“Spice up your meal with authentic, made from scratch, Cajun cuisine. ”

“Two Louisiana natives were passionate about Cajun Cuisine, both raised on a steady diet of gumbo, étouffée, and all things fried; in traditional South Louisiana families. Helping their parents make spice mixtures and prepare the roux, they learned from the best. Dissatisfied with the current options for a truly great bowl of gumbo, they set out to create one themselves. The results speak for themselves as they have a product that is currently a top choice for customers who want to represent true Cajun food at their place of business.”

Current Offerings —

Chicken & Sausage Gumbo

Medium colored roux with sustainably sourced chicken and sausage, forming a light and delicate consistency. Gives off a smokey and sweet flavor.

Chicken and Sausage Jambalaya

One of the most popular Cajun/Creole dishes, everyone has their own way to create the best jambalaya. We stick with the most popular Chicken and Sausage variety, and end up with a perfect mix of protein and consistency.

Seafood Gumbo

A traditional roux blended with shrimp and crabmeat, sourced from areas of the Gulf of Mexico. A perfect combination of liquid and protein, with some seafood in every bite.

Crawfish Étouffée

Pronounced eh-too-fey, the delectable dish most commonly served with crawfish, comes from the French word "to smother." This dish is made with a blonde roux and similar to a creamy stew, but with a very different flavor.