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While working for others, Chef Henry Butcher became the go-to chef when a party wanted Creole food. He was the caterer. In 2006, the 54-year-old native of the Louisiana Bayou country, decided it was time to be his own boss.
Creole Kitchen is a take-out stop, no inside seating other than a Chef's Table seating eight - for family, for friends, and for firm advance reservations.
When they are served his specialty, the menu leader is crawfish etoufee. The menu is all Bayou: Seafood jambalaya, fried gator, tasso gumbo, fried catfish Creole, and, of course, red beans and rice.
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