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Prejean's gumbo: praises and gripes
Posted on 2/15/16 at 11:37 am
Posted on 2/15/16 at 11:37 am
Whoever suggested Prejean's duck & andouille gumbo in a "best gumbo" thread recently...I owe you a beer. 
Had it for the first time this weekend and it might just be the most heavenly thing that I've ever tasted. It was by far the darkest, thickest, most flavorful gumbo I've ever tasted.
The wife wanted to go to Copeland's last week, and I saw they had a new duck & andouille gumbo on the menu. With that gumbo discussion fresh in my mind, I gave it a try instead of my usual seafood gumbo preference. It was pretty good. About what you'd expect at Copeland's. This weekend my kid and I headed to Lake Charles for a karate tournament, so we stopped at Prejean's on the way there. As mentioned, that gumbo was amazing. So on the way back the next day, we stopped there again. Got a seafood platter, which comes with seafood gumbo. I asked to substitute the duck & andouille version - which is $1.00 cheaper - and they refused. :banged: I planned on buying a quart to take home anyway, so I accepted the seafood gumbo. It's pretty good, but nothing remotely close to the d & a. Anyway, I paid $25 for a quart so the wife could try some. Get home and it is not even remotely close to what they are serving in the restaurant.
Medium colored, thin consistency - still a decent tasting gumbo, but nothing close to the dark, thick stuff they are serving. I kind of thought that might be the case, but was hoping it would be the same.
Anyway, anyone who hasn't tried the duck & andouille gumbo in the restaurant absolutely MUST give it a try.
Had it for the first time this weekend and it might just be the most heavenly thing that I've ever tasted. It was by far the darkest, thickest, most flavorful gumbo I've ever tasted. The wife wanted to go to Copeland's last week, and I saw they had a new duck & andouille gumbo on the menu. With that gumbo discussion fresh in my mind, I gave it a try instead of my usual seafood gumbo preference. It was pretty good. About what you'd expect at Copeland's. This weekend my kid and I headed to Lake Charles for a karate tournament, so we stopped at Prejean's on the way there. As mentioned, that gumbo was amazing. So on the way back the next day, we stopped there again. Got a seafood platter, which comes with seafood gumbo. I asked to substitute the duck & andouille version - which is $1.00 cheaper - and they refused. :banged: I planned on buying a quart to take home anyway, so I accepted the seafood gumbo. It's pretty good, but nothing remotely close to the d & a. Anyway, I paid $25 for a quart so the wife could try some. Get home and it is not even remotely close to what they are serving in the restaurant.
Medium colored, thin consistency - still a decent tasting gumbo, but nothing close to the dark, thick stuff they are serving. I kind of thought that might be the case, but was hoping it would be the same. Anyway, anyone who hasn't tried the duck & andouille gumbo in the restaurant absolutely MUST give it a try.
This post was edited on 2/15/16 at 11:38 am
8
Posted on 2/15/16 at 11:46 am to 911Moto
quote:
Get home and it is not even remotely close to what they are serving in the restaurant.
That is.. confusing. Most restaurants scoop to-go gumbo from the same pot they're serving from. Were they maybe just serving a shitty batch that day? I kinda doubt they're purposely serving an entirely different gumbo recipe for to-go orders. Seems more a case of the batch not coming out as good as it was the day before.
This post was edited on 2/15/16 at 11:48 am
Posted on 2/15/16 at 11:46 am to 911Moto
I like Prejeans as well. Have bought the quart of d & a gumbo on multiple occasions and it was still pretty dark and thick. I couldn't tell a difference between it and what's in the restaurant. Next time you go maybe mention it to them and see what they say.
Posted on 2/15/16 at 11:50 am to 911Moto
Dark and thick sounds like restaurant gumbo I always avoid. Prejean's isn't a place I'd consider eating at either. Tour bus 'Cajun' food...
This post was edited on 2/15/16 at 11:53 am
Posted on 2/15/16 at 11:52 am to Gaston
Posted on 2/15/16 at 11:57 am to 911Moto
Should have had your boy go in there and karate their asses then ride off into the sunset in his kickass mustang.
Posted on 2/15/16 at 11:57 am to Gaston
Thanks for your expert opinion on a restaurant you've seemingly never visited
Posted on 2/15/16 at 11:57 am to LouisianaLady
This was frozen quarts that they sell out of the freezers in the front of the restaurant. I'm guessing they make it in much larger quantities for that purpose and just don't give it the same attention. I defintiely would have done better just ordering a "to go" serving from the kitchen.
Posted on 2/15/16 at 12:00 pm to Gaston
I don't know much about the restaurant but I get the gumbo every year at Jazzfest and I love it. Dark and rich is my gumbo style
Posted on 2/15/16 at 12:06 pm to 911Moto
quote:That may have been me. I really love that stuff although I haven't had it in some time.
Whoever suggested Prejean's duck & andouille gumbo in a "best gumbo" thread recently..
Do you want to know what their secret is? They made a mistake once when doing an on-site cook - they forgot to bring the salt. They improvised by using the chicken soup base that they did have to salt their homemade stock. The result was double-strength stock that didn't have to be reduced down. I thought I saw this story on NOLA.com, but I can't find it now. Facebook
This is a great reason to leave salt out of any stock you make.
And I hate to break it to you, but they use Kitchen Bouquet to make it so dark. Source: Prejean's Cookbook
ETA: If you look again at PocheJP's famous Jambalaya Gonzales Style recipe, you'll notice he did the same thing - adding bouillion to his homemade stock. LINK
This post was edited on 2/15/16 at 12:41 pm
Posted on 2/15/16 at 12:22 pm to 911Moto
I like their crawfish boudin balls when not overcooked.
Posted on 2/15/16 at 12:41 pm to 911Moto
Years ago, Prejean's used to excellent crawfish bisque. I wasn't much of a fan of anything else there, but the bisque was good and I'd stop there from time to time when in the area on business to have some bisque and bring some home. They also had an eggplant appetizer with shrimp and crabmeat that was very good. Eventually,the crawfish bisque became inconsistent in the restaurant and the fresh and frozen to go option. About 4 years ago, we were in that area on Good Friday on the way somewhere else and stopped in for lunch. The bisque and the gumbo tasted like dishwater. The eggplant app now had very small shrimp and no jumbo lump crabmeat, but rather some mix of previously frozen white and backfin that tasted terrible. The eggplant medallions had zero crispiness. The seafood salad was lacking in seafood and what was there wasn't of a good quality. We were all disappointed, not that any of us had ever thought it was anything other than an average seafood restaurant with a few exceptions. I sure did like that crawfish bisque, though, and you don't find the good old fashioned bisque in too many places.
I don't think the cookbook recipes are exactly like the restaurant recipes (thought scaled down, obviously).
I don't think the cookbook recipes are exactly like the restaurant recipes (thought scaled down, obviously).
Posted on 2/15/16 at 12:45 pm to Gaston
quote:
Tour bus 'Cajun' food...
but what if its actually still good? Guess its only good if it comes from a place you approve and doesn't get "tourists" for clientele, eh?
Posted on 2/15/16 at 1:25 pm to tigerinthebueche
Well then I've needlessly denied myself. Both of parents are from Abbeville and a ton of my relatives live in Lafayette. I've never wanted to eat there so I haven't. Simple as that.
My uncle Preston makes the best gumbo in our family and to me that is what defines a true Cajun gumbo. It's just simply not what restaurants do, no big deal. Same for rice and gravy...never once had it with flour growing up and you couldn't find it that way in a restaurant if you had to. It's the best thing my mom makes, her pork gravy would melt your mind. The grease/onion gravy from round steak would do the same. Again, because I don't want flour in my gravy means I don't order it at restaurants.
Luckily for me I mostly went down there to eat home cooked meals so restaurants in the area aren't something we frequented.
My uncle Preston makes the best gumbo in our family and to me that is what defines a true Cajun gumbo. It's just simply not what restaurants do, no big deal. Same for rice and gravy...never once had it with flour growing up and you couldn't find it that way in a restaurant if you had to. It's the best thing my mom makes, her pork gravy would melt your mind. The grease/onion gravy from round steak would do the same. Again, because I don't want flour in my gravy means I don't order it at restaurants.
Luckily for me I mostly went down there to eat home cooked meals so restaurants in the area aren't something we frequented.
This post was edited on 2/15/16 at 1:27 pm
Posted on 2/15/16 at 2:29 pm to Gaston
Mom never put flour in her gravy, either. Instead of a grease gravy, I prefer to call it "jus."
Mom just called it gravy.
Re: Prejean's. I haven't been in a year or so, but they do make a few good things, still. I like the gumbo and my husband likes their crawfish enchiladas. Weren't they the first restaurant around here that made those?
Mom just called it gravy.
Re: Prejean's. I haven't been in a year or so, but they do make a few good things, still. I like the gumbo and my husband likes their crawfish enchiladas. Weren't they the first restaurant around here that made those?
Posted on 2/15/16 at 2:32 pm to Gaston
quote:
Prejean's isn't a place I'd consider eating at either. Tour bus 'Cajun' food...
I can't speak for the restaurant but their booth at Jazzfest is my first stop every year. I love that gumbo.
This post was edited on 2/15/16 at 2:33 pm
Posted on 2/15/16 at 3:33 pm to Darla Hood
quote:I don't know when Prejean's started those, but I thought Paul Prudhomme popularized them. They were in Louisiana Kitchen.
crawfish enchiladas. Weren't they the first restaurant around here that made those?
Posted on 2/15/16 at 3:51 pm to Darla Hood
Didn't Paul Prudhomme's sister have a restaurant near Prejean's which served recipes similar to his? I think it was post Prejean's, but I remember something about a little yellow house near there and my mother telling me it was his sister's restaurant when she was taking me somewhere in that area. This talk reminded me of that place. I don't know how long it was even open, but the house was there because I would remember the trip with my Mom when I passed the house. My parents may have eaten there once or twice.
Posted on 2/15/16 at 4:02 pm to Gris Gris
Yes, Enola's. The first time I ever had eggplant pirogue. I don't recall if it was stuffed with shrimp or crawfish or what, but it was good!
Posted on 2/15/16 at 4:06 pm to Darla Hood
Enola's. That was it. It may have been closed when my Mom pointed it out to me. I just remember the yellow house and Mom talking about PP's sister, I think.
We used to make the eggplant pirogues fairly often from PP's cookbook. So darn good.
We used to make the eggplant pirogues fairly often from PP's cookbook. So darn good.
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