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  • NICE TRY........but the shortcuts taken here left me deflated. Your perception of this restaurant's food will depend on your life experience with creole/Cajun food. If you've never visited Louisiana (or the south for that matter), your chances for liking the food are infinitely x10. greater. This place is popular not because the food is good, but because most of the customers have limited exposure to good Louisiana cooking. Seafood Gumbo- Tasted like a hot nasty ratchet mess... no matter where you're from. The roux looks and taste like someone's dirty bath water from the previous night. There was one grey shrimp and what looked like a piece fat floating in it. No bell pepper, onion, garlic, or okra? (Basic gumbo ingredients) How can the owner's say they're from Baton Rouge, LA and serve wack gumbo. Jambalaya- i was greatly perplexed here. It was quite tasty, despite not having garlic, celery, bell pepper and onion (holy trinity of nawlins cooking) And the rice being very mushy, starchy and clearly over cooked. I could not visually discern what kind of meat was used. Crawfish pie- Also tasty but really needed more meat and less cream cheese and oil. Banana pudding- although this was box pudding it was actually very good. I enjoy this more than all of the aforementioned dishes. My only complaint is they do not include whole vanilla wafer cookies; instead they crumble up cookies and sprinkle it on top. Guess there's an attempt to save money here. Ummm Give me a whole cookie please, at least one O o ! The main problem with this restaurant is there trying to do too much! They're menu has many different dishes. What they should do is make a few dishes and cook them well... this way their cooking has a more reliable outcome.
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