Chef Remy
Cajun Shrimp Pasta
Plump Gulf shrimp kissed with homemade Cajun seasoning, swimming in a silky tomato cream sauce with the holy trinity, spooned over al dente penne, the kind of dish that makes Tuesday feel like a celebration.
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Chef Remy
Fried Oysters
Briny Gulf oysters cloaked in seasoned cornmeal, fried until golden and impossibly crisp at the edges, served with a fiery Crystal hot sauce aioli that cuts through the richness and makes you reach for another
Chef Remy
Soft-Shell Crab with Brown Butter
Crispy whole soft-shell crabs, golden and shatteringly delicate from the skillet, swimming in nutty brown butter with briny capers and bright lemon, the kind of seasonal Gulf treasure that makes spring worth the wait.
Chef Remy
Chicken and Andouille Jambalaya
Smoky andouille and tender chicken nestled into seasoned rice with tomatoes and the holy trinity, all cooked in one glorious pot until the flavors marry and the kitchen smells like a Louisiana Saturday.
Chef Remy
Blackened Redfish
Sweet Gulf redfish wearing a bold crust of Cajun spices, seared in a screaming cast iron until gloriously charred outside and flaky tender within, finished with golden butter pooling on the plate.
Chef Remy
Tasso and White Beans
Tender white beans swimming in a smoky, peppery pot liquor with chunks of spiced tasso, the kind of humble dish that makes you understand why Cajun cooking conquered the world.
Chef Remy
Pork Backbone Stew
Humble pork neck bones transformed through hours of slow simmering into fork-tender, falling-off-the-bone perfection, swimming in a rich Cajun gravy with potatoes that melt on your tongue and warm you from the inside out.
Chef Remy
Chicken Sauce Piquante
Bone-in chicken braised in a brick-red tomato sauce loaded with cayenne, the holy trinity, and enough Louisiana fire to make you reach for the sweet tea, spooned generously over steaming white rice.
Chef Remy
Bourbon Chicken
Juicy chicken thighs lacquered in a sticky bourbon glaze with ginger, garlic, and just enough heat to keep things interesting. Mall food court nostalgia, elevated with real ingredients and proper technique.
Chef Remy
Chicken Fricassee
Bone-in chicken smothered in a silky brown roux gravy with the holy trinity, braised low and slow until the meat surrenders to your fork, served over fluffy white rice the way generations of Louisiana families have gathered around on Sunday afternoons.
Chef Remy
Redfish Court-Bouillon
Gulf redfish simmered in a brick-red tomato gravy built on dark roux and the holy trinity, the kind of one-pot supper that warms you from the inside out and tastes even better the next day.
Chef Remy
Crawfish Fettuccine
Sweet Louisiana crawfish swimming in a velvety, butter-rich sauce with garlic and jalapenos, tangled through ribbons of tender fettuccine, finished with enough cheese to make you close your eyes and sigh.
Chef Remy
Boudin-Stuffed Pork Tenderloin
Tender pork wrapped around savory boudin stuffing, seared golden in cast iron and roasted until the meat is juicy and the rice-studded filling spills out in beautiful spirals with every slice.
Chef Remy
Chicken and Dumplings
Fork-tender chicken swimming in a rich, golden broth crowned with pillowy dumplings that puff and steam until they're light as clouds, the kind of dish that makes everyone at the table go quiet on the first bite.
Chef Remy
Pork Jambalaya
Tender chunks of pork shoulder and smoky andouille married with rice in one glorious pot, every grain soaked through with Cajun spice and meaty richness, the kind of dish that feeds a crowd and tastes even better the next day.
Chef Remy
Red Beans and Rice
Creamy, smoky red beans simmered low and slow with ham hock and spicy andouille, ladled generously over steaming white rice, the dish that's fed Louisiana every Monday for generations.
Chef Remy
Smothered Pork Chops
Bone-in pork chops seared golden, then braised low and slow beneath a blanket of sweet onions that melt into the most honest, silky gravy you'll ever spoon over rice.
Chef Remy
Cajun Rice Dressing
Louisiana's beloved rice dressing, loaded with seasoned ground meat, tender giblets, and the holy trinity, baked until the top gets golden and slightly crispy while the inside stays moist and impossibly flavorful.
Chef Remy
Cajun Fried Turkey
A whole bird injected with fiery Cajun butter, lowered into crackling peanut oil until the skin turns deep mahogany and shatters at the touch, the meat impossibly juicy and seasoned clear through to the bone.
Chef Remy
Crawfish Pie
Plump Louisiana crawfish tails swimming in a creamy, pepper-kissed filling, wrapped in flaky golden crust, the kind of pie that disappears first at every potluck and brings people back to the table for seconds.
Chef Remy
Fried Catfish
Buttermilk-soaked catfish fillets dredged in seasoned cornmeal and fried to a shatteringly crisp golden crust in cast iron, served with creamy remoulade and fresh lemon, the way every Louisiana Friday night should taste.
Chef Remy
Natchitoches Meat Pies
Louisiana's official state meat pie, stuffed with boldly seasoned beef and pork, wrapped in a tender flaky crust, and fried to a deep golden brown that shatters when you bite through to the savory filling inside.
Chef Remy
Dirty Rice
Humble white rice transformed into something extraordinary with ground pork, chopped chicken livers, and the holy trinity, every grain stained with rich, savory goodness that feeds the soul as much as the belly.
Chef Remy
Duck and Sausage Gumbo
A hunter's celebration in a bowl: rich duck braised until it surrenders to the fork, smoky andouille, and a dark roux so deep you can taste four generations of bayou tradition in every spoonful.
Chef Remy
Cajun Chicken Pasta
Tender blackened chicken with that signature char resting on ribbons of fettuccine dressed in a creamy, spice-kissed sauce with sweet bell peppers and onions, the kind of dish that makes you want to lick the plate clean.
Chef Remy
Smothered Chicken
Fork-tender chicken pieces braised in a mountain of sweet caramelized onions and silky Cajun gravy, the kind of low-and-slow Louisiana cooking that turns a simple bird into Sunday dinner magic.
Chef Remy
Cajun Meatloaf
A Louisiana take on the American classic, packed with the holy trinity, bold Cajun spices, and a sticky-sweet Creole tomato glaze that caramelizes into something unforgettable. This is Sunday supper with a bayou soul.
Chef Remy
Stuffed Mirlitons with Shrimp
Louisiana's treasured vegetable pear, tender and mild, hollowed and stuffed with sweet Gulf shrimp, the holy trinity, and buttery breadcrumbs, then baked until the top turns golden and the filling bubbles at the edges.
Chef Remy
Louisiana Crawfish Boil
Sweet Louisiana mudbugs bathed in a fiery Cajun broth with smoky andouille, tender corn, and buttery potatoes, then dumped onto newspaper for hands-on eating with cold beer and good company
Chef Remy
Chicken and Sausage Gumbo
A dark mahogany roux, smoky andouille, and tender chicken swimming in a rich broth with the holy trinity and fresh okra, ladled generously over steaming rice the way four generations of Boudreaux cooks have served it.
Chef Remy
Turkey Necks and Beans
Smoky turkey necks and creamy white beans simmered low and slow with the holy trinity, the kind of humble, honest cooking that warms you from the inside out and makes you grateful for a seat at the table.
Chef Remy
Blackened Shrimp
Fat Gulf shrimp buried in homemade Cajun spices and kissed by a screaming-hot cast iron skillet, each bite delivering smoky char, bright heat, and the sweet ocean flavor of the Gulf.
Chef Remy
Fried Frog Legs
Crispy golden frog legs soaked tender in buttermilk, dredged in bold Cajun spices, and fried in cast iron until they shatter at the first bite, finished with a drizzle of garlic butter that pools on the plate and begs for crusty bread.
Chef Remy
Ham Hocks and Greens
Smoky ham hocks simmered until the meat surrenders from the bone, tangled with pot liquor-braised collard greens and brightened with a splash of cider vinegar, the kind of honest cooking that feeds both belly and spirit.
Chef Remy
Shrimp and Grits
Sweet Gulf shrimp swimming in a smoky tasso and bacon gravy, spooned over a cloud of butter-rich cheddar grits, where the Carolina Lowcountry shakes hands with the Louisiana bayou.
Chef Remy
Blackened Chicken
Boneless chicken breasts dredged in homemade Cajun spices and seared in a screaming-hot cast iron skillet until the crust turns dark and complex, the meat stays juicy inside, and your kitchen smells like a Friday night at Lagniappe.
Chef Remy
Cajun Roast Chicken with Dirty Rice Stuffing
A whole bird slathered in homemade Cajun seasoning, roasted until the skin shatters and the meat stays juicy, stuffed with rice cooked dirty with chicken livers and the holy trinity. This is Sunday dinner the Louisiana way.
Chef Remy
Pan-Fried Trout with Pecans
Crisp-skinned trout swimming in nutty brown butter with toasted Louisiana pecans, finished with fresh lemon and parsley, the kind of dish that proves simple ingredients treated with respect become something extraordinary.
Chef Remy
Crawfish Monica
Sweet Louisiana crawfish tails swimming in a velvet-smooth cream sauce kissed with cayenne and garlic, tangled with rotini that catches every drop of that spicy, buttery goodness in its spiral grooves.
Chef Remy
Cochon de Lait
A whole suckling pig rubbed with Cajun spices and slow-roasted over hours until the meat surrenders to the slightest touch and the skin shatters like glass, the kind of feast that turns any backyard into a Louisiana celebration.
Chef Remy
Cajun Smothered Roast Beef
A massive chuck roast surrendered to a mountain of caramelized onions and slow, patient heat until it falls apart at the touch of a fork, swimming in a debris gravy so rich you'll want to drink it straight from the pot.
Chef Remy
Shrimp Jambalaya
Sweet Gulf shrimp and smoky andouille nestled into tomato-kissed rice, every grain infused with the holy trinity, Creole spices, and the generous spirit of New Orleans cooking that makes you want to share it with everyone at the table.
Chef Remy
Louisiana Fried Chicken
Bone-in chicken soaked overnight in spiced buttermilk, then fried in a bold Cajun-seasoned crust until the outside shatters and the inside stays so juicy you will forget every piece of fried chicken that came before.
Chef Remy
Chicken Fried Steak
Tender cube steak hidden under a shattering golden crust, draped in peppery sawmill gravy so good you'll forget this dish ever needed a vegetable on the plate.
Chef Remy
Catfish Court-Bouillon
Tender catfish fillets swimming in a brick-red tomato gravy built on a dark roux and the holy trinity, spooned generously over steaming white rice, the kind of soul-warming bowl that proves simple ingredients cooked right can move mountains.
Chef Remy
Shrimp and Tasso Pasta
Plump Gulf shrimp and smoky tasso ham swimming in a silky cream sauce kissed by the holy trinity, all wrapped around ribbons of linguine that beg for another twirl of your fork.
Chef Remy
Stuffed Pork Chops with Dirty Rice Dressing
Thick bone-in pork chops butterflied and packed with savory dirty rice, seared in cast iron until golden and finished in the oven, the kind of Sunday supper that brings the whole family to the table before you even call them.
Chef Remy
Crab Cakes with Creole Mustard
Sweet Gulf crabmeat, barely held together with just enough binding to keep its shape, pan-fried until golden and crisp, served with a punchy Creole mustard sauce that wakes up every bite without stealing the show.
Chef Remy
Smothered Seven Steaks
Tough, affordable round steaks transformed into fork-tender perfection, swimming in a dark, silky onion gravy that takes patience to build but rewards every minute of waiting.
Chef Remy
Daube Glacee
A shimmering Creole treasure of fork-tender spiced beef suspended in amber aspic, sliced thin and served cold, the kind of elegant make-ahead dish that graces the finest holiday tables in New Orleans.
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