Oysters on the half shell at Floyd's in Pearland: Katherine HookFor the barbecue oysters: Gumbo Bar
Oysters Bienville: Syd Kearney : 29-95
For Oysters Bienville: Goode Company Seafood
Grilled oysters at Jimmy G's: Syd Kearney : 29-95
For the grilled oysters: Jimmy G's
Oysters Louisianne: Syd Kearney: 29-95
For the Oysters Louisianne: Mardi Gras Grill
For the boiled crawfish: Benno's on the Beach
Crawfish pie: Syd Kearney : 29-95
For the crawfish pie: Bistro LeCroy
Red beans and rice at Ragin' Cajun: Craig H. Hartley
For the red beans and rice: Ragin' Cajun
Fried shrimp po'boy at the Big Mamou: J.C. Reid
For the fried shrimp po'boy: The Big Mamou
For the roast beef po'boy: BB's Kitchen
For the softshell crab po'boy: Calliope's Po-Boy
For the andouille po'boy: Sabine River Cafe
Gumbo at Danton: Syd Kearney : 29-95
For the gumbo: Danton's Gulf Coast Kitchen
For the fried catfish: Boudreaux's on the Bayou
Grilled catfish at the Cajun Family Restaurant: Syd Kearney : 29-95
For the grilled catfish: The Cajun Family Restaurant
For the I-heart-Lafayette atmosphere: Hank's Cajun Crawfish
Bistro Alex: Michael Paulson : 29-95
For the spirit and hospitality of New Orleans: Bistro Alex, which will have to do until Brennan's reopens.
My old boss used to have a friend ship into her these amazing Po Boy sandwiches from Louisiana ... They had cajun sausage... but it had a different consistancy... more like Mexican chorizo with cheese on a poboy... simply amazing and haven't been able to find it's equal in Houston since I stopped working for the Crazy B Word!!!
Love the soft-shell crab at Calliope's. BYOB too.
Tony Mandola's Gulf Coast Kitchen for the Duck and Sausage Gumbo, in case you're not in the mood for Danton's excellent seafood variety.
That's a good one, Houstone. I always forget about Tony Mandola's, and that's a shame, because I've had great meals there.
What about boudain? And big props if you can find a non-meat or veggie friendly version! =)
Groovehouse, I left off boudin because having grown up in Beaumont, I'm a fan of Zummo's boudain. Like Indians and their curries, it's all a matter of what you grew up on. I grew up on Zummo's. Luckily, it's available here at HEB.
And as for the veggie fare, yikes! Now that I think about it, though. I know lots of folks don't like Treebeards, they are good for vegetarian red beans and rice, when that's what you crave.
I've only recently reintroduced meats such as beef, chicken, pork and game into my diet. For 15+ years I was a pescatarian.
Hey Syd, I am currently pescetarian but always loved boudain and would kill for boudain with crawfish or seafood. Heck, I would even enjoy just rice and spices. I really miss boudain.
Syd, now I know why I like you so much. As a devout Zummotarian, I could eat their boudin or party packs 3 times a day. And, speaking of Beaumont cuisine, Woody's Cook-In is the best bbq sauce ever made.
groovehouse, I'm not 100% on this, but Hebert's Specialty Meats or Pete's Fine Meats (both on Richmond) are where I'd go to find seafood boudin. If they don't have it already, just ask and either can probably make a batch for you.
Post new comment