Friday, August 5, 2016

Louisiana Road Trip - And A New Kind Of Batter To Try

In August, 2016, a group of five of us piled into an SUV for a day trip road trip to Lafayette and Breaux Bridge for po-boys and other Cajun/Creole deliciousness. After having terrific shrimp po-boys at Old Tyme Grocery and some classic Louisiana dishes at Des Amis we headed back to Houston, stopping at both Don's and Billy's in Scott, in order to sample and compare their cracklings and boudain balls.

While at Billy's, I came across a little self published recipe book in which a batter recipe was listed. What intrigued me was that it started with an oil base, to which one beat in flour, egg and milk. It was noted to be a thin batter. I was intrigued. Oil in a batter? Will have to try this one. If you get a chance to experiment with it, post me a note on how it came out.



Here are some photos from our road trip. Louisana cookin' is great.






















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