Satisfy Your Cajun Cravings at Big Easy BBQ

Inside, the rustic interior featuring murals and paintings by local artist Laura Bowman brings to mind the swampy bayou, while large windows invite in plenty of natural light, giving the eatery an upbeat Southern energy.

Inspired by New Orleans-born chef Dean Berthelot’s recipe, this made-to-order, cooked-from-scratch dish begins withCajun cuisine’s “holy trinity” of vegetables: onions, bell peppers, and celery. It builds on that foundation with garlic,spices, diced tomatoes, farfalle pasta, blackened chicken, shrimp, and andouille sausage, all tossed in a rich cream saucewith a subtle Cajun kick and garnished with a colorful blend of tomatoes and green onions. The overall effect is a warm and peppery flavor that is a welcome comfort, especially for cool, drizzly days. Feel free to add a dash of hot sauce for alittle extra heat.

The blackened chicken is well seasoned and juicy, the shrimp is savory, and the Chef Paul Prudhomme-brand andouille sausage has a sharp, distinct flavor with a bit of tang.

Accompanying the dish is a crisp, buttery bread that hails from Leidenheimer Baking Company, a New Orleans staple since 1896. The same bread is used for Big Easy BBQ’s assortment of flavorful po’boys.

On the menu alongside traditional Cajun favorites such as shrimp and crawfish étouffée, jambalaya, and slow-smoked meats, Big Easy BBQ’s blackened chicken, shrimp, and andouille pasta holds its own and leaves you feeling like a low country boil has been turned into a cozy pasta dish.