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Radosta’s Famous Po-Boys

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After my visit to the Abita Brewery, and my 23.83 mile jaunt across Lake Pontchartrain from Abita Springs, I decided to keep with my ritual on every trip to New Orleans and go straight for a Roast Beef Po-Boy! I’ve heard good things about Radosta’s in old Metarie, so that is where I headed.

From Radosta's Famous Po Boys

Radosta’s Restaurant & Deli
249 Aris Avenue Metairie, LA 70005-3424
1 (504) 831-1537

Tucked away on a neighborhood street, it took a little looking to find. Although it was slow when I came in, I got the feeling right away that this is the kind of joint that locals in the neighborhood pay a strong allegiance to. The folks that own and run it, are just as nice as can be.

From Radosta's Famous Po Boys


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I ordered at the deli counter, the gentleman behind the counter took my order, and when I asked about a drink he said, “Just help yourself to anything you like from the coolers, just like you’re at home. You can pay on the way out.” I liked that.

From Radosta's Famous Po Boys

I grabbed an ice cold Abita Jockamo IPA, because hell, why break the theme of the day. I had a seat to wait for my order and snap a few shots of the interior.

From Radosta's Famous Po Boys

I love neighborhood places like this, and it always makes me jealous that I don’t have one like it. A father and son grabbing a Po boy and a soda, presumably after school, another family relaxing and talking after a late lunch. The counterman casually checking the score on the TV as he prepares my sandwich. No stress, no mess. Business as usual.

My food arrived a few minutes later, a dressed Roast Beef Po-Boy, and a cup of Gumbo. I started with the Gumbo, and I have to tell you, I was floored, just delicious. Nothing crazy, or new, just a well made, well seasoned File Gumbo. I loved it. Honestly, I don’t usually order a Gumbo at restaurants, because quite frankly, I like my own. But I was glad I did on this occasion, it really hit the spot.

From Radosta's Famous Po Boys
From Radosta's Famous Po Boys

On to the main attraction, the Roast Beef Po-Boy. Very good, wonderful beef, tender with good flavor! Good buttered and toasted French Bread. Dressed. Generally I like my Roast Beef Po Boys a little more sloppy, lots of gravy and mayo. This one was more about the beef itself which was very good and a very generous portion!

From Radosta's Famous Po Boys

After stuffing myself I went to the counter to pay, had some nice conversation with the delightful gal tending the register, I presume one of the owners, and went on my way, fat and happy!

Related Posts:

Parasol’s Style Roast Beef Po Boy Recipe
Parasol’s Bar & Restaurant
Domilise’s Po Boy & Bar
Roast Beef Po Boy with Debris Gravy Recipe
Mother’s Restaurant

Be sure and check out my ever growing Index of Creole & Cajun Recipes which provides links to all of the recipes featured at Nola Cuisine!

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Recipes

Shrimp Creole Recipe

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From Nola Cuisine

To be quite honest, there are certain dishes that I never intended to include on this site because they have been so completely bastardized by restaurants across the country. Shrimp Creole is near the top of the list. Why would I want to include this dish? Everyone has a recipe for it. A lot of restaurants, even outside of Louisiana serve it. Why in the hell do I even want to bother? Everyone knows what Shrimp Creole is!

But then it dawned on me. You know what? Maybe because of all the hack versions out there, a lot of people, especially outside of Louisiana, don’t know how great Shrimp Creole can be! Every bad rendition of Shrimp Creole, just like Shrimp Etouffee, served in some dive restaurants across the country, have created a perception to the diner that this dish is just OK, or in the worst case scenario, absolutely horrible. For God’s sake, some restaurants even serve shrimp covered in canned Marinara sauce and pass it off as Shrimp Creole. Yikes.

There are a lot of good and bad recipes for Shrimp Creole out there, hopefully you will enjoy this one as much as I do. The defining factor that I think makes this dish great, instead of just good, in addition to the use of the highest quality Louisiana or Gulf Shrimp, is using homemade Shrimp Stock in place of water during the preparation of your Creole Sauce.

All that aside, on to the dish…

As I see it, Shrimp Creole and Shrimp Sauce Piquant are pretty much the same dish, with a few differences.

First, Shrimp Creole, or as it was once known, Shrimp a la Creole, is a New Orleans dish. Shrimp Sauce Piquant is Acadian, much spicier (hence the name) and usually, but not always containing a roux. But as I said, they’re pretty darned similar, and like most dishes in New Orleans these days the two cuisines have kind of merged in a lot of different areas. Like any dish that there are a trillion recipes for, it’s all a matter of your personal taste.

Like I always say, let’s not fight, it’s only dinner after all, just make sure it tastes good.

The Recipe:

Shrimp Creole Recipe

2 lbs. Peeled and Deveined Shrimp, save shells to make Shrimp Stock
2 Tbsp Butter
1 Tbsp Vegetable Oil
1 Large Onion, finely chopped
2 Ribs Celery, finely chopped
1 small Green Pepper, finely Chopped
2 Tbsp Creole Seasoning
2 Tbsp Tomato Paste
2-1/2 Cups Very Ripe Fresh Tomatoes, Diced
1/2 Cup Dry White Wine
2 Cups Shrimp Stock (recipe here)
2 Tbsp Garlic, minced
2 Bay leaves
Cayenne to taste
Diamond Crystal Kosher Salt to taste
1 tsp Black Pepper
1 tsp White Pepper
1 bunch Fresh Thyme
2 Tbsp Tabasco
1 Tbsp Worcestershire Sauce
1/2 Cup Green Onions, green tops thinly sliced, white part sliced into 1/4″ thickness
1/8 Cup Flat Leaf Parsley, minced
1 Recipe Creole Boiled Rice

Melt the butter in a large sauce pan with the vegetable oil over medium high heat. When the butter begins to froth add 1/2 cup of the onions. Cook, stirring occasionally, until the onions are golden brown. Add the remaining onions, celery, and bell pepper, reduce the heat to medium and season with 1 Tbsp Creole Seasoning and a healthy pinch of salt. Sweat the vegetables until soft.

Add the tomato paste mixing well, and cook, stirring constantly, until the paste begins to brown, then add the fresh tomatoes and another healthy pinch of Kosher salt, this will help the tomatoes break down. Stir well.

When the tomatoes start to break down into liquid add the white wine, and turn the heat to high until most of the alcohol burns off. Add the Shrimp Stock, remaining Creole seasoning, garlic, bay leaves, black pepper, white pepper, cayenne (to taste), and Thyme. Bring to a boil then reduce to a low simmer. Simmer for 30-45 minutes.

(If necessary at this point thicken the sauce with 1 Tbsp Cornstarch/ 2Tbsp water. Bring to a boil to maximize the thickening power of the cornstarch.)

Add the hot sauce, Worcestershire, and season to taste with Kosher salt. Last chance to re-season your sauce, remember that good cooking is all about proper seasoning. Make your Boiled Rice, and season your shrimp with 1 Tbsp Kosher salt and a pinch of Cayenne.

Bring the sauce to a boil, reduce the heat to low and add the shrimp. The key is to not overcook your shrimp. Let them slowly simmer in the sauce until just cooked through.

Serve with boiled rice and garnish with the remaining green onions and parsley.

Serve immediately.

Serves 4.

Be sure and check out my ever growing Index of Creole & Cajun Recipes, which provides links to all of the recipes featured on this site!

Related Posts:

Shrimp Etouffee Recipe
Shrimp Stock Recipe
Shrimp Remoulade Recipe

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Recipes

Boudin Sausage Recipe

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From Nola Cuisine

**UPDATE** My latest Boudin Recipe complete with PHOTOS!

The commonly known Louisiana Boudin (BOO-dahn) is Acadian through and through, traditionally made as a way to stretch the meat after a Boucherie, to feed more mouths. There are two varities, Boudin Blanc, commonly just refered to as “Boudin”, and Boudin Rouge, which is becoming very difficult to find. It is made in a similar fashion but with fresh pig’s blood. Believe me, if I ever get my hands on some fresh pig’s blood, you will definately see a Boudin Rouge recipe on this site.
In Cajun country there are as many Boudin recipes as there are cooks, most using basically the same ingredients, in different proportions. You can find Boudin sold just about anyplace along the road that has a roof (probably some without.) Gas stations, shops, you name it, they will most likely have a sign that says “Hot Boudin”.
The old Creole versions were more along the lines of the traditional French, made with meats and fowl and a panada (bread and cream) as a binder (To see a more traditional French version of Boudin Blanc, see my friend Carolyn’s recipe at 18thC French Cuisine). The Acadians use(d) rice, something that was/is plentiful in South Louisiana.
I make mine with lots of green onions and parsley, also Louisiana staples, and the mark of a good Boudin. A lot of recipes will just make basic rice, cooked in water. That just doesn’t make sense to me, so I like to use the Pork cooking liquid to cook my rice, utilize all of that flavor. You could use leftover cooked rice in this recipe, but I prefer to make fresh. You can stuff Boudin into casings as I’ve done here, or shape into Patties or Balls for pan frying. I also like to get some thick Pork Chops and stuff them with Boudin. Boudin is great for breakfast, or for lunch with saltine crackers and a cold beer. The recipe:

Cajun Boudin Sausage Recipe

1 1/2 lbs Pork Steak
1/2 lb Very Fresh Pork liver (not frozen), rinsed
1 Medium Onion, Coarsely chopped
3 Garlic Cloves
2 Bay Leaves
1 Sprig Fresh Thyme
Water to cover by 1 inch
Kosher Salt and Black Pepper
2 Cups Uncooked Long grain Rice
1 Bunch Green Onions, thinly sliced
1/2 Cup Finely Chopped Italian Parsley
Cayenne to taste

Cut the pork steak and liver into 2 inch pieces and place in a large saucepan, along with the onion, garlic, thyme, and bay leaves. Cover with cold water by 1 1/2 inches. Season well with salt and black pepper. Bring to a boil then lower the heat to a simmer, skim off any scum that rises to the surface. Simmer for about 1 hour or until the meat is very tender. Remove the bay leaves, and thyme, then strain the solids from the broth, reserve the broth.
Grind the meats and cooked onion and garlic while they’re still hot, you could also chop this by hand.

For the Rice:
In a saucepan with a lid, combine the rice with 3 Cups of the reserved broth. Taste the broth for seasoning, if necessary season with salt and black pepper. Bring to a boil, then down to very low heat and cover. Cook until the rice is tender and the liquid is absorbed, about 20 minutes.

When the rice is cooked, combine it with the ground meat mixture, green onions, and parsley. Mix thoroughly and season to taste with Kosher salt, black pepper, and Cayenne.

Stuff into prepared hog casings (instructions on how to link homemade sausage), or form into patties or balls for pan frying. This also makes a great stuffing.

To heat the stuffed Boudin sausages, either poach them in water between 165-185 degrees F, or brush the casings with a little oil and bake in a 400 degree oven until heated through and the skins are crispy. When I poach them, I take the Boudin out of the casings to eat it because they become rubbery.

Other recipes for Sausages and Seasoning Meats at Nola Cuisine:

Andouille Sausage Recipe
Chaurice Sausage Recipe
Tasso Recipe
Pickled Pork Recipe

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