"Real Creole cooking starts with patience."
At The Back Kitchen, every dish is built the way Southwest Louisiana kitchens have done it for generations, slow roux, layered seasoning, and recipes that honor tradition.
Cajun-inspired food is everywhere.
Creole cooking isn’t inspired. It’s inherited.
Inherited Tradition
Layered Flavor
Authentic Ingredients
Respect the Recipe
Crawfish Étouffée
Crawfish tails and the "holy trinity" slow-cooked in a rich, flavorful roux with bold Creole and Cajun spices for a velvety smooth sauce. Served over white rice.
Bayou "Lagniappe" Fries
Golden fries loaded with melted cheese and crawfish étouffée, finished with sour cream and green onions. A little extra Louisiana flavor in every bite.
Seafood Pistolettes
A fried pistolette filled with a creamy, savory crawfish sauce including the "holy trinity."
Red Beans & Rice with Smoked Sausage
A savory Southern classic. Red beans are slow-cooked until tender, absorbing flavors from Cajun spices, smoked sausage, and the "holy trinity." Served with white rice.
Chicken, Sausage & Shrimp Gumbo
Slow-simmered with a dark roux, the "holy trinity" (onion, bell pepper, celery, and garlic), all three meats, and authentic Southern Creole flavors. Served with white rice.
Bayou Banana Puddin’
Creamy banana pudding layered with fresh bananas and golden cookies, chilled and served the way Southern kitchens have done it for generations.
Seafood Pistolettes
A fried pistolette filled with a creamy, savory crawfish sauce including the "holy trinity."
Bayou Banana Puddin’
Creamy banana pudding layered with fresh bananas and golden cookies, Southern-style.
Doing Louisiana My Way
Real Louisiana Flavor
People Come Back For
Jasmine R.
Regina Miles
Marcus T.
Flavors you won't find anywhere else.
