Creole Classic Entrees - Choose Your Own 4 Qts
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Some restrictions applyTake your pick from a variety of Dooky Chase’s signature Cajun classics!
Dooky Chase’s first opened its doors in New Orleans’ Treme neighborhood as a bar and sandwich shop in 1941. Through the vision of chef & owner Leah Chase, later known as the Queen of Creole Cooking, it evolved into one of the country’s first African American fine dining restaurants. Dooky Chase’s remains family owned and operated, a true New Orleans landmark and one of the city’s premier restaurants for authentic Creole cuisine. Chase has played host to civil rights leaders, entertainers, and politicians including Barack Obama, and in 2016 she received the Lifetime Achievement Award from the James Beard Foundation.
Due to state legal regulations, crawfish cannot be shipped to Alaska or Minnesota.
This package serves 10-12 people and includes your choice of 4 Creole Sides
- Each side measures 1 Qt.
- Stews arrive cooked and require reheating
Options Include
- Shrimp Creole – An iconic Louisiana shrimp dish, served in a rich tomato sauce flavored with all of the classic Creole spices. Great on its own or served over rice or jambalaya.
- Chicken Creole – An iconic Louisiana chicken dish, served in a rich tomato sauce flavored with all of the classic Creole spices. Great on its own or served over rice or jambalaya.
- Jambalaya – Chef Leah Chase’s Red Creole jambalaya is a New Orleans classic, loaded with meats, seafood, and tomatoes.
- Gumbo – The signature dish of Dooky Chase (and possibly all of New Orleans) is Creole Gumbo. Chef Leah Chase’s original recipe is cooked with crab, shrimp, chicken, two kinds of sausage, ham, and veal.
- Crawfish Etouffee – Crawfish Etouffee is a classic Dooky Chase dish with a buttery, rich, and intensely flavorful sauce and heaps of fresh crawfish tails, herbs, and spices.
- Creole Sides ship frozen with ice packs, may thaw in transit
- Sides may be stored in the refrigerator for up to 2 days or in the freezer for up to 6 months.
To Serve
Stovetop
- Defrost pack in sink with cold water. Defrost until ingredients are soft enough to pour into sauce pot.
- Pour ingredients into sauce pot and put on medium heat.
- Stir occasionally so that ingredients do not stick to the bottom of the pot and scratch. Bring to a rolling boil.
- Serve as is or over rice and enjoy a touch of Dooky Chase’s in your home!
Microwave
- Defrost pack in sink with cold water. Defrost until ingredients are soft enough to pour into sauce pot.
- Pour ingredients into a soup bowl cover with plastic wrap.
- Heat in microwave on full power for 2 minutes. Stir and place back in microwave for 2 minutes. Test to make sure food is hot.
- Serve as is or over rice and enjoy a touch of Dooky Chase’s in your home!
- Shrimp Creole – Shrimp, Onions, Celery, Garlic, Bell Pepper, Tomatoes, Cayenne Pepper, Thyme Leaves, Roux (Flour & Oil), Seafood Stock
- Chicken Creole – Boneless Chicken Breast, Whole Okra, Onions, Celery, Garlic, Bell Pepper, Diced Tomatoes, Cayenne Pepper, Thyme Leaves, Roux (Flour & Oil), Chicken Stock
- Jambalaya – Chaurice Hot Sausage, Smoked Sausage, Onions, Garlic, Bell Pepper, Thyme Leaves, Bay Leaf, Paprika, Salt, Cayenne Pepper, Chicken Stock, Rice, Diced Tomatoes
- Gumbo – Shrimp, Chaurice Hot Sausage, Smoked Sausage, Chicken, Salt, Spices, Ground Thyme, File, Roux (Flour & Oil), Onion, Garlic, Celery, Seafood Stock, Crab Stock, Chicken Stock
- Crawfish Etouffee – Onions, Bell Pepper, Celery, Garlic, Salt, Cayenne Pepper, Paprika, Celery Salt, Thyme Leaves, Bay Leaf, Roux (Flour & Oil), Seafood Stock, Louisiana Crawfish Tails
Creole Classics From a New Orleans Landmark
Creole Classics From a New Orleans Landmark
Dooky Chase’s first opened its doors in New Orleans’ Treme neighborhood in 1941. What was initially a sandwich shop and lottery ticket outlet blossomed into a thriving bar, and later a respected family restaurant. Founded by Emily and Dooky Chase, Sr., Dooky Chase’s Restaurant soon became a central meeting place for music and entertainment, civil rights, and African-American culture in New Orleans.
In 1946, Edgar “Dooky” Chase, Jr. married Leah Lange Chase. Through the vision of Leah, the barroom and sandwich shop grew into a sit-down restaurant wrapped within a cultural environment of African-American art and Creole cooking. Later known as the Queen of Creole Cuisine, Leah Chase would introduce one of the first African American fine dining restaurants to the country.
Today, Dooky Chase’s remains family owned and operated, a true New Orleans landmark and one of the city’s premier restaurants for authentic Creole cuisine – and a James Beard American Classic. Chase played host to civil rights leaders, entertainers, and politicians including Barack Obama, and in 2016 she received the Lifetime Achievement Award from the James Beard Foundation. Now, for the first time, Dooky Chase’s most iconic and celebrated dishes, from Creole Jambalaya to Leah’s beloved Gumbo Z’Herbes, are shipping nationwide!
