A mixture of home style CAJUN and CREOLE cuisine, the extraordinary cooking of Louisiana has roots over 200 years old. The Cajun people originated in France, and came to Nova Scotia in the 1600's. Driven out, they fled to Louisiana. Making use of wild herbs and ingredients in the area, the Cajuns (with the help of Native Indians) came to develop the many fine and unique dishes we have today. The evolution of Creole Cusine, like Cajun, depending on foods available in the area. It began in New Orleans and is a mixture of French, Spanish, Italian, Indian and African. Most households, employed black cooks who combined their spicy style of cooking with that of their employers. The most famous dish in Louisana is Gumbo, meaning "all together." The term comes from the African "Kingombo" or Ngombo" - Okra, a vegetable used to thicken and flavour. The Gumbo plant was brought by slaves, who upon learning the cuisine of their Creole masters, combined Okra with a rich brown Roux and Spicy Cayenne pepper to make a savory stew.
Thank you for visiting Big Al's website. Come in today and experience some of our famous dishes like chicken and prawn jambalaya, southern fried chicken, chicken gumbo, seafood gumbo, and much more. Come and enjoy a taste of Louisiana cooked by an original native son himself, BIG AL!