Cajun Pride You Can Taste

Our cooking teams know that South Louisianans know their food and will be striving to create the best version of one of our area favorites.

Jambalaya is a Louisiana Creole dish of Spanish and French influence. It consists of meat and vegetables mixed with rice. Traditionally, the meat always includes sausage of some sort, often a smoked sausage such as Andouille, along with some other meat or seafood, frequently pork, chicken, crayfish, or shrimp. The vegetables are usually a mixture of onion, celery, and green bell pepper and others. After browning and sauteeing the meat and vegetables, rice, seasonings, and broth are added and the entire dish is cooked together until the rice is done.
​Gumbo is a stew that originated in southern Louisiana during the 18th century. It consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, the vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat. 

Savory Cajun Dish is the third category because there is no limit to what a Cajun cook might come up with!