The Catfish from Leah’s Kitchen

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Catfish and Creole Grits served with Crawfish Maque Choux

To know me is to know that Mississippi Farm Raised Catfish is one of my favorite foods on Earth. I love it fried, blackened, grilled and baked (but mostly fried). The last time I went home to Mississippi, I had a chance to visit the new “Leah’s Kitchen” inside of the Dr. Louis Armstrong International Airport just outside of New Orleans.

Leah’s Kitchen is named after the Queen of Creole Cuisine, Leah Chase, who owned world renowned Dooky Chase restaurant in New Orleans.

Leah Chase once said “If you eat with someone, you can learn from them, and when you learn from someone, you can make big changes. We changed the course of America in this restaurant (Dooky Chase) over bowls of gumbo. We can talk to each other and relate to each other when we eat together.”

Leah’s Kitchen opened in 2019 and is still family owned by Edgar Chase IV, grandson of Leah Chase.

Leah’s Kitchen features beautiful artwork. The restaurant even has a 30-foot mural of Leah Chase. The mural was created by Ayo Scott.

Now for the food. Of course I had the Catfish and Grits. This is Farm Raised Catfish and Creole Grits served with Crawfish Maque Choux. I really can’t describe the catfish in words. It’s just perfect. The cornbread and seasonings just hug every bit of the catfish. It’s fried hard, yet it is light. Even though it’s full a Cajun spices, it has a hint of lemon that just brighten it up. The Creole grits are creamy and serve as a great side-kick to the catfish. The Crawfish Maque Choux comes in and elevates the dish leaving people wondering how all of this goodness is possible. I could eat this fried catfish everyday. 

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