Interested in Zydeco Music? Check out these Popular Artists Today!

Zydeco music is a genre all it’s own. And while it’s very popular in Cajun country, we’ve discovered that folks here in Texas have very little reference for what zydeco music is or who the top artists are!

 

Don’t fret – Razzoo’s is here to help! Here’s a little info on zydeco music and popular artists to find on Spotify today!

 

The History of Zydeco

Zydeco music dates back to the late 1600s when French colonists sailed over to the New World to settle the land now known as Louisiana. Louisiana became a melting pot of cultures, and out of that melting pot, zydeco music was birthed. French Creoles formed the genre as a blend of blues, R&B, reggae, and soul, commonly played at house dances. For that reason, you’ll find zydeco music to be upbeat and bluesy, infused with elements of traditional songs for dancing. It’s hard to listen to zydeco without getting the urge to tap your tow or sway to the beat.

 

Top Zydeco Artists

We’ll admit, knowing where to start when finding the best zydeco music can be tricky. So in order to give you the best list possible, we’ve pulled the Top 40 List from Clarence’s Baton Rouge Cajun Radio Show. Clarence is a Cajun DJ in Baton Rouge, and since he’s right smack dab in the heart of Louisiana, we’ll trust he knows a thing or two about zydeco. Below is his list of top artists, along with their top songs:

·      Boozoo Chavis - Dog Hill, Uncle Bud, Dance All Night

·      Rockin' Sidney - Don't Mess With My Toot-Toot

·      Morris Francis - Fun in Acadiana

·      Fernest Arceneau - Zydeco Boogaloo, It's Allright, Midnight Train

·      Beau Jocque - Cornbread, Get It, Beau Jocque

·      Clifton Chenier - Tu Le Ton Son Ton, Hot Tamale Baby

·      John Delafose - Joe Pete A Deux Femme

·      Chris Ardoin and Double Clutchin'-Lake Charles Connection,Pass The Dutchy

·      Rosie Ledet - I'm Gonna Take Care Of Your Dog

·      Nathan and the Zydeco Chachas - Everything On The Hog, Steady Rock

·      Willis Prudhomme - My Woman is a Salty Dog, Why You Wanna Make Me Cry

·      Donna Angelle - Old Man's Sweetheart

·      Leo Thomas - Why You Wanna Make Me Cry

·      Queen Ida - Frisco Zydeco, Ful Il Sa

·      Nathan and the Zydeco Cha-Chas - Steady Rock

·      Buckwheat Zydeco - Boogaloo, Ma 'Tite Fille

·      Zydeco Force - On My Way, Zydeco Extravaganza, Oh Madeleine

·      Step Rideau - Standing Room Only

·      C.J. Chenier - It's Alright, The Power of Love

·      Leroy Thomas - Somebody's Lookin' For Ya

zydeco music

 

Our favorites at Razzoo’s - the best Cajun food restaurant in Texas - are Boozoo Chavis and Buckwheat Zydeco! Download a song or two today and let us know what you think!

Razzoo’s Tip Line: How to Fry the Best Thanksgiving Turkey

The holiday season is just weeks away and Razzoo’s wants to help you look like a pro when it comes to cooking the perfect bird for your Thanksgiving table. We love frying our turkeys because it seals in the moisture, and really, what isn’t better fried?!

Here are a few other Razzoo’s insider tips on frying the best turkey in all the land:

 

1.   Pick the Right Bird: Starting with the right turkey is key. Avoid the birds with those plastic pop up thingies in them – plastic doesn’t hold up to frying – and make sure you buy enough turkey for all your guests. When determining the exact amount needed, we’ll defer to the turkey experts – Butterball – and their website recommends 1-1.5 pounds of turkey per person. And lastly, don’t be shamed by buying a small bird. Go big or go home! Anything under 15 pounds just looks like a big chicken.

 

2.   Thaw Your Turkey: Contrary to popular belief, a frozen 16 lb. turkey is NOT going to thaw overnight on your kitchen counter. Trust us – it just won’t. Cook like a pro and let that hoss of a bird thaw slowly in the refrigerator for about a week.

 

3.   Mark Your Pot’s Oil Fill Line: Your goal is to have just enough oil in the pot that once the turkey is added, your oil is about 4 inches from the top of the pot. But don’t wait until it’s time to cook and just “guess” how much is needed! Put your frozen bird in the pot (wrapped up is fine) and fill the pot with water until the water is 4 inches from the top. Remove the turkey and put back in the fridge to thaw. Mark the oil fill line right where the water settles.

 

4.   Prepare the Marinade in Advance: In order to maximize the flavors in your marinade, plan to make it a day or two in advance. And bonus tip: lumpy ingredients like garlic and rosemary will not fit in your injection syringe, so you’ll want to strain out or puree those ingredients before injecting into your bird.

 

5.   Inject the Marinade: Use the syringe to pierce the skin of the meat, then move the needle around to get the marinade inside the meat. Pierce the skin as few times as possible, as every tear will shrink the skin. Next, massage the meat to work the marinade in as you’re injecting. Warning – if your friends see you do this, they might think you’re a little bit weird. Just tell them to move along, because hey, you’re working your turkey frying magic. Refrigerate for 24 hours before frying.

 

6.   Pick a Frying Location: This is critical people. Make sure your spot is at least 30 feet away from your home, on solid, flat ground, and save the booze until after you’re done frying - unless you’d like to risk a call to the fire station. And on that note, it can’t hurt to have a fire extinguisher on hand as well.

 

7.   Cook the Bird: Let that sucker cook for 4 minutes per pound, but be sure to start checking it after 3.5 minutes per pound. Once the breast registers 155 degrees, your bird is done. Let the turkey rest for another 15 minutes after cooking, and during that time the internal heat will continue to cook it to juicy perfection.

turkey frying tips razzoos cajun cafe

 

Want an easier way out? Call Razzoo’s Cajun Café today and order your fried turkey in Texas directly from us!  Better yet – order sides to go with it and let us do ALL your Thanksgiving cooking for you! Your secret is safe with us.

 

Happy Thanksgiving!

 

Cajun Poker: Bourre

Now in the backwoods of Louisiana – from Lafayette, to New Iberia, up to Cottonport, and then over to Houma – Cajuns know and love a little game called Bourre.

 

Bourre – pronounced (BOO-RAY) is well loved in these parts of Louisiana, yet unknown to the rest of the world. Let Razzoo’s Cajun Café fill you in on one of the best kept Cajun secrets.

 

What is Bourre?

Just about everything in Louisiana has French and Spanish roots, and bourre is no different. It is a derivative of a French card game played in the 20th century, and that game likely has roots in a Spanish game called Burro, which means “donkey.”  Similar to hearts, spades, or even poker, the object of the game is to get as many tricks as possible. Get no tricks, and you are “bourre.”

 

How do you play Bourre?

The game is simple, and yet, the kicker with bourre is that you must declare your ante before the cards are even dealt. While house rules abound, here are the general rules of play:

 

Before you Start

·      Players: Grab at least 5 friends – and up to 8 – and you’re set. Technically, less than 5 people can play, but the game gets a little boring and turns into a snooze-fest. (Don’t say we didn’t warn you.)

·      Deck: Standard 52- card deck is used; just discard the jokers.

 

Playing the Game

·      Each player contributes an ante to the pot.

·      Dealer deals out 5 cards to each player, then flips the last card (the 5th card dealt to himself) over. This determines the trump suit.

·      Before play begins, each player looks at their cards and determines if they will pass or play. If you “pass,” then you are forfeiting your right to win, but can’t lose anymore. If you “play,” read on.

·      Anyone who chooses to play can then discard as many cards as they’d like and receive replacement cards. Once all players have their 5 cards, players play a card in order clockwise. The highest card wins and takes the hand. If no card of that suit is available, the trumps suit may be played.

·      At the end of 5 rounds, or after all 5 cards have been played, the player with the most tricks wins the pot.

 

Complete rules can be found here and here, because frankly there are just too many nuances to explain here!

 

Ready to play bourre? Grab some friends and a card deck, and head over to Razzoo’s – the best Cajun restaurant in Texas – where the patio is always open and we welcome a friendly game of cards. Whoever wins buys!

 

5 Things You Didn't Know abut Tabasco Sauce

At Razzoo’s Cajun Café, we love to put Tabasco sauce on just about anything, and it’s not just because Tabasco was born and bred in the great state of Louisiana! The fiery sauce is a pantry staple, but how much do we know about it? Let Razzoo’s fill you in on some Tabasco trivia with 5 things you didn’t know about Tabasco sauce:

 

1.   Tabasco sauce is family-owned and operated.

Tabasco may seem like the by-product of some mega parent company, but think again. Tabasco sauce is produced by the McIlhenny Company of Avery Island, Louisiana. The company was founded back in 1868 by Edmund McIlhenny and has since been passed down through 5 generations. The peppers used in the sauce were once all grown, harvested, and produced into sauce on Avery Island. As the company has grown, seeds from Avery Island have been transplanted to other parts of the world to grow on a grander scale.

 

2.   Tabasco sauce was once sold in cologne bottles.

When Edmund McIlhenny started making sauce, he used old cologne bottles and peddled it to family and friends around town. It would seem no one minded any hints of fragrance left in the bottle, and as demand grew, he just ordered more empty cologne bottles from a company in New Orleans. Today’s bottle style is made to mimic the style of those early cologne bottles.

 

3.   Even Queen Elizabeth II loves Tabasco!

In 2009, McIlhenny Company became one of the only United States companies with a warrant to supply to the royal household, because it would seem even Queen Elizabeth knows the beauty of Tabasco. And hey, if it’s good enough for the Queen, then it’s definitely good enough for us!

 

4.   Special salt for a special sauce.

You see “salt” on the Tabasco ingredient list and think it must just be your run-of-the-mill, cheapest salt available kind of salt, right?! Wrong! The salt in Tabasco is mined from Avery Island itself, making the flavors in Tabasco even more unique. Good luck finding that salt at your local grocer.

 

5.   Tabasco pepper seeds are closely guarded in a bank vault.

No kidding. McIlhenny Co. isn’t messing around with the possibility of natural disaster (they were affected by Hurricane Katrina after all). Each year, McIlhenny harvests the best plants and then dries those pepper seeds as the source of next year’s crop. Those dried peppers are split into two locations for safe storage, one in a top secret, undisclosed location, the other in a bank vault.

tabasco sauce cajun food texas razzoos

 

In the mood to douse some Cajun food in Tabasco? Head on over to Razzoo’s Cajun Café, where you’ll find the best Cajun food in Texas and Tabasco on every table.

 

Help Razzoo's Raise Money for Children's Cancer Research and More!

When October rolls around, many start thinking about cooler weather, football, and pumpkin spice lattes, but at Razzoo’s Cajun Cafe it means all that and more. The month of October kicks off our annual fundraising drive for St. Jude Children’s Research Hospital.

 

Last year, Razzoo’s is proud to say we raised $40,000 for St. Jude’s! And even better, we are so proud to be associated with the fine folks who are guests at our restaurant, because the majority of that money came from their individual donations!

 

So why should you donate to St. Jude Children’s Research Hospital?

 

1.   Medical care is FREE: St. Jude is unique in that their patients pay NOTHING for services. St. Jude believes that families in need of medical care shouldn’t have to worry about how to pay for it; they just need to focus on how to help their child live a healthy life.

 

2.   Cancer research is at the forefront of what they do: St. Jude won’t stop until it’s found a way to cure childhood cancer. For half a century, St. Jude’s has been working to eliminate childhood cancer. In fact, because of the research done at St. Jude’s, childhood cancer survival rates have gone from 20% in 1962 to 80% now!

 

3.   Every donation matters: 75% of St. Jude’s funding comes from individual donations – like the ones you give at Razzoo’s! Without the burden of fundraising, St. Jude’s can focus on what matters – caring for children.

 

4.   Global Impact: Researchers at St. Jude’s aren’t stingy about sharing their discoveries. Every breakthrough made at St. Jude’s is shared worldwide – meaning children all over the world benefit from what your donation is doing here in the United States at St. Jude’s!

 

Help Razzoo’s save lives and make a global impact on curing life-threatening diseases like childhood cancer! Visit your local Razzoo’s Cajun restaurant between now and October 31 to donate today! We thank you in advance for supporting this amazing cause.

 

Visit stjude.org to learn more.

What the Heck is a Muffuletta?!

You’re not from New Orleans, are you.

 

In New Orleans, it’s hard not to stumble across this delicacy of a sandwich. Let Razzoo’s Cajun Café educate you on the finer things in life – ahem – the muffaletta.

 

Muffalettas are all about the bread and the olive spread. Muffaletta bread is round in shape, yet flattened on top. Its texture resembles that of Focaccia or French bread, but the difference is that the outside is crusty and the inside is soft. Look for bread that is dense, yet fluffy and soft, when on the search for the perfect muffaletta.

 

When making the sandwich, the muffaletta loaf is split through the middle then stuffed with olive spread, cured meats such as ham, pepperoni, and salame, and a variety of cheeses such as Swiss, provolone, and mozzarella.

 

On your next trip to New Orleans, make sure you stop off at Central Grocery, home of the Original Muffaletta. As told by Marie Lupo Tuso, daughter of the shop’s founder, her father invented the muffaletta to combine some of the Italian immigrants favorite things into one, easy-to-eat meal. Since Central Grocery was in close proximity to the farmer’s market, her father noticed that Sicilian farmers would be eating their lunch and had trouble balancing the bread, meats, olives, etc. that they were eating. So – he put together a sandwich that had everything in one handy meal. It’s been a staple of New Orleans culture every since.

Central Grocery's Delicious Muffuletta - Photo Credit

Central Grocery's Delicious Muffuletta - Photo Credit

 

There are no muffalettas on the Razzoo’s menu, and we know, it’s a cryin’ shame. But if you can’t have a New Orleans muffaletta, why not join us at Razzoo’s this week for our amazing po’ boy sandwiches?! Crispy, fresh French roll is stuffed with your choice of fried shrimp, fried catfish, blackened tilapia, or blackened chicken, then loaded lettuce, tomato, onions, and pickles. Good eatin!

 

See you this week for lunch, dinner, or happy hour at Razzoo’s Cajun Café – best Cajun food in Texas!

3 Things You Didn't Know about Jambalaya

Jambalaya is one of the staples of traditional Cajun cuisine. Jambalaya – a creole stew where you throw just about any meat, rice, and veggies in a pot and call it delicious – is also one of our favorites here at Razzoo’s Cajun Café. But what’s the history behind this staple of Louisiana cuisine? Read on ---

 

Where did jambalaya originate?

 

Made up of both Spanish and French influences, the earliest record of jambalaya in print was in 1837 when it appeared in a Provencal (that’s French) book. In 1849, the word first appeared in English. Credit for the recipe is given to Louisiana, particularly New Orleans, where European culture was a melting pot.

Razzoo's Jambalaya Pasta - Good Eatin'!

Razzoo's Jambalaya Pasta - Good Eatin'!

 

What is traditionally in jambalaya?

 

Well now that just depends on where in Louisiana you are!

 

If you’re in Creole country (the area around New Orleans), then jambalaya looks a whole lot like paella. Saffron – a key ingredient in paella - was in short supply in the New World, so Spaniards began experimenting with alternatives. The result was jambalaya, which in Creole cooking uses tomatoes instead of saffron. Other typical ingredients include celery, peppers, onions, chicken, sausage, seafood, and rice.

 

If you’re in Cajun country, it’s a whole lot simpler. In the swamplands, produce like tomatoes was rare. So the Cajun version relied on whatever onion, peppers, and celery they had, coupled with whatever meat they had, slowly cooked with rice. Typical meat would include chicken, sausage, seafood, alligator, venison, or whatever game was caught that day.

 

Jambalaya vs. Gumbo vs. Etoufee – what’s the difference?

 

Jambalaya: Known to be “red jambalaya” with tomatoes or “brown jambalaya” without, jambalaya is cooked with the rice and broth.

 

Gumbo: Adds oka and file powder, and is normally served over white rice – not cooked with it.

 

Etouffee: Think seafood dish. Similar preparations, but with seafood only, and again, served over rice not cooked with it.

 

Have a hankering for some of the best Cajun cooking? Come on in to Razzoo’s today for jambalaya, gumbo, etouffee, and all your Cajun favorites.

 

A Must for New Orleans Sightseeing: Preservation Hall

When planning your next trip to New Orleans, make sure your itinerary includes a trip to the world famous Preservation Hall.

 

Founded in 1961, Preservation Hall is the heart and soul of New Orleans jazz music. If you want to hear incredible New Orleans jazz, then Preservation Hall is your place!

 

Humble Beginnings

 

The story of Preservation Hall dates back to the 1950s when rock and roll and bebop were all the rage, and jazz music was on the outs.

A local gallery owner named Larry Borenstein had a love for legendary jazz music and hated that running his gallery took away from his time to see his favorite jazz bands perform, so he invited them to start playing at his gallery. Getting them to come was easy – since many were struggling to make ends meet – and word quickly spread of the jazz music hub in the French Quarter. The jam sessions began to take on a life of their own, and before long, nightly jazz concerts were held to preserve the art of jazz and to take donations for the artists.

 

The Legend Lives On

 

Today, you can visit Preservation Hall at the same address in the French Quarter – 726 St. Peter Street – and hear traditional New Orleans jazz any night of the week. The mission continues to be the same – to spread the love of jazz to a new generation.

 

Can’t make it to New Orleans anytime soon?

 

Don’t forget that Razzoo’s Cajun Café has a great and varied playlist that features zydeco, jazz, and many of the favorites you’ll hear in and around the Quarter.  Some of our restaurants even feature live music on some nights.  It may not be jazz, but it’s gonna be good! That includes your local Razzoo’s in Lewisville, Round Rock, Tyler and Harker Heights - give them a call to find out who’s playing this week and enjoy the best Cajun food in Texas while you’re at it! With 18 locations all over the great state of Texas, you’re sure to find a location near you.