Cajun food is simple south Louisiana cooking using ingredients available locally and based in the traditions and heritage of the many cultures that comprise today's Cajuns.

    The Bayou Cajuns, mostly fishermen and trappers, have a seafood-based cuisine featuring shrimp, crabs, oysters and fish.  The Prairie Cajuns are usually farmers and ranchers;  therefore their food is based on meat and vegetables.  The Bayou Cajuns cook seafood gumbo while the Prairie Cajuns have chicken and sausage gumbo.

    The local seasonings, spices and herbs are what make Cajun food special.  With the exception of crawfish, crab or shrimp boils, Cajun food is not cayenne pepper hot.  Cayenne pepper is just one of the many spices used in Cajun cooking.  Our chefs marry the regional ingredients with special seasonings and spices to create the incredible food that we call Cajun.  Almost all of the old time Cajun cooks use the old black cast iron pots or kettles for their jambalayas and gumbos.

    A few examples of traditional food:

Cajun Rice Dressing:  A Cajun rice dressing made of ground chicken giblets and rice.  This is one of the very traditional dishes served on special occasions.

 

Jambalaya:  A south Louisiana dish usually cooked in the old cast iron kettles.  Jambalaya is usually a blend of rice, chicken and sausage or sometimes seafood.  This is a traditional Cajun dish served at all Cajun restaurants and festivals.