Friday, September 14, 2012 at 8:30 a.m.
From camper to Cajun, this truck is dishing up a taste of the South
The converted camper is a neon alligator green, and the spicy smells that waft from inside are a distinctively Southern, Cajun spice blend, and a little fryer grease. Inside the truck are a father-son team. The father is chef Tim Glover; the son is Tim II. Easy enough to remember.
Glover is originally from Houma, Louisiana, but wound up in Minnesota like so many do, for love. His wife is from the Twin Cities. He's now cooking up the food of his youth, but also remains mindful of the Minnesota mild palates.
We stopped by for an initial bite.
While we were waiting to place our order a woman walked by and called in, "It was great!"
"Thank you, ma'am!" replied Chef Tim. "Woo! She got the spicy jambalya, too," he said to his son. "Good job, girl!" he called after her, all the while swirling the saute pan as he prepped the next order. The two of them work quickly, with the kind of conversational shorthand that only family can achieve.
That's some spicy jambalaya, boy. Hoo-WEE!
After that endorsement, we had to try it. This spicy dish did not disappoint. It was chock full of chicken, andouille, tomatoes, and rice. That's a whole heap of flavor for seven bucks.
Other dishes included shrimp or beef po' boy sandwiches. The beef po' boy comes slathered with gravy, also for $7. The shrimp are quickly fried to order and go for $9. There is also a shrimp basket option served with sweet potato waffle fries for $9. Red beans and rice come with your choice of andouille or vegetarian for $5 or $4.50, respectively.
The beignets are also quick-fried to order, tossed in a white paper sack, doused in powdered sugar, and shaken vigorously. Opening the bag results in a plume of the white, sweet stuff. Served three for $2, they are a dessert lover's dream. Puffy and tender, they collapse under the weight of your teeth, the sugar mellowing into a sweet coating of heavenly wonder. Pronounced BEN-yays, these are made from a choux paste (the same dough as an eclair) and then deep-fried.
For the time being they are only in St. Paul but will be heading to Minneapolis soon.
Cajun 2 Geaux