LYD Recommends: Experience the zing of Cajun cookin’ with Creole pizzazz added in! Big Easy New Orleans Style Sandwiches in Plano is bringing N’awlins’ best to Texas. If you don’t have the time to go direct to NOLA for some Louisiana flavor, then stop by Plano’s own version of the best of the French Quarter. With a bowl of jambalaya or even a “dressed” Po’ Boy, you can join the ‘Who Dat Nation’ for a spiced up adventure! Come to the special Creole Brunch served on Sundays from 11am-3pm to try all their favorites along with breakfast options of a Shrimp Creole Omelet and Eggs Bienville.
Mardi Gras is just around the corner and LYD has located a tasty spot for Dallasites to venture to Creole Country! Stop by the Big Easy in Plano and treat your taste buds to a “dressed” Po’Boy for a zesty Louisiana classic. It's a cozy, laid back establishment that cooks to order in a kitchen that is half visible to patrons. Owners Jim and Pattie Elrod wanted to bring the best of their family recipes to Dallas natives, and has been cooking up authentic southern favorites for almost 20 years now! Po’ Boys, AKA "poor boy" sandwiches, were created by New Orleans’ natives during the depression era. These simple and easy-to-make sandwiches continue to grow in popularity and are even considered one of the most renowned culinary inventions to come out of the historic city. Restaurant owners fed Po’ Boy sandwiches to the working class men of the streetcars and train tracks in the poorer region of New Orleans. A crispy, crunchy small loaf of French bread encases piled-high meats--roast beef, turkey, chicken, sausage, and southern fried seafood to please anyone's palate. Plano’s Big Easy gives you a surplus of Po’ Boy choices, and LYD recommends the Blackened Chicken or Fried Craw-fish Po’ boy dressed with lettuce, tomatoes, mayo, with a tangy pickle as a must for those desiring this classic sandwich. The thin and tender chicken breast is saturated with bold flavor which is blackened with spices to perfection. The fried craw-fish is battered, lightly salted, fried golden-brown, and made fresh to order. Big Easy serves the Po’ Boys on lightly toasted 6 or 10 inch hoagie rolls, and stuffs with any meat and veggies preferred; diners can choose how to dress the sandy any way they choose!
The N’awlins food journey doesn’t have to stop there, because you can order some crowd-pleasing Jambalaya--a soupy rice mixture that can warm the soul on especially cold days. You will surely think you have been transported straight to Bourbon Street, and all that will be missing is a jazz musician in the background! Big Easy infuses their Jambalaya with just the right amount of spice with the andouille sausage, chicken, craw-fish and shrimp. If you are a spice connoisseur who lives for zest, Big Easy can accommodate your desired heat level with any of their different hot sauces. Big Easy serves up other NOLA favorites such as Bourbon Street Chicken, pan-seared and topped with sauteed mushrooms, tomatoes, and lain atop a bed of creole rice! You can even order a Louisiana salad with homemade ranch because all of Big Easy’s dressings are made from scratch and filled with as much soul as everything else on the menu! Big Easy even has a signature French Toast soaked with rich Grand Marnier to keep your spirits up! Eggs Bienville is a common breakfast dish in Creole County. The specialty poached egg plate is as French as you can get with a croissant and ham working in rhythm with the poached eggs and topped with Shrimp Bienville sauce to add that special New Orleans vibrancy!
Big Easy also has TVs to catch the game and chill with a beer with friends while munching on some delectable appetizers during your transplanted New Orleans experience. Fried Green Tomatoes are traditional appetizers in the boot-shape state with the lightly-battered green tomatoes served crisp and warm with Big Easy’s homemade and peppy remoulade sauce. Boudin Balls are another favorite and a Cajun-made specialty of the hush-puppy variety with fried pork sausage and rice deep fried and served alongside a tasso pepper dipping sauce. Remoulade sauce, similar in texture of tarter sauce but triumphant in flavor, is a mayonnaise-based condiment containing a hint of horseradish, paprika, capers, with a dash of salt, pepper, and cayenne pepper for taste. Patrons can also try the smoked pork based sauce which is infused with a pinch of pepper, garlic, cinnamon and paprika. Both the sauces pair nicely with the Boudin Balls, but this appetizer can stand alone!
And as always, no meal is complete without dessert. The Southern tradition of sweet, gooey Bread Pudding is one that takes shape as the particular chef chooses which ingredients are the best. Big Easy makes their own Bread Pudding with mounds of Creole love, and thankfully, it’s homemade and deliciously rich in flavor! Other options include house made key lime or pecan pie, and peanut butter pie. To keep the New Orleans theme alive, dive into the ultimate dessert of NOLA: Beignets. The little fried donuts are topped with powder sugar as a classy treat of the Big Easy! When your belly is full of Louisiana eats, you'll be just about ready to stand in the street to collect your beads!
Bon Appétit, Y’all!
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Dec 11, 2010
Jul 27, 2011 09:08 PM UTC
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