I'm from Houma, I live in Colorado now. I was driving through the mountains just getting lost with the family. I ended up finding a place called "The Lost Cajun" considering the irony of the situation I went in. Absolutely surprised me. True back home recipe's. Blew my mind. Now it is my go too when I get a little homesick and don't want to cook my self.
You ain't lyin'! I'm a black, creole cajun by right of birth, from Acadian who shopped Lafayette like it's the center of the world. I was in the Hamptons, NY. a restaurant was making jambalaya with crab boil. It had okra in it, too. Plus, the served it over yellow rice. It was a mess. A nasty, hot mess. Never be ashamed that you were raised cajun. It will never make tv but some of the best stuff is eggs and rice, shrimp and egg stew, popcorn balls, sweet dough pies (I like fig filling), and cous-cous. We have a culture.
JB. I've been off social media for a while. Got to thinking about you the other day and just wanted to check up on you and see how your doing. Yeah boy!
Had a place got rid of their Cajun chef and let them know they will not be around much more and got kicked out. Didn't even last a month. There is a reason I cook the way I do. It satisfies me.
Lmao. I was on the top of Ayala mall in Cebu city Philippines and they had a Bourbon st. Or New Orleans restaurant and i brought my now wife in there to eat and we walked in and I just took a long deep smell of the place and said come on baby lets go get something else lol.
Man I tell people the same thing. I watched a video the other day where some people from Georgia sent a Scottish guy something called “red bean gumbo mix”. I said man please don’t eat that shit cuz there is no such thing. If it ain’t from Louisiana and it says cajun on it...throw it in the garbage.
I could not agree more. There are even restaurants *IN* New Orleans that I've been shocked by. It's almost a travesty. Lived in Houston for several years and not one of the restaurants I went to got it right.
I once saw a video chef Ramsey did showing how to boil crawfish and omg did he get it so wrong. i cooked some on a pot on the stove and the only thing he put in the pot was salt. then when he peeled it, it wasn't cooked all the way through. a definite fail
I gotta agree with ya boy ! Ive had the pleasure of eating in south Louisiana as well as "other cajun places" north of Alexandria and it IS NOT THE SAME ! Most of it aint even close ! Just like mexican food & bbq outside of Texas. When I leave home i dont eat either one cause it aint gonna be right either.
Was that "Non Cajun Jambalaya" Creole or sumthin? From what I recall hearing Cajuns don't really use tomato like that but in Creole cuisine it predominates particularly because of the African and Italian influences.
You may have covered these topics but I'm gonna ask anyway. BTW, LOVE your channel and have for many years! What do you think of Slap Ya Mama seasonings? I use their Hot version on a LOT of dishes. Also the only Cajun restaurant in northeast Alabama is Popeyes and I love me some Popeyes. What is your opinion of their food? Thanks and keep posting!
Thanks, Popeye's uses pre-packaged seasoning blends shipped in from Popeye's food service facility. Cooks are trained by regional mangers who have been trained on corporate standard procedure. EG Popeye's in Nuke York taste's the exact same as Popeye's in N.O.. I like it too. SYM is good, we have 100's of others that are equal to and some are even better. My Prob. with SYM is that its overpriced by about 40%
Try Papa Dubi's in Albertville. If you get down toward Birmingham try Cajun Boys & Our Poboys in Alabaster. Cajun Boys is the better of the two. Those are the only options I've found in N Alabama.
I don’t like to ask questions, I don’t want any “extra” ingredients added by the kitchen! 🤣 I don’t care what people call the food I eat, as long as it’s good, BOY.
@@007bondjb yes in a restaurant it is all about the presentation. im from Lafayette and my gf is from New York and she fell in love with my cooking and she is always telling me i should go into the restaurant business and im like no i suck at presentations.
Some great life lessons there, Boy! I have been fortunate enough to eat some REAL cajun cookin' and let me say that you're speaking the truth when it comes to yankee cajun food - just walk out that door.
Louisiana Cajun Recipes Mon cher, I understand completely! I’m not Cajun, but I lived in Lafayette for several years and learned a lot about the people, history, and the food. I just found it funny to see regional American cuisine being “Americanized” for the rest of the country! 😜
@@BrianGay57 Cajun food/culture predates America. Louisiana wasn't even a part of the United States until 1812. Prior to that we were a French settlement.
Hmm...I suppose the relatively modern genesis of this would be Prudhomme putting the spotlight on the region commercially not terribly unlike how Wilson did, at least in the rest of the south, for the home cook scene. I hope my local Cajun places somehow make a comeback after Covid---nowhere left with proper dusty Beignets in the whole region, and I never got a chance to get to the latest one a bit off the beaten path in time that I caught word of that had all the fixings you'd expect...but the chef's signature item was a rack of heavily and distinctly spiced slathered ribs. While in an area loaded for bear with full on BBQ joints---so you know that HAD to be surely A Something.
@@007bondjb True enough, though ideally they serve as ambassadors of their regional or thematic repertoire to help broaden local horizons---otherwise most folks are doomed to tv dinners or some such hocked on ads or consumer grade food deserts as they can at least avail atypical supply lines. If you are going to claim to be a Cajun place, you've gotta do the concept justice---same as anything else with a rich and vibrant culture/history to it.
Order Oak Grove Gumbo mix. Its gonna be hard to find, a 1lb bag cost $1.65 + or - 15 cents locally. If you cant find any, look me up on Facebook. I'll ship you some, you pay for shipping and product. BTW they also have the best Jambalaya and dirty rice mix available period...
Really good to see you are up and doing well. I went through the same stuff as you in 2015 ! Didnt lose any toes but still fight Staph till this day !...and yes...it was the same thing... too much beer drinking ! I stopped "Cold Turkey" and lost 40#. Looks like you have lost a few too !
I would like to see a recipe one day you can do with ingredients that you would have 100 years ago.. No frozen anything.. No pre made spice blends.. All from scratch that we can buy here fresh in Michigan. 😂 Good challenge. Oh..better challenge.. Say you move to Michigan but you are from 1898 and got here but no such thing as freezers and packages of seasonings... But they have bulk spices and canned goods. Only fresh water fish.. Pork, beef and chicken. Plenty of veggies .. What will you cook your first week in Michigan? P.S. no greens and okra grown here then.
Thatts easy, (I hate okra) I have many old cookbooks Kevin and a few from pre-packaged ready to use food items (Hamb. Helper, etc...) printed in the late 50s early 60s... One of the oldest CB's is The Picayune's Creole Cook Book, Reprint of the second 1901 edition. Recipes in it use measurements and quantities that are no longer used or understood. Our Cajun ancestors basically lived off the land. They would hunt fish and grow what they ate, doing so in a single pot. That the Cajun way. Creole is more refined French influenced style of cooking. ( The Times Picayune is the oldest newspaper printed in New Orleans) Link to the book: store.doverpublications.com/0486423247.html?gclid=CjwKCAjwqJ_1BRBZEiwAv73uwEQ0LaS3yfe88ZHN0nLr0rLG_Exz0QcWqReFgUcNZOMHCKaQ373-JBoCd_YQAvD_BwE
Hey boy ! 😎 I want the real McCoy ! Gimmie the real Jambalaya 🍴😋🍴 I'm ready for it lol. I agree with what you're saying about "Authentic " food vs. Americanized. Ain't nothing like the real thing baby ! Love Ya boy ! ❤️
hey man I was in Shrevesport and asked a policeman for a real cajun place he sent us to ralph and cocos it wasnt real it was like long john silvers frog legs
R&C's is an overpriced tourist trap. Next time use Yelp to read unbiased patrons opinions of local restaurants before you go. Anyone can write reviews of any restaurant worldwide on yelp. Type city, state, desired cuisine choice and choose from highest to lowest rated joints. Most folks also post food pics of their meals...
if you ever go back to Shreveport you should go get you some boiled crawfish from shavers if there in season. the guy that boils them is from down south and they are quite good.
JB you are the bomb & I’ve learned many things from you that are just basic essentials. My favorite JB preferences are your outdoor cooking. But nonetheless I always gravitate to the JB . JB says it like it is,.
What does that mean "from", as in how long do you need to live in Louisiana to claim you are "from" other than that good content. For example, there is a Cajun restaurant in Washington DC, highly rated, that the owner grew up in the DC area, but his father was born and raised in New Orleans and taught him the recipes. Would you call that authentic or not?
Watched a few ads for ya (again). Like in Michigan where the vast majority of settlers came from Poland, Germany, Holland,England and a few other European countries from the late 1700's through the late 1920's... From the east to farms here and during the Industrialization erra, We cook mostly Farm Food what our farms produced and what gardens grew here 4 months a year. Fish from fresh waters and cattle, chicken and pigs.. Dairy products and wheat.. Most people growing up in Michigan that had families rooted here 100 plus years would find cajun or creo food very spicy and overly hard to do at home. Heavily reliant on seafoods and rice.. Not real popular in Michigan..Wisconsin..Ohio and Indiana. A bunch of other mid northern states I'm sure have little or few Cajun type restaurants or the palate to eat such meals.. That being said. At least we can look online and find something to try with our own tastes in mind. Authentic? Maybe not.. But we don't want to cook things we know we probably won't like.. Sometimes its best to try something and say its "from Louisiana" than to really be authentic ......and not like the dish. Oh... You brought up great points! Love your cooking.. 😋
excellent video. If you feel up to it, how bout a video or two about your weight loss and lifestyle changes to be healthier? While what works for some may not work for others, I believe your story could be a guide or ways to others to find out what works for them. Don't dismiss your successes and failures in regards to helping others. You da man, JB. Thanks, boy!!
I'd like to know this, too, JB. Also, how your body adjusted to no alcohol cold-turkey. Did you have to take a special medication to ward off withdrawal seizures? During this WuFlu, people are drinking more than usual. Your story and advice may help many people.
It is authentic. They use pre-packaged seasoning blends shipped in from Popeye's food service facility. Cooks are trained by regional mangers who have been trained on corporate standard procedure. EG Popeye's in Nuke York taste's the exact same as Popeye's in N.O.
@@jonwashburn7999 its very authentic Popeyes was originally called Chicken on the Run. It was started in Arabi Louisiana a suburb of New Orleans. was started by Al Copeland the same guy that started the famous restaurant chain Copelands. he was a native of South Louisiana and as JB mentioned all restaurant and fast food chains use prepackaged ingredients. they use packaging plants to prepackage there stuff they sign a non disclosure agreement so they can keep there recipes secret. so anytime you hear someone say they worked at a place and know there recipe there lying. there are copycats but there not accurate.
@@007bondjb I have been to popeyes all over the country and although they are very similar in taste I have noticed the spicy is less spicy in other states. Probably due to them also having to cater to the local market.
You’re not very aware of the current American professional culinary atmosphere are you, JB? And all the research that has gone into it? I can tell, because you still do old school, disproven things like washing your chicken. I’m certain that any experienced chef who does their research can recreate authentic Cajun and Creole dishes. That cuisine is just like all cuisines, from all over the world... it’s no more complicated or special than say, Thai cuisine. It’s definitely less complex than most Asian cuisines, and thus easier to replicate. You really should check out what professionals are doing these days. I recommend watching and reading about any recipes that Bon Appetit tests. Kenji Lopez-Alt is also great. He even has a RU-vid channel and approaches things scientifically. Cooking is just science; it doesn’t care who taught you how to do it or where you’re from, so long as you research, have the right ingredients, and are technically capable.
I will have to strongly disagree with that statement. Firstly sure anyone can be taught how to cook any type of food. its not rocket science after all. but you have to have the passion and you have to pour that love into your cooking if you want it to come out good. Cajun cooking is different than any other type of cooking in the world. only a true Cajun will know what spice blends will work and which ones wont and that is known through experience. most of us have been cooking since we were children. anyone who can read and who has basic cooking knowledge can follow a recipe. Cajuns typically don't follow a recipe we add a little of this, a little of that, a little more of this, handful of that ect. this is the reason why you can take 10, 50, 100, 1000 Cajuns doesn't matter how many and have them all cook the same food and you will get a different and distinct flavor from each one of them and im not talking about a little difference im talking about a night and day difference and most of them will be good. Cajun cooking comes from the heart and takes experience. I would like to see you attempt to make a Roux. and as far as the "professionals" go unless they are from South Louisiana its not going to be authentic cause for one they don't have the Cajun Heart to pull it off.
So you’re essentially telling people to discriminate where they eat based on where people are from? This is offensive and you’re spreading disinformation. I like watching your videos, but I would recommend people not get their culinary advice from this plumber. I certainly won’t. Maybe this will work better on your Facebook page.
I’m a woman, but wouldn’t expect you to understand current gender norms. Just like I wouldn’t expect you to know current cooking, or anything relevant for that matter. Good luck on Facebook boomer boy.
seriously there is no reason to hate. you know there is a reason people come from all over the world just for our food. when anyone comes here the first thing they do is find a Cajun restaurant to get the full experience. if it was that easy why would they need to travel this far. even Texas and Mississippi our neighboring states cant get it right and they try really hard. but without a true Cajun chef they cant make it work.
