Po' Boys had its 19th annual Crawfish Festival a couple of weekends ago. If you didn't go, you missed out on some delicious Creole food and music, but it's not the end of the world. Tallahassee has some great spots to get some Cajun/Creole food any day of the week.
Coosh's and Po' Boys have been Tallahassee's Cajun staples for over a decade (Po' Boys since 1992). Both have an expansive menu that covers New Orleans favorites like Etoufee and Jambalaya. There are also classic American foods with a little Cajun kick for newcomers to the cuisine.
Po Boys, named after the traditional submarine sandwich from Louisiana, brings a Big Easy feel to the restaurant. There are three locations to enjoy a N'Awlins Po Boy and a few beers - north of town on Thomasville Rd., downtown on College and the FSU's campus location on Pensacola.
There was a time that I wouldn't go a week without popping into Po' Boys for their infamous buffalo chicken po' boy. That bulky sandwich does things that no cold cut could ever accomplish, but if you wanted a more authentic Louisiana Po' Boy, I'd try the seafood variations like the shrimp or fried catfish po' boy. Those French bread sandwiches have so many flavors packed into each bite.
Coosh's Bayou Rouge has more of a family restaurant feel but is every bit as New Orleans as Po' Boys. The portions are big, especially with the Cajun Staples like the Jambalaya and the Seafood Gumbo. The first time I had been there I ordered the barbecue sausage with the baked beans and cole slaw. I'll never forget the kick that the sausage had. Each piece was jam packed with smoldering flavor. Even though it didn't knock me out of my chair, it didn't let me forget where my drink was.
I'm not really much for saving room for desserts but the waiter insisted I make some space for some Mississippi Mudd. Rumored to have been created in Mississippi, post WWII, I couldn't turn my back on it.
The waiter brought out this hefty slab of chocolate, whipped cream, and other goodness that I couldn't identify. I had one small spoonful and before I knew it, I had demolished nearly all of Mississippi's mud. I wanted more, but many wise men have spoke of moderation and the virtues of it. Needless to say, I have and will continue to aide any Mississippi Mudd excavation projects through the Coosh's Bayou Rouge location.
If you're planning to travel to New Orleans, or just want your taste buds to take the journey, take some lessons in cuisine from Coosh's or any of Po' Boy's locations. It's the closest thing to the real deal in Tallahassee.