I trust only two things in this crazy gravy covered world: monetary policy as it relates to the gold standard and our ‘Man On the Bayou’ Chris Broussard. I sign off on nothing Cajun until he signs off on it. This is his Gumbo: Oyster and Shrimp with File Powder and Green Onion. And, no, there isn’t a Po Boy in Austin that is worth a sh*t.
There’s crab meat in there too dude. It adds considerably depth of flavor and texture. File (ugh, too lazy for the accent on the e) is just ground sassafras leaves for those who don’t know. It has a tea-like flavor that adds a little something. It is mostly used as a thickener, but I just add it for the flavor. Thanks for the post Christian! Hope you guys enjoyed it. I ate MANY bowls of it before it was all gone. Good to the last drop. 🙂 Time for me to expand my repertoire.
Have you guys tried the po’boys at Nubian Queen Lola’s?
Nope. Had many. Flying Falafel & Po-boys on drag is close. Need way more and better fried seafood in there. Had the roast beef with debris at Shoal Creek. It was pretty tasty, but I’m still a shoyster guy. The garlic fried shrimp banh mi at Tam Deli is pretty tasty, though obviously different. Had a smattering of poboys elsewhere – Quality Seafood, Belmont, Shuck Shack, Sam’s Boat, Gumbo’s, etc. None are heinous, but none are as good as a convenience store version in south Louisiana. If Lola’s is, I stand corrected.