Parasol's Style Roast Beef Po Boy Recipe st Nola Cuisine

I got itchy for a good Roast Beef Po Boy just like the one at Parasol’s after my trip in March, so I watched Jeff Carreras in a video there and whipped up my own version for home cooks. It’s simple, honest, and true to the neighborhood—boil a bottom round until tender, make a gravy from the reserved beef broth with flour, garlic, Kitchen Bouquet and seasoning, then oven-finish thin slices of the beef soaked in that gravy so it falls apart good. The final sandwich? Crispy french loaf, mayo, tomato, lettuce, pickles—and a messy, gravy-dripping and completely satisfying bite that takes me back right to Parasol’s in the Irish Channel.

Also check out my Parkway Bakery and Tavern Style Roast Beef Po Boy Recipe Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Crawfish Etouffee Recipe at Nola Cuisine

I’ve always loved Crawfish Étouffée, so after my Crawfish boil a while back, I saved all that sweet tail meat and turned it into this rich, comforting étouffée. Just like my shrimp étouffée, it leans into the homemade stock, a hearty roux, the trinity, garlic, onions, peppers,all that good stuff, but this time with crawfish tail meat in the spotlight. It simmers down until the flavors meld, finishes with green onions and parsley, and gets served over hot rice so every bite is saucy and nostalgic, the kind of dish that brings back memories of creeks, boil pots, and kitchen smells that take me right back to Louisiana. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!