Feasting like Kings at Mother’s and soaking in the Cajun Culture

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On a culinary expedition through New Orleans  – Travel log no. 17

After a good night of sleep my host took me out to his restaurant to introduce me to the New Orleans cuisine. When standing in front of the place I directly remembered it from my last trip. The last time I wanted to check it out with my friends Hendrik and Wiebke after reading about it. When we got to Mother’s though, the line was so long that we didn’t go. We just thought it’s another tourist trap.

Mother's Restaurant, New Orleans
Mother’s from the inside, the line continues.

This time though Charles took me directly inside to a table, we didn’t have to stand in line. In addition to that we got served at the table. Usually you place the order and then you can eat at any table, that’s why the line is so long. I felt like a rockstar, especially after I got introduced to the stuff and chef’s.

Staff Mother's restaurant
Lisa and Janet taking a picture with Tobi.

It got even better when the food was served. As an entrée we got to taste their favorite ham and some sides. I immediately found my personal favorite. The Crawfish Étouffée is just unbelievable delicious. The crawfish is like a tiny lobster.

entrée Mother's restaurant
Entrée Mother’s restaurant. From left to right, Crawfish Étouffée, Jambalaya, Mother’s Ham.

After these delicious snacks I was excited to taste their real specialties. The cajun food New Orleans is known for.

Main Dish, Mother's restaurant.
Main menu, consisting out of fried fish, oysters and shrimp and fried chicken in the back. Sides of potato salad, turnip greens and cabbage.

In the beginning I was a little bit hesitant, because I was just competing in a weight loss challenge. But after the first bite I couldn’t stop. Everything was just delicious from the chicken to the oyster. Since it’s the Luisiana culture you don’t want to be too picky anyways.

I already felt like I would explode after finishing this together with my host, but I couldn’t resist the desert. The pudding even seemed to top all the previous dishes. I was planning on only eating a spoon full, but it was finished before I could realize it.

Desert: Bread pudding with brandy sauce, Mother's
Desert: Bread pudding with brandy sauce

Full and happy I got introduced to the good people who made this happen.

Pat chef, Mother's
Tobi and Pat, making fried specialties at Mother’s for 32 years now!

Thanks to Charles and the whole Mother’s crew for making me feel special that day!

With a full belly but heavy heart I drove off to Houston, but still following some food tips of my host.

Best Supermarket, Scott Luisiana
Stopping by at Best Supermarket for some Cracklings

Cracklings are deep fried chunks of Bacon. Never was crispiness and pork better.

Finally arriving in Houston I met up with my host and we had some more Cajun specialties. The Boudin and Cracklings I bought and also one specialty which cannot be missed out. The original Muffuletta from the Italian Grocery store.

Muffuletta, New Orleans
The original Muffuletta and Boudin, Cajun Specialties.

Alright, enough food for today. I have to stay one night longer in Houston since my windshield cracked on the way over here. It probably has something to do with all the weight I must have gained within a view hours.

Can’t wait to write about the Rodeo World Championship though. Stay tuned!