Doc’s Acadian Superette
Recipes, Experiments, and Musings from the Superette Test Kitchen
Why this Cajun Makes Charcuterie
We use house-made bacon in our BLT sandwich. That’s right, our bacon is made here at the Superette and is available in our specialty meats section. Order your BLT Autin style!
BLT with House-Made Bacon
We use house-made bacon in our BLT sandwich. That’s right, our bacon is made here at the Superette and is available in our specialty meats section. Order your BLT Autin style!
Making Boudin at the Acadian Superette
Robert takes us through the production of homemade boudin sold at the Acadian Superette.
Good Gumbo=Easy. Great Gumbo=Just a Little Less Easy
If we really appreciate Cajun food, we must realize that the innovations leading to what we now recognize as Cajun food were molded from creativity and resilience.
Boudin Balls and Boudin Egg Rolls: An Apologia
If we really appreciate Cajun food, we must realize that the innovations leading to what we now recognize as Cajun food were molded from creativity and resilience.
Shrimp Stew
This dish has the gravitas and reverence for service in the finest restaurants or wedding reception buffet line but is approachable enough for a cajun hole in the wall friday lunch special.
Barbecue Chicken with Barbecue Sauce
In Louisiana, our barbecued chicken generally resembles that of our other deep south neighbors and is grilled or smoked with a savory rub and then coated in a tomato based barbecue sauce.
Homemade Croutons
Croutons give texture, can deliver the needed savory load generally lacking in most lettuce strands, and make the dish more visually appealing.
Make Your Own Deli-Style Roast Beef
For a good reuben sandwich, you need a good pastrami or corned beef. We smoke up a great pastrami and we use this for our local version of the reuben sandwich.