Oh that sounds good! I’ve never even heard of it before! Have you tried it yet?
No, it started as a pop-up with a limited menu that didn’t appeal to me. I have to get over to the restaurant at some point.
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I made a batch of chicken and sausage gumbo following Toups’s recipe more or less:
I pumped up the heat a little and got the roux to a dark copper color (constantly whisking) in about 15 minutes rather than 45 minutes.
And also a Sazerac
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Nice color on that Gumbo!
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Thanks! I like a dark roux.
That looks outstanding!
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I hear you!
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Tomorrow night, finally the Cajun pasta, for 4 of us. I will try to take a picture. Side dish will be a simple geen salad to cool the palate and raspberry bengies for dessert.
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That’s a big roast…for six servings!
Misha Collins did an episode highlighting Viet-Cajun on his Road Food show on PBS. It sure looked yummy!
I know, right?!?!
I froze some and pulled it out later to make an open faced sandwich with copious amounts of gravy. It froze and reheated very well.
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Yum. What cut of pork did you use? Looks up my alley!
Just a Boston butt.
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I was intrigued by the New Orleans and Vietnam connection and wanted to try some while I was there.
- It was our favorite meal, but the colonial motif was a little unsettling. Oops! I think that was in Chicago.
Red beans mostly using a recipe from
Some of the recipes I looked at, including ATK and I believe Serious Eats suggests a strong simmer might be key to creamy sauce, and my sauce isn’t creamy enough. The beans were soft way before 90 minutes. I took out the beans and simmered the sauce more.
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I see her now on ‘Cooks Country’ with a commentary segment. That show has definitely benefitted by her coming on board.
Are you using a tea ball to hold your spices?
Yes, for some thyme I had grabbed from a plant at the last minute.
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You can strain out some of the Beans and puree, then add back to the Pot for a creamier/thicker Liquid.
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All this talk about red beans and okra inspired me to make a pot of my own! Red beans using one of Camellia’s recipes; corn maque choux; smothered okra, eggplant, and tomato from Prudhomme’s Fork in the Road; greens; brown rice.
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