Cajun Traditions + Flavors In Truckee
Two Southern-Cajun menu items you must try before we bid them adieu at Alibi Truckee:
Crawfish Mac ‘n’ Cheese
Chicken Andouille Gumbo
Back in July 2025, we hired a Sous Chef from the South – Lafayette, Louisiana to be exact – Phoenix Fontenot.
When Head Chef, Steve Piro, was crafting this year’s winter menu, Phoenix brought forward her most-loved and familiar flavors. We all know what happened next; Steve and Phoenix refined the dishes and put ’em on the menu!
The Gumbo
“Why did you want to bring gumbo to Truckee folks?
Phoenix: “I have Southern Louisiana Cajun heritage and my main bloodline is French Cajun from my mom’s side. Living in Lafayette, LA my whole life, and cooking kitchens since I was 16, almost every spot in Lafayette, no matter if it was Cajun or American, served andouille gumbo during the winter months. Gumbo is a local Cajun cold weather meal and still is today. I wanted to bring it to Truckee as a tribute to Louisiana. I personally miss Cajun food everyday and love the nostalgia is brings me when I have a bowl of gumbo.
Phoenix recalls, “Johnson’s Boucaniare (Smokehouse) in Lafayette, which was featured on food network, when I was working there, made their sausage fresh – it was a favorite in the area. The sausage is most always andouille for gumbo, which is a yummy, mildly spicy sausage, widely accepted by diners.
What isn’t as widely accepted: crawfish. Which brings us to the next dish you should try before it comes off the menu.
The Crawfish Mac ‘N’ Cheese
Phoenix: “Back home, there was a food truck, Viva La Waffle, that served a Grilled Crawfish Waffle Cheese Sandwich when crawfish was in season. Food truck didn’t last, but I that inspired me to take on the challenge to marry cheese and crawfish as beautifully as they did. It’s hard to do, but I achieved it with this mac and cheese. Now that winter is coming to an end, I want to promote more seasonal dishes – which is a big thing back home and in Cajun culture too.
What next from Phoenix, then?
We’re glad you asked.
Planned to launch around Easter (stay up to date on our socials or our newsletter), Chef Steve is releasing a new menu.
Phoenix took to the books to ensure seasonal vegetables could be sourced for Truckee. Luckily, GreenLeaf, supplies the ingredients for the salad for the Spring Menu. A watercress-spinach salad featuring loquats (if we can get ’em! if not, fresh apricots), red onion, goat cheese, avocado, toasted almonds served with rosemary-lime vinaigrette to cut the fats and bring a sweet citrus balance to the acidity of the watercress.
Continuing to source as locally and sustainably as possible is as important to us as continuing to make your taste buds jump for joy and quench your cravings. Cheers and hope to see you in at Alibi Truckee to try these two dishes before they come off the menu!
Other items leaving the Truckee winter menu:
– Classic Mac ‘n’ Cheese
– Short Rib Mac ‘n’ Cheese
– Ahi Sandwich
– Arugula Fennel Salad
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