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"Stuffed" ----Cajun Meat Market

Saw a coming soon sign for this place this morning. On 620 in the same center as Guadalajara Taqueria (across the street from VIVO#2).

Sure would be great to be able to get our turducken, and deboned stuffed meats without the drive to Louisiana!

Boudin balls, oh my. Hope it opens soon!

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  1. god, i really need to get out more.
    i live in the vicinity of parmer and 620, and have yet to try vivo #2 or guadalajara.

    aside from turducken, what is common fare for a cajun meat market?
    i've only been to nola once, and my market excursions were limited to a muffaleta.

    4 Replies
    1. re: dinaofdoom

      Boudin, andouille, many will do deboned stuffed chicken or quails.

      Here is a menu from the Gourmet Butcher Block in New Orleans (this location is technically outside NOLA, but they are owned by the same people as the other locations. While this menu may not be indicative of places in Lafayette or Lake Charles or other small towns in LA, it gives you a good idea what to expect, along with other items.
      http://www.mygourmetbutcherblock.com/...

      1. re: roro1831

        thanks for the info, roro.
        i've really never seen so much stuffed meat before!
        very intriguing.

      2. re: dinaofdoom

        They have a website, but it's not really totally up yet: www.stuffedfoodstores.com

        I haven't tried those places either and I live a mile away; I think I've only stopped at the DQ so far. I am looking forward to this particular place though and am hoping that they'll have some prepped cajun meals like crawfish pie or etouffee in addition to a butcher's case.

        1. re: verily

          If you use Firefox I highly recommend not visiting their site just yet. It's buggy.

        1. re: acreese

          Stuffed suckling pig!?!?!!! Bring it on!

        2. I live right down the street on Great Valley. Seriously....the thing that excites me the most is that that tacky god-awful "American Foodmart" sign will be finally gone...........it's such an eyesore.

          1 Reply
          1. any word on if this place is open yet and if so, what your experience was like?

            7 Replies
            1. re: dinaofdoom

              The American Foodmart sign is still up and there are never any cars in front of it, so I would guess that they've got a month or two to go.

              1. re: verily

                Checked this morning and still not finished inside. They powerwashed the parking lot yesterday but still have lots of construction to do inside.

                1. re: amykragan

                  Their website says they are hoping to open in May 2010. They don't know the exact date yet...

                  I'm waiting too!

                  1. re: thymetobake

                    if you can't tell, i am totally eager to try this place!

                    mmmmm meat.

                    1. re: dinaofdoom

                      I'm really looking forward to the boudin. And the boudin balls.

                      1. re: thymetobake

                        good lookin menu. wish they were gonna have tasso.

                        1. re: innominate

                          I was thinking the same thing about the tasso... Although I did recently find some at Spec's in the cooler behind the deli... and the deli people had NO idea what it was and were certain they didn't sell it. Central Market has it as well, but I don't really like theirs (Comeauxs) and its stocked inconsistently.

            2. Got an email update from them yesterday:

              Greetings!

              Hello! Thanks to everyone for signing up for our newsletter and anticipating our opening. I'm happy to report there are many lovers of good Cajun food among us! We can't wait to meet everyone.

              For weeks now we have been teasing about opening the doors to the store where our real Cajun food can be found. We apologize for this. We don't like teases either... Being optimists, as well as being in the food business, we expect to have things done on time and at a high quality. The construction business does not necessarily work this way... We are currently dealing with the classic "over budget & behind schedule" scenario and can't wait to turn in our hammers for a cast iron pot and spoon. We are now planning to open our doors on June 18th. Again, this could be give or take a day or two because it has become obvious that predicting the future is not something we have been doing well. We will certainly send out another update as we get closer. We are also hiring for a few more positions(see below). If you know someone interested please forward this newsletter to them.

              Looking forward to seeing you soon,
              Kurt Knies
              Tim Garrett

              7 Replies
              1. re: jwynne2000

                Food professionals? "cast iron pot"? I could see a cast iron skillet, but haven't come across a cast iron pot in any commercial kitchen in 30 years.

                1. re: TaseT

                  Cast Iron Pot is very traditional for making roux.

                  1. re: Chefdavis

                    I use a 5-qt Le Crueset cast iron pot for making roux. It makes a FINE roux and it's easy to clean. I reserve the skillet for browning bacon and sausages and such.

                    1. re: drdelicious

                      I have to echo this--just made a roux for a gumbo using my beloved's Le Crueset a few weeks back--instead of butter or some other oil or fat, I used bacon grease for this roux, and I am convinced that the combination of good quality bacon fat, the Le Crueset, and my years of cooking professionally resulted in the best roux I've ever made...

                  2. re: TaseT

                    The good thing about the cast iron pot is that you can make your roux and then the gumbo in the same pot. It's a pain to transfer the roux over to the cooking pot. I've actually been looking for one, because I only have a skillet.

                    The guy could have been just speaking metaphorically, with regard to the commercial kitchen statement.

                    1. re: rudeboy

                      Just splurge on the big Le crueset... my roux never burns and it's easy to clean up. Although sometimes if I have too much chicken, I have to make it in the small pot then transfer batches up to a larger pot to finish simmering. Not a bad dilemma to have.

                  3. re: jwynne2000

                    In case you need an update, this is from their email today:

                    Greetings!

                    It has been an experience opening this business in Austin. A unique experience similar to how our food will be for the area. We won't be opening tomorrow. We aren't going to shoot ourselves in the foot again with things we can't control and throw a definative date for our opening. But, we are shooting for Saturday. Stock is arriving and food is being prepared. The next update you get from us will be to tell you we are open.


                    Looking forward to seeing you soon,
                    Kurt Knies
                    Tim Garrett