Menu Items Provided on a Daily Basis Or Sometimes a
Weekly Special
Crawfish Ettoufee
Crawfish Etouffée is a Louisiana favorite. Etouffée, a French word meaning "smothered". The Cajuns have adopted this word from their French ancestors and use it to describe a delicious way of preparing fresh seafood. Crawfish Etouffée has a rich spice driven Creole Sauce and sits on a bed of white rice.
Sausage & ChickenJambalaya
Jambalaya is a Louisiana Creole dish of Spanish and French influence. Jambalaya with chicken, sausage, & rice.Jambalaya is traditionally made in three parts, with meats and vegetables, and is completed by adding stock and rice.
Dirty Rice
Beef with onion and garlic, simmered with rice, broth and light seasoning.
A Real Southern Specialty with Southern Fried Chicken!
Collard Greens
Greens were just one of a few select vegetables that Africans were allowed to grow and harvest for themselves and their families throughout the time of slavery, and so over the years greens developed into a traditional African American household tradition and dish. Even though Africans were emancipated in the late1800's, their love of greens continued, and they kept handing down their well developed repertoir of greens recipes from one generation to the next.
Red Beans & Rice
One of the most popular dishes known to Louisiana Creole is the red beans and rice recipe. While not much is known about the origins of the dish, many people believe that it was made on Mondays (washday) because the laundry left very little time for cooking or anything else.
Deep Fried Catfish
Another Southen Favorite. Usually served on Good Fridays.
Shrimp & Oyster Po-Boy Sandwiches
The main reason Tourist visit New Orleans....or the South!
Candied Yams
A Southern Favorite used as a side dish for most Sunday or Holiday Dinners.
Stewed Chicken
Louisiana Stewed Chicken with Rice. Usually accompanied with a side of Potato Salad & Green Peas.
Potato Salad
Southern Potato Salad.........Just good with everything.