La-Louisanne Cajun Creole Restaurant brought New Orleans to Los Angeles via its authentic haute-Creole cookery. Creole cooking is the ethnic food of New Orleans, and it dominates the local culinary scene the way French food does in France or Italian food in Italy.
Creole food is always full-flavored with generous components of butter, spices, and herbs make it jump up and grab you. Also key to Creole cooking is the richness of the food supply particularly with regard to seafood, (oysters, shrimp, crab and crawfish).
The combination of onions, bell peppers and celery cooked in roux of oil herbs and flour is the starting point for a number of Creole dishes. One essential ingredient is taste and plenty of it.
What makes La-Louisanne Creole cooking authentic as compared to other so-called Creole recipes is that La Louisanne’s recipe are derive from New Orleans and fits into best developed Creole cooking style with Spanish, German and American influence. it grew from a grafting of two centuries ago.
Former Mayor of New Orleans, Marc Morale after dining at La Louisanne commented that La Louisanne brought New Orleans to Los Angeles via its Creole cooking. La Louisanne is an opportunity to enjoy a wonderful meal in the heart of Southern California.