, LA 70115
    • Phone: 504-262-6017
    • Open 7 days a week: 7am-9pm

For more information about Breaux Mart, please visit their website.


Breaux Mart Macaroni and Cheese

(Makes six 9x14x5 pans of macaroni)


  • 6 1-lb packages, Luxury long macaroni, prepared according to package directions
  • 1 gallon half & half
  • 7 ½ yellow American cheese, sliced
  • 5lb Hot Pepper Jack Cheese, sliced
  • ¼ pound unsalted butter
  • 2 tablespoons Tony Chachere’s Creole Seasoning
  • 2 ¼ lb Cheddar Cheese, mild, shredded


In a large heavy pot, combine half & half, Yellow American Cheese, Hot Pepper Jack, butter, and Tony’s seasoning.  Melt over low flame until creamy and well blended.

Mix cooked macaroni and cheese sauce together well.

Spray 6, 9x14x5 pans with non-stick food spray.  Portion out macaroni and cheese evenly into 6 pans.

Top each pan with 1 cup of the shredded mild cheddar cheese.

Bake 325 degrees for 30 minutes, or until golden brown.


Crabmeat and Shrimp Stuffed Bell Peppers


  • 8 medium green peppers
  • 1lb crab meat, claw, cleaned
  • 1lb shrimp, 150 and up count
  • 4oz (1/4 lb) butter
  • 1 cup creole seasoning, finely chopped
  • ½ cup green onions, washed finely chopped (white & green parts)
  • 1 tablespoon garlic, crushed
  • ¼ cup parsley, fresh, washed, chopped
  • 2 eggs, well beaten
  • 2 tablespoons, seafood base
  • 2 tablespoons, lemon juice, freshly squeezed
  • 2 ½ cups breadcrumbs, plain, fine,
  • 2 dashes Tabasco Sauce
  • 1pt Half and Half


Cut green peppers in half, from stem to blossom end.  Remove pith and seeds.  Lightly oil, with olive oil.  Place cut side down on baking sheet.  Bake in 325 degree oven for 15 minutes, until tender.

Melt butter in a heavy saucepan.

Add to melted butter; creole seasoning, green onions, and garlic.  Cook until vegetables are tender.  Approximately 5 minutes.

To the vegetable mixture, add the shrimp.  Cook for additional 5 minutes, until shrimp is cooked through.

Remove vegetables from heat.  Add crab meat, parsley, eggs, seafood base, lemon juice, bread crumbs, and Half & Half.  Mix well.

Portion crab meat mixture into each green pepper half, place on a baking sheet.  Lightly dust with paprika.  Bake in a 350 degree oven for approximately 20 minutes until internal temperature reaches 165 degrees, and until golden brown.

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