Andouille sausage, vegetables, and rice, simmered in creole seasoning.

Louisiana Cookery's jambalaya topped with large shrimp.

Sliced andouille sausage and slow-cooked red beans over rice.

Large shrimp and slow-cooked red beans over rice.

Slow-cooked beans over rice.

Soup made with a dark roux, vegetables, sausage, and chicken served over rice.

Louisiana Cookery's chicken gumbo with large shrimp.

Creamy Crab soup loaded with lump crabmeat

Crawfish tails and vegetables in a light roux sauce, served over rice.

Cheesy crawfish topping served on a 6" piece of French bread.

Louisiana-style sub slaw, remoulade, and catfish.

Louisiana-style sub slaw, remoulade, and 8 large fried shrimp.

Louisiana-style sub topped with slaw, remoulade and sausage.

Deep-fried catfish with cornmeal breading served with Louisiana Cookery's cheesy grits, topped with bacon and green onions.

Large sauteed shrimp served over Louisiana Cookery's cheese grits, topped with bacon and green onions.

Sliced andouille sausage on top of cheesy grits, bacon crumble and scallions.

Cheesy grits, bacon crumble and scallions.

6 large hand-breaded shrimp with 2 sides.

2 catfish filets hand breaded with cornmeal breading and served with 2 sides.

Catfish and 8 large shrimp hand breaded with cornmeal and served with 2 sides.

A sample size of jambalaya, red beans and rice, crawfish etouffee, loaded grits, 4 sauteed shrimp and a side of andouille sausage, served with cornmeal and slaw.

A two-ounce alligator steak.