Grub Burger Bar, River Ranch

The Grub has become one of my favorite spots to dine. Just recently I was made aware that I have never blogged about The Grub, Burger Bar. I told that person, yes I did, because I just knew I had being that I had been so many times with many different people. 
Well after checking my blog post from the past, I was so wrong. Lol. Some might say what is it that you love so much? I love so many things about this restaurant; location, good food, atmosphere. Here are a few things that I have tried and/or my friends and family. The burgers are ground daily which is a blend of brisket and chuck. In addition, the buns are made from scratch every hour in house.

First up is the Jive Turkey. By far my favorite burger there. This burger was amazing. Cooked well, delicious topping. The burger consisted of turkey breast, ground and pesto seasoning, bacon, swiss cheese, sprouts, avocado, and chipotle aioli on a wheat bun. I asked for extra chipotle aioli. The burger was beautifully prepared and put together. I also ordered a side of fries with jalapeno ranch dressing to dip my fries in. So good. 

Some turkey burgers are dry but this one was juicy and the toppings added to the flavor of the burger. Superb. My favorite burger there. The turkey burger is on an oat bun. There is also a Gluten Free option that comes from Bibi's Patisserie for an additional cost.

One Thursday I dined for a birthday party dinner with some friends. One of my friends tried the Greek to Me burger. It didn't look like my type of burger but she thoroughly enjoyed it. The burger is a chicken breast, that is ground in house, and is olive crusted, topped with feta cheese, lemon caper vinaigrette with arugula, tomato, and fresh tzatziki. 

The Chicken breast burger looked ok. My friend said it was delicious. For me, it was an interesting choice of toppings. But hey, there is a burger out there to meet the need of everyone's taste buds. 


The Guacapotle also looked amazing. The burger was dressed with Chipotle aioli, cheddar cheese and handmade guacamole. The melted Cheddar Cheese looked so good. The guacamole is made in house as well. All you guacamole lovers should check this out. A slice or two of bacon would have added flavor to this burger in my opinion. 

Here is a seafood suggestion for all the seafood lovers. This burger is a Wild Alaskan Salmon hand chopped topped with  avocado and ancho chile, topped with black bean charred corn medley, a tequila lime aioli and some fresh cilantro. This seafood burger is called Swimmin' Upstream.  This one did not look too appealing to me. It looked particular dry. My friend said it was ok. She wasn't sure if she would ever order it again. 


On a separate occasion I had lunch with a friend and her daughter. I tried the Voodoo Mushroom Burger. Oh my, so good. A ground burger topped with sauteed mushrooms, swiss cheese, and Tabasco mayo. The Tabasco Mayo adds a kick to the burger. The only thing I would recommend was adding a little salt to the mushroom while the mushrooms are grilling.

All Burgers are prepared medium well. If you want it medium or well done. Be sure to tell the check out person that you want it whatever way you prefer. Just a suggestion. 

Have a sweet tooth? Yum yum. The Grub has amazing Hand spun Milk Shakes that come in a variety of flavors. One thing that I liked is that we were unsure which one to try so we were able to sample a few different ones before choosing. One suggestion would be to sale the sample sizes in 3 different flavors for $5.00-$7.00.

My friend ordered the Salted Caramel. I tried it too. It was good, but the portion size was huge and definitely a shareable item. If you like Salted Caramel, a good one to try.

I ordered the Strawberry Shake. So good. The strawberry shake was topped with whip cream, strawberry syrup and gummy worms. I felt like a big kid, but it was delicious. Again the portion size was enough to share. Another size would be a good idea as well.

For those who like Alcohol, The Grub offers Spiked Shakes, which includes Alcohol. 

For Kid Diners, The Grub has a few options to choose from; Grilled Cheese, Burgers, Peanut Butter and Jelly and chicken tenders. 

Baby Girl ordered the Grilled Cheese with apples. The Grilled cheese is Cheddar Cheese that is placed on a bun that is flipped inside out. So its a reverse sandwich. A cool idea if I must say myself. Great grilled cheese. 

The Grub is an incredible place to dine. My only complaint is that you order before you sit down. Which for those who are indecisive may be frustrating, some days I have no idea what I want. So I sit at the bar to read over the menu before getting in line. That's my only complaint. 

For those who love Sports, there is a bar area with Big Screen Televisions. Great spot for Football Season. 

The Grub also has an outdoor area. The space isn't that big but there is a small area that also has a few Big Screens. 

The Grub is located at 1905 Kaliste Saloom Road, Suite 101, Lafayette, LA 70508. 

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Angie's Easy Shrimp N Grits

I am pleased to introduce my very own Shrimp and Grits Recipe. This is a Shrimp and Grits recipe for a Beginning Cook. If you are new at cooking and want to be able to serve the fancier meals but don't know how. Look no further. Here is everything you will need for this easy recipe. Feel free to email me pics of your meals so I can see how the dish turned out. Let's get started. 

  • 1-2 Tomatoes Diced 
  • 1 bag of shrimp, cleaned and deveined or Fresh shrimp works as well. 
    • Rinsed and seasoned with Slap Yo Momma (I don't measure my seasoning, it depends on how much seasoning you like)
  • Seasoning 
    • Garlic powder
    • Onion powder
    • Paprika
    • Slap yo momma
  • 1 Pack of Andouille Sausage
  • 1 cup of Seafood Stock
  • 1/2 cup of white cooking wine
    • deglazed pot 
  • 5 packs instant grits prepared how you like it. 
    • Water (I don't measure, I just eye mine. If you like runner grits at more water, thicker, less water
    • butter (about 1 tbsp of butter)
    • a splash or so of heavy whipping cream
  • Green onions Chopped 

Prepping is key to being able to cook an amazing dish. Simply because you aren't rushing to add each item. You are able to have each item pre-cut and add as it is needed. 

Start off by Chopping your Onions and Bell Peppers, Green Onions, Tomatoes (Diced), you can also cut your sausage in whatever size you like. 

Next add about 1 Tablespoon of Olive Oil to a pot. Heat the oil, once hot add your onions and bell peppers to the pot. Sautéed until translucent. 

Once the onions and bell peppers are sautéed. Toss your chopped Andouille in the pot. Cook until brown, approximately 5 minutes which should give a nice crust on the sausage. Some people like their sausage almost fried. But I don't like my andoulle that way. Refer to the picture if you need to see exactly how I did mine. 

Remove the sausage and onions from the pot and place in a bowl or on a plate. Once all the food is removed from the pot toss your seasoned shrimp in the same pot. No need to wash the pot. All the seasoning from the andouille will remain in the pot for a merry of flavors. Yum.

Also I wouldn't add any more Olive Oil simply because the andouille will leave a little grease behind. If it appears to have to much all remove some and only leave about a tablespoon in the pot. 

We are not cooking the shrimp completely because it will be tossed back in the stock. I would only cook the shrimp 3-5 minutes topped. Stirring often. 

Remove the shrimp from the pot and set aside. Then take about a 1/2 cup of white cooking wine and deglaze the pot. Stir all the crust or whatever may be left over in the pot. Then add 1 cup of Seafood Stock. Put the fire on low. 

Add Parsley Flakes, Paprika, Garlic Powder and Onion Powder. Whatever amount you like. I don't measure, I just do it. As you cook more, you are able to just know how much to add. Suggestion, its better to add less and add a little more than to add too much and you can't take it out. You may have to taste as you go, but that's ok. It will get better as you go.

Add your Andouille in the pot first and stir it in. Next add your shrimp back in the pot. Below is a picture of the shrimp and sausage in a pot. Let this cook on a low fire for maybe 5-7 minutes. If you are unsure of whether its cooked enough, taste one shrimp and one sausage. Cooking times may vary depending on if you are using a gas or electric stove. 


While this is cooking begin preparing your grits. I used instant grits because we were in a hurry and I knew I can add some flare to it and create an amazing dish. I normally use corn grits from scratch for my Shrimp and Grits, but because of time, I took a short cut. But they were just as good after I added my secret weapon. 

Begin with 5 packs of instant grits. I microwave my grits with water for about 5 minutes. Add the amount of water based on the texture or consistency that you like your grits. 

Then I add about a tablespoon and a half of butter and a splash of heavy whipping cream. Which adds some creaminess to the grits. Put the grits back in the microwave for another 3 minutes or so. Try the grits to make sure they are cooked all the way. Again cooking times may vary depending on the amount of watts your microwave has. 

Once your grits are done. Let the grits sit about 45 seconds and begin assembling your bowl. I use a wide bowl. I add the grits in the bowl first. Then add the Diced tomatoes.

Place your shrimp and sausage in the bowl and add your gravy from the Shrimp and Grits last. Serve generously if you would like. 

For garnishing add green onions. We have a garden and we were so excited to use green onions from our garden. Fresh ingredients are the best.

The finished product is the below. This was so good. My husband said that it was my best one yet. 

Other variations would be to serve with cheese grits, garnish with fresh cheese, make a tomato based sauce for more of a creole style.

Give this recipe a try and let me know what you think. Hopefully your family will clean there plates like mine did. 

Send me comments via email. . 

Blue Dog, Scrumptious Brunch

On this past Sunday, we had a wonderful opportunity to have Brunch with a friend and her wonderful parents. Her parents were celebrating their 41st anniversary. What a wonderful thing? Marriage isn't celebrated as much as it should be today, but I wanted to take a minute to congratulate this couple. My family and I were extremely honored to be a part of their wonderful Day. Couples being married for 41 years is almost unheard of. I wanted to start my blog by wishing this couple a wonderful Happy Anniversary. May God bless you to see many more. 

Now for what you came here to read about the food. This Sunday was our first time at The Blue Dog's Sunday Brunch. We were extremely impressed by the atmosphere. It was a very Family Friendly environment. The Band, Sweet Cecilia was playing. Families were joining for Sunday Brunch. The Brunch is Buffet style. Many many options, to choose from. 

The Famous Blue Dog was created by the Famous George Rodriguez. As he grew up, he painted many images of Cajun Culture. George Rodriguez has studios all across the world with his paintings. In the Blue Dog Cafe alone, there are over 150 Paintings. In my opinion, Blue Dog is all about appreciating Art, Imagination and Creativity. 

When we arrive at approximately 11:20 or so the place was packed and their was a 45 minute wait. But as I said before the atmosphere was lovely. We chit chatted until our table was ready.

For the Brunch, there was an Omelet Station where you could create your Omelet. The choices for your Omelet was Crawfish, Ham, Cheese, Chives, Mushrooms, Onions, Bell Peppers. I tried a Crawfish Omelet and Brian had a Ham Omelet. He really enjoyed his Omelet, I didn't like mine at all. The Omelet lacked taste, a little salt and pepper would have helped a lot. But I love the fact that they had that station. 

Near the Omelet station was a warmer with Baked Goods, Pastries and Assorted Muffins. I didn't try any, but the fact that the muffins and croissants were in the warmer, I can almost guarantee the baked goods were delicious. 

The station next to the warmer was the Waffles area. The waffles were already prepared and different fruits were available for toppings as well as syrups. There was a fresh strawberry puree and bananas as well. 

The Prime Rib station was right next to the Waffle Station. I am not a fan of Prime Rib, but the visual of the Prime Rib was absolutely beautiful. My husband had some of the meat and he said it was delicious, but if there were some Au jus it would have been better. 

The main dishes were lined up. Every single dish looked amazing. Here are some of the options in that area, Oyster Dressing, Blue Dog Dressing, Smothered Cabbage with Andouille Sausage, Gouda Grits, Grillade, the list goes on and on. I will talk a little more about my plate later in this blog. But these dishes were all mouth watering dishes.

The Salad Bar was filled with Fresh Veggies, Cucumbers, Mixed Greens, Croutons,  Tuna, Shrimp Remoulade Salad. The healthy table looked delicious. My mind was fixed on all of the other food, I didn't even go in that area. Next time, I will most definitely try the Shrimp Pasta

In addition, there was Crab and Corn Bisque and Chicken and Sausage Gumbo. I had a bowl of the Chicken and Sausage Gumbo, it was very bland. The Gumbo lacked seasoning big time. 

My plate consisted of Oyster dressing which was similar to Cornbread Dressing. By far one of my favorite dishes at Blue Dog. I also had the Blue Dog Dressing which was very good as well. The Smothered Cabbage and Andouille was cooked well, but lacked salt. If they would have put a little salt it would have been perfect. The Crawfish Enchilada was superb. Seasoned well, the right amount of cheese and crawfish. So good. I also tried the Gouda Cheese grits with Grillade on top. The Grillade was pork served in a rich gravy. Good dish as well. Overall I enjoyed everything I tried. The cooks did a wonderful job preparing the dishes, but a little salt goes a long way. 

The Dessert Station was filled with so many wonderful choices. The presentation of the Desserts were definitely well thought out. From Pies, Cheesecakes, Mousse and Puddings. What wonderful options, Sweets are my weakness and the Choices seemed endless. But there was something for everyone. 

I tried the Blackberry Cobbler with Whip Cream on top. It wasn't a light whip cream but more like an icing texture. This dessert was amazing. I could have eaten another one, but I didn't. I tried the Banana Pudding with whip cream and vanilla wafers. I wasn't a fan of this dessert. I only took 2 bites of it. It was just ok for me. The pudding had a weird consistency. Different than a normal Pudding.

After we were done eating, I asked everyone what their favorites were, the kids loved the Dessert station with the Chocolate Mousse topped with marshmallow and shaved chocolate. The majority enjoyed the Crawfish Enchiladas or the Grits and Grillades. 

Blue Dog by far in my opinion, has the best Brunch I have tried in Lafayette. The experience did not disappoint at all. I am already planning another Sunday to Dine at the Wonderful Blue Dog Cafe. If you have never tried their Sunday Brunch, I highly recommend it. 

Overall, we enjoyed our Dining Experience. The food was reasonably priced for what was served. Not expensive at all. A great place to bring your family after Church on Sundays.

We will definitely be back real soon for the Sunday Brunch. Blue Dog Cafe is located at 1211 West Pinhook Road.

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