Mr J’s Louisiana Kitchen

It’s hard finding a restaurant in LA that serves food that is east of Lake Charles & south of Baton Rouge whether it be Creole cuisine which connotes a direct French connection in the years of direct French control 1682 – 1762 or Cajun cook’in developed by the French originally living in Acadia, Canada.
The Acadiens later known as Cajuns were expelled from Acadia (1755 – 1764) during the French & Indian War because opposing British military officers felt the Cajuns were aiding the French. Some of the Cajuns eventually found their way to Southern Louisiana.
The French ceded Louisiana in 1763 after losing the French & Indian War to Spain so that Spanish/​Mexican influence came into the scene as well as African slaves bringing yams, blackeyed peas, okra, watermelon although some variants of it reached Europe around the 10^th century by the Arabs who controled most of Spain.
Native American elements also contributed to the fusion. «Choctaw Indians of the American South were the first to use dried, ground sassafras leaves as a seasoning. Gumbo may have derived its name from the Choctaw word for filé (kombo).»
I’ve been to La Nouvelle-​Orleans,
Lafayette, Breaux Bridge, Duson, Saint Martinville, Rayne where Chef Leroy reigns, and Southern Louisiana cooking rocks. Give Mr. J’s a try & see if there is a soupçon of Cajun or Creole. Laissez les bons temps rouler!