Kickin’ It the Cajun Way
There’s a lot that goes into making the food at Catfish Station so mouthwateringly
good. In particular, there are three things that no dish can leave our kitchen without – a
helping of love, a pinch of soul, and a whole of Cajun spice. We pride ourselves in
sticking to our roots and preparing authentic Louisiana-style cooking. It’s how we like it,
and we know it’s how you like it! The remarkable depth of flavors in Cajun food can only
be matched by the depth of its upbringing, every bit as rich and exotic.
Nowadays, you’ll often hear ‘Cajun’ and ‘Creole’ used interchangeably. Both refer
to French colonists that ultimately settled into the area presently known as Louisiana,
but the distinction between the two is in the timeline. ‘Creole’ were the earlier of the two,
migrating to Louisiana in the early eighteenth century. With the change in scenery came
a change in climate from what they were used to in France, meaning a whole new array
of ingredients to accommodate into their cooking. This blend of native Louisianan fruits,
vegetables and animals along with their traditional French recipes created what we
know today as classic Creole-cooking.
Acadiens were French people from the area Acadie in Canada. After being
deported during the British invasion, they made their way down to good ol’ Louisiana. If
you haven’t already guessed, the term ‘Acadien’ developed into what we know today as
‘Cajun.’ They came to develop their own style of cooking, as did the Creoles before
them. Nowadays, the two cuisines have influenced each other so much that it can be
difficult to split the two apart. Either way, Cajun food or Creole food, you know it’ll be
There were many other cultures in the area during this time as well. In addition to
French immigrants, Spanish, Africans and Native Americans frequented Louisiana also.
The unique blend of these cultures and their influence on the cuisine of the area is truly
what makes the Cajun cooking we know and love so dimensional and delicious.
One of the most iconic dishes of Cajun cuisine is gumbo. In a lot of ways, it’s the
perfect epitome of the Cajun style – a smorgasbord of ingredients and cultures in one
dish. It originated in New Orleans as apart of the early French Creole culture and
continued to be influenced by the different people of the area. One bite of the dish
provides flavor every bit as rich and interesting as its upbringing. In our gumbo, we like
to add juicy chicken and sausage to bring it all together.
As much as we at Catfish Station like to revel in the classics of Cajun cooking,
we never shy away from learning what’s new. One thing we love to do is attend the
annual Oak Street Po-Boy Festival in New Orleans. We never miss it! It’s an amazing
opportunity to get the low-down on new and exciting recipes, flavors and concoctions.
We let it inspire us in our own cooking so that we can develop innovative and exciting
creations of our own, bringing the best of the best to our customers.
If you couldn’t already tell, Cajun cooking holds a warm place in our hearts with
its rich background and ability to bring all kinds of people together. We like to celebrate
it in its truest form. So, with every bite of your next Catfish Station meal, take a moment
to cherish the true taste of Louisiana.