A house favorite, our Bayou Platter features Catfish & Chicken coated with our Special Spice mixture and seared rapidly to seal in the Juices! Served over Red Beans & Rice. Specialty toppings available for an additional charge.

Bayou Platter

Fried shrimp served in a toasted baguette.

Shrimp Po' Boy

A refreshing cocktail made with Pimm's No. 1 and lemonade.

Pimm's Cup

Deep-fried pastries dusted with powdered sugar.

Beignets

Spicy chicken wings with a choice of ranch or blue cheese dressing.

Cajun Chicken Wings

A rich and flavorful dish made with crawfish and served over rice.

Crawfish Etouffee

A classic Cajun dish with chicken, shrimp, and sausage.

Jambalaya

Bread Pudding

Cookie Pie

Key Lime Pie

Oreo Cheesecake

Pecan Pie

A hand-battered Catfish Filet served with French Fries.

Kid Catfish

A mound of hand-battered and fried Shrimp served with French Fries.

Kids Shrimp

A hand-battered Fried Chicken Breast served with French Fries.

Kids Chicken

Diane Top

Bread

Side Rice

Cole Slaw

French Fries

Fried Plantains

Steamed Broccoli

Red Beans and Rice

Grits

In a pot, combine red beans, rice, water, salt, and black pepper. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the rice and beans are tender.

Prepare the Red Beans and Rice

In a bowl, combine the special spice mixture with a little salt and pepper. Coat the catfish fillets and chicken breasts evenly with the spice mixture.

Coat the Catfish and Chicken

In a large skillet, heat the vegetable oil over medium-high heat. Add the coated catfish and chicken to the skillet, cooking for about 4-5 minutes on each side or until golden brown and cooked through.

Sear the Catfish and Chicken

Once the beans and rice are cooked, serve them on a large platter. Top with the seared catfish and chicken. Add any specialty toppings as desired.

Assemble the Platter

Catfish fillets

Chicken breasts

Special spice mixture

Red beans

Rice

Water

Vegetable oil

Salt

Black pepper

In a large bowl, combine the buttermilk and shrimp. Let it marinate for at least 30 minutes.

Prepare the Shrimp

In another bowl, mix the flour, cornmeal, Cajun seasoning, salt, and black pepper.

Prepare the Breading

Remove the shrimp from the buttermilk and let the excess drip off. Dredge each shrimp in the flour mixture until fully coated.

Coat the Shrimp

In a large skillet, heat the oil over medium-high heat. Fry the shrimp in batches until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Shrimp

Spread mayonnaise on the inside of the baguette. Layer with lettuce, tomato slices, and fried shrimp. Drizzle with hot sauce to taste.

Assemble the Po' Boy

Cut the Po' Boy in half and serve immediately.

Serve

Large shrimp, peeled and deveined

Buttermilk

All-purpose flour

Cornmeal

Cajun seasoning

Oil for frying

French baguette, sliced

Lettuce, shredded

Tomato, sliced

Mayonnaise

Hot sauce

In a tall glass, add ice cubes, Pimm's No. 1, and lemonade.

Mix the Ingredients

Gently stir in the sliced cucumber, strawberries, orange, lemon, and mint leaves.

Add Fruit and Herbs

Garnish with additional mint leaves if desired, and serve immediately.

Garnish and Serve

Pimm's No. 1

Lemonade

Fresh cucumber, sliced

Fresh mint leaves

Strawberries, sliced

Orange, sliced

Lemon, sliced

Ice cubes

In a large mixing bowl, combine the flour, granulated sugar, instant yeast, and salt. In a separate bowl, whisk together the milk, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.

Prepare the Dough

Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Knead the Dough

Once the dough has risen, punch it down and turn it onto a floured surface. Roll it out to about 1/4 inch thick. Cut the dough into squares or rectangles, approximately 2x2 inches.

Roll Out the Dough

In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Carefully drop the cut dough into the hot oil, a few at a time, and fry until golden brown on both sides, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.

Fry the Beignets

While still warm, dust the beignets generously with powdered sugar. Serve immediately.

Dust with Sugar

all-purpose flour

granulated sugar

instant yeast

salt

milk

eggs

vanilla extract

vegetable oil

powdered sugar

In a large bowl, combine the chicken wings, olive oil, Cajun seasoning, salt, black pepper, garlic powder, paprika, and cayenne pepper. Toss to coat the wings evenly.

Prepare the Wings

Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

Marinate

Preheat Oven

Spread the marinated wings in a single layer on a baking sheet lined with parchment paper. Bake for 40-45 minutes, turning halfway through, until they are crispy and cooked through.

Bake the Wings

Remove from the oven and let cool slightly. Serve hot with a choice of ranch or blue cheese dressing.

chicken wings

olive oil

black pepper

garlic powder

paprika

cayenne pepper

In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and bell pepper. Sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.

Prepare the Roux

Sprinkle the flour over the vegetable mixture and stir continuously for about 10 minutes until the roux turns a deep brown color, being careful not to burn it.

Add Flour

Slowly add the chicken broth to the roux, stirring constantly until the mixture is smooth. Add the crawfish tails, cajun seasoning, bay leaves, salt, and black pepper. Stir well to combine.

Combine Ingredients

Reduce the heat to low and let the mixture simmer for about 20 minutes, stirring occasionally.

Simmer

Remove the bay leaves and stir in the chopped green onions. Serve the crawfish etouffee over cooked rice.

Finish and Serve

crawfish tails

butter

onion, diced

celery, diced

green bell pepper, diced

garlic, minced

chicken broth

cajun seasoning

bay leaves

green onions, chopped

cooked rice

In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced chicken and sausage. Cook until browned, about 5-7 minutes.

Prepare the Base

Stir in the chopped bell pepper, onion, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.

Add Vegetables

Add the diced tomatoes (with juice), chicken broth, rice, Cajun seasoning, salt, and black pepper to the pot. Stir to combine.

Bring the mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes.

Cook the Rice

After 20 minutes, stir in the shrimp and cover again. Cook for an additional 5 minutes, or until the shrimp are pink and cooked through.

Add Shrimp

Remove from heat, fluff the jambalaya with a fork, and garnish with chopped green onions before serving.

chicken breast, diced

shrimp, peeled and deveined

andouille sausage, sliced

bell pepper, chopped

onion, chopped

celery, chopped

diced tomatoes (canned)

long-grain rice

Prepare the Oven

Tear the stale bread into small pieces and place them in a large mixing bowl.

Prepare the Bread

In another bowl, whisk together the milk, sugar, eggs, vanilla extract, cinnamon, and salt until well combined.

Mix Wet Ingredients

Pour the wet mixture over the bread pieces, ensuring they are well coated. Allow to sit for 10 minutes to soak.

Combine Mixtures

Fold in the raisins and melted butter into the bread mixture.

Add Raisins and Butter

Transfer the mixture to a greased baking dish and bake in the preheated oven for 30-40 minutes or until the top is golden brown and a toothpick comes out clean.

Bake

Remove from the oven and let cool slightly before serving. Enjoy warm or at room temperature.

stale bread

sugar

cinnamon

raisins

Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan and set aside.

Preheat the Oven

In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Mix the Wet Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Combine the Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Combine Wet and Dry Mixtures

Fold in the chocolate chips and walnuts if using.

Add Chocolate Chips and Nuts

Pour the cookie dough into the prepared pie pan and spread it evenly. Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean.

Bake the Pie

Allow the cookie pie to cool for at least 10 minutes before slicing. Serve warm or at room temperature.

Cool and Serve

brown sugar

unsalted butter

large eggs

baking soda

chocolate chips

walnuts (optional)

In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake in a preheated oven at 350°F (175°C) for about 8-10 minutes or until golden brown. Remove from the oven and let it cool.

Prepare the crust

In a large bowl, whisk together the key lime juice, sweetened condensed milk, egg yolks, and lime zest until smooth and well combined.