Established in 1980 • 2124 14TH STREET | BOULDER, CO 80302 • 303-442-4743 | 303-939-9848 FAX
We are in East Evans!
Come down and get your fix of Creole and Cajun delights at our new location near the Denver University Campus at 2095 South Ogden Street!
This Week in The Lucile's Times
What is a Grit???- Grits are small broken grains of corn first produced by Native Americans centuries ago. Grits have been important in sustaining American families throughout the years due to their versatility and simplicity. Hominy grits, or just plain grits, are an institution in the South, though they can be hard to find in northern states. Hominy is made from flint or dent corn, varieties with hard kernels that are dried on the cob then removed and soaked in a solution of baking soda, lime, or wood ash. This process causes the hulls to soften and swell. The kernels are then hulled and degermed using friction, then dried. Grits, coarse whitish grains, are ground from hominy, as is masa harina, the flour used to make corn tortillas. The alkaline soaking process also unbinds necessary niacin in the corn, and has an effect on the protein balance.
Etoufee - A French word meaning "to stew" smother or braise," etoufee is usually made with a variety of seafood such as crawfish, shrimp or crab smothered in a tomato vegetable base sauce served over a mound of rice.
Jambalaya - Most jambalaya recipes call for meat or seafood, sauteed vegetables, uncooked rice and tomato-based sauce or a meat stock. These ingredients, along with a few additional spices are all simmered in a large pot until the rice is fully cooked and has absorbed the liquid.