Help me out, please
Hi to all on the New Orleans Board from the Ontario Board
Hubby & I are trying out a restaurant that opened its new location on April 5th and, being a beginner with this food, what do you think would be the best one to try for dinner tonight?
Catfish Opelousas $13
Fresh broiled catfish smothered in crawfish etouffee, served with choice of two sides.
Pecan Crusted Catfish $12
Fresh catfish crusted with seasoned pecans, butter panneed and served with two sides
Catfish Courtbouillon $10
Buttery Creole stew of fresh catfish, tomatoes, peppers and Creole seasonings, served on rice
Blackened Catfish $12
Properly blackened fresh catfish fillet served with choice of two sides
Acadian Peppered Shrimp $12
Plump shrimp cooked in a spicy butter sauce, served over rice with French bread and remoulade slaw
Shrimp Creole $12
Plump shrimp cooked in a traditional Creole sauce of tomatoes and peppers, served over rice
Crawfish Etouffee $14
Savoury Creole stew with plump crawfish tails and peppers served over rice
Thanks for all input.
You make a good point about the frozen seafood. I've had wonderful meals in Jacques-Imo in New Orleans. I was so excited when he opened up a branch in NYC (which is now closed). But they could never do it right. I think it may have something to do with the freshness of some of the seafood. And the seasonings in the NY branch were off as well (on numerous occasions). Jacques actually apologized to us (without any provocation) when he found out we've eaten at his New Olreans establishment. So even he knew it wasn't up to snuff.
Not an expert with Cajun/Creole (but have ate well in New Orleans), but I would try the pecan crusteed catfish, crawfish etoufee or shrimp creole. The catfish is a dry preparation, and I think it would be nice to mix a dry and wet one (as in etoufee and creole which are morel like stews).