Why Mothers New Orleans is Worth a Visit
First of all it is known to have the best baked ham in the world. A pretty big statement to make. Since I’m no baked ham connoisseur I can’t honestly tell you if it’s the best. We did have a go at it and it was good. The presentation was the most fun. After they bake the ham, the ride it to the service counter so everyone can get a good look at the whole product. A huge hit. I wasn’t the only one taking photos of this. There was a whole line of us silly spectators.
But I can say, that after visiting plenty of restaurants and trying the different New Orleans cuisine, in my opinion, they have the absolute best Crawfish Etouffee (more info on this dish below) and Rice and Beans in all of New Orleans. And I’m sticking to that statement.
Sometimes when you get to a restaurant you simply want to have a taste of it all. And, I always say restaurants should offer combo taster platters. Well, lucky for us, Mothers does just that. My strong recommendation go with the Combo Platter, you won’t regret it.
Fun Facts About Mothers Restaurant
- Mother’s Restaurant opened its doors in 1938 on Poydras Street’s “Restaurant Row”.
- Simon and Mary Landry cooked up po’ boys for lines of longshoremen and laborers, newspapermen and attorneys.
- During and after World War II, Mother’s became a local hang-out for “the few and the proud” – the U.S. Marine Corps.
- 5 of the seven Landry children (five sons and two daughters) joined the Marine Corps.
- Francis Landry was the first woman in Louisiana to be accepted into the Corps.
- This special association with the Marines earned Mother’s the title of “TUN Tavern New Orleans” in the late ’60s.
- In 1986, the Jerry and John Amato bought Mother’s from the Landry’s sons Jacques and Eddie.
- Jerry Amato, chef and proprietor, doubled the size of the menu.
- Now traditional New Orleans dishes like jambalaya and Shrimp Creole line-up next to the po’ boys.
- For over 22 years Oda Mae Peters ran the roost in the kitchen at Mother’s. Through three sets of owners, Miss Mae endured as the heart and soul of Mother’s cooking missing only one day of work in 22 years. Her nieces still work in the restaurant.
Even though Mother’s is known for their baked ham and po boy’s, they serve a lot of traditional New Orleans and Louisiana grub which all have interesting stories of their own.
What is Crawfish Etouffee
- This dish is found in both Cajun and Creole cuisine typically served with shellfish over rice.
- In French, the word “étouffée” (borrowed into English as “stuffed” or “stifled”) means, literally, “smothered” or “suffocated”
- Étouffée is most popular in New Orleans and in the Acadiana area of the southernmost half of Louisiana as well as a popular dish in the coastal counties of Mississippi.
- Étouffée can be made with any shellfish such as crab or shrimp, though the most popular version of the dish is made with crawfish. A sauce is made from a light or blond roux, seasoned, and simmered with the seafood. Étouffée is typically served over rice.
- Approximately in the 1950s crawfish etouffée was introduced to restaurant goers in Breaux Bridge, Louisiana, however the date of invention of this dish has been shown as early as the late 1920.
What is Jambalaya
- It is a Louisiana Creole dish of Spanish and French influence.
- Jambalaya is traditionally made in three parts, with meat and vegetables, and is completed by adding stock and rice.
- Creole jambalaya originates from the French Quarter of New Orleans, in the original European sector. It was an attempt by the Spanish to make paella in the New World, where saffron was not readily available due to import costs. Tomatoes became the substitute for saffron.
- Jambalaya experienced a brief jump in popularity during the 1920s and 1930s because of its flexible recipe.
- In 1968, Louisiana Governor John J. McKeithen proclaimed Gonzales, Louisiana, the Jambalaya Capital of the World. Every Spring, the annual Jambalaya Festival is held in Gonzales.
Information about Visiting Mothers Restaurant
Address: 401 Poydras, New Orleans, LA
Phone (504) 523-9656
Hours: 7:00am – 10pm Mon-Sun