MONROE, La. (KNOE) - Trey Brown brings his homegrown cooking skills, he learned from his mother, into his kitchen at Southern Mixing Pot in Monroe.
"We take soul food and put a creole twist to it or take some more traditional items and put a Cajun touch to it. We like to mix things up cause Louisiana is a mixing pot of people, cultures and background experiences. So that's what we do," said Brown.
The results are dishes like the Boujie Bayou- a blackened catfish filet over parmesan mashed potatoes and covered in crawfish etouffee. And the ginormous Jazzy Potato.
"It's a twist on a loaded baked potato but this potato is twice baked and it's layered. Six kinds of cheese, blackened chicken, Cajun shrimp, andouille sausage, Applewood smoked bacon and a house cheese sauce that we make with sautéed bell peppers and topped with green onions," said Brown.
"This Jazzy potato is out of this world. From the velvety cheese sauce, the spice of the andouille sausage and the smokiness from the bacon. I may do a jazz dance on the table after I eat this," said Tammi Arender.
And there are beignets that rival Café Du Monde in New Orleans. Kenneth Adams is in charge of turning out these little pillows of love.
"I trained him to make the beignets and that was like the greatest reward in that kitchen cause he makes them to perfection every time," said Brown.
Another staple on the menu is Shrimp and Grits.
"It's really good. The flavor, everything blends together and it's really seasoned really well too. It's one of those good southern cuisine dishes," said a regular diner.
"Everything we do, we do with the intent to touch you. Touch you deep down. We really aim high. We really aim high with as much integrity to give you a blissful moment every time you come in and take a bite," said Brown.
Southern Mixing Pot is located at 4th and Bres Avenue in Monroe. They're open Tuesday-Saturday.