Our Sto­ry


We met in culinary school here in Louisiana ten years ago and we’ve been together ever since. We have a daughter, work on our family farm, and run two restaurants — Hot Tails in New Roads and Sac-A-Lait in New Orleans. We love to cook down-home Cajun classics for our family and friends.

We opened Hot Tails in the town of New Roads, just west of Baton Rouge. The restaurant originally began as an outlet for crawfish raised at our farm just down the road, but has evolved to include a full menu of our versions of Louisiana classic dishes and elevated comfort food. Since opening the restaurant, we’ve traveled around the state, nation and world to showcase Louisiana cooking traditions and ingredients. In 2013, we were crowned King and Queen of Louisiana Seafood.

In 2015, we welcomed our daughter Malley into the world and opened Sac-a-Lait, our restaurant in the New Orleans Warehouse District. Sac-a-Lait is a distillation of our dream of using native Louisiana ingredients in detailed and refined dishes — and making our mark on the New Orleans dining scene.

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Sam Carroll

Chef Samantha Carroll grew up in the community of Gonzales, located between Baton Rouge and New Orleans in South Louisiana. Her love of cooking stems from waking up on weekend mornings to the distinct scent of a roux being started for Gumbo in her family’s kitchen, and to this day she swears there is no better smell.

Cody Carroll

Chef Cody Carroll was born and raised on his family’s farm in the small South Louisiana town of Batchelor, just west of Baton Rouge. He hunted and fished from an early age at his family’s camps around the state, learning how to prepare and cook dishes from his sportsman exploits. Raised in a home where everyone cooked, Cody developed a passion for cooking and honed his skills at the Louisiana Culinary Institute, where he also met wife and business partner Samantha Carroll.

Recipes, stories, and lagniappe from Chefs Cody and
 Sam Carroll of Food Network’s Cajun Aces.

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