The brainchild of Sammy’s Restaurant Management Group, Creole Cabana is a new concept that blends Creole and Caribbean cuisines in a breezy setting that includes a dining room, bar and 5,000-square-foot patio overlooking an adjacent beach volleyball facility, further adding to the beach vibe.
The restaurant opened in October and is the anchor tenant of The Oasis recreational and retail development on Burbank Drive. Chef Marla Chua is at the helm of the restaurant’s expansive menu, which features dishes like jerk shrimp and chicken, coconut rice and black beans, sweet potato and coconut curry soup, and plantain chips, as well as dishes that bridge Louisiana and Caribbean styles of cooking.
A top seller is the crawfish and corn fritters with charred jalapeño crema and grilled lemon, a riff on conch fritters prepared with two key South Louisiana ingredients. Another popular item, the jerk chicken and dumplings, brings a Caribbean influence to the classic Southern staple. The dish is created by brining chicken for 24 hours and then coating it with house-made jerk seasoning composed of red and black pepper, thyme and allspice.
“The presentation allows the eater to have fun and taste each component on its own, or pour the sauce over the chicken to resemble the classic,” says Chua. “Either way, the taste and texture of this dish is nostalgia at its finest, with an island twist.”