Rural Missouri - March 2013 - (Page 16)

O U T O F T H E W A Y E A T S Boudreaux’s Louisiana Seafood & Steaks Taking Cajun cuisine beyond bayou basics Continue your south Louisiana adventure with one of Boudreaux’s bayou classics. Among the most popular is the restaurant’s jambalaya. ardi Gras may be just The tomato-based rice dish begins by one day on the calencooking down onions, celery and bell dar, but in downtown peppers — the “Cajun Trinity” — into St. Joseph, there’s a a gravy. To this, sliced red, green and restaurant capturing the fun of Fat yellow bell peppers are added, along Tuesday and serving it up yearwith your choice of meat. Boudreaux’s round. At Boudreaux’s Louisiana serves three jambalayas: chicken and Seafood & Steaks, you’re guaransausage; seafood, which consists of teed a festive atmosphere and the catfish bites, crawfish freshest seafood. tails and shrimp; and For the past 12 “super jambalaya,” years, owner Robert which is all the meats Boudreaux has been To watch a video featuring combined in one dish. offering authentic Boudreaux’s in St. Joseph, Another staple dish at Cajun dishes from click this button inside our Boudreaux’s is étouffée, his restaurant along digital edition, online at which can be ordered “Warehouse Row.” with crawfish tails or Walk in, and you shrimp. “Of all the immediately feel as things my mom cooked, she knew though you’ve been transported when I came home from college, she to New Orleans’ French Quarter. was going to have to make me some “I was born and raised in étouffée,” says the Farmers’ Electric Opelousas, La.,” says Robert, who For the past 12 years, Louisiana native Robert Boudreaux has been serving up Cooperative member. everyone just calls Boudreaux. “If Cajun classics such as jambalaya at his namesake eatery in downtown St. Joseph. Other house specialties include I went back today, you’d find the Missouri. On the menu, you’ll find the seafood courtbouillon — a dish same dishes I have here. These are addition to classics such as the shrimp a variety of fish entrées, includof shrimp, crawfish tails and catfish the dishes I grew up with.” or catfish po’boys, try local favorites ing rainbow trout, catfish, tilapia, pieces in a rich, dark sauce — and While Cajun food often has such as the Cajun chicken or turkey, mahi mahi, salmon, tuna and the the tomato-based creole, served with a reputation for being spicy, injected with a special marinade to stuffed red snapper — a 10-ounce either chicken or shrimp. Boudreaux insists that isn’t what lock in the juices. “Get it with bacon,” fillet, stuffed with a generous porIf you’re in town during the lunch defines the cuisine. “It’s about flaBoudreaux says of the turkey po’boy. tion of lump crabmeat, that you hour, order one of nine po’boy sandvor and bringing flavors together,” “You can’t beat it.” can order broiled or blackened. wiches on the menu, which are served he says. “It’s not about spice.” Boudreaux’s prides itself on serving The restaurant’s extensive menu on French bread with a special sauce, Begin your meal with a true one of the freshest and most extenfeatures many other options. shredded lettuce and sliced tomato. In Cajun classic: gumbo. Made from sive seafood selections in northwest There are pastas, salads and steaks a thin, dark roux, Boudreaux’s from which to select, along with gumbo is served with white rice what Boudreaux described as his and your choice of shrimp, seaBoudreaux’s Louisiana Seafood & Steaks No. 1 seller — the chicken-fried food or chicken and sausage. And chicken. “It comes with this little if you like sausage, be sure to try Specialties: Authentic Cajun cuisine — gumbo, boudin, red cream gravy,” he says. “People tell the Cajun-style boudin made from beans and rice, étouffée, jambalaya and po’boy sandwiches — me they’ll eat it on paper.” pork and rice. You can order it as along with fresh seafood, hand-cut steaks and local favorites such While many patrons are either a broiled link or as “boudin as chicken-fried chicken and the Pontchartrain Pasta. reminded of Boudreaux’s during balls,” where the sausage is Mardi Gras and the Lenten season, removed from the casing, breaded Price: Appetizers from $4.99 to $19.99; lunch items from $7.99 Robert and his staff work hard to and deep-fried. to $12.99; entrées from $13.99 to $21.99. Cash, checks, Visa, ensure the best guest experience Another favorite upon which Mastercard and American Express accepted. all year long. Boudreaux has built his reputation “One thing I know is when is the eatery’s crab bisque. “It’s people get to the door, they’re a thick, hearty, smooth, creamy Details: Open Monday through Thursday, 9:30 a.m. to 9 p.m., hungry and they want to eat,” bisque with lumps of sweet crab and Friday and Saturday, 9:30 a.m. to 11 he says. “When they leave, and meat,” he says. “You can’t find it p.m. Closed Sunday. Seats 165; smoking St. Joseph they’ve got smiles on their faces, anywhere else.” allowed at the bar Private room with sepabar. • there’s nothing more fulfilling Red beans and rice, another rate bar available for special events. than that.” Louisiana staple, can be ordered as an appetizer. Fried alligator bites Directions: Located at 224 N. 4th St. in Love great food? Pick up a copy are popular with kids and adults downtown St. Joseph. of Rural Missouri’s “Out of the Way alike, as are the homemade onion Eats” restaurant guide, available rings and fried pickles, which Contact: 816-387-9911 online at are hand-battered with a special merchandise.php. seasoning. by Jason Jenkins M 16 WWW.RURALMISSOURI.COOP http://WWW.RURALMISSOURI.COOP

Table of Contents for the Digital Edition of Rural Missouri - March 2013

Rural Missouri - March 2013
Table of Contents
Musings in mud
The lure of tying flies
Out of the Way Eats
Living history
Queens of the court
Homegrown music
Hearth and Home
All about mulch
Around Missouri

Rural Missouri - March 2013