J.Gumbo's

To add two more points...Robin's referring to the food as having "an Acadian accent" is more than apt; however, the name of the restaurant past and present used the word "gumbo." One would think, then, that their showcase might be gumbo. If J's is just taken as a fast food restaurant, then fine, but I just wish they would aim higher.

Also, I'm curious how Pableaux Johnson (how nice that we now have two well-esteemed culinary scribes in Louisville!) will write up J's for the CJ.

J Gumbos is decent in my opinion for a chain. However, some of their items like Red Beans and Rice lacks kick. You should not have to spice your food yourself as much for a true Cajun experience.

However, having at least lived in Houston, it is a far cry from a chain they had there called Treebeards. That place had much greater quantity of food and equivalent prices, especially more sausage and duck in their gumbos.

To me, Voodoo and Drunken Chicken feel like amateur cajun dishes. It points out how hard it is to replicate regional areas where people are used to eating a certain way. My friends in So Cal say that once you eat Latin American fried chicken, you can never eat it otherwise again.

Not a hater, but not a must have place in my opinion.

I am an amateur cajun and J Gumbo's is just fine by me. I've been to NOLA several times and would never compare J Gumbo's to the food I get there. I do like having this option available to me in the Ville. I am becoming addicted to Voodoo Chicken. Actually I must be in denial because I find myself buying some at least once if not twice a week. Authentic or not doesn't matter to me. It just tastes oh so good. Yummo.

That sure is a little picture, but it comes in a big bowl. LOL.

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.

Maybe to the layman...No one on this forum has really claimed that J. GUMBOS or GUMBO au GO GO is all that authentic, but they do serve up something close for not a lot of cash...I am of the opinion that several people on this site don't feel satisfied by the $6.00 meal at a local that is trying offer up something different than the usual fast food crap!

My biggest complaint is that there are some HUGE consistency problems with the food that they didn't figure out before they became a multi-unit operation( and sometimes service, but good help is hard to find).

But hey.... It is what it is... Alot of tasty food cheap...I've had a lot worse for a lot more money....

If you don't like it no one is making you eat there(Again and Again)

I like J. Gumbos.

I used to like Gumbo A Go Go when it first opened a lot. However, lately, there is a lot less meat in each dish and lot less of the dish in each bowl. It also seems to be getting slightly more bland. Ate at J gumbo on Bardstown Road recently and it was very uninteresting. It was like someone opened a can of diced tomatoes, heated them up and dumped them over a bowl of rice. I found almost no onion or bell pepper and only three miniscule bites of chicken. There was no salt or pepper or heat or garlic flavor what so ever in the dish. Even at the price it really wasn't worth it. Very sad. Great idea.

Gang, what are the rough ingredients of the Drunken Chicken? I assume I am fooling myself when I say "chiken + rice = good nutrition". How much butter/lard is in that good sauce?

hmmm. We usually get ours as takeout from the "U of L" site in the same center as the KroCardinal. (Hey all the Krogers have a nickname.) Haven't noticed the problems of quantity or heat or flavor. Everything seems fine, there.

Gang, what are the rough ingredients of the Drunken Chicken? I assume I am fooling myself when I say "chiken + rice = good nutrition". How much butter/lard is in that good sauce?

I have been looking for this recipe since I first had it. Alas, I have not had any luck finding anything that I like half as much.

Gang, what are the rough ingredients of the Drunken Chicken? I assume I am fooling myself when I say "chiken + rice = good nutrition". How much butter/lard is in that good sauce?

I have been looking for this recipe since I first had it. Alas, I have not had any luck finding anything that I like half as much.

This is what their website states.

DRUNKEN CHICKEN
Shredded Chicken slowly marinated in Cajun Spices, Olive Oil, Stewed Tomatoes and Beer.

At a certain point (sometimes immediately), many of these discussions come down to a simple "I like it." or "I don't like it." and that's that to some degree. Although, we're basically to that point, I will say...

I am a former New Orleanian as of 10 months ago. Therefore, whether you like it or not, my background and informed opinion on this particular topic is not merely subjective or speculative. Trust me, J's food is crap. I was so hopeful for good food, that I went there three times. The music is good and it's nice that they have Abita, but that's as far as it goes.

To those who say, "What's the big deal--it's just fast food.", then the question is...why was it even brought up on this forum? Can't have it both ways---having it judged on its qualities and then call that off limits because it's fast food.

Speaking of fast food...What's next, the merits or de-merits of the "new improved" White Castle on Market? Considering all the excellent restaurants in Louisville, why devote any time to fast food? Seems pretty Velocity-like to me.

[Robin Garr]

At a certain point (sometimes immediately), many of these discussions come down to a simple "I like it." or "I don't like it." and that's that to some degree.

Trust me, J's food is crap.

Okay, Michael, so which <i>is</i> it?

"What's the big deal--it's just fast food.", then the question is...why was it even brought up on this forum? Can't have it both ways---having it judged on its qualities and then call that off limits because it's fast food.

Speaking of fast food...What's next, the merits or de-merits of the "new improved" White Castle on Market? Considering all the excellent restaurants in Louisville, why devote any time to fast food? Seems pretty Velocity-like to me.

This is a place to talk about <i>all</i> things food in Louisville, from white tablecloth to white paper napkin. To do it any other way would be a bit snobbish, it seems to me. I'll let the Velocity thing sit out there for yuks.

For the record, I know a little bit about Cajun food. I've cooked in Acadiana and learned how to make a black roux the old fashioned way. I don't think J. Gumbo's makes "crap," although I agree that it has come a long way from the bayous. I do think the original property in Clifton remains head and shoulders above the other properties, and that there are still some franchise inconsistency issues.

Bottom line: We all have a right to our own opinions, and a right to express them. And I think among people who are interested in food, there's room for both opinion and, if not fact, at least a degree of consensus zeroing in on fact. It's not a big deal. We're here for the food. All kinds of food.

Robin, where in Acadiana did you go to learn Cajun cooking? Oh, what I wouldn't give right now... I take that type of food pretty seriously, as if you couldn't tell, and consider Liuzza's by the Track to have the best gumbo and Coop's to have the best jambalaya in NOLA. In Acadiana, heavens, who knows.

Links below for Billy Gruber's (Liuzza's) gumbo tips (including a major trick for dealing with the okra) and the jambalaya recipe.

http://www.southerngumbotrail.com/gruber.shtml

http://www2.tulane.edu/article_news_det ... cleID=5537

Michael,

If you are looking for a N'awlens fix food-wise, here are two suggestions:

Cafe Lou Lou (Chef Clay even named the place for Louisville & Louisiana)

Also keep your ears open for their Mardi Gras Street Party. Clay's done it for the past couple of years as a fundraiser for Katrina victims: I assume he'll be doing it again this year in St. Matthews. Great Food (and lots of it), great music and it's for charity.

Artemisia. Some folks don't know that Chef Allen spent a number of years cooking in New Orleans before returning to Louisville after Katrina. He loves to cook Creole and I've seen a number of Creole-inspired selections on their menu. They also do special dinners/menus around Mardi Gras time.

DEb

KroCardinal

Good one, Leah! Now I know what to call my Kroger!