Ate lunch at a place on W 86th Street in Indy today called "Gumbo a Go-Go." It's just a little dive in a strip mall, but the food was excellent! I got the Crawfish Etouffee which was very good, it's served over rice with some darn good garlic bread. A couple of the guys I was with were going on and on about the "Datwich Sandwich." It's made out of either pulled turkey or chicken, and I couldn't imagine it being that great, but Kipper Jim finally insisted that I try part of his and OMG was it good! One of the best sandwiches I'd ever tasted...it just melted in your mouth. It sounds like they may not always have the same menu everyday, but the "Datwich" they had going today was slow cooked pulled chicken simmered in Abita Beer, with garlic and roasted peppers. I think it's served on that same delicious garlic bread. Just wish this place was closer to home! I could eat there again tomorrow. www.urbanspoon.com/r/40/441086/restaurant/Northwest/Gumbo-a-Go-Go-Indianapolis
What were you doing in Indy? I love crawfish etoufee!
A buddy at work goes up once in a while to get his growler filled at Rock Bottom and a few of us decided he needed some company. Stopped at Dicks, then Rock Bottom, Gumbo a Go-Go, and then Trader Joes. Ever tried Trader Joe's "Cooke Butter?"
Got some good news/bad news about this thread. The bad; I heard that Gumbo A Go-Go has closed down. The good; got a text from my buddy "Kipper Jim" a while back saying he's pretty much perfected the Datwich Sandwich!
I couldn't wait for an invite, so I tried my own version today. Again, this was done mostly with items I had on hand so it's not perfect, but it wasn't half bad!
I started with a family pack of boneless/skinless chicken breasts. Threw them in the crock pot with a bottle of Tony Chachere's Creole Style Butter Injectable Marinade, some sliced onion, and a bottle of Coor's Light.
Cooked on low about 4 hours, then shredded the breasts and added some sliced yellow bell pepper and garlic I had sauteed in olive oil along with a bunch of spices; red pepper flakes, cayenne, black pepper, garlic powder, onion powder, chili powder, liquid smoke, and Tony Chachere's Creole seasoning. Cooked on low another 2 or 3 hours and served on warm garlic bread.
Last Edit: Dec 17, 2014 19:37:17 GMT -5 by Greenedog