The St. John Industrial Group proudly shares the recipes and information provided by area restaurants, including Wayne Jacob's Smokehouse and Mabile's Restaurant. Galatoire's is located in New Orleans with a Galatoire's Bistro in Baton Rouge. We encourage you to try their recipes,enjoy the restaurants and visit their websites. (These are hot links, as are those on the Links page.)
Also visit J and S Foods to explore a variety of dips, sauces and quick meals.
Wayne Jacobs Smokehouse
Wayne Jacob’s Chicken and Andouille Gumbo
Ingredients 1/2 c. flour 1/2 c. canola oil 1 1/2 large yellow onions diced 4 stalks diced celery 2 green bell peppers diced 1 bunch green onions chopped 1 clove garlic minced 1 lb. Wayne Jacob’s Smoked Sausage sliced 1 lb. Wayne Jacob’s Andouille sliced 2 lbs. Wayne Jacob’s Smoked Chicken cut into pieces 3 qt. chicken stock 3 tbsp. Worcestershire sauce 1 1/2 tbsp. kosher salt 2 tsp black pepper 1/2 tsp. cayenne 2 tsp. Gumbo file 2 Bay leaves 8 qt. pot
Instructions In an 8 qt. pot combine flour and canola oil. Cook over medium heat, constantly stirring and scraping the bottom of the pot until the roux is the caramel colored. Add diced onions, celery, peppers, green onions and garlic and stir to combine with roux. Cook until onions are translucent. Add andouille, sausage, and chicken to roux and seasoning mixture. Stir occasionally until chicken is cooked. Add seasonings and chicken stock. Cook on low for 3 hours partially covered, stirring occasionally.
Recipe courtesy of Wayne Jacobs Smokehouse in LaPlace. http://www.wjsmokehouse.com/ Phone 985-652-9990 Submitted on behalf of ArcelorMittal.
Shrimp Po Boys and Roast Beef Po Boy
Mabile’s Restaurant makes everything from scratch and does not use recipes. They are known for their delicious shrimp po boys and roast beef po boys. Brandon Mabile says, “Why make these po boys yourself – keep it simple and come enjoy the best at Mabile’s Restaurant!”
Photographs courtesy of Mabile’s Restaurant in LaPlace. 985-651-2893
Submitted on behalf of DuPont. Dylan Mabile, son of Brandon who is now in the service, served on DuPont’s CAP as a high school student!
Galatoire's and Galatoire's Bistro
The Godchaux Sugar Mill in Reserve represents an important part of local history, as does Godchaux High School. We chose this salad for its name and affiliation.
Galatoire’s Godchaux Salad Serves 6 to 8
Ingredients: 1 medium head iceberg lettuce, and torn into bite-sized pieces 2 large tomatoes, preferably Creole, cored and cut into bite-sized pieces 1 pound jumbo lump crabmeat, cleaned 30 large Gulf shrimp, boiled and peeled 3 hard-boiled eggs, chopped 12 anchovy filets Creole Vinaigrette Dressing (see recipe below)
Method: In a large bowl, combine lettuce, tomatoes, crabmeat and shrimp. Gradually add the dressing to the salad, according to your preference, until all ingredients are well coated. Divide the salad mixture onto 6 chilled plates. Garnish each salad with chopped egg and 2 anchovy filets.
Creole Vinaigrette Dressing Makes 1 cup
Ingredients: 1/3 cup red wine vinegar 1/2 cup Creole mustard or any coarse, grainy brown mustard Salt and freshly ground black pepper 2/3 cup vegetable oil
Method: Combine all ingredients except oil in a bowl; whisk. Drizzle oil in slowly while whisking constantly. Recipes courtesy of Galatoire’s Cookbook: Recipes and Family History from the Time-Honored New Orleans Restaurant, Galatoire’s Restaurant New Orleans, LA (Random House, 2005) by Benson & Rodrigue Submitted on behalf of Pinnacle Polymers