New Orleans Take-out

Grubbing in Madison
-Where the locals, students, politicians, hippies & everyone else eats.

College is back in session and football season is about to begin. Where in the world do I start when it comes to the celebrated city of Madison? the great state of Wisconsin's capitol, a Big Ten fixture and another amazing eating city for both meat and veggie lovers. I was lucky enough to spend a few years drinking in Madison during both the Wisconsin winters that sucked-but you drank to get through them and then the summers when the city turned into a whole different vibe. I still cant decide which one I like more but both made Madison the best little city in America and the best college town anywhere.

If you want to be considered an amazing college town you better have a few things down pat. Not only is Madison a city that boasts more bars per capita than anywhere and a great drinking town but its also has the best eats of any college town around. I will argue that with anyone who think they know of a better one. So with that here is the first of many into the Madison eats section here on chibbqking.


State St. on a midsummer's night (Photo by: Cool Town Studios)

Well I got back up to Madison for the first time in a year or so this past weekend for a bachelor party and although I didn't have my camera on me half the time (cameras aren't allowed in all places we were headed too) I was reminded of a few things. A few of which I will share with you today. I said it before and I'll say it again-there is nothing close to as good as New Orleans Takeout as far as Creole food goes here in Chicago. Its the real deal. Owner John Roussos might as well be born and bred and serving Creole food to the people of New Orleans because it is that authentic. However he is actually a native New Yorker who spent most of the 70's learning the French inspired cuisine in New Orleans and now going on 20+ years has been serving his recipes in Madison, Wisconsin. Make sense?


My favorite eating spot in Mad City...bar none

NOTO has two locations one is next to the popular Mickie's Dairy Bar near the football stadium and one on Fordem ave just off Johnson (about 10 mins from downtown) and I always liked the original more for the feel and food. But I cant really say there's much of a difference since both places are spot on. As far as the menu items it includes all the Creole classics. The cuisine is native to New Orleans and French inspired with roots tracing back to African, Spanish and Italian. I seriously like it all including the daily specials. Click here for the menu. On my most recent trip back to Mad I only made it to NOTO once and was not happy. I will get back there soon but here is a look into what I had. I would say I ate here three times a week when I was in Madison.


The spot on Fordem has the feel of a local NO restaurant and is loved by all

Everything pictured was amazing as are the sides of French or corn bread that come with each order. Each order seen is actually a small order with two sizes being available. The price is right and the food is great. I'm glad to say that spot that I ate at most during my college days didn't turn out to be some crap I just liked b/c it was cheap, they delivered and tasted good when stoned.


Red Beans & Rice with Sausage


Crabcake with remoulade


Fried Oyster Po'Boy best sandwich in Madison and the best Po Boy outside NOLA


Deb's Barbecued Shrimp


Crawfish etouffee


Mardi Gras Combo (Jambalaya, Red Beans & Rice, Shrimp Creole)

My only regret was upon walking out I saw a couple young guys chowing down some fried wings. They are masters of the golden frying process and these smelled and looked so, so good that I was pissed I never tried them before. Next time. Its impossible to pick a favorite dish so I wont but these were my regular ordered items when I ate there often. New Orleans Takeout is celebrating its 20th anniversary and I cant wait to get back. If your a student or have students at Wisco then make sure you try this place out-its slap your mama good. EAT MO' BETTAH!


Happy 20th anniversary to New Orleans Takeout (order poster here)

I hope you'll check back often to scope out my other favorite eating spots in Mad City. Wont you come on the block with me? If it was around five years ago and way before I was there then trust me I have been. Since you know I know my way around Wisconsin. See ya next time on Sconnie eats from a Windy City Citizen.

New Orleans Takeout
1920 Fordem Ave
Madison, WI 53704-4606
(608) 241-6655
2 locations
Website

Real Shrimp Creole

-Cookin' Cajun in Chicago (Recipes)

It was a pretty exciting episode of Top Chef NY this past Wednesday. By the looks and complements of all of the judges including Emeril it seemed that the final four and Jeff did a nice job representing New Orleans Creole/Cajun cooking. In the end it was one half of team Europe getting the boot as Fabio was made to pack his knives and go. Sorry Fabio but you just couldn't leave the Italian aspect out of it. Truth be told it should of been Stefan to go based on that sole performance but I guess his past performances are what got him to the final plate. One of the most pleasant smells in your kitchen can be shrimp creole. It fills the air with a heavenly scent when you put your soul and love into making a real creole. This is a dish that would of had the judges out of their seat. Today there are so many bastard forms of shrimp creole that if you want a real one you got make it yourself and this especially holds true for those of us living outside Louisiana. I found this recipe over at NOLAcuisine.com where they have nothing but fantastic recipes for any upcoming Mardi Gras parties you might be having. I highly recommend browsing this site for some ideas. I documented the making of the shrimp creole and it was my favorite dish I found on the web this year.

"There are a lot of good and bad recipes for Shrimp Creole out there, hopefully you will enjoy this one as much as I do. The defining factor that I think makes this dish great, instead of just good, in addition to the use of the highest quality Louisiana or Gulf Shrimp, is using homemade Shrimp Stock in place of water during the preparation of your Creole Sauce. " NOLA Cuisine


My Homemade Shrimp Stock

"All that aside, on to the dish…

As I see it, Shrimp Creole and Shrimp Sauce Piquant are pretty much the same dish, with a few differences.

First, Shrimp Creole, or as it was once known, Shrimp a la Creole, is a New Orleans dish. Shrimp Sauce Piquant is Acadian, much spicier (hence the name) and usually, but not always containing a roux. But as I said, they’re pretty darned similar, and like most dishes in New Orleans these days the two cuisines have kind of merged in a lot of different areas. Like any dish that there are a trillion recipes for, it’s all a matter of your personal taste." Nola Cuisine

Shrimp Creole (Recipe: Nola Cuisine)

2 lbs. Peeled and Deveined Shrimp, save shells to make Shrimp Stock
2 Tbsp Butter
1 Tbsp Vegetable Oil
1 Large Onion, finely chopped
2 Ribs Celery, finely chopped
1 small Green Pepper, finely Chopped
2 Tbsp Creole Seasoning
2 Tbsp Tomato Paste
2-1/2 Cups Very Ripe Fresh Tomatoes, Diced
1/2 Cup Dry White Wine
2 Cups Shrimp Stock
2 Tbsp Garlic, minced
2 Bay leaves
Cayenne to taste
Kosher Salt to taste
1 tsp Black Pepper
1 tsp White Pepper
1 bunch Fresh Thyme
2 Tbsp Tabasco
1 Tbsp Worcestershire Sauce
1/2 Cup Green Onions, green tops thinly sliced, white part sliced into 1/4″ thickness
1/8 Cup Flat Leaf Parsley, minced
1 Recipe Creole Boiled Rice

Melt the butter in a large sauce pan with the vegetable oil over medium high heat. When the butter begins to froth add 1/2 cup of the onions. Cook, stirring occasionally, until the onions are golden brown. Add the remaining onions, celery, and bell pepper, reduce the heat to medium and season with 1 Tbsp Creole Seasoning and a healthy pinch of salt. Sweat the vegetables until soft.


Step 1

Add the tomato paste mixing well, and cook, stirring constantly, until the paste begins to brown, then add the fresh tomatoes and another healthy pinch of Kosher salt, this will help the tomatoes break down. Stir well.


Step 2

When the tomatoes start to break down into liquid add the white wine, and turn the heat to high until most of the alcohol burns off. Add the Shrimp Stock, remaining Creole seasoning, garlic, bay leaves, black pepper, white pepper, cayenne (to taste), and Thyme. Bring to a boil then reduce to a low simmer. Simmer for 30-45 minutes.


Step 3

(If necessary at this point thicken the sauce with 1 Tbsp Cornstarch/ 2Tbsp water. Bring to a boil to maximize the thickening power of the cornstarch.)

Add the hot sauce, Worcestershire, and season to taste with Kosher salt. Last chance to re-season your sauce, remember that good cooking is all about proper seasoning. Make your Boiled Rice, and season your shrimp with 1 Tbsp Kosher salt and a pinch of Cayenne.

Bring the sauce to a boil, reduce the heat to low and add the shrimp. The key is to not overcook your shrimp. Let them slowly simmer in the sauce until just cooked through.


Step 4

Serve with boiled rice and garnish with the remaining green onions and parsley.

Serve immediately.


Serves 4.

Enjoy.