If you grew up in New Orleans, chances are you’ve eaten creamed corn with sausage over rice.
“It’s a homey dish,” says Chad Sabatier, the chef-owner of Minnie and John’s. “I heard (Saints safety) Tyrann Mathieu talking about it on TV. Pure comfort food. Everybody has a can of creamed corn in their pantry and a link or two of andouille in the refrigerator, and we always have rice.”
Sabatier opened his modern Southern restaurant last month in the former Cowbell location on Oak Street. The vibe is casual and welcoming, with 40 seats on the expansive patio and two levels of inside dining. There’s also lots of wood accents and walls painted a bright, asparagus green. The chef offers a menu of New Orleans favorites that he creatively elevates…