Southern Mixing Pot

Southern Mixing Pot taps into the mixed medley of the Louisiana people and culture by way of their playful and savory dishes.

article by VANELIS RIVERA | photography by ANDREW BAILEY

Culture visibly influences life in every conceivable way, and in Louisiana, the busiest intersection of our vastly blended culture is the kitchen.

Though Creole and Cajun dishes are uniquely delectable, Spanish, French, African, and Native American touches distinctly stew in these food pathways. Whether culture is emblazoned in our skin-tone, accent, or mannerisms, all that matters when it comes to Louisiana cuisine is how much soul is whipped, fried, or baked into its preparation and if it’s slap ya mama good. Trey Brown, “passionate owner” and chef of the Southern Mixing Pot, taps into the mixed medley of the Louisiana people and culture by way of his playful and savory dishes. Whether it’s soul food with a Creole twist or a classic dish with a Cajun touch, Brown is mixing well-known flavors and, in a way, teaching us about the beauty of embracing differences.

Passion for food came in the form of his mother’s cooking and the attempt to mimic what she would craft. Even when his mother worked long hours, Brown and his four siblings always had a hearty breakfast in the morning and a tasty and fulfilling meal for supper. He attributes his culinary career beginning in the eighties when, as a “latchkey kid” at eleven years old, he prepared his first dish: baking biscuits from scratch by using the instructions on the back of a baking powder can. His fascination with cooking shows along with delving into every box and can recipe he could find lead him to start cooking meals for his friends during his teenage years. That quickly turned into preparing meals for family gatherings. “The big thing to my fascination was trying to see if I can make it [food] different or better,” Brown says. He kept trying different variations of recipes, which was heightened by his travels. “I’m well traveled and I’m a big foodie. I’m always sampling cuisines, thinking of how I can add a Louisiana, Cajun, or Creole kick to it,” enthuses Brown.

Drawing inspiration from food he tasted from restaurants around the country has widened his palate and his culinary creative space. Even though his upbringing landed him with a “life-long passion” to please people via food, the Monroe native ended up pursuing construction at Louisiana Tech University and the University of Louisiana at Monroe. As a postgrad, he began his first business (which he still has), Affordable Remodeling, a construction company that prides itself in turning out amazing projects. A natural entrepreneur, the restaurant business didn’t stray far from what he was naturally good at: “I wanted to deal with the public in a different aspect that wasn’t construction and in a milder manner. What better way than to do that than by putting a plate in front of them?” Brown took official ownership of his first culinary endeavor, Bobo’s Sports Bar and Grill, in 2015, but he dreamed of a New Orleans-style turn of the century space for his soul-rich dishes. He found this “down home feel” in his current Graden District location and opened up Southern Mixing Pot in September of 2017.

If you’ve ever driven through the intricate maze-like grid of Monroe’s Garden District, you know that architectural details and attentive garden touches take the exterior of a bungalow-esque home from muted to charming. Imagine that said home was, in fact, a restaurant. That’s the first impression you’ll get from Southern Mixing Pot. On Bres Avenue, between third and fourth street, the restaurant space merits a double-take. Teal and baby blue columns emphasize a delightful craftsman-style cottage exterior that contrasts nicely with a ruby-red door. Dining in this former home makes for a relaxed and cozy eating environment, especially the conservatory style sunroom turned dining area. If that popular space is filled, other options include sitting close to the white wood and brick fireplace or the once living room, now made dining hall, whimsically marked marked by a wide, white wood bordered entryway. Minimally decorated, the restaurant uses the simplicity of the building’s architecture and boldness of its dishes as the perfect balance to a dine-in experience that captures the nostalgically attractive, genteel era.

Brown’s homegrown cooking skills were learned in his mother’s kitchen, and he brings it to the restaurant. “Our entire menu has Louisiana favorites and originals. And we just try to do them differently,” explains Brown. There are a few “first taste” items that shouldn’t be missed. The Urban Tacos—fried chicken, fried shrimp, fried catfish, or grilled steak with lettuce, tomatoes, and shredded cheese with a special sauce—are a sure way to get acquainted one of Brown’s favorite in-house condiments. Another sauce-centered appetizer is the Mardi Gras Shrimp, a simple dish with fried shrimp infused with herbs, bell peppers, and jalapenos. Their entrées abound, but if you want to dive right into what customers have been raving about on Yelp and Facebook, you’ll skip on over to the “Favorites” section of the menu. It’s not a Louisiana menu without the good ‘ol southern cuisine of shrimp and grits. The Southern Mixing Pot version is as picturesque as it is delicious. Here, blackened shrimp, andouille sausage, and bacon are centered in a generous portion of cheesy grits. Their best selling item, the Jazzy Potato, has been said to induce a bout of jazz dancing upon completion. It’s a hefty dish of parmesan mashed potatoes with an assortment of blackened shrimp, grilled blackened chicken, and applewood-smoked bacon held together by a blend of six kinds of cheese and a velvety house-made cheese sauce, then it’s topped with sautéed bell peppers and green onions. Following the same concept, Boujie Bayou is the seafood version, using blackened catfish and topped with crawfish étouffée. It’s been described by customers as “something serious,” so if you order, make sure to put your game-face on. Another dish that’s recently taken off in popularity as of late is their Cajun Enchiladas—Cajun chicken, bell peppers, dirty rice, and pepper jack cheese served over a Cajun rice pilaf and topped with a Creole enchilada sauce.

You wouldn’t expect a classic pasta dish on the menu, but when reminiscing on his mother’s cooking, Brown immediately mentioned her spaghetti and broccoli cheese casserole. The pasta dish on the restaurant’s menu is cleverly titled N.Y.M.S. (Not Your Momma’s Spaghetti)—their remix to the classic dish served with fried corn and salad—probably because it’s Brown’s momma (not your momma’s) that inspired the dish. And you can’t leave without the beignets! The Southern Mixing Pot’s deep-fried choux pastry delights are made to perfection and have even been featured on Louisiana Living, where, in about four minutes, Brown goes through his beignet process from dough to the finale of powdered sugar downpour. He’s as sociable on camera as he is in his restaurant, where he shuffles between kitchen and dining area attending to customers as he would family and friends.

While the menu is set, lunch specials are frequent in the form of a tasty bisque, creative quiche, or a more intricate main dish like Brown’s latest loaded pecan-smoked turkey legs topped with a six-cheese crawfish macaroni and cheese sprinkled with applewood-smoked bacon. Southern Mixing Pot is a place of celebration. Brown marks holidays with his food, last month posting a Fourth of July special on social media that read: “If you’re having second thoughts about your uncle’s grilling skills or still remember how un-lit lighter fluid tastes on chicken then we are here to take up the slack! We have a really good product in our grilled selections that we want to share with you.” He ends most of his posts with the hashtag “eatjazzy,” a mantra of sorts that adequately stands for his call of duty. When his food isn’t being featured in the restaurant or locally broadcasted, it’s dished out from their food trucks, sometimes parked in set locations like North 18th and West Monroe but also often spotted at most Rivermarket events. Soon one of their trucks, affectionately titled Culinary Dropout, will have it’s own webpage. “It’s going to have it’s own life,” says Brown.

There’s not much care a dish needs if it tastes good, but at the Southern Mixing Pot, you eat with your eyes as much as your mouth. Brown’s plate presentations are thoughtful and often emphasize the complexity of his dishes. An attention to color and design speaks to Brown’s intention of creating blissful moments for his customers. His culinary integrity begins with his choice of ingredients and each dish’s composition—care is key! “We cook food that we eat and we treat every dish as if we are cooking it for our momma,” he says. Food that is cooked with love takes time, acknowledges Brown, which is why he aims to mix in a little love with a lot of soul in honor of what makes Louisiana great—diverse flavors and tastes.

The Southern Mixing Pot is located at 401 Bres Ave, Monroe, LA 71201 and is open Tuesday through Saturday between 11AM to 8PM. Call them at (318) 582-5598 to find out about how they can cater your next event. Visit their website (southernmixingpot.com) and follow them on Facebook and Instagram to find out more about their menu and changing specials.