There’s the formal training one learns in culinary school, and there’s the training one absorbs, standing in a Louisiana kitchen, waist-high to a parent who knows the secret to good food is heart and soul. Trey Corken belongs to the latter. Originally from the small town of Franklinton—just outside of New Orleans—Trey brings that same heart and soul to the Cajun home-cooking he serves up at the Swamp Shack, located at 5th and Stark in Southwest Portland.
Check out all the delicious food below!
Everything on the menu sounds so good!
Making an oyster po’ boy! 1. Butter & toast the bread. 2. Season and batter the oysters and toss them into the deep fryer.
3. Add the mayo
4. Throw on some lettuce
And finally add the fried oysters!!
This is sooo beautiful and darn good!!
Trey is pouring on the gravy for the Shack Bomb! It’s jambalaya topped with crawfish etoufee!
Here it is when he’s finished pouring on the gravy & crawfish!!
Trey also highly recommends that you try his fried chicken!! It is fabulous!
The Swamp Shack
SW Stark & 5th, Portland
*Edited by Terri Philips