Tag Archives: Mother’s Restaurant

Mother’s Restaurant

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Mother’s Restaurant has been on the corner of Poydras and Tchoupitoulas since 1938, named after Mary (Mother) Landry who originally owned the restaurant along with her husband Simon and their large family. The Landry family owned and operated the restaurant until 1986 when the Landry sons sold the restaurant to Jerry and John Amato, who still run it today. For a full history of the restaurant with lots of pictures visit here.

From New Orleans

Every time that I have visited Mother’s there has always been a long line, even in the off season, nice to see. The line in my experience contains a nice mix of just about everyone, locals, tourists, lawyers (the courthouse is just down the street), people in suits, people in work uniforms, you name it.

From New Orleans

The counter help may seem a bit short, but like any other great busy sandwich shop in New Orleans, New York or anywhere, it’s necessary to keep the line moving. As a matter of fact I refuse to eat at a deli in New York with friendly counter help, and insults only make the sandwich taste better. I’m not saying that the fine folks at Mother’s are rude, just don’t expect chit chat during the lunch rush.

From New Orleans

The food is good, great Po Boys, Gumbos and soups, I remember having a really great Turtle Soup on a visit years back with nice chunks of Turtle Meat, not ground as in most restaurants. (My Turtle Soup Recipe) Here is their menu!

My favorite sandwich at Mother’s is the Ferdi Special; Roast Beef with Mother’s excellent baked Ham, dressed and with Debris Gravy. The portion seemed a bit leaner than I remember, but then again, maybe I can just eat more now. Actually there is no maybe about it, I can definitely eat more now. I guess the sandwich didn’t get smaller…I’ve gotten larger.

From New Orleans

My wife Sheelah went for the Shrimp Po Boy as she usually does when it comes to Po Boys, nice portion of perfectly fried Shrimp, nicely dressed (by the way, Mother’s uses Cabbage to dress their Po Boys instead of shredded lettuce). We both had Zapp’s chips with the sandwich, which always just seems like the right thing to do.

From New Orleans

I have to tell you folks, I haven’t been to Mother’s or New Orleans for some time now and looking at these pictures and writing this post makes me heartsick for New Orleans. Actually this site was founded on my heartsickness for New Orleans and her food, people, music, architecture, vibe, everything. It has warmed my heart immensely to hear from displaced folks from New Orleans and Louisiana who are away from their home, and have found at least a little piece of it via recipes and remembrances from my site. I hope this site can bring a little joy to your life as it has mine.

Related Posts:

Roast Beef Po Boy with Debris Gravy Recipe
Shrimp Po Boy Recipe
Muffuletta Sandwich Recipe
Domilise’s Po Boy & Bar
Parasol’s Restaurant and Bar

Be sure to visit my ever growing Index of Creole and Cajun Recipes which links to all of the recipes features on Nola Cuisine!

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Creole Turtle Soup Recipe

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From Nola Cuisine Images – (reedited)

Turtle Soup is almost as synonymous with Nola Cuisine as Gumbo, in fact, it probably outsells the Gumbo in a lot of establishments. Unlike the clear Turtle Soups made in other parts of the world, the Louisiana variety is a dark, robust soup, bordering on a stew. There are also Mock Turtle Soups which are good as well, usually made with Beef and Veal. I have more than a sneaking suspicion that most restaurant versions are a combination of the two. Turtles are said to contain about 7 different flavors of meat, so it would be very easy to slip a more inexpensive meat in with the Turtle, I’ve even heard of some places slipping in some Alligator. I always raise an eyebrow when the “Turtle Meat” in some versions is ground, as opposed to cubed, it’s a red flag that says “Probably Not All Turtle Meat Here.” That’s fine though, they still taste delicious, and it would take a very refined palate to tell the difference.

As far as finding Turtle Meat in your area, you may have a bit of a challenge. If you have a great Asian Market in your area, it’s probably your best bet, they may even have them live if you would like to butcher them yourself. It’s a messy business though, with a lot of blood and Post Mortem squirming. No thanks, I buy frozen. If you do butcher your own you will have access to ingredients that squeamish cooks like myself can’t find in the freezer. Calipash and Calipee, and possibly Turtle eggs. Some connoisseurs have said that they can tell if a Turtle Soup is truly authentic by the lumps of Calipash and Calipee in the soup. Calipash is the dull-green fatty substance inside the upper shell (Carapace). Calipee is the light yellow fatty substance attached to the bottom shell (Plastron).
If you can purchase bone-in Turtle Meat, do so! You can Roast the bones and infuse the flavor into your Beef Stock. Roast them in a 400 degree F oven until a nice deep brown, then add them to your Beef Stock and simmer for 30 minutes to an hour.
Here is my recipe:

Creole Turtle Soup Recipe

Roux:
1 Cup Unsalted Butter
1/2 Cup All Purpose Flour

4 Tbsp Usalted Butter
1 lb Turtle Meat Cut into 1/2 inch cubes
1 1/2 Cup Onion, Finely Diced
1 Cup Celery, Finely Diced
1/4 Cup Green Onion, Finely Sliced
2 tsp Garlic, Minced
2 Fresh Bay Leaves
1 1/2 Cup Fresh Tomato, Diced
1 Qt Beef Stock
1 Pinch Cayenne
1 Pinch Ground Allspice
2 Tbsp Fresh Thyme Leaves
1 Tbsp Fresh Marjoram, Chopped
Salt and Black Pepper to taste
1/4 Cup Fresh Lemon Juice
4 Tbsp Worcestershire Sauce
3 Tbsp Sherry
3 Hard Boiled Eggs, Whites diced, Yolks Riced
Lemon Slices
5 tsp Italian Pasley, Finely Chopped

Melt the 1 Cup of Butter in a heavy bottomed saucepan, whisk in the flour, cook to make a peanut butter colored Roux. Set aside. For more on making a Roux, click here.
In a large saucepan or dutch oven, melt the 4 Tbsp of Unalted Butter over medium-high heat, add the diced Turtle Meat and saute until nicely browned.
Lower the heat to medium, add both types of onions, the celery, and garlic. Season with salt and black pepper. Saute until the vegetables are tender.
Add the tomatoes, season with a little salt so they will break down, cook for 10 minutes.
Add the Beef Stock, Worcestershire, Cayenne, Allspice, and Bay Leaves. Bring to a boil, then down to a simmer. Simmer for 20-30 minutes, stirring occasionally and skimming off any impurities that may rise to the surface.
Whisk in the Roux, simmer until thickened and smooth. Add the Thyme, and Marjoram, simmer for 15-20 minutes more.
Add the Lemon Juice, 3 tsp of the Parsley, and the riced Egg Yolk, heat through.
Serve garnished with Lemon Slices, Diced Egg Whites, and Parsley. Add the Sherry at the table, about 1-2 tsp per bowl.

Serves 4-6

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