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January 27, 2012 at 11:17 AM

FAT CITY Flavor

Special Mardi Gras Menu now thru February 19th

By Bill “the grill” Nemecek

Jambalaya:

After a quick search of the word Jambalaya it becomes apparent that the experts must have been drinking one too many hurricanes in the French Quarter. Everyone from the French, Spanish, Creoles, Cajuns, Native Americans, Africans, the mechanic down the street, possibly even big bird claim to know the true origin of the dish and the unique word. It is easy to see that Jambalaya appears to be a cousin to the classic Spanish dish Paella, rice and vegetables, with savory and spicy meats, and sweet seafood; but the word itself sounds more like French than Spanish. I believe this is a good topic to discuss over a hot steaming bowl of Jambalaya, and several hurricanes while listening to Afro-Caribbean blend of New Orleans zydeco jazz. This way we can all be experts.

Our Jambalaya here is a red Jambalaya, because we use tomatoes in it. This type is more common in New Orleans, as a you move through the bayou you will find brown Jambalaya which doesn’t have tomatoes and is made with game meats that are browned very deeply to give the dish some color. There is also a white Jambalaya that is a mystery to me but it sounds like the elusive white whale I think I will need a few more drinks to become a proper expert on that one. But back to our Jambalaya here, we start ours by rendering Tasso Ham and like all of the varieties we add the holy trinity, onions, peppers and celery, and we cook it slow until the onions start to caramelize, we add in fresh jalapenos and our secret spice blend with fresh tomatoes and tomato paste Andouille sausage, crawfish, scallops and Arborio rice to help thicken and bind the whole dish. Ours isn’t as spicy as more traditional types but it is just as savory and hearty. If you need more of kick we have a hot sauce with your name on it.

DRINKS

Hurricane

Bacardi, Bacardi Oak Heart, pineapple juice, sour mix, fresh OJ, and Rose’s grenadine. 7.75

Key Lime Martini

Svedka Vanilla, KeKe Beach Liquor, Cream, pineapple juice, and graham cracker rim. 7.75

STARTERS

Red Bean Soup

Savory red beans cooked slow and low and served with spicy Andouille sausage and rice, a N’awlins classic. sm 3.59 lg. 4.99

Fried Crawfish and Okra

Tender crawfish tails and fresh okra, breaded and deep fried to a golden perfection served with a Cajun remoulade for your dipping pleasure. 9.29

ENTREES

Cajun Flatbread

Spicy Andouille sausage and blackened chicken breast top this homemade grilled flatbread along with green onion, green peppers, roasted peppers, cheese and a tangy sauce. A great starter. 11.95

Pulled Pork Sandwich

Slow cooked and tender pork, smothered in Barbeque sauce and topped with Cheddar cheese, jalapenos and coleslaw, served on a bulky roll with fries. 11.95

Po’ Boy

A N’awlins big fried sandwich. You choose from catfish or crawfish, we top it with coleslaw, and tartar sauce on a bulky roll served with fries. 12.95

Seafood and Sausage Jambalaya***

This is a smoky, spicy, savory sensation. Tasso ham, Andouille sausage, crawfish, scallops, peppers, onions, spices, fresh herbs, and Arborio rice, simmered together until amazing. 16.95

Fried catfish with Big Easy Crawfish Sauce

Deep fried catfish filet, served a top of savory risotto and topped with a spicy Creole crawfish sauce. 18.95

DESSERT

Bananas Foster

Caramelized bananas with cinnamon and rum over Vanilla Bean ice cream topped with whipped cream and candied walnuts. 5.25

 

Click here for the Mardi Gras Menu