Bayou Cajun and Creole Restaurant
Cuisine: Cajun / Creole
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Bayou Cajun and Creole Restaurant
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Bayou Cajun and Creole Restaurant
Our restaurant is a family run business bringing Cajun and Creole cuisine to Sumner.
Cajun and Creole Cuisine
Cajun cooking is characterized by simple "one pot meals," which use ingredients from the swamp floor pantry. Creole is an aristocratic "melting pot cuisine" that developed in New Orleans.
Cajun food is certainly not hot and spicy just well-seasoned, with a wonderful blend of fresh onions, celery, bell pepper, garlic, green onions and parsley. These seasonings along with the dark brown Cajun roux are the basis of flavour.
Louisiana Creole cuisine makes use of the same Holy trinity (in this case chopped celery, bell peppers, and onions) as Cajun cuisine, but has a large variety of European, French Caribbean, African, and American influences.
Cajun and Creole Cuisine
Cajun cooking is characterized by simple "one pot meals," which use ingredients from the swamp floor pantry. Creole is an aristocratic "melting pot cuisine" that developed in New Orleans.
Cajun food is certainly not hot and spicy just well-seasoned, with a wonderful blend of fresh onions, celery, bell pepper, garlic, green onions and parsley. These seasonings along with the dark brown Cajun roux are the basis of flavour.
Louisiana Creole cuisine makes use of the same Holy trinity (in this case chopped celery, bell peppers, and onions) as Cajun cuisine, but has a large variety of European, French Caribbean, African, and American influences.
Payment Options | Amex, Diners |
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Features | Deliveries, Takeaway |
Our restaurant is a family run business bringing Cajun and Creole cuisine to Sumner.
Cajun and Creole Cuisine
Cajun cooking is characterized by simple "one pot meals," which use ingredients from the swamp floor pantry. Creole is an aristocratic "melting pot cuisine" that developed in New Orleans.
Cajun food is certainly not hot and spicy just well-seasoned, with a wonderful blend of fresh onions, celery, bell pepper, garlic, green onions and parsley. These seasonings along with the dark brown Cajun roux are the basis of flavour.
Louisiana Creole cuisine makes use of the same Holy trinity (in this case chopped celery, bell peppers, and onions) as Cajun cuisine, but has a large variety of European, French Caribbean, African, and American influences.
Cajun and Creole Cuisine
Cajun cooking is characterized by simple "one pot meals," which use ingredients from the swamp floor pantry. Creole is an aristocratic "melting pot cuisine" that developed in New Orleans.
Cajun food is certainly not hot and spicy just well-seasoned, with a wonderful blend of fresh onions, celery, bell pepper, garlic, green onions and parsley. These seasonings along with the dark brown Cajun roux are the basis of flavour.
Louisiana Creole cuisine makes use of the same Holy trinity (in this case chopped celery, bell peppers, and onions) as Cajun cuisine, but has a large variety of European, French Caribbean, African, and American influences.
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