Go NOLA: A Top Chef's Recipe for Traditional Shrimp And Grits!
Joey Wells is the executive chef behind the Creole cuisine – with a hint of Cajun, too – at Roux on Orleans in the Bourbon Orleans Hotel in New Orlean's French Quarter.
"My grandma taught me about Cajun comfort food," he says, and also the not-so-old-fashioned notion that nothing should be wasted. "Take Oysters Rockefeller, for example," he grins. "That all started with leftover creamed spinach!"
Of course, Wells can't take credit for the Oysters Rockefeller creation – that goes to another NOLA dining institution, Antoine's, but the idea that it's all good in the Jambalaya is ingrained in his cooking ethos. Secondly, there's his mom. "She inspired me, to get educated, and to follow my passion."
Well, we couldn't resist asking Joey for the dish he's best known for among Louisianians. Click through below to get his recipe, plus a little bonus of a classic New Orleans cocktail. As they say in NOLA, let the good times roll.
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