Chuck Yeager joins us in breaking the gumbo barrier, and Barry Manilow gives the soundtrack. Oh yes, fancy doings at the table this week. Here’s what we’ve got cooking for you this week: Navy beans with ham and hot water cornbread, chicken and sausage gumbo, bacon chicken ranch salad, and shrimp étouffée.
What We’re Cooking for You This Week
Tuesday, October 18
Navy beans and ham with hot water cornbread. We make our own deeply flavorful ham stock, add some scrumptious navy beans with some wonderfully smoked ham, and serve it over rice (with some hot water cornbread). Yep. It’ll totally get your week started in a fantastic way, and it just might help the cool weather some. Changes in the jet stream and all.
Wednesday, October 19
Chicken and sausage gumbo. We make our gumbo with a dark roux, chicken, sausage, and the trinity of bell pepper, onion, and celery. Oh, Grandpa Justin would add sauterne wine, a cup or two or three, and so do we. Way back in October 1947, the “Glamorous Glennis” — a bullet-shaped plane with short wings called the X-1 — broke the sound barrier with Captain Chuck Yeager at the stick. For reasons of secrecy, the government held the announcement until early 1948. Of course, Yeager flew another prototype, the X1-A, to 1,650mph in 1953. Not bad for a boy raised on beans and cornbread from Myra, West Virginia, a small hamlet on the Mud River. Well, our gumbo may not help you break the sound barrier with Chuck, but it will move you faster to the weekend.
Have a look at Grandpa Justin cooking his dark roux gumbo here.
If you can’t make it for lunch on Wednesday, just give us a call at 267-4457, we’ll set aside some supper for you including house salad, gumbo, and house-made bread.
Thursday, October 20
Grilled chicken bacon ranch salad. We’ll highlight a flavorful twist on our popular grilled chicken salad: have it with our house-made ranch and bacon or our spicy chipotle ranch and bacon. Oldie but goodie Barry Manilow says, “Every few years, I go back into all the songs and I update them so that it never sounds like an oldies show. If you come to the shows, they’re full of muscle. ‘Copacabana’ sounds like it could have been released yesterday.” Well, her name was Lola, and she loved grilled chicken bacon ranch salads — okay, it was a boy named Tony, and they worked from 8 till 4. “Who could ask for more?” Barry sings. Try this variation on our grilled chicken salad, it might just get you dancing with Barry, Lola, and Tony.
Friday, October 21
Shrimptastic Friday: Shrimp étouffée with rice ($15). Shrimp lovingly cooked with the tasty trinity veggies, a light roux, and delectable Cajun spices in a delicious sauce served over Louisiana rice will make you boogie up and down the street. Ina Garten, The Barefoot Contessa, admits, “The dirty little secret is that I grew up in a household where there were no carbohydrates allowed, ever. No cookies, no bread, no potatoes, no rice. My mother was very extreme in terms of what she served. Since I left home more than 40 years ago, I’ve been making it right for myself.” Well, join us with Ina, making things right with shrimp étouffée and rice. It’ll make the world right — and we need some of that, don’t we?
Have a look: Stone House Eats Standard Menu!
Stone House Eats Bread Baked Daily
Lunch Served | 11am-2pm Tuesday — Friday
You can find our house at 828 Julia Street in Rayville, Louisiana. You can call us at (318) 267-4457.
Thanks for letting us serve you, and may God bless you richly as you sit at the table.
Well, our old buddy Bob Hope laughed, “I love to go to Washington — if only to be near my money.” He also said, “Kids are wonderful, but I like mine barbecued.” Bob, anytime you want to go on the road to Morocco, we’re game — call Bing. We’ll bring our golf clubs so we can work.