We went to the first ever Louisiana Roadfood Festival in New Orleans and had a good time meeting people, talking about all the great food at the festival and throughout Louisiana, and tasting everything we could get our hands on.
The Quarter was buzzing with foodies from all over the United States, hungry locals, and even the occasional (okay, more than occasional due to a convention being in town) pirate and his wench.
I was out in Minden, Louisiana searching for a bite to eat and as you can imagine, the options were not exactly falling out of the Yellow Pages. Even my trusty source from the area was previously indisposed and could not provide a little insight in time.
Luckily, I was able to get some recommendations from the iPhone (yes my friends, urbanspoon covers Minden) and I had whittled it down to a couple barbecue joints. For some reason or another, Minden seems to have a lot of them and the highest rated one out of all of them was Neta’s Drive Inn, so off I went.
Apr 15
JAMBALAYA
Joshua “Bubba” Hebert
The most important part about a jambalaya is having time to do it. It is not the type of dish that can be done without a little TLC and it is best to use a cured black iron pot if you have one. It is also very important to use the right proportions so that your rice, vegetables and meat will come together just right.
Knowing how much jambalaya your pot can handle is a little tricky the first time, but for every pound of rice you need 1 quart of water/chicken stock, ½ pound of vegetables, and 2 pounds of meat. I usually don’t count the bacon itself as part of the 2 pounds of meat, but you need it for the flavor and the grease.
However you choose to spell it, ponce (also spelled pounce/paunce and called chaudin) is one of those items that you don’t hear much about unless you have a few too many beers with someone from Ville Platte or Eunice. The Cajun version of haggis, ponce is essentially ground pork and usually a binder, stuffed back into the stomach of the animal that you got your meat from. That’s right, sausage stuffed pig stomach. For the faint of heart, this is your warning… if you don’t like to see loosely grounds bits of meat and fat recongealed in a natural intestinal casing, stop here. For the rest of you, read on!
Feb 27
Just a quick post to get your thoughts on killer andouille. My top 5 are:
Am I missing somewhere?
Note: Yes, I have added a new category for Sausage. Yes, I like sausage that much.
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