Cajun and Creole make up one of the most distinctive of America's regional cuisines. Early Spanish, French, African and Native American influences were wedded into this uniquely different style of cooking. The many uses of peppers, herbs and spices, combined with the abundant fresh fish and shellfish have given us famous dishes such as Blackened Catfish, Shrimp Creole, Gumbo and Jambalaya. From the fine restaurants of New Orleans to the dinner tables of homes along the Louisiana bayous, these dishes bring with them a heartwarming feeling of celebration and Southern hospitality. Come join us at Scott's this August as we celebrate our Deep South Festival.