Taste Of Oklahoma: Bringing The New Orleans Flavor To Claremore

A fusion of different flavors combined with the soul put into each dish makes Gibby C’s South in Your Mouth a destination in Claremore.

Owner and chef Carla Gibson combines Cajun and Southern comfort food at her restaurant. It may not be the French Quarter, but in Claremore, you might not know the difference

Carla Gibson’s melting pot of flavors is a conflation of cultures that all work together.

“I think when you bottle yourself into a niche you’re limiting yourself to the people that can come," Gibson said.

As she dumps in flour and whisks it together to make a roux for clam chowder, Carla said that’s exactly what Gibby C’s South in Your Mouth is all about combining cuisines to make something for everyone.

“I grew up in south Georgia, learned how to cook our southern food there, and after I graduated and traveled the U.S., I ended up in New Orleans and started cooking there," she said.

Carla got her Cajun flair cooking at the famous Dooky Chase’s in NOLA. The restaurant has served everyone from Beyonce to Ray Charles to former president Barack Obama .

“Anybody who trains at Dooky Chase’s has the real thing," said Nick Hatzgionidis.

Carla worked in the supply chain for 20 years and has four kids.

A few years ago, she began selling pork rinds to make a little extra money, and then moved on to cooking freezer meals during COVID, before eventually opening a storefront in Collinsville to expand her catering and her reach.

“The storefront was 1000 square feet," she said. "It was to get our food in people's mouths. We figured if they tasted it, they’d come back.”

And they sure did.

Only a few months after relocating to downtown Claremore, Gibby C’s is a staple and continues to draw a crowd. Carla’s son Sabe got his start selling burgers with his mom and now he’s cooking up an Okie Onion Burger for today’s special.

“I like it when people like the food I produce," Sabe said.

Customers love the VooDoo chicken. It’s breaded, gets a dip in the fryer, and is served covered in a lump crab and shrimp mornay sauce. Perhaps you want a classic PoBoy or a Philly cheesesteak. Chefs sizzle up the beef with onion and bell pepper. It’s blanketed in provolone and topped on toasted bread.

Once doors open at 11, the customers come flooding in.

“Ms. Carla here has brought it to life for everybody else to experience," said Nick.

Nick Hatzgionidis might be the most authentic customer here. Nawlin’s born and raised, and he knows the cuisine and the culture. Nick ordered frog legs, gumbo, coleslaw, and one of the cheesy, garlic butter-topped biscuits for lunch.

“The right mixture of spices and texture," he said, "It’s awesome.”

He let us pull up a chair at the table, for a sampling of crispy hushpuppies, and cheesy grits. fried green tomatoes, and that tender, incredible VooDoo chicken.

“This right here is something that comes from the soul," he said.

Carla truly puts her heart into what she serves. Each Sunday, she serves a different comfort meal and often gets suggestions by asking her customers what they want to eat.

“They’ll message me a couple of nights before, what's for dinner Sunday?” she said.

From her customers to employees. everyone has a favorite. The food is mouthwatering and perfectly seasoned, but the care put into each dish is why Gibby C's continues to let the good times roll.

“The love people have for each other, they put it into their food," Nick said.

Email Kristen.Weaver@griffin.news with recommendations.