What a way to celebrate the Mardi Gras holiday! Our head chef, Lou Master, along with sous-chefs, Cheryl LeJune and Rick LeBlanc, put on a little Creole and Cajun feast to show the
joie de vivre you find whenever you visit Louisiana. We had jambalaya, crawfish pie, creole gumbo, dark roux gumbo and a King cake fresh from Rousse's in Lafayette. Plenty of food to go around as well as a few door prizes.
For a little entertainment, watch Justin Wilson making gumbo,
here.
To learn all about gumbo, click
here.
Click on Lou's dishes to see the recipes:
crawfish pie,
jambalaya and
Creole gumbo.
To see Cheryl's dark roux gumbo, click
here.
Don't forget the hot sauce (Louisiana Hot Sauce, Tabasco or Crystal) and Creole seasoning (Zatarain's or Tony Chachere's) for a great flavor boost.
