The Herald Bulletin

Morning Update


October 9, 2013

The Big Easy

Catering business delivers Cajun to Indiana

ANDERSON, Ind. — Cajun cooking comes naturally to Leah Green. She’s originally from Louisiana, where she grew up on a farm.

“We cooked meals, we didn’t eat out,” said Green. Raised with all that Southern home cooking, and the Cajun flair, Green developed a love for it. She shared her specialty cuisine with family and others, bringing the unlikely regional flavors to Midwestern Indiana. It ultimately blossomed into a business.

“I love to feed people,” said Green. “I was just cooking for people. It just kind of snowballed and turned into The Big Easy.”

The Big Easy is the Cajun and Southern cuisine-based catering business that Green and her husband, Jeff, launched this year. They purchased a food trailer and took it to their first event in early May, the Highway 38 Sale in Pendleton. Since then, they’ve been pulling their trailer to all kinds of events including the Elwood Glass Festival, the Madison County 4-H Fair and the Atlanta New Earth Festival. They’ll soon be headed to the Covered Bridge Festival in Parke County, too.

The Greens also occasionally bring The Big Easy to Anderson folks for Food Truckin’ Thursdays — the lunchtime events held at Citizens Plaza Park each Thursday. The Big Easy will be there tomorrow for the third time, bringing such out-of-the-ordinary fare as Catfish Po’ Boys, Shrimp Etouffee, Cajun Tenderloin and Beignets. The addition to Anderson’s cultural lunchtime cuisine has proven attractive.

“She keeps selling out of food. It’s a good problem to have,” said Levi Rinker, with Anderson’s parks department. “People go out of their way for something unique.”

Among the popular offerings Green cooks up is jambalaya.

“I always sell out,” noted Green. “It’s the biggest hit.”

Her Po’ Boys are also big hits. These are sandwiches with either fried catfish, fried shrimp or sometimes oysters on French bread with lettuce, pickles and remoulade – a Cajun-style mayonnaise. Green doesn’t often serve the oysters at events. She noted, “That’s a lot of shucking.”

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