Frequently Asked Questions

I’m not familiar with Louisiana cuisine, exactly what kind of food do you serve?
Louisiana is most famous for its Cajun and Creole cuisine. Outside Louisiana the distinctions between Cajun and Creole cuisine have blurred. Traditionally, Creole dishes tend to be more sophisticated continental cuisine, rich and bountiful using local produce, fresh exotic herbs and seafood.

Cajun cuisine originates from the French-speaking Acadian or “Cajun” immigrants deported by the British from Acadia in Canada to the Acadiana region of Louisiana. It is what could be called a rustic cuisine — locally available ingredients predominate and preparation is simple. An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, skillet cornbread, or some other grain dish and the third containing whatever vegetable is plentiful or available. Unlike Creole food, Cajun food features dry herbs, no cream and lots of one pot dishes. It also tends to be more seasoned, sometimes spicy, and quite a bit heartier.

Do you accept reservations?
Yes, we do take reservations. However, we only take a very limited number of reservations in order to allow room for customers who walk in. You can make your reservation here:

More about Angeline's Louisiana Kitchen

I’m interested in coming in with a large party. What’s the largest number of people you can fit and how far in advance should I make a reservation?
The largest number of people we can fit at one table is twelve. Large party reservations tend to fill up quickly so it’s best to make your reservation as soon as possible. We take reservations up to one month in advance. Special accommodations can be made for larger parties; please call the restaurant for more information.

Is your food spicy?
The spiciest dishes we serve would be considered “medium” in terms of heat. Those dishes include: gumbo, jambalaya, grilled andouille sausage, and the blackened ahi tuna salad. Of course we provide plenty of hot sauce for those of you who like things really spicy.

Can I order food to go?
Absolutely! To go orders typically take about ten to fifteen minutes to prepare but please allow up to twenty minutes during peak dinner hours.

Do you do catering?
We do have a catering menu available which features large quantities of many of our most popular dishes. You can find our catering menu in the “Menus” section of the website. To ensure availability, please place your order at least two days in advance. At this time delivery is not available.

Do you sell fresh boiled Louisiana crawfish?
Yes we do! During the spring crawfish season, we schedule monthly crawfish boils. On these nights, fresh Louisiana crawfish are flown in and boiled right here at Angeline’s. The crawfish are sold by the pound at market price along with a handful of other tasty specials.

What’s the difference between gumbo and jambalaya?
Gumbo is a stew or soup that is traditional in Louisiana – it is almost always made with a roux to thicken. Ours is a bit different in that it uses a roux and file to thicken. In Louisiana every family has their own unique gumbo recipe.
Jambalaya on the other hand is a rice based dish which is usually made in one pot. Typically there are two types of jambalaya – a Creole jambalaya like the one we serve at Angeline’s (also called a ‘red jambalaya’ due to the tomatoes) and a Cajun jambalaya which contains no tomatoes and typically is a brown color due to the meat used.

What’s a hushpuppy?
Deep fried corn bread. The story is that hush puppies were created while cooking catfish. The dogs would whine while the catfish was being fried, so the cook would drop a bit of the batter into the oil and throw it to the dogs when it was done to quiet them up. They were to hush the puppies!

What on earth is swamp water?
Half lemonade and half unsweetened ice tea. Watch out for the alligators that sometimes lurk on the bottom…