 |
|
Creole and Cajun cuisine
is a mélange of influences from Acadian French, African Caribbean,
Native American, Spanish and German people who came to Louisiana in the
1700s. Life wasn’t easy back then, and cooks were forced to improvise,
making magic from whatever was available. With herbs and spices from
the Native Americans like sassafras leaves, along with locally grown
okra, tomatoes, peppers and whatever else they could get their hands
on, the Creole or ‘mixed-up’ style of cooking came to be.
C’est trés bon! (It’s very good!)
|
|
|
Raised deep in the backwoods of Louisiana’s Atchafalaya Basin almost a half-century ago,
our chef grew up on his grandmama’s, mama’s and aunt’s traditional
Creole and Cajun cooking. As soon as he was old enough to hold a wooden
spoon, he was stirring up gumbo, barbequing ribs and learning other
family recipes. When he became a young man, he took his southern
delicacies to the Windy City, where he shared them with family and
friends, making mouths water and bellies full.
In 1994 he made a special trip back to Louisiana to learn from his
Uncle how to deep fry turkeys with a special blend of herbs and
seasonings. When he returned, a chance meeting with a fellow Creole
food lover and a series of inspiring conversations led to the birth of
Crazy Creole Cookin’.
Unique to Chicago, and now available online, we’re proud to bring the flavors of the old south to your table. We look forward to serving you. |
|
|
|
|
|
