Seafood line aims for quality

• By TOMMY C. SIMMONS
• Advocate food editor
• Published: Sep 17, 2009

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BREAUX BRIDGE — “The metal can is the container; that’s all it is,” said Lionel Robin as he introduced his new line of Robin’s frozen seafood products at a tasting party in Breaux Bridge.

Many cooks think of canned foods as inferior in quality, Robin continued. “I’ve found that the metal can is by far the best container for ensuring the freshness of frozen etouffee and gumbo. It absolutely seals in the flavor and freshness of the crawfish, shrimp and crab — far better than a freezer box and bag.”

Chef Robin’s new line of frozen seafood gumbos, bisque and etouffees are cooked, canned and frozen at Robin’s family restaurant in Henderson. The products feature Louisiana-harvested, deep-water crawfish, blue crab and white shrimp.

The frozen seafood products are not inexpensive. Robin’s signature dish, his rich, naturally colored yellow-orange crawfish etouffee, is $35 a can. The can contains 1-1/2 pounds of Louisiana crawfish tails in a lightly seasoned sauce.

“My seafood is the best. I buy the deep-water crawfish, Gulf shrimp and crab myself. I don’t cut corners. The dishes are cooked simply in a way that captures the flavor essence of the crawfish, shrimp and crab. These entrees are for seafood lovers — people like myself,” Robin said, “who only want the best quality seafood.”

Robin recalled talking with Charles Brandt, the chef/owner of Chalet Brandt, a fine dining restaurant in Baton Rouge in the 1980s and 1990s. “Mr. Brandt told me that he wasn’t trying to be the biggest restaurant in the world, just the best, and that it was important to do what you believe in. He pointed out that his restaurant wasn’t for everybody. It was for customers who want quality.

“Quality,” Robin said, “is what I value. These seafood entrees won’t be for everybody. I want to sell them to people who like good food.”

Robin’s Cajun Gourmet seafood entrees aren’t easy to buy. Right now, customers won’t be able to find the Robin’s cans in the frozen foods section in area stores. The products are only sold at Robin’s restaurant in Henderson, on the Web site at  http://www.robincajunfood.com or by calling (337) 228-7594.

Mike Robicheaux and Sandy Kaplan, business partners with Robin in producing and marketing Robin’s Cajun Gourmet seafood entrees, are confident that Robin’s products will gradually build a customer base.

Robicheaux, who has a background in oil field services, sees the product from a different perspective than Robin.

“We know Lionel has a great tasting etouffee and gumbo,” Robicheaux said. “I think this product is perfect for tailgating and customer entertaining. Cooking the product is like cooking from scratch. The product is unique because it affords everyone the experience of having good Louisiana seafood because Lionel knows whom to buy seafood from and how to cook it in a way that preserves the fresh taste.”

Robicheaux predicts that the enterprise will sell 10,000 cans of Robin’s Cajun Gourmet seafood products in the first year and as many as 50,000 cans annually by year three.

Kaplan, owner of Kaplan Advertising & Production in Lafayette, said it’s already proving to be a challenge to not grow the product too fast.