Rouxle Rouge originated from a vision of honoring Creole cuisine. While exploring Creole eateries across southern Louisiana, I noticed a recurring pattern of dishes like red beans, gumbo, etouffee, and various fried seafood items. It struck me that many traditional Creole dishes were absent from these menus. I reminisced about buying a crawfish pistolette from the corner store after school and savoring croquettes fresh out of the fryer at my Ummie's house on Fridays during Lent. Another vivid memory was of my Pop preparing catfish couvillion after a successful day of fishing. These culinary experiences, often overlooked in typical Creole establishments, inspired the inception of Rouxle Rouge.

 

Since Rouxle Rouge's establishment in 2023, our primary focus has been on refining our recipes. The transition from cooking for a small group at home to catering for a larger audience necessitated adjustments. Through dedicated efforts, we have achieved a level of culinary excellence. Notably, our red beans and rice dish secured the top spot at the 2024 Louisiana Red Beans and Rice Heritage and Music Festival.