Montco's Best Creole & Cajun
New Orleans Flavors in Montgomery County
Multiculturalism in Montgomery County yields culinary expertise in a number of ethnic traditions, including the French-meets-Louisiana flavors Creole and Cajun. Mardis Gras (February 9) provides the perfect reason to give these Montco favorites a try.
Eagleville-- Among the excellent entrees at Chap's Taproom is the kicked-up Cajun chicken sandwich, a grilled chicken breast dusted with Cajun seasoning and smothered in sauteed onions, peppers and cheddar cheese on a kaiser roll.
Norristown-- With "Southern Comfort" in the name, you know Zachary's BBQ is going to have plenty of New Orleans favorites. There's the fried oyster po' boy sandwich (with cornmeal and spice-dusted oysters), the southern fried catfish, and of course, the Voodoo shrimp.
King of Prussia-- A Mardi Gras meal at the Grand Lux can begin with the Cajun shrimp and chicken jambalaya, which is sautéed with peppers, onions and tasso in a delicious spicy sauce. But it's the ending that is truly out of this world: beignets that arrive still warm, dusted with sugar and…
VINTAGE BAR AND GRILL
Zesty seasoning + fish + some culinary expertise = a flavorful serving of Cajun fish tacos at the Vintage Bar and Grill. The sides are a little more American - chips and slaw - but to their credit, they're homemade onsite.
MILLER'S ALE HOUSE
Willow Grove, PA
Bourbon Street comes to Willow Grove, where Miller's serves up steaming bowls of some of the best jambalaya around. The recipe simmers together shrimp, sausage, chicken, green peppers, onions, scallions and tomatoes, Cajun seasonings and rice into a mouthwatering stew.
SOUTHERN CROSS KITCHEN
The menu at Southern Cross promises - and delivers - on a number of Creole classics, including jambalaya (in both chicken and seafood varieties), Cajun chicken breast (served with andouille sausage cream sauce) and shrimp and grits (accompanied by goat cheese grits).
BLUE DOG PUB
Although not specifically designated as a New Orleans specialty, the oyster stew at the Blue Dog has just enough zing to qualify. The broth is a thin roux, and the oysters are plump and fresh. Better still, the servings come in a soft bread bowl whose outside is lightly toasted for a surprising crunch.
HENRY'S CAFE AND FINE GROCERIES
Chef Frank Raski will frequently theme his presentations, introducing diners to dishes they may not ordinarily encounter. That was certainly the case on a recent New Orleans night, when the six-course adventure included alligator. The décor is funky but inviting - as if you're eating in the dining room of a close friend.