Few places in the world put food and dining on a level like New Orleans, where everyone has their own ways to make Cajun or Creole specialties like Gumbo, Jambalaya or “simple” red beans and rice.
Before I get into the serious eating, I warmed up my taste buds at P&G, a modest, almost nondescript, breakfast and lunch counter in the Central Business District. When I walked in, my eyes immediately gravitated towards the steam table where red beans were calling out to me. Simmered for hours, these beans were infused with flavors from sausage and chicken. Served over rice and topped with a poached egg, this was a perfect way to prepare for the culinary explorations awaiting me in the Crescent City over the next several days.
The accompanying link sausage had the texture and flavor of sausage made by someone, not a machine. Its ground pork with red pepper flavor proved perfect contrast with the mild spices of the red beans and rice.
And that biscuit. Fluffy, flaky, and buttery, I think I know now why this place is known for them.
Definitely a good warm up to the culinary adventures that await elsewhere in this food-obsessed city.