Cajun and Creole cuisine in Southwest Louisiana are closely related with many of the ingredients coming straight from nature’s bounty with a brown roux as a base for a number of popular dishes – like gumbo. While Creole cooking from the New Orleans area might feature rich sauces, this is not the case for the Lake Charles’ region. Here, you can enjoy a variety of seafood selections such as fresh Gulf shrimp, boiled crabs, crawfish seasoned to perfection, pistolettes, boudin, cracklin’s, étouffée, and other popular dishes with recipes that have been simmering in the kitchen for centuries!
