Why a food truck?
We opened EaDo Hand Car Wash in 2016 - East Downtown (EaDo) was a relatively new and growing district. In a growing area, there were very limited food options. Our customers were constantly asking for the nearest food options while waiting of their cars to be detailed.
We thought it would be good to provide a tasty food option for our employees and clients. Opening EaDeaux’s was less of a decision driven by a lifelong desire or dream to cook commercially. It was more of a need, a business opportunity and another opportunity for us to provide jobs in our community.
What is Cajun Tex Mex?
We decided to merge a little bit of the foods we both enjoy from ‘where we from’ and ‘where we at’! Jason grew up in New Iberia, LA and Starr grew up in Phoenix, AZ. With our car wash being located between 2nd ward (demographically Hispanic) and 3rd ward (arguably the Heart of Houston’s African American culture), we knew that we’d strike with our neighbors. Also, with EaDo being a new, growing hub for millennials (who crave variety / something unique), that wouldn’t hurt either.
The background of our truck graphic design has a word scramble of towns, villages and cities in Louisiana - you will notice that one ‘city’ is missing. We are in no way knocking New Orleans as we love the culture and the food, but the cajun side of EaDeaux’s represent for a region in Louisiana called Acadiana. In Acadiana, both the culture and food is different. Gumbo in Lafayette looks and taste different than gumbo in New Orleans.
Okra is one of the many food staples that traversed the Atlantic Ocean from Africa to the Americas and is one of the most prominent food associated with the influence of African culture in America. Enslaved ancestors were able to put okra seeds in their hair while traveling across the Middle Passage.
In 2018, we feel like okra is one of the new health ‘fad foods’ (kinda like kale was and still is). We felt like this was important to include on our menu and show people how we cook it. Okra will always be included on our menu in some format due to its cultural significance. In Acadiana, we’ve been eating okra for years - smothered. Smothering okra cooks it down to a soft form which is not slimy. We add Cajun seasonings and typically add andouille sausage, chicken or shrimp to the mixture.
A few gumbo rules (or commandments!)
Thou Shall Never Use Tomatoes
Thou Shall Never Use Sausage other than Andouille / Cajun Sausage
Thou Shall Always Cook thy Roux from Scratch
Thou Shall Never Eat Gumbo on a plate (BOWL Please!!)
Thou Shall Adhere to the ‘Gumbo-to-Rice’ Ratio
We can think of more, you get the picture!
What is boudin?
Boudin is made with ground pork, rice, onion, green peppers, and Cajun spices and seasonings. The flavor-intense ingredients are then stuffed into casings to be steamed (popular in Louisiana) or grilled (popular in Texas) to perfection. You can eat boudin for breakfast, lunch or dinner. When it comes to boudin, there’s no perfect way or time to indulge.
Boudin is one of the foods that is unique to Acadiana. It’s rarely found / enjoyed in New Orleans. In fact, boudin is probably more popular in Houston than in New Orleans. Boudin found in Houston tends to have a higher ratio of rice. We serve the original boudin from Acadiana, which has a very high ratio of meat!
EaDeaux’s typically boils crawfish in season - January to May generally. Taking a page from the commandments of gumbo - thou shall not boil crawfish all year round! However, we do make crawfish etouffee all year round.
Did you know: Greater Houston now consumes more crawfish than the entire state of Louisiana!