Best Cajun/Creole food in SA? (Howe, Somerset: construction, university, restaurants)

[BoranKhru]

Podna's is pretty decent for fast food/non-Louisiana located grub(catfish mostly). I mean, I know the closest I'll ever come to the food I grew up with is to either A) go home to get some, or B) cook it myself. I would like to find some good LA grub around these parts though. Main stuff I'd like to find is the stuff I don't make myself, boudin balls, boiled shrimp, maybe something I'm not thinking of regularly. I had some gumbo down in Corpus once that was just rue with stuff in it. Couldn't eat it. What's great to one person can be nasty to the next.

[satx_pilot]

Podna's is decent. Another good place I found is D's Seafood Jerk and More on Rittiman. It is only open for lunch and not a lot of seating, so get there early. They serve both Creole and Caribbean D's Seafood Jerk & More - Northeast Side - San Antonio | Urbanspoon

I am not from N.O. so your YMMV

[db6709]

Their menu isn't Cajun but BJ's has great jambalaya.

[Ztwenty4door]

Crescent City Poboy on W.W.White is good.... lots of New Orleans local items sold too. The owner makes weekly trips to LA and gets fresh product and local cooking items/soft drinks.

[Mom2Feebs]

The only thing I can get even close to real gumbo (like the Original Landry's in Slidell) is my own, which is my Dad's seafood (oyster, shrimp, crab). 2nd would be Pappadeaux (yeah, I know OP you didn't want to hear that, but OH WELL!). Both begin with an excellent roux (not "rue") and finish with a hearty, chunky, spicy flavor. Personally, I serve mine over a few spoonfuls of Texmati original rice and then I am definitely back home.

[Soviet]

The entirety of this thread has made my mouth water obscenely. Thanks for the leads, I shall be checkin' every single restaurant out and stuffin' my face silly!

[ogun]

theres a difference tween new orleans cooking and general cajun cooking.

growing up what momma cooked as gumbo you could stand a spoon up in it.

first time i ran across "gumbo" that was just some black rue with a bit of stuff in it i called it a damn lie.

[Mom2Feebs]

Originally Posted by ogun

theres a difference tween new orleans cooking and general cajun cooking.

growing up what momma cooked as gumbo you could stand a spoon up in it.

first time i ran across "gumbo" that was just some black rue with a bit of stuff in it i called it a damn lie.

Wouldn't that be because New Orleans is more Creole?

FWIW, I've never had a gumbo that was that thick (where a spoon stands on end). I don't believe it should be, either. It should be a rich, opaque broth just short of a bisque in consistency. Of course, the rice will make any spoon stand up...

Just to clarify: roux is the butter and flour mixture cooked initially to form the gumbo base. It is not the soup itself.

[Soviet]

I had breakfast at Podna's the other day. Very enjoyable! Fried oysters were delicious!

[imaterry78259]

Big Easy on Randolph Blvd