Crazy Creole Sausage King is reopening inside Partake Collective in the coming weeks. The Louisiana-style joint previously had a brick-and-mortar storefront on Long Beach Boulevard before closing its doors in 2019 and exclusively doing catering.
“It’s like we’re coming back from a long vacation,” said owner Chef Gee. “The new space is a cloud kitchen. At first, we’ll only be offering delivery, but we’ll have pick-up and dine in after we fully open. We also have a banquet hall.”
At the Partake outpost, Chef Gee will be serving up his beloved Creole creations. “We specialize in Louisiana-style dishes – seafood, seafood boils, crabs, crawfish, shrimp, clams, mussels, gumbo, jambalaya, red beans and rice.”
But the star of the show takes after the restaurant’s namesake – the sausages. “We make all our own sausages in house, our Andouilles are smoked for 15 hours with pecan wood and sugar cane. So when you get our gumbo you’re getting our house made sausages, too.”
The King’s sausages and gumbo are also available for purchase and delivery across the U.S. via his website.
“We’re bringing the old school Creole dishes like grandma used to make,” concluded the chef.
Partake Collective is a ghost kitchen that also offers a communal food hall and virtual market. Other eateries inside Partake include Albert’s Petit Sweets, Cena Vegan, Bubu Teriyaki Grill, Pasta De La Cava, and more.
Crazy Creole Sausage King will have a soft opening in early March, but a grand opening date has not yet been announced.
