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Department

Cajun & Creole
Crawfish Étouffée is a classic Cajun and Creole dish from Louisiana, featuring plump crawfish tails simmered in a velvety, roux-based sauce with the holy trinity of onion, bell pepper, and celery, often with a kick of cayenne pepper. This stew is typically served over a bed of steamy white rice and garnished with fresh parsley or green onions.
Crawfish Étouffée - Rich, creamy, crawfish stew
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Spicy Jambalaya with Sausage and Shrimp is a classic Southern dish hailing from the Creole and Cajun cuisines of Louisiana. This one-pot meal is bursting with flavors, thanks to the combination of andouille sausage, succulent shrimp, and a variety of vegetables such as bell peppers, onions, and celery.
Jambalaya - Spicy rice, sausage, shrimp
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Red Beans and Rice with smoky sausage is a classic Southern dish that offers comforting flavors and a hearty meal.
Red Beans and Rice - Slow-cooked, smoky sausage
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