Boo Coo Roux brings a taste of New Creole cuisine to Chicago, simmered in tradition while looking towards the future. Book 'em for your private party to get a full array of cajun and creole classics done from scratch, or catch 'em on the street to get a more portable, ready-to-eat tilt on all the same flavors. A shrimp po boy to die for leads the pack, with hand-breaded shrimp fried to perfection, slapped on a flaky baguette and slathered in smoked tomato remoulade. A pork belly version ups the savory while adding some garlic heat, while the hush puppies with bacon jam compliment anything and everything and everything that's anything. There's also a gumbo served one of three ways: in a cup, in a bowl, or poured over perfectly-seasoned cajun fries. No matter what you choose, you win. But obviously you win biggest if it's over fries.