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Papa Roux makes visitors feel welcome with stews, gumbos
Posted: Oct 30, 2007 in Dining
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Every once in a while, we dig up a little gem. This time, Papa Roux on the city's Eastside is that little gem. The restaurant's slogan, "Real Cajun Homestyle Cookin" speaks to its owner's Louisiana origins. When my friend Jen and I visited on a chilly, overcast day, Papa Roux was just what we needed.
The mood
Stepping through a screen door, we were welcomed by friendly faces, cheery music and free-flowing conversation. You'd think this place had been here for years, but access was granted just this summer.
The setup requires placing your order at the counter, and finding a seat in the next room, where the welcome feeling of home switches to bare bones.
The dining room is arranged with colorfully painted tables and chairs placed under an indoor gazebo, plus a few plants here and there. The stark walls make what could be cozy seem temporary. The kitchen, which is behind the ordering counter, is spotless. Having food made before your eyes, by careful hands, is comforting.
The food
The menu is short, but who cares? Not when Kiss My Jambalaya, You Got Dirty Rice in My Bell Pepper!, and Best Red Beans This Side of Dixie are components.
With no more than 15 choices, Jen and I still pondered our picks for quite awhile. I was torn between the Momenem's Cajun Bean Chili and the Smokie Chicken and Sausage Stew. I asked an employee for her selection, and she informed me of the heat that the chili packs.
Since I'm a spicy food wimp, I went with the stew and a side of cornbread. I can honestly say that I've never had a better, more satisfying serving of soup. Sorry, Mom.
Jen went for full-out Louisiana flavor: MawMaw's Shrimp and Okra Gumbo, to which she added sour cream and cheddar (50 cents) and a side of applesauce. It was super creamy, thanks to the calcium additions, full of seafood flavor, but not too spicy.
Since we arrived between 11.a.m. and 3 p.m., we got a killer deal. Each soup-ish entree, served in a bread boat and with a side of our choice, chips or white rice and a drink was only $5.50.
The drinks
Two Dews, straight out of the can.
The damage: $12.42
I know we've said we'll visit places again, but this time it's the truth. It's a quick trip to the Eastside, and it's oh-so-worth-it. Papa Roux seems to have become a place of regulars, and I hope to join their ranks.
Ayeee! Friday night was CRAZY! We 'bout got tired as fishermen runnin' from gators in da bayou. I tell ya, I think we had lines out the door till half-past closing! Wowee y'all!
I'm gonna take this moment to apologize to the folks who got caught up in the wait as we got close to closing time. It got real bad until our backup arrived. Yes, I am referring to our wives... they are SO much better in the kitchen, as our lunch crowd knows full well!
But, as we did Friday night, y'all can bet that we'll always stay open until the last guests have enjoyed the last meal of our evening. Our hours might say "8:00", but heck if our dining room is full 'till the wee hours, we're happy as a Crawdad in a mudhole!
For Saturday, we're calling in some reinforcements. Y'all come, and when we get real busy, we'll have Colleen and Allison already there, making us look good and keeping us rock steady.
Y'all lookin' for some good Gumbo, or some good cajun spicy Chili to enjoy your cold evening? Maybe some nice custardy Bread Pudding with complimentary coffee to go with it? Come on in and see what's cookin' at Papa Roux, the "friendliest little eatery" on the Eastside (Nuvo).
I have to agree that the place is great. It is a real gem on the east side and the food is tasty, reasonably priced, and fast. The staff was genuine and friendly. We will certainly be back!
Based on my many happy visits to New Orleans and the environs, I think Papa Roux captures the authenticity of a good, old-fashioned, family-run, Southern hole-in-the-wall restaurant. This is the real deal. Indy is fortunate to have it.
That's a great price for so much food. The shrimp and okra gumbo sounds to-die-for. And I love bread pudding.