2025 Southeast Texas Visitor Guide High Res - Flipbook - Page 54
FOOD
● Beaumont ● Port Arthur ● Mid-County ● Orange
Tacos El Primo
● 3297 College St, Beaumont
Taqueria Maganas
● 3825 Gulfway Dr, Port Arthur
409.347.6888
● 3595 Concord Rd, Beaumont
409.338.8889
Kevin Rico Seafood & Oyster Bar
● 3148 Gulfway Dr, Port Arthur
409.548.4222
409.982.5561
Tacos La Bamba
● 2005 Calder Ave, Beaumont
Tequila’s On Gulfway
● 4231 Gulfway Dr, Port Arthur
Nederland Seafood House
● 111 34th St, Nederland
409.983.7545
409.344.9799
The Tamale King
● 2495 Twin City Hwy, Nederland
Pops Boil and Geaux
● 3814 Main Ave Suite A, Groves
409.724.6666
409.548.0335
409.721.5100
SEAFOOD
Taqueria Cotija
● 3720 Hwy 69, Nederland
Rock’n Crab Seafood Boil & Bar
● 4430 Dowlen Rd, Beaumont
Boil City
● 3871 Stagg Dr, Beaumont
409.333.1073
● 8665 Memorial Blvd, Port Arthur
409.838.6222
Taco Rey Mexican Restaurant
● 1505 Nederland Ave, Nederland
409.729.4700
409.347.7858
REGIONAL Cuisine
Cajun cuisine reigns in Southeast Texas! Fresh
seafood, sausage, and the holy trinity (bell
peppers, onions, celery) star in gumbo, etouffee,
jambalaya - all bursting with flavor. Simple,
comforting, Cajun food is a must-try.
Boudin
Gumbo
Etouffee
A staple of Cajun cuisine, boudin is
a seasoned pork and rice sausage. It
can be added to various dishes but is
commonly rolled into balls and deepfried or served as a link. Zummo
Meat Co., family-owned since
1908, specializes in producing the
best tasting cajun-style boudin and
smoked sausage by using the highest
quality, all natural ingredients.
In its simplest form, gumbo is a
combination of seasoning, meat or
shellfish, and the “holy trinity” of
veggies served in a tasty stew over
rice, but the real secret is the roux.
A thickener made of flour and fat,
the longer the roux cooks, the darker
it becomes and the more flavor it
retains. Part art, part science, it’s a
labor of love to get it just right.
A Cajun/Creole dish consisting
of shellfish smothered over rice,
etouffee is typically served on a
plate vs. gumbo, which is more of a
which is more of a soup. This classic
Louisiana stew is made with shrimp,
the Holy Trinity of flavor, and a
simple roux to thicken it up. You
generally choose either crawfish or
shrimp to be the star of the show.
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