A family kitchen cooking South Louisiana the long way — dark roux stirred by hand, gumbo and jambalaya, Gulf seafood, and a crawfish boil when the season's right. Recipes came up from Vermilion Parish; the welcome came with them.
Chicken & andouille gumboEverything starts in a cast-iron pot.
There are no shortcuts in this kitchen. The roux is cooked down to a deep mahogany every morning, the stocks are made from scratch, and the seafood is Gulf when we can get it and local off the Sound when we can't. It's the food of a South Louisiana Sunday, cooked for a Connecticut weeknight.
Rice cooked down in the same pot as the andouille, chicken, and shrimp, so it takes on all of it — smoky, a little spicy, browned at the edges. One pot, no apologies.
Crawfish tails smothered in a buttery roux gravy and spooned over rice — the dish that tastes most like home to the family that runs this place. Around when the crawfish run.
Gulf shrimp fried crisp, piled on crusty French bread, dressed with lettuce, tomato, pickle, and remoulade. Messy on purpose. Comes with fries and a stack of napkins.
Come spring, we boil crawfish by the pound out back — corn, potatoes, sausage, and enough seasoning to make you sweat. Dates go up when the first good sack comes in.
A short bar built around the classics — a proper Sazerac, a Hurricane that isn't just sugar, cold Abita on draft, and a few things to put out a fire if the blackened fish gets you.
Friday and Saturday the tables get pushed back and a band sets up in the corner. No cover — just come hungry and stay late.
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The name is a parish in the heart of Acadiana — crawfish country — where this family learned to cook. They brought the recipes north and set up a block from the Milford water, close enough to the boats to keep the seafood honest.
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A block from the water · patio seating in season · full bar · groups & catering welcome.
Weekends and music nights fill up — send your details and we'll confirm by phone. For tonight or a big group, calling is fastest.