FAQs
What the People Want to Know
Y’all wonderin’ — do we put okra or tomatoes in dat gumbo?
Mais non! No tomatoes—dat’s Creole gumbo, et ours is good‑ol’ Cajun gumbo: hearty, thickened with a dark roux, and made by family tradition down home in the bayou. And as for okra—mais la, I skip dat too—just personal preference and the way Maw Maw taught me.
Vegan Red Beans??? You betcha!!!
Louisiana’s full of animal‑fat rich stews, so finding real vegan grub can be tough, cher—but since we’re up here in northern California (not quite the "Deep South"), I wanted to whip up a dish that even our vegan and vegetarian friends could holler Laissez les bon temps rouler! over. I’ll be honest—it took a little trial by fire, but I got these red beans to taste like they’re straight from the bayou, vegan-style!
Your menu’s kinda small… y’all fixin’ to add more?
Mais ouais, cher! As we pick up steam, we’ll be stirrin’ up more creativity in the pot. We got plans to bring y’all plenty more Cajun classics—jambalaya, étouffée, smothered green beans, and a whole mess more. Keep an eye out, ’cause when it’s time, we’ll be shoutin’ it loud enough for dem to hear between Leeville and Fourchon!