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A Little Bit of the French Quarter, Here in Central Texas

This entry is part of a series, Restaurants»

Paula Jo and I had a very fine meal last Thursday evening at the French Quarter Grille, formerly Mama Roux. The tragic loss of the owners of that popular spot left a massive hole in the Cajun/Creole dining choices in Austin. Since that’s one of the […]

Garden Update: Okra’s Up!

Where did the word “gumbo” come from? From Africa, the home of okra. Gumbo means okra. In more ways than one! Nowadays gumbo means a great stew or soup, usually of Cajun or Creole style, with all sorts of goodies in it. Including okra. (Wouldn’t be gumbo without okra.)

Okra is amazingly easy to grow […]

Really Bad News Wednesday: Owners of Local Restaurant Found Dead

The Chile Underground recently posted a review on a local restaurant that has drawn acclaim for its outstanding Cajun and Creole food: Mama Roux. It is with great personal sadness that we report today the deaths of the owners, Yoli and Michael Amr. The couple were found dead in their home early this morning after […]

Friday Follies: Cajun Seasoning Wars Heat Up, and So Long, Jolt

One of the world’s great commercial treasures, the Cajun seasoning company Walker & Sons (makers of the “Slap Ya Mama” line of Cajun seasoning), has taken the spice wars to a level not seen since the British East India Company sought to dominate the spice routes from far Cathay. You see, they’re suing “Punch […]

Fish 4 Friday: Shrimp Étouffée

If you watch Emeril Live (and who doesn’t?) you’ve probably seen him make this dish. As a naturalized Cajun, Emeril knows how to make this stuff well! And I learned how from him. After all, we’re bestest buds now that I stood in line for seven hours to get one of his books autographed […]

Salmagundi: Some Cajun Cooking Sites

Not a lot crackin’ today; been cruising that Interwebz thingie, though, and I’ve found a few interesting places to stop by:

Cajun Cooking Recipes. A simple, no-frills site. This one does have recipes for alligator, armadillo, bear, beaver, blackbird and other important supplementary protein sources (for those of you who like to supplement, that is).

Cajun […]

Fish 4 Friday: Even Easier Jambalaya

Some folks had the audacity to complain mentioned that the Jambalaya I shared way back on October 1 was a little bit difficult to make. Me, I don’t see what the problem is but I decided to share an even easier version. I dug around in the Way Back Stack of Dad’s Chile Cookbook […]

Cooking Cajun: You'll Roux the Day You Don't Read This!

The word “roux” brings smiles to the faces of some folk, and strikes fear into the hearts of many others. Let’s cut to the chase here; it’s just a thickener, people! Nothing to fear. If you’ve been to Cordon Bleu school or such (and who hasn’t?) then you already appreciate the roux. It’s the […]