A flavorful stew made with a variety of seafood.

Seafood Gumbo

Cajun-inspired sandwiches served on fresh bread.

Po Boys

Blackened fish topped with various delicious ingredients.

Loaded Blackened Fish

Deliciously moist carrot cake made in-house.

House-Made Carrot Cake

Creamy fettuccine pasta with a Cajun twist.

Cajun Fettuccine Alfredo

Deep-fried chicken gizzards, a Southern classic.

Gizzards

Fries topped with crawfish and other delicious toppings.

Loaded Crawfish Fries

Tender ribeye steak with cheese on a hoagie roll.

Ribeye Philly Cheesesteak

Fried Oysters

In a large pot, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and celery. Sauté for about 5-7 minutes until the vegetables are tender.

Prepare the Base

Stir in the minced garlic and cook for an additional 1-2 minutes. Then, add the canned diced tomatoes and stir well.

Add Garlic and Tomatoes

Pour in the chicken broth, bay leaves, dried thyme, cayenne pepper, salt, and black pepper. Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes.

Add Broth and Seasoning

After the gumbo has simmered, add your choice of seafood (like shrimp, crab, and mussels) and cook for an additional 10 minutes until the seafood is cooked through.

Add Seafood

Remove bay leaves and serve the gumbo hot, garnished with green onions if desired.

Serve

Olive oil

Onion, chopped

Green bell pepper, chopped

Celery, chopped

Garlic, minced

Diced tomatoes, canned

Chicken broth

Bay leaves

Dried thyme

Cayenne pepper

Salt

Black pepper

In a small bowl, combine 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon sweet relish, 1 teaspoon hot sauce, 1 teaspoon paprika, 1 clove garlic (minced), and salt and pepper to taste. Stir until smooth and well combined.

Mix ingredients

Cover the remoulade sauce and refrigerate for at least 30 minutes to allow the flavors to meld.

In a medium bowl, season 1 pound of peeled and deveined shrimp with Cajun seasoning, salt, and pepper. Toss to coat evenly.

Season the shrimp

In a shallow bowl, whisk together 1 cup cornmeal and 1/2 cup all-purpose flour. In another bowl, beat 2 eggs with 2 tablespoons of water.

Dip each shrimp into the egg wash, then dredge in the cornmeal-flour mixture, ensuring they are well coated. Place coated shrimp on a plate.

Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Fry the shrimp in batches for 2–3 minutes, or until golden brown and crispy. Do not overcrowd the pan.

Remove shrimp with a slotted spoon and drain on paper towels.

Slice 4 French rolls or hoagie buns lengthwise, without cutting all the way through. Lightly toast if desired.

Spread a generous amount of remoulade sauce on both sides of each roll.

Layer shredded lettuce, sliced tomatoes, and pickles onto the bottom half of each roll.

Pile fried shrimp on top of the vegetables, then close the sandwich.

Serve immediately with lemon wedges and extra hot sauce if desired.

Vegetable oil

Cajun seasoning

Shrimp, peeled and deveined

Buttermilk

Hot sauce

Cornmeal

All-purpose flour

Mayonnaise

Dijon mustard

Horseradish

Paprika

Lemon juice

French bread or sub rolls

Lettuce, shredded

Tomato, sliced

Pickles, sliced

Pat the fish fillets dry with paper towels. Rub both sides of each fillet with cajun seasoning.

Prepare the Fish

In a large skillet, heat olive oil and butter over medium-high heat. Once hot, add the seasoned fish fillets. Cook for about 3-4 minutes on each side, or until the fish is cooked through and has a blackened crust. Remove from heat.

Cook the Fish

Place the cooked fish on a serving plate. Top each fillet with diced tomatoes, avocado, a dollop of sour cream, and shredded lettuce. Sprinkle with chopped cilantro.

Assemble the Dish

Serve immediately with lime wedges on the side for squeezing over the top.

white fish fillets (like tilapia or snapper)

cajun seasoning

olive oil

butter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.

Mix Dry Ingredients

In another bowl, beat together the oil, eggs, and vanilla extract until well combined.

Combine Wet Ingredients

Pour the wet mixture into the dry ingredients and mix until just combined. Fold in the grated carrots, walnuts, and raisins (if using).

Combine Mixtures

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Cake

Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Cool the Cakes

Once cooled, you can frost the cake with your favorite cream cheese frosting.

Frost (Optional)

Granulated sugar

Brown sugar

Baking powder

Baking soda

Ground cinnamon

Eggs

Vanilla extract

Grated carrots

Chopped walnuts (optional)

Raisins (optional)

In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside.

Cook the Fettuccine

In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.

Make the Sauce

Add the heavy cream to the skillet and bring to a simmer. Stir in the Cajun seasoning, salt, and black pepper. Let it simmer for 2-3 minutes.

Combine Ingredients

Reduce the heat to low and gradually whisk in the grated Parmesan cheese until melted and smooth.

Add Cheese

Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly. Cook for an additional minute to heat through.

Mix Pasta and Sauce

Serve immediately, garnished with chopped green onions.

Fettuccine pasta

Heavy cream

Unsalted butter

Parmesan cheese, grated

Black pepper, freshly ground

Green onions, chopped (for garnish)

Rinse the chicken gizzards under cold water and pat them dry with paper towels.

Prepare the Gizzards

Place the gizzards in a bowl and cover them with buttermilk. Let them marinate in the refrigerator for at least 1 hour, or overnight for best results.

Marinate

In a separate bowl, mix together the flour, salt, black pepper, garlic powder, onion powder, and cayenne pepper.

Prepare the Breading

In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Remove the gizzards from the buttermilk, allowing any excess to drip off. Dredge each gizzard in the seasoned flour mixture, ensuring they are well coated.

Bread the Gizzards

Carefully place the breaded gizzards into the hot oil, frying in batches to avoid overcrowding. Fry for about 5-7 minutes, or until golden brown and cooked through.

Fry the Gizzards

Remove the fried gizzards from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.

Drain and Serve

chicken gizzards

buttermilk

all-purpose flour

salt

black pepper

garlic powder

onion powder

cayenne pepper

vegetable oil

Preheat your oven according to the instructions on the frozen French fries package. Spread the fries on a baking sheet and bake until golden brown and crispy, usually around 20-25 minutes, flipping halfway through.

Cook the Fries

In a bowl, combine crawfish tails, olive oil, garlic powder, paprika, salt, and black pepper. Mix well to ensure the crawfish is seasoned evenly.

Prepare Crawfish Mix

Once the fries are cooked, remove them from the oven and immediately sprinkle the shredded cheddar cheese over the hot fries. Then, evenly distribute the seasoned crawfish mixture on top of the cheese.

Assemble the Loaded Fries

Return the loaded fries to the oven for an additional 5 minutes or until the cheese is melted and bubbly.

Melt the Cheese

Remove the fries from the oven and garnish with chopped green onions. Serve immediately while hot.

Garnish and Serve

Frozen French fries

Crawfish tails, cooked and peeled

Shredded cheddar cheese

Green onions, chopped

Garlic powder

Thinly slice the ribeye steak against the grain and season with salt, black pepper, and garlic powder.

Slice the Steak

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced onion and green bell pepper and sauté until softened, about 5-7 minutes.

Sauté Vegetables

Push the vegetables to the side of the skillet. Add the remaining tablespoon of olive oil and the sliced ribeye. Cook for about 3-4 minutes until the steak is browned and cooked to your desired doneness.

Cook the Steak

Lay the provolone cheese slices over the steak and cover the skillet for a minute or until the cheese is melted.

Scoop the steak and cheese mixture onto the hoagie rolls. Serve immediately and enjoy!

Assemble the Sandwich

Ribeye steak

Hoagie rolls

Provolone cheese

Onion

Green bell pepper

Shuck the fresh oysters and place them on a plate, making sure to keep the liquid inside each shell.

Prepare Oysters

In one bowl, combine flour, salt, black pepper, and cayenne pepper. In another bowl, whisk together eggs and milk.

Make Breading Station

Dip each oyster into the flour mixture, then into the egg mixture, and finally coat with cornmeal.

Coat Oysters

In a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

Carefully add the coated oysters to the hot oil in batches. Fry for 2-3 minutes or until golden brown and crispy. Remove and place on paper towels to drain excess oil.