\ Stone Crab
Claws Platter

Orleans," says John. "I want people to
actually believe they are getting a
New Orleans experience with a bit of
Mardi Gras."
This he has accomplished ... with
the wonderful taste differences of
Creole and Cajun cooking that oozes
of originality.
Cajun food is not spicy ... It is
thought to be only because of getting
mixed up with Creole, which uses a lot
of different elements ... But the differ-
ence between Cajun and Creole tasting
is like night and day ... And very con-
trary to any thoughts otherwise, these
foods do not have to be overly spicy to
be authentic ... In fact, because of health
reasons, many New Orleans natives pre-
fer their food without too much spice ...
But there are plenty of bottles of various
hot sauces on the tables at Fishbone's
and folks can have their food as spicy
hot as they want.
Biggest sellers are the Catfish
Beignet, spicy fried served with dirty
rice (a Louisiana staple of white rice
combined with minced chicken
giblets, Worcestershire sauce and spicy
Cayenne seasoning) ... Jambalaya, the
spicy blend of shrimp or chicken,
Andouille sausage, Creole herbs and
spices, mixed with white rice ...
Shrimp Creole, the traditional New
Orleans blend of Gulf shrimp in a
robust tomato herb sauce over white
rice ... and Crabcakes, grilled and
served with a lemon caper dill sauce.
Food authenticity is so important at
Fishbone's that it even has a
Muffaletta Sandwich ... invented at
the Central Grocery Co. in the French
Quarter ... and still served there ...
Central Grocery has been a New
Orleans tradition since about 1860.
And there's Crawfish Etoufee, one
of Louisiana's most famous dishes ...
crawfish tails in "Holy Trinity base,"
which is used for a lot of New Orleans
food, a roux of flour and oil cooked
together for a thickening.
Did you say Gumbo? ... Wouldn't be
much of a New Orleans style restaurant
if it didn't have these world beaters ...
Like Gumbo Ya with chicken and
Andouille sausage in a dark roux stock
(a bit on the spicy side) .. or Seafood
Gumbo from the onetime iron pots of
Louisiana's back roads, with fresh
seafood, in a dark roux ... or Creole-
Baked Eggplant, topped with marinara
and Pepper Jack cheese and baked.
Fishbone's uses a lot of garlic ...
makes its own great bread pudding with
a bourbon sauce (very Louisianan) and
its own garlic butter.
For the less adventuresome,
Fishbone's has scallops, snapper, rib-eye

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12/10
1999

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