Chef-opedia Chefs Scott Landry Bio
Cooking Style: Cajun cuisine
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Chef Scott Landry hails from Lake Charles, deep in the heart of Cajun Country in Southwest Louisiana. When he’s on stage, his accent flows as thick as gumbo roux and he tosses out one-liners as easily as he tosses shrimp into his big black cooking pot. His audiences laugh, learn and after he’s done get to eat the “show” – a meal that could include crawfish, alligator, crab, shrimp or other justly famous Louisiana delicacies.

Chef Landry has served his spicy Cajun fare to senators and congressman, movie stars and music luminaries, royalty and presidents (as well as presidential hopefuls). He has shared stages or billing with such notable chefs as Paul Prudhomme, Martin Yan, John Folse and Chef Tell. When he discovered that people craved Cajun-style food and fun even on the Colorado slopes, Chef Landry founded the annual Breckinridge Crawfish Festival – and it’s still going strong. He authored a cookbook and manufactures his own line of Cajun seasonings. He is a popular guest on the nation’s talk shows and cooking shows, where his conversational flair matches his culinary showmanship. And his cooking has become a staple at the annual Washington Mardi Gras, a full scale week long bash that finds the “who’s who” of the nation’s capital engaging in carefree Louisiana-style revelry.

Chef Landry can put fun into your event by providing a generous supply of family humor, along with appetizing Cajun dishes. It will be the show that your guests remember! He begins with a lesson in authentic Cajun cooking, peppered with the Landry brand of humor and culminates with several Creole dishes. Chef Landry’s authentic Cajun cuisine includes spicy shrimp salad, gumbo, crawfish, etouffee, chicken and sausage jambalaya, and for dessert a mouth-watering bread pudding topped with rum sauce, just to name a few.

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