For those crisp winter days, our savory Cajun Chicken Cassoulet will warm your bones Louisiana style. With a southern twist on a traditionally French cuisine, this is a rich and almost creamy chicken and veggie stew. We add savory New Orleans style smoked sausage to create savory flavors in a feel-good broth. Then we throw in cannellini beans, okra, green bell peppers, diced tomatoes, celery and onion to add heartiness and texture. It comes with an optional herbed breadcrumb.

A true Louisiana Creole tradition and a cultural phenomenon dating back since the turn of the 19th century, our Red Beans and Rice is a thick stew full of dry kidney beans, long grain white rice and slices of andouille sausage. We add Cajun seasoning and cayenne pepper for a little heat and chopped celery, green bell peppers, garlic and onion to create a bold flavor that melts in your mouth. Every dish is seasoned with fresh bay leaves and dried thyme, sage and parsley. As deceiving as the title may sound, this dish will fill up the hungriest of giants.

Browned meats act as the cornerstone of this signature dish of Dirty Rice. A Creole favorite, it is common among families in the southern regions of Louisiana. This dish is rich with an assortment of spices and aromatics created from celery, green bell pepper, and freshly chopped parsley leaves. Cooked in a dutch oven skillet, this dish is famous for its deep flavor, created by juicy pork sausage and finely chopped chicken livers. Many are steered away by the notion of liver, but fear not, as this meat, when balanced with other flavors, adds to a delicious and deeply flavored dish. Nonetheless, if it still does not meet your fancy, try “dirtying” up your dish with hamburger instead.

First created by an Italian immigrant off Decatur Street in 1906, this quintessential New Orleans sandwich is loaded with a dreamwork of cured meats, cheeses and oils. Between two slices of airy yet sturdy Sicilian bread, it’s what’s inside that really counts. It’s layered with crushed pimento-stuffed green and sautéed olives, pickled cauliflower florets, celery, pepperoncini peppers, capers, celery seeds, mozzarella and provolone cheese dressed in a red wine vinaigrette. Meats include cooked ham, genoa salami and mortadella, a cured Italian sausage. Flavored with a touch of basil and oregano, this stuffed and truly American sandwich will not leave you hungry.

As the official state dish of Louisiana and a culinary practice combining a slew of cultures from West African to Choctaw, you are sure not to go wrong with a delicious bowl of our traditional Gumbo. Adding to what Louisianans call the “Holy Trinity of veggies”, it includes celery, green bell peppers, white onion, fresh okra, green onions, stewed tomatoes and a hint of Worcestershire sauce tossed in a pot and set to stew over long hours. It creates a truly New Orleans version of the Creole dish. Slow-cooked in a Dutch oven pot for over two hours, our thick gumbo is made with a combination of both tender chicken and bite-sized shrimp. Topped off with fresh parsley, this gumbo dish has all the flavors of Bourbon Street without the rowdy crowd.

Where the Spanish Creoles of New Orleans failed to make paella, due to a lack of saffron in the New World, they succeeded in making another Louisiana favorite: Jambalaya! Our recipe follows the traditional Creole jambalaya or “red jambalaya” formula, distinct for its inclusion of tomatoes and peeled and chopped shrimp. This dish begins with the customary triage of aromatics: sautéed chopped onions, celery, and green bell peppers. Cooked in one pot, the culinary practice entails layering each ingredient from sautéed garlic to chicken, andouille sausage and chopped tomatoes. Although comprised of similar ingredients to Gumbo, this dish is less stew-like and all about the rice.

Rich and bold with flavor, our creamy shrimp Etouffee is a popular New Orleans dish, particularly on a chilly winter day. Spiced with cayenne peppers and paprika, each warm bowl is full of juicy miniature shrimp, green bell peppers, celery, tomatoes and garnished with thinly sliced green onion tops. Served over steamed white rice, our Etouffee is a delicious way to end the day.

So delicious, the namesake of this dish has long been a rivalry between Kentucky and New Orleans. Bourbon Chicken is a southern favorite made with Bourbon whiskey. Substituting a touch of red wine, fresh ginger and brown sugar for the bourbon saves you a few extra calories without sacrificing the same delicious flavor. Served with red beans and rice or your choice of any side.

Stay lean with beautiful pork chop! Dry rubbed with ancho chile, coriander, and mustard, this is a grilled pork chop you can sink your teeth in.

Nothing says Cajun like Shrimp Creole. Consisting of fresh Gulf shrimp cooked in thick tomato sauce with bell peppers and white onion, it’s a winner at any table. Cooked with fresh garlic, a touch of cayenne pepper and topped with a scoop of white rice, this hearty Louisiana stew is a delicious meal for anytime of the day. Garnished with parsley.