February 20th, 2012 by John Bobb-Semple – Comments (1)
From Green Country to the Big Easy, Fat Tuesday is an annual celebration of food and fun that no other holiday can match. Though we are 700 miles away from the party, T Town has some great places to celebrate.
Hebert’s Specialty Meats
Hebert’s Specialty Meats serves the best of Cajun cuisine. Providing cooked to order meals and quality food prepared to take home and cook, you won’t realize you are eating dinner in town. Their Gumbo, Étouffée, and Red Beans are just a few choices that will keep you warm and full during the winter months. Although some of their seafood offerings are seasonal, you can purchase quality meats like Alligator, Andouille Sausage, Stuffed Pork, and USDA quality beef year round.
Sharing space with the specialty meat counter is Cajun Ed’s. A Cajun culinary jewel, Cajun Ed’s gives Tulsans the chance to eat great Cajun cooking on site. Prepared by native Louisiana cooks, the food is a trip to the Bayou without leaving your chair. Starting off with Cajun Boudin Balls or Raw Oysters on the Half Shell, you will experience the authenticity Cajun Ed’s brings to T-town. Next try the Turducken Poboy layered with dirty rice & brown gravy on the original New Orleans Leidenheimer bread. For dessert try the homemade Praline Pie and Ice Cream and your journey is just starting. Once the food coma starts to set in, realize you have all year to celebrate the joy that is Hebert’s Speciality Meats and Cajun Ed’s. As they say “Laissez les bons temps rouler (let the good times roll)”. Happy Mardi Gras Yall!
2101 East 71st Street
Tulsa, OK 74136
(918) 298-8400
John Bobb-Semple:
Having grown up a southern Louisiana boy, John got his love of food from his Momma.
“I learned my first important cooking lesson while assisting her with gumbo. She stressed the importance of the roux and how it required plenty of time and attention. She was cooking ‘Sunday gumbo’ for 30 plus people, and her dish was the main dish. She went to take a phone call and asked that I stir nonstop, otherwise the roux would burn. I did great until I started watching tv and forgot to continue stirring. Within thirty seconds I had burned the roux. At that moment, the dinner plan changed, and I forever learned the value of good cooking.”
The New Orleans native eventually moved to Oklahoma to attend Tulsa Community College and the University of Central Oklahoma, but he never forgot the lessons from his Momma about how food was as much about sharing as it is about eating. While he never made cooking his profession, John developed his passion for dining well while working in kitchens like the Tulsa Marriott Southern Hills and home-style cooking at the now closed Kate’s on 41st. In Edmond, he worked with restaurateurs at Café 501 and Interurban.
Tags: Cajun
1 response so far ↓
TheCheeseWench Feb 21, 2012 at 12:12 pm
We ate (and ate, and ate and ate) at Cajun Ed’s last night while taping a segment for this weekend’s OKfoodie. I’d had takeout from them before which was indeed good, but I must say it was quite a different experience dining at the restaurant/market and having our meal selected for us by the owner/Chef Ed Richard. Ed himself talked us through each of the “super good” dishes with stories of their family origins, how the recipes were passed down (or in the case of the crawfish tamales…how his Grandfather’s recipe was painstakingly resurrected after his passing)and about how each component and sauce is made fresh in-house. The former Baton Rouge resident dining with us said (more like groaned) at the end of the meal: “It’s legit”.
Warning: Shameless plug ahead…. To hear about the mountain of food piled in front of us by the awesome folks at Hebert’s/Cajun Ed’s, tune in for OKfoodie this Saturday at 2 or Sunday at Noon on AM740 or FM 102.3 NewsTalk KRMG.
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