With winter on the wane there are some exciting things bubbling on the street food front, Jemil’s Big Easy being one of them.

Captaining the mobile kitchen is Jemil Aziz, a New Orleans native with 20 years under his culinary belt. Some readers may remember Aziz from La Louisiana on Cherry Street, an early aughts darling of both weeklies. (You’ll notice the links refer to him as Jemil Johnson, but he does in fact go by Jemil Aziz.)

Aziz is launching the truck with Dan and Julie Little. Julie and Aziz met at Blue Ribbon Culinary Center, where they both are instructors, about five years ago. (Aziz, who trained at the Culinary Institute of America in New York, has been there 15 years.) The two also are active at Coyote Central, a creative center for kids. They decided to launch the rolling restaurant about eight months ago, and friend Jeffrey Dunnell—the "nuts-and-bolts" guy—has since been outfitting the truck. They hope to be on the road by early April.

The team is understandably eager to get going. Aziz’s gumbo—loaded with handmade sausage smoked for 24 hours—is a show-stopper, and the rest of his menu looks equally promising. There are five types of po’ boys and two muffalettas, the bread for which Julie said she plans to make. There is jambalaya and fried okra and etouffee served with crawfish, shrimp, chicken, or catfish. For dessert: peach cobbler or bread pudding—a deliciously boozy bread pudding, promises Aziz.

Keep tabs on Jemil’s progress on Facebook, and be sure to check back here for updates.