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<blockquote data-quote="seurto" data-source="post: 1480283" data-attributes="member: 16013"><p>Pappadeaux's is ok for being a chain outside of Louisiana.. I've only eaten there once, in Houston, and it was enough..</p><p>Pearl's not so much.. The food is decent, but it is not a very good representation of what they are claiming some dishes to be..</p><p></p><p>In OKC I recommend "The Shack"..</p><p>In Tulsa goto "Heberts", they serve lunch.. Heberts has diluted the spices in thier dishes, so its more palatable for the locals.. </p><p></p><p>We do, along the gulf coast.. (Texas, Louisiana, Mississippi)</p><p></p><p>Wal-mart buys from the least expensive supplier.. </p><p>Thier beef is from Mexico.. </p><p></p><p>Dont they have good quality cattle in Oklahoma? ccc..</p><p></p><p></p><p>Poopgiggle - you gotta watch where you get "jambalaya" recipes from off the internet.. That website is from Gonzales, "cancer alley" (so nicknamed due to the high rates of cancer along the mississippi floodplain because of the refineries).. "Cajuns" (a put this in parenthases, as many of the people with frenchified last names in declare themselves as such, when in fact, they are no more cajun than yourself.. in heritage or culture) in that area are more special than most.. Notice Geautreau is spelled without an "x" at the end of the name? ccc.. </p><p></p><p>Jambalaya is singular, there's no "chicken" or sausage seperately.. I did not see anywhere in thier recipe where it calls for sausage. But that may be due in part to the fact that they are on the east side of the atchafalaya basin, and cattle (hence sausage) was traditionally not as prevelant historically on that side of cajun land) That is a staple of the jambalaya from my neck of the woods (where I grew up), which is considered Acadiana.. (referring to the sausage in the recipe) </p><p></p><p>I do agree with thier resentful sentiment concerning "brown" or "red" jambalaya.. Red jambalaya is typically an indicator that the recipe was derived from a cookbook, and not a family traditional recipe.. </p><p></p><p>If your health conscious, my wife started making jambalaya with boneless chicken breasts for our grandparents, and it is just as good, minus the mess of cutting up a live chicken.. </p><p></p><p>But everyone has thier own "tastes" on these matters.. I'm not trying to tell anyone they are "wrong" in the way they are doing it, just attempting to give tips to a more authentic cajun dish, if that is what you are attempting to create.</p><p>is all.</p></blockquote><p></p>
[QUOTE="seurto, post: 1480283, member: 16013"] Pappadeaux's is ok for being a chain outside of Louisiana.. I've only eaten there once, in Houston, and it was enough.. Pearl's not so much.. The food is decent, but it is not a very good representation of what they are claiming some dishes to be.. In OKC I recommend "The Shack".. In Tulsa goto "Heberts", they serve lunch.. Heberts has diluted the spices in thier dishes, so its more palatable for the locals.. We do, along the gulf coast.. (Texas, Louisiana, Mississippi) Wal-mart buys from the least expensive supplier.. Thier beef is from Mexico.. Dont they have good quality cattle in Oklahoma? ccc.. Poopgiggle - you gotta watch where you get "jambalaya" recipes from off the internet.. That website is from Gonzales, "cancer alley" (so nicknamed due to the high rates of cancer along the mississippi floodplain because of the refineries).. "Cajuns" (a put this in parenthases, as many of the people with frenchified last names in declare themselves as such, when in fact, they are no more cajun than yourself.. in heritage or culture) in that area are more special than most.. Notice Geautreau is spelled without an "x" at the end of the name? ccc.. Jambalaya is singular, there's no "chicken" or sausage seperately.. I did not see anywhere in thier recipe where it calls for sausage. But that may be due in part to the fact that they are on the east side of the atchafalaya basin, and cattle (hence sausage) was traditionally not as prevelant historically on that side of cajun land) That is a staple of the jambalaya from my neck of the woods (where I grew up), which is considered Acadiana.. (referring to the sausage in the recipe) I do agree with thier resentful sentiment concerning "brown" or "red" jambalaya.. Red jambalaya is typically an indicator that the recipe was derived from a cookbook, and not a family traditional recipe.. If your health conscious, my wife started making jambalaya with boneless chicken breasts for our grandparents, and it is just as good, minus the mess of cutting up a live chicken.. But everyone has thier own "tastes" on these matters.. I'm not trying to tell anyone they are "wrong" in the way they are doing it, just attempting to give tips to a more authentic cajun dish, if that is what you are attempting to create. is all. [/QUOTE]
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