Blu Orleans

Blue Orleans in Blue Mountain Beach is very good. Good red beans and rice and gumbo.

loud music on thursdays. fun place. good service. portions could be a little larger.

Great atmosphere and friendly people behind the bar. :clap_1:

Yummy scallops and tasso grits...ditto on the portion size.

I've eaten at Blue Orleans several times and I have mixed reviews on the restaurant. I have eaten some great food there, and I have eaten some very average tasting food there. Service is good, and Gator is very friendly and fun.

Thanks! I actually make the best red beans on this planet. I would never order them in a restaurant. I bet nobody knows what "junk" is. It goes on top of the red beans and is DELICIOUS!

I've never been early enough to actually order food. However, I have had their bread pudding which is to die for. The sauce is a chocolate with cayenne pepper.

The entertainment is awesome!

I have enjoyed Thursday nights there with the Blue Orleans Blues Band many times. It is loud, though.

Thanks! I actually make the best red beans on this planet. I would never order them in a restaurant. I bet nobody knows what "junk" is. It goes on top of the red beans and is DELICIOUS!

Ok, what is it? And, care to share you recipe for the red beans? I love them.

Food 5 (I didn't get any sausage in my red beans)
Atmostphere 8 (needs more seating)
Service 9 (don't forget to ask for your local discount)
Music 10 (Gotta love Duke and Gator)

Overall : It's a neighborhood place to go and feel good.........:clap_1:

Hey Kathyd,

Junk - Slice the whites of the green onions very thin. Add 3 tablespoons olive oil, 1 tablespoon white vinegar and black pepper. Put in fridge for a little while. Spoon on top of your beans. Yummy. I'll send you my beans recipe as soon as I get a chance. It actually calls for pickle meat which I get when I'm in New Orleans. You can substitute ham for this.

Hey Kathyd,

Junk - Slice the whites of the green onions very thin. Add 3 tablespoons olive oil, 1 tablespoon white vinegar and black pepper. Put in fridge for a little while. Spoon on top of your beans. Yummy. I'll send you my beans recipe as soon as I get a chance. It actually calls for pickle meat which I get when I'm in New Orleans. You can substitute ham for this.

Thanks Scooter, that sounds so yummy. I can't wait to try it!!!!

If you are looking for something that will stick to your ribs ask for the swamp special. It was still not on the menu the last time I was there. The swamp special I believe consists of 1/2 bowl of reb beans and rice, 1/2 bowl of Etufea(?) topped with two eggs cooked to order.

We had a great time there in September. The breakfast was terrific- yummy mimosas! We also ate lunch there (I think it was the same day!). I wasn't super impressed with the gumbo but everything else was good (espcially the BLT). We went to listen to music on a Thursday and a Friday- both nights were lots of fun with LOUD music but many locals were there, dancing and having a good time. I am embarassed to say I can't remember Gator's wife's name- she is charming and an excellent hostess. She remembered all four of our names, what we had ordered the night before, that the guys were going golfing, etc. Truly charming people.

Oh, Walton Native- I just read your description of the eggs and the etouffee- that's what my husband and friend had. They both loved it!

The beauty of red beans is there is no need for a recipe. Secret #1 is to soak the beans at least 8 hours. You can use any meat to season them you like;I like spicy pork sausage (manufactured south of I-10, of course) that I char in a skillet-it really adds lots of flavor. Salt pork is pretty good too. Have never tried pickled meat, but I am open to any variation of the other white meat. Rinse the beans and cover them in a pot with fresh water until there is maybe 2 inches of water above the beans, then turn on the heat until they boil;once boiling, simmer slowly. I add a bay leaf, probably what amounts to 3 tablespoons of Tony Chachere's seasoning, some black pepper, about half of a chopped onion, some chopped garlic and the sausage. After a few hours the beans will be really soft. The last step is to take a big spoon and mash the marority of the beans so they are creamy. You may need to add a little more water occasionally as they will really suck up the liquid at this point. Serve over rice with some toasted french bread, and you are living well

Bring your wallet...
It is a fun place (even though Gator won't let you dance with your leg on
the furniture)...
Happy Thanksgiving!!

If you are looking for something that will stick to your ribs ask for the swamp special. It was still not on the menu the last time I was there. The swamp special I believe consists of 1/2 bowl of reb beans and rice, 1/2 bowl of Etufea(?) topped with two eggs cooked to order.

I get the swamp special everytime I go for brunch. Yum! If it has been a while I start to crave it and need my swamp fix.

I get the swamp special everytime I go for brunch. Yum! If it has been a while I start to crave it and need my swamp fix.

The Swamp Special is a heck of a lot of food.

Portions are a bit lean, but it is great food, and the people are the coolest. Great music too. Love the band.

Just got home from another grayt meal there. Yum!

The beauty of red beans is there is no need for a recipe. Secret #1 is to soak the beans at least 8 hours. You can use any meat to season them you like;I like spicy pork sausage (manufactured south of I-10, of course) that I char in a skillet-it really adds lots of flavor. Salt pork is pretty good too. Have never tried pickled meat, but I am open to any variation of the other white meat. Rinse the beans and cover them in a pot with fresh water until there is maybe 2 inches of water above the beans, then turn on the heat until they boil;once boiling, simmer slowly. I add a bay leaf, probably what amounts to 3 tablespoons of Tony Chachere's seasoning, some black pepper, about half of a chopped onion, some chopped garlic and the sausage. After a few hours the beans will be really soft. The last step is to take a big spoon and mash the marority of the beans so they are creamy. You may need to add a little more water occasionally as they will really suck up the liquid at this point. Serve over rice with some toasted french bread, and you are living well

Sounds like a winner to me. I add a can of Blue Runner Beans to mine...just adds more great creole flavor and creamy too! Now I want something nice and warm in this cool weather....nothing better then Red Bean' & Rice!;-) Kat