Cajun in Kentucky

Hey guess what, I’m beginning another post with a question that I have no way of finding your answer to.  Remember back in March where I made the statement that food vacations are the best vacations?  No? well maybe you should go back and read that post before this one.  Yes?  Well, lets get started on another installment of John drives really far away and eats literally everything.

This time around I’m in Kentucky with six days of planned culinary checkpoints.  Not just that, but I’m visiting five bourbon distilleries in those six days. I’m in Lexington and Louisville — with stops at Buffalo Trace, Woodford Reserve, Wild Turkey, Makers Mark and Jim Beam.  I will also be making stops at three breweries before the week is over.  I guess if you wanted to come up with a catchy title for this vacation, you could call it John Consumes Kentucky.

So after five hours of driving, I decided it was time for me to establish myself within the Kentucky food scene.  Time to let the people of Lexington know that John Moors doesn’t fuck around when it comes to food.  Actually, I walked to a little Cajun-Creole joint called Bourbon n’ Toulouse I had been reading about on the intrawebz to get myself into some NAWLINS cuisine.

Here’s where I say that I know what you’re thinking, when you’re probably not thinking it at all, just so I can bring up something.  NOW I KNOW WHAT YOU’RE PROBABLY THINKING.  John, why on earth are you eating Cajun-Creole food in Kentucky?   Well, during my research before this trip I kept seeing people talking about this little joint called Bourbon n’ Toulouse.  Word on the street is back in 2004, a retired elementary school teacher spent every dime he had to open this place up with a basic business plan of serving some damn good food.  Apparently this model has worked, as everyone I talked to that is familiar with the Lexington area recommended it.

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Bourbon n’ Toulouse is a little spot, a step up from a hole in the wall, that has about ten tables inside with a large counter where you order your food.  Behind that sits a table with twenty or so various hot sauces that you are free to bring to your table.  All food is served on styrofoam plates with plastic forks.  I went with a half and half, meaning I got to order two different entrees.  My choices were chicken étouffée, which is basically a spicy roux gravy with shredded chicken next to their chicken, shrimp and sausage gumbo, which is apparently cooked for two days (!!!!).  There are ten or so other options that you can pick from including jambalaya, chicken chili, red beans with sausage — and if you’re not into any of that there is also a BBQ menu with pork, chicken and chili dogs.

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If you’re ever in the Lexington area this is probably your spot.  The spice in the food goes deep into your soul, which is that way Cajun food is supposed to do.  Portions, as you can see, are plentiful, and I can respect any joint that served their food with styrofoam and plastic wear.  The people there are friendly and are glad to help with any questions about the area.  The guy taking my order recommended a BBQ place which I will be going today.

More to come tonight, as John consumes Kentucky/Gets really fat.  Also, I’m in a bit of a rush so I didn’t proof read any of this.  If you see any mistakes, please let me know and I’ll get them fixed.  If you don’t see any, I either did a really good job writing this or someone already gave me a heads up.

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