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Started By
Message
Don's
Posted on 8/2/10 at 1:15 am
Posted on 8/2/10 at 1:15 am
Hamburger Steak "all jacked up" 
wish I knew their trick!!!
wish I knew their trick!!!
3
Posted on 8/2/10 at 11:06 am to 102362
Absolutely delicious and the seafood gumbo is topshelf in my opinion.
Posted on 8/2/10 at 12:20 pm to jamoore
My mom gave me an old Don's cookbook that has a copyright date of 1958 on it. I'm pretty sure that it has the seafood gumbo recipe in it and the hamburger steak recipe. If I remember correctly, the hamburger steak is listed as the house speciality in the cookbook. I'll try to find the book. If I do, what recipes would you like me to post?
Posted on 8/2/10 at 12:52 pm to avondale88
quote:I'm extremely curious now,,, at least do the hb steak recipe...
what recipes would you like me to post?
Posted on 8/2/10 at 1:01 pm to avondale88
I'd love to have their gumbo recipe. I'm curious if it's worth making at home or just easier to buy a pot and pretend that I did. 
Posted on 8/2/10 at 2:04 pm to GRITSBabe
Don's Seafood Gumbo
2 lbs. shrimp, peeled and deveined
1/2 lb. or more filet of trout, catfish or redfish
1/2 pint shelled oysters
1/2 cup all-purpose flour
1 cup celery, chopped fine
2 cups onion, chopped fine
4 cloves garlic, minced (optional)
1 gallon water
1/2 cup oil
Gumbo Filet
1/2 teaspoon parsley, chopped fine
Make roux with amount of oil and flour called for above.
Add onions and celery to roux. Cook until onions are wilted and then add water and garlic. Cook in heavy uncovered pot over medium heat for one hour and season to taste with salt, black and red pepper. Add shrimp, parsley and fish to the mixture, cook another 10 to 15 minutes and then add oysters to the gumbo, then let come to a boil. Serve in soup plates with cooked rice. Serves 6. Use dash of file' in each plate, if desired.
Copyright 1958 Don's Secrets
2 lbs. shrimp, peeled and deveined
1/2 lb. or more filet of trout, catfish or redfish
1/2 pint shelled oysters
1/2 cup all-purpose flour
1 cup celery, chopped fine
2 cups onion, chopped fine
4 cloves garlic, minced (optional)
1 gallon water
1/2 cup oil
Gumbo Filet
1/2 teaspoon parsley, chopped fine
Make roux with amount of oil and flour called for above.
Add onions and celery to roux. Cook until onions are wilted and then add water and garlic. Cook in heavy uncovered pot over medium heat for one hour and season to taste with salt, black and red pepper. Add shrimp, parsley and fish to the mixture, cook another 10 to 15 minutes and then add oysters to the gumbo, then let come to a boil. Serve in soup plates with cooked rice. Serves 6. Use dash of file' in each plate, if desired.
Copyright 1958 Don's Secrets
Posted on 8/2/10 at 2:13 pm to avondale88
quote:
I'll try to find the book. If I do, what recipes would you like me to post?
the crawfish etouffee recipe...
Posted on 8/2/10 at 2:40 pm to Kajungee
Don's Crawfish Etouffee
2 lbs. peeled crawfish tails
1/4 pound oleo
1/2 cup chopped celery
1 cup chopped onions
1/2 cup chopped bell pepper
2 tablespoons crawfish fat
2 cups cold water
2 teaspoons corn starch
1/4 cup onion tops and parsley, chopped
Salt, Black Pepper and Cayenne
Season crawfish tails with salt and pepper and set aside. Melt oleo in heavy pot. Add onions, bell pepper, and celery; cook until onions are wilted-stirring constantly. Add crawfish fat, 1 1/2 cups water and crawfish tails. Bring to boil and cook over slow heat for 30 minutes, stirring occasionally. Dissolve corn starch into 1/2 cup of water, add mixture. Add onion tops and parsley-cook another 10 minutes. Let set a few minutes. Serve over cooked rice. Serves 4.
1958 Don's Secrets
2 lbs. peeled crawfish tails
1/4 pound oleo
1/2 cup chopped celery
1 cup chopped onions
1/2 cup chopped bell pepper
2 tablespoons crawfish fat
2 cups cold water
2 teaspoons corn starch
1/4 cup onion tops and parsley, chopped
Salt, Black Pepper and Cayenne
Season crawfish tails with salt and pepper and set aside. Melt oleo in heavy pot. Add onions, bell pepper, and celery; cook until onions are wilted-stirring constantly. Add crawfish fat, 1 1/2 cups water and crawfish tails. Bring to boil and cook over slow heat for 30 minutes, stirring occasionally. Dissolve corn starch into 1/2 cup of water, add mixture. Add onion tops and parsley-cook another 10 minutes. Let set a few minutes. Serve over cooked rice. Serves 4.
1958 Don's Secrets
Posted on 8/2/10 at 2:51 pm to avondale88
Thanks! 
Posted on 8/2/10 at 3:04 pm to avondale88
quote:
Don's Crawfish Etouffee
2 lbs. peeled crawfish tails
1/4 pound oleo
1/2 cup chopped celery
1 cup chopped onions
1/2 cup chopped bell pepper
2 tablespoons crawfish fat
2 cups cold water
2 teaspoons corn starch
1/4 cup onion tops and parsley, chopped
Salt, Black Pepper and Cayenne
Season crawfish tails with salt and pepper and set aside. Melt oleo in heavy pot. Add onions, bell pepper, and celery; cook until onions are wilted-stirring constantly. Add crawfish fat, 1 1/2 cups water and crawfish tails. Bring to boil and cook over slow heat for 30 minutes, stirring occasionally. Dissolve corn starch into 1/2 cup of water, add mixture. Add onion tops and parsley-cook another 10 minutes. Let set a few minutes. Serve over cooked rice. Serves 4.
1958 Don's Secrets
yep thats it...
word for word..
been using that recipe for over 25 years, and my grandma for longer than that.... she always told me the owner of Dons gave it to her. I was never sure... but I still insist it better than a traditional roux based recipe..
and she always called it Oleo as well
Thanks
This post was edited on 8/2/10 at 3:04 pm
Posted on 8/2/10 at 4:04 pm to Kajungee
Don's Hamburger Steak With Cheese (House Speciality) 2 lbs. choice hamburger meat with 10% fat
2 day old buns or sliced bread
2 eggs
1/4 pound grated American cheese
1 cup chopped onions (optional)
2 cloves garlic minced (optional)
Cayenne pepper
Salt and pepper to taste
Soak buns in water, strain water off and crumble buns into meat. Add two beaten eggs, chopped onions, garlic and seasoning. Form 4 steaks flattened 1" thick. Divide into four parts and stuff into each steak equal amounts of American cheese. Grill 6 to 8 minutes on each side at 320 degrees. Serves 4.
2 day old buns or sliced bread
2 eggs
1/4 pound grated American cheese
1 cup chopped onions (optional)
2 cloves garlic minced (optional)
Cayenne pepper
Salt and pepper to taste
Soak buns in water, strain water off and crumble buns into meat. Add two beaten eggs, chopped onions, garlic and seasoning. Form 4 steaks flattened 1" thick. Divide into four parts and stuff into each steak equal amounts of American cheese. Grill 6 to 8 minutes on each side at 320 degrees. Serves 4.
Posted on 8/2/10 at 4:08 pm to avondale88
thanks AD,, sort of a meatloaf type hamburger steak.. Now I'll have to try it..
Posted on 8/2/10 at 4:29 pm to Ole Geauxt
If ya'll can think of any other dishes that you ate at Don's and liked, just let me know. If the recipe is in that old cookbook, I'll be more than happy to post it for you.
Posted on 8/2/10 at 4:58 pm to 102362
I don't know if I believe any of those recipes. at least believe them as far as representing the dishes today. none of them start with "1 lb of butter" which seems to be the base for ever dish I have had there.
I know there were "jacked up oysters" as well, but they had to cut them out with the oil spill and all.
I know there were "jacked up oysters" as well, but they had to cut them out with the oil spill and all.
This post was edited on 8/2/10 at 4:59 pm
Posted on 8/2/10 at 5:09 pm to fightin tigers
What makes these recipes any different than standard recipes? Am I missing something?
Posted on 8/2/10 at 5:12 pm to TorNation
quote:
What makes these recipes any different than standard recipes? Am I missing something?
Nostalgia. I grew up eating at Don's, and it's interesting to see what was considered cutting edge in the late 50's.
Posted on 8/2/10 at 5:19 pm to GRITSBabe
quote:indoor toilets, tv sets, the usual stuff, from what I remember..
cutting edge in the 50's.
Posted on 8/2/10 at 5:30 pm to Ole Geauxt
quote:
cutting edge in the 50's.
indoor toilets, tv sets, the usual stuff, from what I remember.
A/C was the shite back then, and understandably so.
Posted on 8/2/10 at 5:35 pm to Kajungee
quote:i don't remember our first window units, you?
A/C was the shite back then
maybe early 60's, late 50's?Posted on 8/2/10 at 8:02 pm to Ole Geauxt
Hey fightin tigers, I did not make up those recipes. The name of the cookbook is Don's Secrets and it is spiral bound with a deep orange and green cover. It sold for 2.50 and it listed Don's restaurants as being in Lafayette, Baton Rouge, Shreveport, Metairie, Beaumont and Houston. The book was written by Don Landry, who was the Founder and Co-owner. The book is only 48 pages and at the end it gives a brief review why Lafayette and southwest La. is a great place to visit. He claimed that southwest La. is a tourist's paradise. Two things that I do not do is lie and steal. Someone posted about how they enjoyed the HB steak at Don's and I remembered that old cookbook that I had. I thought that I would share the recipes from the old cookbook, but you claim that you don't believe that the recipes that I posted are real. Guess what? My family and friends in Baton Rouge tried the gumbo recipe and it tastes just like it does today in the restaurant on Airline Highway. I ate there last May and plan to be in BR this November. The crabmeat au gratin is the same recipe that the restaurant still uses today. An earlier poster said that the crawfish recipe that I posted was the same that the owner gave to his grandmother and yet you don't believe the recipes that I posted are real. Believe me, you didn't hurt my feelings but I'll never post on this board ever again. I tried to be nice and share some orginal recipes yet someone claims that they aren't real. Have a great evening because I'm through with posting anything on the food board.
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