Ocajun and creole

On The Bayou

Cajun and creole · Smyrna

By phone

orders & questions

Unclaimed listing

Own On The Bayou?

We built this page from your own website, so people looking for you can find you. It's yours to take over — here's what that switches on.

Take orders on this pagePickup and delivery, card payments, straight to your kitchen. We take a flat 3% at any volume. Card processing is billed separately by the payment provider, as it is in the dining room — and on a pickup order paid at the counter there isn't any.
Your menu, prices, photos and hoursChange a price at 6pm and it's live at 6pm. Nothing reaches diners until you've confirmed it's right.
An assistant that answers dinersIt knows your menu and your hours, replies day and night, and hands the conversation to you the moment it isn't sure.
Promotions, offers and reservationsRun an offer, take bookings, set a delivery radius — all switched on or off by you.
See who's orderingWhat sells, what gets reordered, and which dishes people ask about but you don't list.

Free to claim and free to stay listed. No setup fee, no monthly fee, no card needed. Takes about two minutes.

Gumboask if they make it
A dark roux, the holy trinity, and hours on the stove.
Jambalayaask if they make it
Rice cooked in the pot with sausage, chicken, and shrimp.
Po' boyask if they make it
Fried shrimp or oysters on New Orleans French bread, dressed.
Crawfish étoufféeask if they make it
Smothered crawfish in a blond roux — richer than gumbo.