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Our Culinary Partner: My Brother's Crawfish

Our Popular Dishes and a Recipe Below

Southern Louisiana cuisine is constantly evolving; a melting pot of the original Creole, Cajun and Southern U.S. cuisines of the region's past. The vibrant flavors reflect influences from all over the globe- French, Spanish, Portuguese, Italian, Greek, Native American, Indian, and African. At it's heart; chilies and the "Holy Trinity:" onions, bell peppers and celery.

The French influence in this region made it an attractive choice for Vietnamese immigrants settling in the U.S. after the Vietnam war. Today, a high percentage of Cajun restaurants are Vietnamese owned; bringing yet another cultural influence into play in this exciting, evolving cuisine.

Crawfish Etouffee A savory rich roux with fresh Louisiana crawfish meat, simmered low and long with spicy Cajun flavors, vegetables and rice. Economical, because it's both a meat dish and a side all in one!

Blackened Catfish, Chicken or Gulf Shrimp Cajun spices and high heat are the right formula for powerful flavor and moist tender meat.
 

Jambalaya w/Chicken & Andouille Sausage Think of this celebrated New Orleans Creole dish as Spanish paella's cheeky cousin!
 

Louisiana Seafood Boil
That glorious potent broth that My Brother's Crawfish is famous for throughout PDX Metro.
 
Choose from Louisiana Crawfish (we ship it in ourselves!), Dungeness Crab, Fresh Gulf Shrimp, Mussels, Alaskan King Crab, or Clams. Tasty add-in options include Mushrooms, Corn on the Cob, Red Potatoes, Andouille.

Dirty Rice A slow-cooked roux of butter, Cajun herbs and spices, the classic vegetable "holy trinity," & ground beef. A tasty side or entree.
 

Creole Gumbo Whether Chicken & Andouille or Seafood w/ fresh Clams, Oysters & Shrimp, this classic Louisiana stew is as traditional as it gets!
 

These Cajun / Creole Dishes
Pair Up Great With: