Chef Remy
File Gumbo Ya-Ya
Bone-in chicken and smoky andouille swimming in a mahogany roux so dark it looks like melted chocolate, ladled over rice and finished with earthy sassafras file powder the way my grandmother Evangeline taught me.
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Chef Remy
Shrimp and Okra Gumbo
Sweet Gulf shrimp and tender okra swimming in a blonde roux broth, the kind of summer gumbo that lets the freshness of the bayou shine through, served over steaming rice with all the warmth Louisiana can offer.
Chef Remy
Corn and Crawfish Chowder
Sweet summer corn and tender Louisiana crawfish swimming in a velvety, bacon-kissed chowder, the kind of bowl that makes you forget your troubles and reach for seconds before the first serving is gone.
Chef Remy
Shrimp Etouffee
Sweet Gulf shrimp smothered in a rich, buttery roux with the holy trinity, spooned over steaming white rice, the kind of dish that makes you close your eyes and think of home.
Chef Remy
Potlikker Soup with Greens
Smoky ham hock and tender collard greens swimming in a broth so rich with minerals and flavor that your grandmother would call it medicine, served with hot cornbread for soaking up every last drop.
Chef Remy
Catfish Etouffee
Tender catfish smothered in a buttery blonde roux with the holy trinity, swimming in a rich, peppery sauce that clings to every grain of rice, the kind of bayou soul food that proves simple ingredients done right can rival anything.
Chef Remy
Rabbit Sauce Piquante
Fork-tender rabbit simmered low and slow in a fiery tomato sauce built on the holy trinity, with layers of cayenne heat that build and bloom, served over steaming rice the way generations of Louisiana cooks have done before us.
Chef Remy
Vegetable Soup Cajun Style
A garden's worth of vegetables simmered low and slow in a bold tomato broth built on the holy trinity, seasoned the way four generations of Boudreaux cooks have done it, proving that meatless can still mean soulful.
Chef Remy
White Bean Soup with Andouille
Creamy white beans slow-simmered with smoky andouille and the holy trinity, a one-pot Louisiana classic that warms your soul from the first spoonful to the last bite of bread soaked in that seasoned broth.
Chef Remy
Catfish and Potato Chowder
Tender chunks of catfish and buttery potatoes swimming in a creamy, well-seasoned broth built on the holy trinity, the kind of soul-warming bowl that proves budget-friendly cooking can be extraordinary.
Chef Remy
Oyster Bisque with Herbsaint
Briny Gulf oysters swimming in a velvety cream bisque, perfumed with that unmistakable New Orleans anise note from Herbsaint, rich enough for your finest table yet honest enough to feel like home.
Chef Remy
Cajun Red Chili
A bold marriage of Texas chili tradition and Louisiana soul, where smoky andouille and seasoned beef simmer in a dark roux base with red beans, fire-roasted tomatoes, and enough Cajun heat to warm you from the inside out.
Chef Remy
Arnaud's-Style Oyster Soup
Briny Gulf oysters swimming in a silky cream broth perfumed with celery and green onions, the kind of refined Creole cooking that made New Orleans famous, where simplicity becomes sophistication.
Chef Remy
Gulf Seafood Chowder
Three treasures of the Gulf (shrimp, crab, and firm white fish) swimming in a silky, Cajun-spiced cream broth with tender potatoes, the kind of bowl that makes you close your eyes and thank the waters that gave it to you.
Chef Remy
Oyster and Artichoke Soup
Briny Gulf oysters and earthy artichoke hearts swimming in a velvety cream soup, kissed with white wine and Creole spice, the kind of elegant comfort food that made New Orleans famous.
Chef Remy
Creole White Chicken Chili
Tender chicken thighs and creamy white beans swimming in a velvety Creole-spiced broth, mild enough for the whole family but packed with the layered flavors that make Louisiana cooking sing.
Chef Remy
Beef Stew Louisiana Style
Fork-tender beef chunks swimming in a dark roux gravy with potatoes and carrots, seasoned bold the way we do it in Louisiana, the kind of stew that makes you close your eyes and forget your troubles.
Chef Remy
Split Pea Soup with Tasso
Velvety green split peas simmered low and slow with chunks of fiery tasso ham, the holy trinity, and enough Cajun soul to warm you from the inside out on the coldest bayou night.
Chef Remy
Corn and Crab Bisque
Sweet corn kernels and delicate lump crab swimming in a velvety, golden bisque kissed with Cajun heat, the kind of soup that makes you close your eyes and savor every spoonful.
Chef Remy
New Orleans Shrimp Bisque
A silky, soul-satisfying cream soup built on homemade shrimp stock, kissed with dry sherry and finished with sweet Gulf shrimp, the kind of refined Creole cooking that made New Orleans famous
Chef Remy
Alligator Sauce Piquante
Chunks of tender gator swimming in a brick-red tomato sauce with enough heat to make you reach for your sweet tea, spooned over rice the way the old Cajun trappers ate it after a long day on the bayou.
Chef Remy
Butter Bean Stew with Tasso
Humble butter beans transformed by smoky tasso ham, the holy trinity, and patient simmering into a velvety stew that warms you from the inside out, the kind of bowl that makes you want seconds before you've finished firsts.
Chef Remy
Turkey and Andouille Gumbo
The day-after-Thanksgiving miracle: leftover turkey transformed into a rich, smoky gumbo with a chocolate-dark roux and spicy andouille, served over steaming rice with all the love of four generations of bayou cooking.
Chef Remy
Crawfish Etouffee
Sweet Louisiana crawfish tails smothered in a buttery blonde roux with the holy trinity, served over steaming white rice, the kind of dish that makes you close your eyes and think of home.
Chef Remy
Gumbo Z'herbes
A pot of nine different greens cooked down with a chocolate-dark roux and smoky ham hock, the traditional Good Friday gumbo that feeds the soul while honoring the season of sacrifice.
Chef Remy
Sweet Potato Bisque
Roasted Louisiana sweet potatoes transformed into liquid gold, perfumed with cinnamon and nutmeg, finished with brown butter and a whisper of maple, the kind of soup that makes the whole house smell like Thanksgiving.
Chef Remy
New Orleans Turtle Soup
A legendary Creole showpiece where tender turtle meat surrenders to a dark roux broth laced with dry sherry, finished with ribbons of fresh spinach and chopped hard-boiled egg, the kind of dish that built New Orleans restaurant culture.
Chef Remy
Cajun Chicken Stew
Tender bone-in chicken simmered low and slow in a rich peanut-butter roux gravy with Yukon Gold potatoes and the holy trinity, the kind of simple Cajun supper that's been warming Louisiana families for generations.
Chef Remy
Creole Tomato Bisque
Sun-ripened Creole tomatoes simmered with the holy trinity, kissed with cream, and finished with fresh basil: the taste of a Louisiana summer captured in a bowl.
Chef Remy
Smothered Okra with Shrimp
Fresh Louisiana okra smothered low and slow until silky and sweet, finished with plump Gulf shrimp and served over steaming rice, the kind of dish that makes you want to call your mama.
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