J.Gumbo's

Just got take out from J. Gumbo's at the Summit. The portion size has shrunk dramatically. It used to be such a great deal- enough food for two meals at $5.50. The small black container that contained the drunken chicken was only half full. I think I rather pay more and have portions be what they used to. It always made great leftovers.

I visit that location frequently and have noticed how precisely they spoon out the portions. They actually eyeball the ladles and even it all out. Talk about bean counting, to use Robin's words.

The food and service are still great, but you can see what becoming a chain does to a place. I don't like saying that, but it's a fact at J. Gumbo's. I'll still go there because the food is great, but the value sure is less than it was in the past.

Just got take out from J. Gumbo's at the Summit. The portion size has shrunk dramatically. It used to be such a great deal- enough food for two meals at $5.50. The small black container that contained the drunken chicken was only half full. I think I rather pay more and have portions be what they used to. It always made great leftovers.

Funny that you are commenting on this. We had noticed the same exact thing..... We hit up the Lyndon location at least every other week. Sometimes you can dine for 2 (almost) on one takeout bowl, and then other times not. Very inconsistent. Not sure what is going on either. But, we still love their food.

Funny that you mention it...Have you noticed at Jucys they weigh the meat before they put it on your place...and they are NOT a chain...Go figure...

O and there prices have gone up too....

I dropped my biz card in their fishbowl at the Summit location and won 2 free dinners. I picked up 2 Voodoo Chicken dinners (it included the main course, bread and a drink) tonight and they really filled up the bowls. At this very moment, I am eating one of the dinners and I now have beads of sweat forming on my forehead. Oh yeah baby. Now some of that may be due to the fact that I sprinkled the dish with habanero powder, but in its own right, this dish is hot indeed. I just wanted to give a shout out for J Gumbo's. I love this place.

C'mon folks, that is not anywhere near authentic NOLA food nor is it even that good. The gumbo tastes like, instead of actually using a roux, they just shake in some hot sauce. When some of the best food in the world in made this badly they should be called on it.

[Robin Garr]

C'mon folks, that is not anywhere near authentic NOLA food nor is it even that good. The gumbo tastes like, instead of actually using a roux, they just shake in some hot sauce. When some of the best food in the world in made this badly they should be called on it.

I might not put it quite as harshly - J Gumbo, especially the Frankfort Avenue original, offers filling comfort food at excellent prices, and it does have an Acadian accent.

You're right about the lack of roux character, though - I read it as a roux made by a chef who's afraid if he lets the skillet get hot it will burn the flour, but whatever. It's okay, but could be better. Nothing to write home about.

C'mon folks, that is not anywhere near authentic NOLA food nor is it even that good. The gumbo tastes like, instead of actually using a roux, they just shake in some hot sauce. When some of the best food in the world in made this badly they should be called on it.

I might not put it quite as harshly - J Gumbo, especially the Frankfort Avenue original, offers filling comfort food at excellent prices, and it does have an Acadian accent.

You're right about the lack of roux character, though - I read it as a roux made by a chef who's afraid if he lets the skillet get hot it will burn the flour, but whatever. It's okay, but could be better. Nothing to write home about.

Would it be possible to have "authentic" fare made by a chef who knows her roux at those prices.

[Robin Garr]

Would it be possible to have "authentic" fare made by a chef who knows her roux at those prices.

Oh, yeah, sure. It's not a cost issue. Roux is flour and fat. No truffles or exotic ingredients or pricey equipment needed, just a black iron skillet and a whisk or wooden spoon. Every hole-inna-wall from Houma to New Iberia to Lafayette does it routinely, not to mention what's left of New Orleans.

Would it be possible to have "authentic" fare made by a chef who knows her roux at those prices.

Oh, yeah, sure. It's not a cost issue. Roux is flour and fat. No truffles or exotic ingredients or pricey equipment needed, just a black iron skillet and a whisk or wooden spoon. Every hole-inna-wall from Houma to New Iberia to Lafayette does it routinely, not to mention what's left of New Orleans.

I know the ingredients aren't costly, I was just thinking of a person who did so routinely in Louisville would probably end up cooking at a finer establishment. I'm probably over-stating. It's not that hard to do, but J. Gumbo's, at the end of the day, is a fasts food place--albiet a very good fast food place. Cast iron skillets and the like seem out of place.

They need to invest in one of those automatic "roux machines". Flour in one hole, oil in another....out comes roux.....dial in the color of choice....from almost white to dark dark chocolate brown!

Oh, yeah, sure. It's not a cost issue. Roux is flour and fat.

Well, that's true except that making a good dark roux takes a lot of time ( 30 minutes plus of pretty steady stirring). lAnd of course time is money, particularly in a fast food place. I'd bet my Mardi Gras beads that that's the reason for the poor roux- not the chef's expertise- it's not that hard to do.

Deb

[Robin Garr]

Well, that's true except that making a good dark roux takes a lot of time ( 30 minutes plus of pretty steady stirring). lAnd of course time is money, particularly in a fast food place. I'd bet my Mardi Gras beads that that's the reason for the poor roux- not the chef's expertise- it's not that hard to do.

I don't want to bash on J. Gumbo's. I like the place! I'm dubious about this explanation though, Deb. Countless tiny places in Acadiana manage to get it done every day, for prices the same as JG's or even less. The guy who taught me to cook Cajun in Lafayette would have been all over anyone who said they couldn't afford to make a good roux because they didn't have time.

The difference is in taking the time because, if you make bad gumbo in southern Louisiana (and the prices for gumbo and everything there are as or less expensive than J's even in the French Quarter, much less hole-in-the-walls and in Acadiana, etc) you won't stay in business (unless you're on Bourbon Street) compared to not making the effort to take the time because apparently enough people outside of Louisiana don't know the difference so why go the extra mile.

I hadn't been to J's when it was just the Frankfort Ave. location, so can't speak to that, but I respectfully disagree with you Robin about their food. I find it a step from non-edible, the 4th Street location moreso though than Frankfort Ave. I'll not eat there again. I have more of a problem with someone (Billy, the owner of J's) passing off food that he knows is a bad facsimile of what, with a little care and effort could be incredible...than with White Castle. At least White Castle doesn't try to pass itself off that it's something it's not.

I don't think I'm being unreasonable. It's realized that, not being near the Gulf, that there will not be fresh shrimp, oysters, crawfish, etc. The apparent and obvious lack of effort and respect for the customer is what is incredibly disappointing. It's not culinary wizardry to cook that food (Drago's charbroiled oysters, Coop's Pasta Opelousas, Central Grocery's muffuletta, etc. are all fairly simple for them to make), but there has to be some level of pride in what you're serving. I don't taste it with J's.