I was just looking in his cookbook, "Patout's Cajun Home Cooking" and he has a Chicken and Sausage Jambalaya recipe where he mixes the cooked rice in after the base is cooked.

Thoughts?

This post was edited on 9/29/14 at 8:30 pm

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Posted by Oenophile Brah

The Edge of Sanity

Member since Jan 2013

7544 posts

Posted on 9/29/14 at 8:40 pm to Stadium Rat

I was a little young in his heyday so I don't have any experience. I recall he had a pretty solid reputation, but that was certainly before the more modern turn in the NOLA dining scene.

Isn't he cooking back in New Iberia now? Baws?

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Posted by BigAppleTiger

New York City

Member since Dec 2008

10397 posts

Posted on 9/29/14 at 9:09 pm to Stadium Rat

He seasons his crawish after they've been boiled. Nice time picking the grit out of your teeth. He capitalized well in Paul Prudhomme's shadow but many home cooks are more talented than he. Not an electric personality to say the least(generous).

This post was edited on 9/29/14 at 9:12 pm

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Posted by Chatagnier

Member since Sep 2008

6851 posts

Posted on 9/29/14 at 9:13 pm to Stadium Rat

That's terrible you can't get the rice to soak up the flavors that way.

Quick question rat. I want to make a pastalaya with 4lbs of meat and the normal amount of greens. I plan on using about 8 cups of broth. How many lbs of noodles does that come out to?

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Posted by VOR

Member since Apr 2009

63732 posts

Posted on 9/29/14 at 10:10 pm to Stadium Rat

I used to go to his place in the Quarter for lunch. He was okay, not great.

He was in a group I used to play touch/flag football with on weekends. He rented at a suite for the one and only (I think) Mardi Gras Grand Prix and we had a pretty good time.

His food was good but not in the league of today's better chefs.

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