Menu Items!

Crab Stuffed Mushrooms

Portobello mushroom caps stuffed with Louisiana crabmeat...& a little bit more...topped with Parmesan cheese.

Louisiana Crabmeat Dip

Louisiana crabmeat in a creamy white sauce...with a hint of cayenne & black pepper.

Crawfish Dip

Louisiana crawfish tails blended with veggies & spices...just add crackers!

Cajun Chicken or Beef Nachos

A big pile of fresh chips topped with Cajun grilled chicken or beef, along with rotel tomatoes, jalapenos, cheddar cheese...and anything else we find along the way!

Spring Salad

A fresh blend of greens, tomatoes, mushrooms, strawberries, blackberries, walnuts, & sunflower seeds topped with Walnut Balsamic dressing.

Chef Salad

Fresh greens with tomatoes, cucumbers, mushrooms, cheddar cheese, boiled eggs, bacon, grilled chicken, and garlic croutons.

Seafood Gumbo

Shrimp, crawfish, crabmeat, scallops, with the right amount of secret stuff (& Louisiana finesse) cooked into a dark roux served over rice.

Crawfish Ettouffee

The zest of the trinity (onions, bell peppers, & celery), along with Louisiana crawfish tails, & a few shakes of magic dust served over rice.

Shrimp Creole

The kick of Creole, shrimp in a spicy tomato-based sauce with a few fun things thrown in for good measure...and good taste, served over rice.

Crawfish Pie

Yep, it’s a pie, but it’s only momma’s pie crust...with a zesty crawfish filling.

Seafood Jambalaya

A party all by itself, a mixture of veggies, rice, spices, shrimp, crawfish, scallops, and other aquatic creatures worthy of my pot.

Cajun Grilled Shrimp

Peeled shrimp cooked in dad’s favorite stuff, a combination of Italian dressing, worchestshire, Tabasco, white wine, lemon , garlic ( the list goes on) topped with black pepper & Tony Chachere’s Creole seasoning.

Cajun Grilled Fish

Same awesome combination as the shrimp except on your favorite fish fillet.

Caribbean Grilled Fish w/ veggies

Fresh fish of the day cooked in Caribbean spices, along with fresh onions, bell peppers, and mushrooms.

Caribbean Grilled Shrimp w/ Veggies

Shrimp cooked in Caribbean spices, along with fresh onions, bell peppers, and mushrooms.

Boiled Shrimp, Crabs & Crawfish

By the pound, or by the dozen, cooked Louisiana style! Boiled in Zataran’s(do ya wanna name Zatarans??) wonderful spices, along with onions, lemons, and plenty of corn and potatoes, this can be cooked and delivered, but is much better cooked onsite.

Broiled Shrimp over Pasta

Shrimp cooked in lots of garlic and butter sauce, served over angel hair pasta.

Fried Shrimp, Crawfish, Catfish

Lightly battered with a zesty mix of corn meal and spices, fried shrimp, crawfish, or catfish, served with cocktail and tarter sauce.

Bacon Wrapped BBQ Shrimp

All my favorite flavors in one place (as long as I have a glass of wine nearby). Shrimp marinated in hickory BBQ sauce that’s been doctored up with a bit of Worchestshire and Tabasco sauce, wrapped in blanched bacon strips, slid on a pan, covered with mozzarella cheese and broiled.

Bacon Wrapped Scallops

Fresh Bay scallops wrapped in blanched bacon strips, slid on a pan, covered with mozzarella cheese and broiled.

Conch Chowder

an Island favorite, chopped conch in a rich blend of Caribbean spices, including the scotch bonnet pepper.

Chicken & Andouille Jambalaya

The right mixture of onions, bell peppers, and celery, along with seasoned chicken, hot pork sausage, tasso, and andouille sausage with the seasoning and Cajun finesse to create a real Louisiana jambalaya.

Chicken & Andouille Gumbo

Seasoned chicken, tasso and andouille sausage in a dark roux, served over rice.

Fried Turkey

You’ll never have another baked bird after this, a 12-14 pound turkey, injected with a homemade marinade and deep fried in peanut oil. The outside is dark and crispy (not battered), the inside is moist and tender...and spicy.

Fried Turkey & Andouille Jambalaya

The fantastic mix of a deboned fried turkey and andouille sausage mixed with the usual stuff in our big ole black cast iron pot.

Fried Turkey & Andouille Gumbo

Deboned fried turkey and andouille sausage in a dark roux, served over rice in another one of our big ole black iron pots.

Cajun Grilled Chicken

Boneless chicken breasts and thighs marinated in a Italian dressing, Worchestshire, and Tabasco sauce, lemon juice, white wine, garlic, topped with black pepper and Tony Chachere’s Creole seasoning.

BBQ chicken Breasts w/ Cheese & Bacon

Boneless, skinless chicken breasts grilled with our cajunized hickory BBQ sauce, bacon strips, and cheddar cheese.

Cajun Chicken Fajitas

Chicken sautéed with onions, bell peppers, garlic, & mushrooms, seasoned with black pepper, cayenne pepper, Tabasco sauce, white wine...served with tomatoes, sour cream, cheddar cheese on flour tortillas.

Filet topped w/ Mushrooms & Crabmeat

6 ounce filet topped with sautéed Louisiana crabmeat and portabella mushrooms in a white wine sauce.

Cajun Burgers w/ Bacon & Cheese

Burgers with an attitude! Ground round beef mixed with generous amounts of minced onions and garlic, along with an appropriate amount of Tabasco, black pepper and Worchestshire sauce, topped with cheddar cheese & bacon.

Cajun Steak Fajitas

Round steak strips sautéed with onions, bell peppers, garlic, mushrooms, in a kicky mixture, served with tomatoes, sour cream, and cheddar cheese on flour tortillas.

Tabasco Chili

Why work so hard? Tabasco’s chili mix with a few neat little extras makes this quite awesome stuff!

Twice Stuffed Potatoes

Large baking potatoes, cooked and halved, then shelled and refilled with a blend of cheese, bacon, sour cream, green onions, and a few secret items I can’t tell you about. Then topped with cheddar cheese and green onions and baked...the best potato dish you have ever had!

Grilled Veggies

Any veggie you can think of grilled in an Italian dressing white wine marinade.

Boudin

Ok, I don’t make this stuff, but I know a great little grocery store in Baton Rouge that makes it fresh every day & can have it at my door in 24 hours.

Garlic Asiago Cheese Bread

Cuban bread loaded with butter, garlic, Asiago cheese…then some more garlic….almost a meal by itself!