Uncle Darrow’s  serves authentic New Orleans cuisine, with a healthy twist.

Uncle Darrow’s serves flavorful, and healthier, Cajun food. (photo by Jill Weinlein)

Norwood J. Clark Jr., one of the Darrow family cousins, who owns Uncle Darrow’s, prepares dishes without beef and pork. They don’t heavily fry their chicken, oysters, shrimp or catfish. Norwood grew up living on the Bayou eating traditional Cajun and Creole food. He thought if he eliminated pork and beef, and cooked with healthier oils, the dishes served at his restaurant would be more nutritious, yet still maintain home cooking flavors.

His restaurant on the corner of Lincoln and Washington has a giant mural of the Bayou in the dining area. Norwood wants to make sure you like the food before you place your order, so he offers free samples.

“You don’t pay for the food here, you pay for the flavor,” Norwood said.

Uncle Darrow’s is also known for their great breakfasts. The basic Bayou breakfast includes two ranch chicken eggs, and either Cajun home-style taters, grits, rice or tomatoes. You also get a choice of French bread or a buttermilk biscuit.

“Kareem Abdul-Jabbar comes in once a week for breakfast,” Norwood said.

Their flapjacks and waffles are served with Louisiana sugar cane syrup and a cup of chicory coffee. Be sure to order biscuits with Mamma’s gravy.

“We have an eclectic clientele with 70 percent from Marina del Rey, Brentwood and Beverly Hills,” Norwood said. He also mentioned some Laker and Dodger players, and actor John Larroquette who have enjoyed a meal or two at Uncle Darrow’s.”

Since Larroquette is from New Orleans, his wife found Uncle Darrow’s and brought him in one day. He stayed for two hours while eating and talking about life on the Bayou,” Norwood said. He told Norwood that he hadn’t had food like this for the last 30 years, since he lived in New Orleans.

“Food is the Universal language,” Norwood said. “It’s a great way to begin a conversation with people gathered at a table with an array of food.”

The chicken for the chicken supper is marinated for at least 24 hours. Dip it into the light-green “gator sweat” sauce – a Ranch dressing with a secret spice to make it green.

They make a wonderful, healthier version of jambalaya with turkey and chicken sausage, rice, fresh vegetables and Creole spices.

Vegetarians will enjoy many of the side dishes that include sautéed collard, mustard and turnip greens. The tater salad is a potato salad that has won awards around town.

Po’boys include turkey, Cajun chicken link, catfish, BBQ oysters and a shrimp and oyster combination.

The food is prepared with care. The gumbo is made daily and takes 10 hours to cook. Three of those hours are in making the roux.

“Everyone should enjoy this type of food,” Norwood said. “So many people from New Orleans are from a melting pot of other countries. Food from New Orleans is a combination of these various cultures.”

Once you dine with Norwood at Uncle Darrow’s, you become part of the family. He shines in offering true Southern hospitality.

Uncle Darrow’s serves breakfast and brunch at 8 a.m. on Saturday and Sunday until 2 p.m. During the week the restaurant opens for lunch at 11 a.m. and stays open for dinner until 9 p.m. $-$$ 2560 S. Lincoln Blvd. (310)306-4862.