BOILED PIG FEET

BOILED SAUSAGE

FRIED OKRA

ONION RINGS

REGULAR BOUDIN

SMALL SALAD WITH MEAT

BOUDIN BALLS

SMALL SALAD WITH NO MEAT

LARGE SALAD WITH NO MEAT

FRIED GRILLED CRAWFISH CHICKEN

16 STRIPS FRENCH FRIES, AND HUSH PUPPIES FEEDS 4

FRIED CATFISH

FRIED SHRIMP

GRILLED CRAWFISH TAIL CHICKEN (LA CRAWFISH) OR OYSTER

SHRIMP OR CATFISH

BOILED TURKEY NECKS

BOILED CORN & POTATOES

BOILED SHRIMP

CRAWFISH BOUDIN

BOUDIN BALLS (4)

HUSH PUPPIES

FRENCH FRIES

CHEESEBURGER

FRIED SHRIMP / CATFISH

HAMBURGER

Rinse the pig feet under cold running water. Using a small knife, remove any coarse hairs or stubborn dirt. If the feet are very large, halve them at the ankle joint so pieces fit in your pot and cook evenly.

Clean pig feet

Place pig feet in a large stockpot and cover with cold water. Bring to a rolling boil over high heat. Boil for 8 minutes, then drain and discard the blanching water. Rinse the pot and pig feet with hot water to remove scum. This step reduces strong odors and impurities.

Blanch to remove impurities

While feet are draining, roughly chop the onion, carrots, and celery. Smash the garlic cloves with the flat of a knife; leave skins on or peel per preference. Tie the parsley into a small bundle with kitchen twine if desired for easy removal later.

Prep aromatics

Return the cleaned pig feet to the stockpot. Add 4 liters of fresh cold water (enough to cover the feet by 1–2 inches). Add the chopped onion, carrots, celery, smashed garlic, bay leaves, parsley bundle, black peppercorns, allspice, thyme, red pepper flakes, apple cider vinegar, and 1 tablespoon of the kosher salt (reserve remaining salt to adjust later).

Combine in pot

Bring the pot to a gentle boil over high heat, then immediately reduce heat to maintain a low simmer. Partially cover the pot with a lid to limit evaporation while allowing steam to escape. Skim any foam that rises to the surface during the first 15–20 minutes.

Bring to gentle simmer

Simmer gently for 2 to 3 hours, checking after 90 minutes. The feet are done when the skin and connective tissue are tender and almost falling from the bone; a fork should slide in easily and the collagen will give the liquid a slightly silky mouthfeel. Add more water if necessary to keep feet submerged.

Simmer until tender

When feet are tender, remove the parsley bundle and bay leaves. Taste the cooking liquid and add the remaining 1 tablespoon kosher salt as needed. If you prefer a more concentrated broth, remove the pig feet and vegetables with a slotted spoon and simmer the liquid uncovered 10–20 minutes to reduce and intensify flavor, then return feet to warm briefly.

Adjust seasoning and reduce (optional)

You can serve pig feet whole, halved, or remove meat and skin from the bones and roughly shred. If shredding, use two forks to pull the meat away from bone and mix with some of the cooking liquid to keep it moist.

Shred or serve whole

Transfer pig feet to a serving plate or bowl. Spoon hot cooking liquid or reduced broth over them. Squeeze fresh lime or lemon wedges over individual portions and sprinkle with chopped cilantro or parsley if using. Serve with rice, crusty bread, or boiled potatoes to soak up the broth.

Garnish and serve

Cool any leftover pig feet and broth to room temperature within 2 hours, then refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. The broth will gel when chilled because of the collagen—reheat gently to liquefy before serving.

Storage

fresh pig feet (cleaned, halved if large)

yellow onion

carrots

celery stalks

garlic cloves

bay leaves

fresh parsley

kosher salt

black peppercorns

whole allspice berries

dried thyme

crushed red pepper flakes

water

apple cider vinegar

fresh lime or lemon wedges

chopped fresh cilantro or parsley (optional)

Prick each sausage a few times with a fork or make shallow diagonal slits. This helps release steam and prevents bursting while boiling.

Prepare sausages

Place water and broth in a large saucepan or medium pot (big enough to hold sausages in a single layer). Add bay leaves, peppercorns, smashed garlic cloves, thyme, and salt. Add the quartered onion and whole cloves (if using) to the pot.

Bring the liquid to a gentle simmer over medium-high heat. Do not let it come to a rolling boil; maintain a gentle simmer to keep the sausages tender and to prevent splitting.

Add the sausages to the simmering liquid. Reduce heat to low or medium-low so the liquid stays just below boiling. Simmer the sausages for 8–12 minutes for fresh sausages or 6–8 minutes for fully cooked smoked sausages until heated through (internal temperature for fresh sausages should reach 160°F / 71°C for pork or 165°F / 74°C for poultry).

Occasionally spoon some hot liquid over the sausages to ensure even heating. Use a meat thermometer to confirm doneness.

When sausages are cooked through, remove them with tongs to a plate and loosely cover with foil to rest 3–5 minutes.

Increase heat under the cooking liquid and reduce for 3–4 minutes until slightly concentrated (optional). Stir in the vinegar to brighten the flavor and the butter to add a light glaze; simmer 30 seconds more.

Slice one sausage open to check color and juices if unsure; the juices should run clear and any pink should be gone for fresh pork (or at safe internal temperature).

Transfer the reduced cooking liquid and aromatics to a small bowl or spoon some over sausages before serving. Sprinkle chopped parsley over the sausages for color and freshness.

Warm buns or bread briefly in an oven at 350°F (175°C) for 5 minutes or toast in a skillet until lightly browned.

Place each sausage in a bun or on bread. Add mustard and pickle chips as desired. Spoon a little of the reserved aromatic cooking liquid over the sausage for extra moisture and flavor.

Serve immediately while hot with remaining mustard on the side.

smoked pork sausages (kielbasa, bratwurst, or similar)

low-sodium chicken or vegetable broth

whole black peppercorns

garlic cloves, smashed

fresh thyme sprigs (or 1/2 tsp dried thyme)

salt

yellow onion, quartered

whole cloves (optional, for aromatic flavor)

apple cider vinegar or white wine vinegar

butter (optional, for glaze)

fresh parsley, chopped (for garnish)

hot dog buns or crusty bread

yellow mustard or whole-grain mustard

sweet or dill pickle chips (optional)

Rinse the okra under cold water and pat dry thoroughly with kitchen towels. Trim the stem ends without cutting into the pod (remove just the very tip). Cut the okra into 1/2-inch pieces. Toss the cut okra with 1 tsp coarse salt and let sit in a colander for 10 minutes to draw out a small amount of moisture; pat dry again before breading.

Trim and dry

In a medium bowl whisk together 1 cup buttermilk and 1 large egg until smooth. If using milk + lemon juice, mix and let sit 5 minutes first.

Make wet mixture

In a shallow bowl or pie plate combine 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup fine cornmeal (if using), 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1/2 tsp smoked paprika, 1/4 tsp garlic powder and 1/4 tsp cayenne pepper (optional). Whisk to evenly distribute seasonings.

Make dry mixture

Working in a single layer or in small batches, toss the dried okra pieces into the buttermilk-egg mixture to fully coat, then transfer them to the dry mixture and toss to coat evenly. Shake off excess breading and set the coated okra on a wire rack for 5 minutes to allow the coating to adhere.

Coat the okra

Pour about 3 cups neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of 1 to 1 1/2 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don’t have a thermometer, test with one breaded piece — it should sizzle and float steadily.

Heat the oil

Carefully add a single layer of breaded okra to the hot oil (avoid overcrowding). Fry for 2.5–4 minutes, turning occasionally, until golden brown and crisp. Use a slotted spoon or spider to transfer to a paper towel–lined tray or a wire rack set over a baking sheet. Repeat with remaining okra, letting the oil return to temperature between batches.

Fry in batches

While still warm, sprinkle the fried okra with 1/2 tsp fine sea salt or flaky finishing salt to taste. Let rest 1–2 minutes to finish crisping.

Drain and season

Serve the fried okra immediately with lemon wedges and hot sauce or remoulade on the side. If holding briefly, keep warm in a single layer on a wire rack in a 200°F (95°C) oven for up to 15 minutes to preserve crispness.

fresh okra pods

coarse salt

all-purpose flour

yellow cornmeal

fine cornmeal (optional for texture)

black pepper, freshly ground

smoked paprika

garlic powder

cayenne pepper (optional)

buttermilk (or whole milk with 1 tbsp lemon juice)

large egg

neutral oil for frying (peanut, vegetable, or canola)

fine sea salt or flaky finishing salt

fresh lemon wedges (optional)

hot sauce or remoulade (optional)

Peel the onions and slice into 1/4- to 3/8-inch (6–9 mm) rings. Gently separate rings from each other. If some inner rings are very small, reserve for another use or stack two together to make a larger ring.

Prepare onions

Place the rings in a bowl of cold water for 10 minutes to remove some of the sharpness; drain and pat dry thoroughly on paper towels. Dry rings help batter and breading adhere and reduce oil splatter.

In a large bowl, whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika until evenly combined.

Make dry mix

In a separate small bowl, beat 1 egg lightly. Add the egg to the dry mix, then slowly whisk in 1 cup cold sparkling water until a smooth batter forms. The batter should be thick enough to coat the back of a spoon but still pourable; adjust with a tablespoon more flour if too thin, or a tablespoon more water if too thick. Keep the batter cold by placing the bowl over another bowl with ice if not using immediately.

Add wet

Place 1/2 cup flour in a shallow bowl for dredging. In a second shallow bowl pour the prepared batter. In a third shallow bowl combine 1.5 cups breadcrumbs (or panko) with 1/4 tsp salt and 1/4 tsp black pepper and mix.

Set up dredging stations

Working in small batches to avoid crowding, dredge each dry onion ring in the 1/2 cup flour, shake off excess, dip into the batter ensuring an even coat, then press into the breadcrumbs to fully coat. Place breaded rings on a wire rack set over a baking sheet to rest for 5–10 minutes; this helps the coating adhere and prevents it from falling off in the oil.

Pour about 3–4 inches (enough for deep frying) of oil into a heavy-bottomed pot or deep fryer (approx. 1 liter) and heat to 350°F (175°C). Use a thermometer to maintain temperature; if you don't have one, test by dropping a small amount of batter — it should sizzle and rise to the surface steadily.

Heat oil

Fry the rings in batches (do not overcrowd) for 2.5–3.5 minutes per batch, or until golden brown and crisp. Turn rings as needed with a slotted spoon or spider to ensure even browning. Maintain oil temperature between 340–360°F (170–180°C); if temperature falls, rings will absorb more oil and become greasy.

Remove fried onion rings with a slotted spoon and transfer to a paper towel–lined baking sheet or wire rack. Immediately sprinkle with 1 tsp finishing salt (or to taste) while still hot. Repeat with remaining rings.

Let rest 1–2 minutes, then serve hot with your choice of dipping sauces (ranch, ketchup, spicy aioli) or as a side.

large yellow onions

cornstarch

baking powder

black pepper

paprika

cold sparkling water

all-purpose flour (for dredging)

fine dry breadcrumbs or panko

salt (for breadcrumbs)

black pepper (for breadcrumbs)

vegetable oil or canola oil (for frying)

salt (to finish)

Cook long-grain white rice according to package directions using slightly less water than usual so the grains stay firm (yielding about 2 cups cooked). Spread on a tray to cool to room temperature.

Prepare rice

In a large skillet over medium heat, add salt pork or bacon fat. When hot, add diced onion, green pepper, and celery. Sauté 6–8 minutes until softened and translucent. Add minced garlic and cook 30–45 seconds until fragrant. Transfer vegetables to a large bowl to cool slightly.

Render fat and sauté aromatics

In the bowl with the cooled vegetables, add ground pork shoulder and ground pork liver. Mix by hand or with a spoon until incorporated. Add cooked rice, chopped thyme, sliced green onions, salt, black pepper, and cayenne. Pour in 1 cup chicken broth and mix until mixture is cohesive but not soupy. Taste a small portion by pan-frying a teaspoonful and adjust seasoning as needed.

Combine meats and seasonings

Rinse soaked natural hog casings thoroughly under cool running water; flush interior. Keep casings in a bowl of lightly salted water until ready to use to prevent drying.

Prepare casings

Fit a sausage stuffer or a stand mixer sausage attachment with a medium-sized horn. Slide a length of casing onto the horn leaving a few inches hanging off the end to tie later. Keep a bowl of ice water nearby.

Prepare stuffing equipment

Load the sausage filling into the stuffer in manageable batches. Feed filling into the casing while holding the casing gently to control pressure; avoid overfilling. Fill to desired thickness (about 1–1.25 inches diameter), leaving 3–4 inches between links for twisting. As you fill, periodically dip the filled sausage in ice water to firm the mixture and set shape. Twist into 6–8 inch links.

Fill casings

Bring a large pot of water to a gentle simmer (not a rolling boil) and add a pinch of salt. Lower boudin links carefully into the water and poach at a low simmer for 20–25 minutes, until internal temperature reaches 160°F (71°C). Remove links and cool on a rack. If not serving immediately, chill and refrigerate.

Poach sausages

To serve, slice links or sear whole links. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat and brown boudin 2–3 minutes per side until crisp on the exterior. Serve hot with hot sauce or creole mustard.

Optional sear and serve

pork shoulder, finely ground

pork liver, finely ground

long-grain white rice, cooked

onion, finely diced

green bell pepper, finely diced

celery, finely diced

garlic, minced

chicken broth

cayenne pepper

fresh thyme, chopped

green onions, thinly sliced

salt pork or bacon fat

natural hog casings (soaked & rinsed)

ice water

vegetable oil (for searing, optional)

Pat the 4 oz of chicken breast or steak dry with a paper towel. Season both sides with 1/4 tsp salt, 1/8 tsp black pepper and 1/8 tsp garlic powder. Let rest 5 minutes.

Season

Heat 1 tsp olive oil in a small skillet over medium-high heat until shimmering. Add the meat slices in a single layer and cook 2–3 minutes per side (thin slices) until cooked through and browned. For chicken, internal temperature should reach 165°F (74°C). Remove from pan and let rest 3 minutes, then slice thinly if not already sliced.

Cook

In a small bowl or jar combine 1 tbsp extra-virgin olive oil, 1 tsp fresh lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/8 tsp salt and 1/16 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning to taste.

Place 2 cups mixed salad greens in a small bowl or plate. Add 6 halved cherry tomatoes, 1/2 cup thin cucumber slices, 2 tbsp thinly sliced red onion and 1 tbsp chopped parsley. Toss gently to combine.

Drizzle about half the dressing over the greens and toss lightly so leaves are evenly coated.

Arrange the sliced cooked meat atop the dressed salad. Drizzle remaining dressing over the meat and salad if desired.

Sprinkle 1 tbsp crumbled feta or shaved Parmesan and 1 tbsp toasted chopped nuts over the salad as a garnish, if using.

Serve immediately while the meat is still slightly warm.

mixed salad greens (lettuce, arugula, baby spinach)

cherry tomatoes, halved

cucumber, thinly sliced

red onion, thinly sliced

fresh parsley, chopped

boneless chicken breast or steak (thinly sliced) — trimmed

olive oil for cooking

extra-virgin olive oil

fresh lemon juice

Dijon mustard

honey or maple syrup

crumbled feta or shaved Parmesan

toasted nuts (walnut or almond), roughly chopped

Remove boudin from casings: slice links open lengthwise and scrape out the filling into a bowl. If using store-bought loose boudin, place it in the bowl as-is.

Boiled Pig Feet

Boiled Sausage

Fried Okra

Onion Rings

Regular Boudin

Small Salad With Meat

Boudin Balls

Small Salad With No Meat

Large Salad With No Meat

Fried Grilled Crawfish Chicken

Fried Catfish

Fried Shrimp

Grilled Crawfish Tail Chicken (la Crawfish) Or Oyster

Shrimp Or Catfish

Boiled Turkey Necks

Boiled Corn & Potatoes

Boiled Shrimp

Crawfish Boudin

Boudin Balls (4)

Hush Puppies

French Fries

Cheeseburger

Fried Shrimp / Catfish

Hamburger