extramsg | Oct 3, 200507:34 PM     5

Several of us from PortlandFood.org had dinner at Lagniappe the other night. First time I've been there in the new location. Got to try several dishes I hadn't before because of the size of the group.

A rundown of what we ate:

Jambalaya: Rice pilaf with smoked chicken and andouille ($9.50)
Gumbo: Peanut roux thickened with chicken and andouille ($5.50)
Red Beans and Rice: with grilled andouille and cornbread ($9.50)
White Beans and Tasso*
Oysters and Spinach Stew (Oysters in the Grass)*
Shrimp Poboy: Deep fried shrimp on French bread ($8.75)
Crawfish Tails: Deep fried with mustard dipping sauce ($7)
Cornbread ($1.50)
Collard Greens ($2.25)
Raisin Bread Pudding with Bourbon Sauce ($4.75)
Chocolate Fudge Cake with Whipped Cream ($4.75)
Pecan-Orange Tart ($4.75)

* special

Did I leave anything out?

I thought everything was at least decent. I'd say the weakest item was the jambalaya, which was just as bland as the first time I had it in the other location. With some salt and hot sauce, it was improved, but still lacked the intensity I expected.

Most people seemed to like the gigantic shrimp poboy -- fried shrimp on a french roll --, but I actually preferred the muffalletta, which was a special. It had a mixture of cold cuts on a sesame seed bun the size of the plate with cheese and olive tapenade. The interior appeared to have been heated under a broiler, with the cheese all melted and a bit crusty.

I thought the gumbo was quite tasty. I kept sopping up the leftovers with cornbread. I added hot sauce to mine, because, like their other dishes, everything was mild.

I was surprised that I liked the crawfish tails. I'm not usually a fan of mudbugs. They had a nice little creamy-mustardy sauce on the side, too, which I enjoyed.

While it's not the best Cajun food I've had, it's a great value for Portland. They give large portions and rarely is an item over $10. And as I said, everything was at least decent and several of the items were good. I'd like to see the flavors intensified a bit, but at least they're pretty well-balanced. Too often Cajun food can mean merely lots of Tabasco on mediocre dishes.

Did Roux open yet? (Last date I heard was Oct. 1, I think.) It'll be interesting when it does, because that will be three Cajun/Creole places in N/NE.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

BBQ 101: How to Grill for Beginners

BBQ 101: How to Grill for Beginners

by Greg Stegeman | The weather is getting nicer, Memorial Day is on the horizon, and summer is right around the corner...

The Best Grills, BBQ Tools, and Grill Accessories

The Best Grills, BBQ Tools, and Grill Accessories

by Jen Wheeler | If you're in the market for a new grill, grill brush, or basically any other BBQ tool, grill accessory...

A Comprehensive Guide to Barbecue Sauce Across the Country

A Comprehensive Guide to Barbecue Sauce Across the Country

by Greg Stegeman | Barbecue sauce is a blanket term that doesn't necessarily do justice to all the regional styles of...

Battle of the BBQ: Where Can You Find the Best in the South?

Battle of the BBQ: Where Can You Find the Best in the South?

by Joey Skladany | As a self-proclaimed sauce connoisseur and fan of barbecue varieties specifically, I was more than...

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.