Special Culinary Delight for HSV Area First Responders

HSVPOA First Responders please take note and mark your calendars. Danny and Debbie Goynes, co-owners and operators of Kroc-Coo’s Rolling Cajun Kitchen have a special treat for you. To show their support and appreciation to the First Responders of Hot Springs Village and the surrounding area, they are going to cook y’all up a great big pot of specialty chicken, sausage, and pork jambalaya on Monday, August 10, 2020, and serve it to you from 11:00 a.m. to 2:00 p.m. First Responders, this is a meal you will not want to miss.

Kroc-Coo’s will be rolling into the Cortez Fire House at approximately 7:00 a.m. on August 10, 2020 in order to prepare a large cast-iron pot of this Cajun favorite for their favorite First Responders. Danny says his pot is similar to the one Granny of the Beverly Hillbillies used. He plans on cooking enough jambalaya for 180 to 200 people.

Kroc-Coo’s Regular Spot is Outside HSV Gates

Normally you can find, Kroc-Coo’s Rolling Cajun Kitchen parked outside the West Gate on Cooper Circle, next to the U.S. Bank. They operate at this location on Thursday, Friday, and Saturday from 11:00 to 2:00 p.m. For the convenience of their customers, they provide three picnic tables where folks can relax and enjoy the Cajun Cusine. Below are Danny’s delightful delicacies served to the public three days a week. Danny guarantees, “These gonna make your belly smile.”

Cajun Bayou Main Dishes

  • Kroc-Coo’s Famous Recipe Jambayala
  • Cajun File Gumbo
  • Kroc’s Authentic Crawfish Etouffee
  • Coo’s Gulf Shrimp Etouffee
  • New Orleans Red Beans and Rice
  • Smoked Boudin

Sweets from Louisiana Sugar Cane Fields

  • Donut Bread Pudding
  • Danny G’s Banana Pudding

Ice-Cold Drinks

  • Soda
  • Special Lemondade
  • Sweet Tea

Danny Goynes Cajun Cooking Background

Danny is originally from Corpus Christi, Texas. He began his culinary career in an unusual way. He did not go to a traditional culinary school but learned on the job. That sounds like he worked at a restaurant and worked his way up, but that is not what happened.

Danny worked for a frack tank rental company based out of Baton Rouge, Louisiana where he was a regional sales manager and national account manager. This company used to participate in a lot of golf tournament events to raise money for charities. For over 25 years, the frack tank rental company would supply food for these events. They prepared food for and served 200-300 people award-winning jambalaya, crawfish etouffee, and gumbo out of a tent.

Having spent a significant amount of time in Louisiana, he learned from Louisiana chefs how to make traditional Cajun fare. At all the Cajun parties he attended, Danny was often invited to join the cooks in the kitchen. Danny said, “they say, ‘to be a Cajun, you are born into it, you marry into it, or you are invited to the back door of a Cajun kitchen.'”

One day Danny was watching television on his favorite channel, the Food Network, and saw a movie about a food truck and from this random occurrence, a bayou-themed business was born.

Danny, age 62, and his 70-year-old friend built Danny’s rolling kitchen for around $37,000. The two toiled for approximately two months. Neither one of them had ever been inside a food trailer or truck, so they had to do a lot of research on the internet and learn all the ins and outs of building a food trailer as well as Arkansas Department of Health regulations. The Kroc-Coo’s Cajun Kitchen trailer passed the ADH inspection. Danny said, “then off I went to cookin’.”

If you want an authentic Cajun meal, you should check out Kroc-Coo’s Rolling Cajun Kitchen on Thursday through Saturday from 11:00 a.m. to 2:00 p.m. at Cooper Circle next to the U.S. Bank.

As the Cajuns always say,

“Laissez les bon temps rouler”

which means, “Let the Good Times Roll.”

Click on the pictures to view the slide show.

To get in the spirit of enjoying Cajun food, enjoy the Cajun music song, “Jambalaya” by Lee Benoit out of Rayne, Louisiana.


[embedyt] https://www.youtube.com/watch?v=BIUZK8hygwI[/embedyt]

That’s all or as the Cajun’s say, “C’est tout”

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