The Great Migration brought African American food traditions to Chicago, but cajun and creole dishes from New Orleans have been harder to find. According to NBC 5’s Food Guy Steve Dolinsky, there’s a new restaurant in Hyde Park focusing on a few dishes from the Big Easy. Heaven on Seven in the Loop was a pioneer in Chicago, but finding…
“And so we lightly coat the shrimp and gently fry them. We flash fry the shrimp just until they’re done,” said Williams. “I don’t love the pickles in Louisiana. They kinda fall a little flat for me, and I like a little bit of snap on my pickle, and I like a little bit of zip.”“They have a little bit of sweet and a little bit of spice,” he said.“The roasting of the beef is very similar. The big difference is the gravy.
There’s also excellent fried chicken emerging from a pressure fryer, served with biscuits, and warming bowls of gumbo.Here, Williams makes a medium dark roux, loaded with the Holy Trinity of celery, onions and peppers - plus andouille sausage - garnished with shrimp, fresh crab and rice. Speaking of rice, it also plays a role in the housemade boudin, a Cajun sausage rolled into balls and fried.
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