Cajun cooking has a way of wrapping you up like a warm hug — rich, soulful, and layered with flavor. But if you’ve ever stood at our trailer menu wondering what sets a bisque apart from an étouffée (and where gumbo fits in), you’re not alone. These dishes may share a common Louisiana heartbeat, but each one brings its own personality to the table. Bisque: Smooth & Silky A bisque is like comfort in a bowl — creamy, velvety, and rich. Ours starts with a slow-simmered stock, layered with aromatics and fresh cream. Into that base go tender shrimp and sweet kernels of corn, creating a balance of sweet and savory in every spoonful. It’s the kind of dish that warms you from the inside out, silky enough to sip but hearty enough to fill you up. Étouffée: Smothered Goodness The word étouffée means “smothered,” and that’s exactly what you get. Crawfish, shrimp, or sausage are nestled into a roux-based sauce that’s cooked low and slow until it turns deep, rich, and full of flavor....
Not all oysters are created equal. Some are small and briny, some are buttery and mild—but every once in a while, you come across an oyster so fresh, so perfectly balanced, that it feels like the ocean itself is on your plate. That’s what we found with Prestige Gulf Oysters . Their journey starts deep in the Gulf waters, where they’re raised in nutrient-rich tides that give them their bold, clean flavor. Each one grows to a hefty 3 to 4+ inches , making them some of the biggest, most beautiful oysters you’ll ever see. From there, they’re carefully harvested, packed with care, and begin the long trek north. We make the trip ourselves, bringing Prestige oysters straight from the Gulf Coast to the Purple People Feeder in the San Juans. And when they hit your table—whether freshly shucked on the half shell or packed up to-go—they carry that same salty breeze and ocean taste that made us fall in love with them in the first place. For us, serving Prestige isn’t just about bringing in an ...