Laissez les bons temps rouler…..Fall 2025 Cajun MeatUp Begins!

[SheilaAnn]

Since we are veering off the actual trip, but still discussing Cajun, etc. May I add that I’m very upset with Panhead John and 58limited

Now having dined very well in Lafayette, I feel I have a better grasp on what very good Cajun food is. So much so that I doubt I will find it’s equal, ‘specially out here. I heard about a place nearby and BF wanted to check it out. I told the owner that I was just in Lafayette and had pretty much eaten my weight in rice and gravy, gumbo and catfish. This place here in LBC paled in comparison. I mean PALED. I hope y’all are happy. I’m ruined.

😉

[Panhead John]

Mike, I would work there for free for a few months if she’d teach me that gravy recipe. 😋 From a video someone shared here, she starts out making a dark roux for the gravy….did you do that?

[CaptainMike]

I did, John. Now that I have an idea of what a dark roux looks, smells and tastes like I did a pretty good job of it. I think it could have cooked a little longer, but I was a little gun shy about burning it. Also, I have 5 gas burners of differing intensities so I'll experiment with each to find the most efficient one.

[58limited]

SheilaAnn I guess you're just going to have to cook it yourself! Start with Paul Prodhomme's Louisiana Kitchen and also look for some John Folse cookbooks.

[TripleB]

CaptainMike I tried my hand at the Roast beef with gravy Poboy, that I had a few times at Chris' Poboy in Lafyette. It was pretty close. I was happy with it and it took me only about 15 minutes to make. Have not made rice and gravy yet. But I will

[LA Pork Butt]

I can’t see the bread, but I would definitely eat that one. The roast beef and the dressing, (lettuce and tomato) look right on.

[CaptainMike]

Dang, that looks good!!

[TripleB]

LA Pork Butt It was French bread and I toasted it slightly to give it that crusty exterior and the interior still was a bit soft. It also has Mayo. I would do it slightly different next time, but it was good.