Rouxle Rouge started with a simple realization: some of the Creole dishes I grew up with were becoming harder and harder to find. Traveling around southern Louisiana, I kept seeing the same classics-red beans, gumbo, etouffee, fried seafood. They're staples for a reason, but they didn't tell the whole story of the food that shaped my childhood. 

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I missed the crawfish pistolettes I igrabbed from the corner store after school. I missed the croquettes my Ummie fried every Friday during Lent, and the smell of Pop's catfish couvillion filling the house after a day of fishing. These were the dishes that defined Creole cooking for me, yet they rarely showed up on menus.

 

That gap inspired me to create Rouxle Rouge-an online kitchen dedicated to preserving the flavors and traditions that raised me. With no storefront or dining room, we focus solely on crafting true, soulful Creole dishes and delivering them straight to the people who crave them--locals looking for the tastes they grew up with and visitors eager to experience authentic Creole cuisine beyond the usual tourist menu. 

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Since launching in 2023, I've focused on refining each recipe for a wider audience without losing the heart of the original dishes. The commitment has paid off: our red beans and rice won first place at the 2024 Louisiana Red Beans and Rice Heritage and Music Festival, and in 2025, our chicken and sausage gumbo earned second place at the 35th Annual World Champion Gumbo Cook-Off. 

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Rouxle Rouge is my way of keeping these dishes alive and sharing them with anyone--near or far--who wants a real taste off creole tradition, one order at a time.