Cajun Cuisine for Two or Four at Dodie's (Up to 46% Off)

Dodie's - Coppell

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$24 46% $11
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In a Nutshell

Enjoy fresh seafood and flavorful Cajun and Creole dishes such as jambalaya, boiled crab, and boudin

The Fine Print

Promotional value expires 120 days after purchase. Amount paid never expires. Not valid towards the purchase of alcohol. Limit 1 per person. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Cannot be combined with any other offers, specials or discounts or used towards the lunch menu. Not valid on gratuity or tax. Valid only for listed location. Must purchase a food item. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose Between Two Options

  • $13 for $24 Value for Two ($24 value)
  • $26 for $48 Value for Four ($48 value)

Roux: The Basics of a Basic

Many soups and sauces start with a roux—a simple combination that takes some art to master. Get a head start with Groupon’s introduction.

The recipe for a roux is about as basic as it gets: fat and flour in equal parts, a mixture that acts as a thickener when whisked into a soup, sauce, or glass of an enemy’s wine. Clarified butter is a common choice for the fat, especially in French cuisine, but cooking oil and animal fats can also be used. Once you’ve combined them, the rest is a lot of careful timing, stirring, and heating. The stirring must be constant to avoid lumpiness: starch expands under heat, and if it gets too hot too quickly it will create a grainy texture.

How long you stand over the stove depends on what kind of roux your recipe calls for: white, blond, or brown. The first creates an unobtrusive thickener for basic soup bases and sauces such as béchamel in just 2–5 minutes. Blond roux, cooking for 6–7 minutes, is darker and a little more forward in the mix of sauces such as velouté (which means “velvet” in French). Brown roux appears mainly in Cajun and Creole cuisine. As it cooks for 8–15 minutes, the heat breaks down the starch chains in the flour and the mixture becomes thinner, requiring more roux for the same thickening effect. The upside of this is that, because the starch molecules don’t all glob together, you don’t need to worry as much about the finished sauce congealing.

Accept No Substitutions?

Surprisingly, legendary French chef Auguste Escoffier and cooking authority didn’t quite appreciate the roux—in fact, he expected it would eventually be superseded by thickeners such as arrowroot and cornstarch, which sound cooler in a French accent. But those never entirely caught on in French cooking, perhaps for the simple reason that they’re mostly flavorless. As any breakfast-eater knows, good things happen to flour when you toast it, and food science still hasn’t found a better way to get the deep, nutty flavor a roux provides.

Dodie’s

The goal at Dodie’s is to bring as much of New Orleans as possible to a 4,000-square-foot space in Coppell with outdoor seating and two different patios. The results are admirable—between the live music and festive atmosphere, Dodie’s resounds with French Quarter character. The restaurant is filled with aromas of jambalaya, steam from hot boiled shrimp, and the clinking of glasses filled with frozen hurricanes.

Dodie’s Cajun and creole-focused menu features staples such as po’ boys, muffulettas, and Mardi Gras–inspired seafood platters. Dodie’s also features a view of the farmer’s market in Old Town and 30 TVs, showcasing all the major pro sports—the best option aside from buying season tickets or 30 TVs.

Customer Reviews

Good seafood!
James M. · July 18, 2017
Food was great and my host went above and beyond.
Laura G. · July 10, 2017
Family friendly place with great staff
Valli V. · July 6, 2017

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