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.
~ FEATURED COCKTAIL ~
Cherry Shrub Manhatten
~ Deep South Festival Menu ~
LOUISIANA DUNGENESS CRAB & SEAFOOD GUMBO
Shellfish & Andouille Sausage in a Zesty Gumbo with Honey Cornbread
Suggested Wine Pairing: Josh Sauvignon Blanc
SHRIMP CREOLE
Prawns & Bay Shrimp, Red Beans & Dirty Rice with Cornbread
Suggested Wine Pairing: Josh North Coast Reserve Cabernet Sauvignon
PASTA JAMBALAYA
Cajun Marinated Chicken & Andouille Sausage in a Mild Creole Sauce
Suggested Wine Pairing: Josh Merlot
BLACKENED CATFISH
Served with Bacon Mashed Potatoes, Seafood Salsa and Basil Oil
Suggested Wine Pairing: Josh Chardonnay
CAJUN PRAWNS
Marinated Cajun Prawns served with dirty vegetable risotto, Spicy Crawfish Lobster Sauce
Suggested Wine Pairing: Josh North Coast Reserve Cabernet Sauvignon
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