Page 33 - Waves Magazine July 2019

towards Creole than Cajun. Al- Galveston Restaurant Group da joe-boats in dat bayou that it’s an authentic
though enormously different than flavor. Oysters, ANY of the po’boys, the boiled
what I was used to, I developed The Gumbo Diner’s NOLA’s Sea- shrimp, the boudin balls, the red beans and rice,
great respect and appreciation for food Balls, “Cajun Pistolettes” fried the gator bites; all extraordinary. Even their
their unique flavors. roll stuffed with crawfish étouffée, Muffuletta is on point. Again, you are going to
Seafood Gumbo (shrimp, crab & have a wait most of the time but hey, it’s not a
Now, living on the Island, I regu- oyster), Chicken & Sausage Gumbo, fast-food joint. If you are looking for speed, get
larly crave both Cajun and Creole Crawfish Étouffée and the Beignets on down the street!
flavors. There are remarkable all contribute to the taste of New
choices in Cajun/Creole-inspired Orleans. Little Daddy’s Gumbo Bar While nothing beats walking in Grandmas house
cuisine on the island, although I has a pretty good Gumbo if you and seeing a rich black roux peeking over the
have not discovered the flavors of would rather have a medium roux edge of the most beat-up cast-iron gumbo pot
my hometown in any commercial than the motor oil roux I like. imaginable, these menu choices are about as
restaurant. Nevertheless, the lean close as you will get in the commercial environ-
towards New Orleans Flair satisfies Not So Big Boys ment on the island.
and that is what is essentially found
on the Island, even if they market This is where the unlikeness of Check ‘em out. Eat. Rest. Then eat some more.
themselves as Cajun. flavors mirror that of a little closer Don’t listen to all this scientific mumbo-jumbo
to true Cajun cuisine. The fami- about eating in “moderation”. Those hungry
The Big Boys: ly-owned jewels or, rather the “un- scientist-like folks need a good slap in the mott.
Landry’s Restaurants & touched by the big boys’ places. EAT!
Galveston Restaurant Group
Cajun Greek does an exceptional
These two extensive restaurant job on their crawfish, catfish and
groups, Landry’s and Galveston oyster po’boys. The Oyster platter is
Restaurant Group, have some awe- an excellent option as well. Leos Ca-
some Cajun/Creole-inspired dishes. jun Corner has magnificent boudin Comments: Send them to me directly at
and sausages with huge portions. cbergeron@wavesgalveston.com
Bubba Gump’s Shrimp New Orle- Both of these spots are awesome
ans dish is good. Its Shrimp broiled weekly go-to’s, especially for lunch.
with butter, garlic, and spices
served over rice. Their Bourbon The Best For Last:
Street Charbroiled Cajun spiced
Mahi Mahi with Bourbon Sauce Remember I stated earlier that I
and Grilled Shrimp served over miss that “down and dirty” (mean-
mashed potatoes has a great New ing GOOD) taste of authentic
Orleans flair as well. Cajun food? Benno’s Cajun Seafood
Restaurant for fried food is the clos-
Over at Fisherman’s Wharf, their est I have found. The jambalaya is
“Pontchartrain Sauce” is a savory spot on and there is no better craw-
topping and the “Crawfish Etouf- fish in the area. The Gumbo is a bit
fee” is adequate (even with the thin, so I pass on it. But the oyster
blond roux in the dish.) There is and shrimp plates make up for ev-
also a crab-stuffing that they stuff erything. As with any “diamond in
their Porkchop with, along with the rough” establishments, you will
crawfish tails and a thick sauce that essentially always have a longer than
is excellent. usual wait, but it’s worth the wait.

Fishtales has a dish called “Bour- For the Gumbo, The Black Pearl is
bon Street” with Blackened shrimp, the leader of the pack. This is one
crab, andouille sausage, crawfish of the eateries that does not market
and a Cajun cream sauce that has a themselves as a “Cajun” restau-
good New Orleans kick to it. rant, but when their menu titles or
descriptions claims a taste of Cajun
or New Orleans, you can bet all
Waves Magazine | July 2019 Issue | 33