The Bayou restaurant is the spirit of New Orleans in New York City. Chef Julian Gaxholli was inspired to open bayou on Staten Island after a trip to the big easy.
Julian has been cooking all his life. He learned his way around the kitchen from his mom and grandma.
Seafood jambalaya is a dish that pays tribute to New Orleans and his childhood.
To start, Julian coats a pan with bacon grease. Next come onions and andouille sausage. Then bell peppers, celery, basmati rice, tomato sauce, and lobster broth. Then a sprinkle of Cajun spices, some crushed pepper, and dried thyme.
And, of course, the fresh seafood: clams, mussels, scallops, calamari, crawfish and shrimp. Finally, more lobster broth.
The dish simmers for 8 to 10 minutes until it’s ready to eat. The dish is hearty and flavorful with a kick.
The special dish keeps people coming back for more. It is a New Orleans favorite with Julian’s New York City flair.
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