at La Boucherie welcome the opportunity to share some of our culinary
heritage with you, so please click on the buttons above to see some
of La Boucherie's authentic Cajun menu selections!
Cajun cuisine has two distinct heritages--Creole, with its influences of
classical and regional European cuisine, and the homey, country-style Cajun
cuisine of Acadiana (French Louisiana), with its one pot meals, made with
fresh, local ingredients and pungent with the flavor of seafood and game.
As diverse as those who settled there, Cajun cuisine is a creative
adaptation of a variety of European dishes using ingredients indigenous
to Louisiana. The well-known Cajun dish Gumbo, has its origin in the
French Bouillabaisse, a soup found in the Marseilles region. Jambalaya,
the famous Cajun rice dish is descended from Spanish paella is made
using the abundant seafood in the region. The Germans brought with
them charcuterie and andouille, smoked sausage, boudin, chaudin, tasso
and chaurice and their fine sausage making talents. The Italians, famous
for their culinary talents, were heavy influencers of the Creole style
and settlers from Haiti and the West Indies brought with them exotic
vegetables and cooking methods.
Cajuns enjoy their food well-seasoned, but never too spicy--if it
burns the mouth, someone has been overzealous with the pepper sauce!
At La Boucherie, our cuisine is richly flavored, but never spicy. Blackening
is not a traditional Cajun technique; it was invented by an American
chef less than 20 years ago and is typically not found in traditional