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

“Louisiana natives Sam Cashio and Brett Moreaux are passionate about Cajun Cuisine. They were all 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. Brett blames his Cajun food obsession on his upbringing in both Southeast and Southwest Louisiana. Sam’s roots intertwine between Cajun, Classic New Orleans, and Italian heritage combining for a chef with vast capabilities. 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.