cremini, shiitake, and oyster mushrooms, alfredo, mozzarella, provolone, truffle oil

Wild Mushroom Flatbread

Jalapeno Cheese Pretzel

popular louisiana creole dish with chicken, ham, andouille sausage, and rice (bowl served with corn bread)

Jambalaya

Biscuits & Gravy

cajun battered and fried, dressed with lettuce, tomato, red onion, and remoulade sauce on french bread

Cajun Shrimp Po'Boy

andouille, capoccolo, virginia ham, mozzarella, provolone

Meat Flatbread

Zapp's Kettle Chips

french donuts made hot to order and covered in powdered sugar (3 pieces per order)

Beignets (ben-yay)

Cajun Shrimp

red sauce, fresh roma, fresh mozzarella, fresh basil, balsamic

Margherita Flatbread

Cajun Fish Po'Boy

Cajun Hummus

romaine, salami, mozzarella, provolone, parmesan, black olives, tomato, and pepperoncini with parmesan garlic italian dressing

Sicilian Salad

romaine, tomato, cheese, turkey, black olives, bacon bits, egg

Cobb Salad

served with cajun hummus and french bread

Meat & Cheese Tray

Indulge in our creamy Greek yogurt, perfectly paired with a crunchy blend of golden granola. This delightful combination is not only a nutritious choice but also a treat for your taste buds, offering a delightful contrast of textures and flavors. Topped with a drizzle of honey and seasonal fruits, it's a refreshing way to start your day or enjoy as a wholesome snack.

Greek Yogurt with Granola

spring mix, cucumber, chickpeas, tomato, cheese

Café Salad

Clean and slice the cremini, shiitake, and oyster mushrooms. Heat a skillet over medium heat and add a drizzle of olive oil. Sauté the mushrooms until they are golden brown and tender, about 5-7 minutes. Season with salt and pepper to taste.

Prepare the Mushrooms

Preheat your oven to 220°C (425°F). Place the flatbread bases on a baking sheet. Spread a generous layer of Alfredo sauce over each flatbread. Distribute the sautéed mushrooms evenly on top.

Assemble the Flatbread

Sprinkle the shredded mozzarella and provolone cheese over the mushrooms on each flatbread.

Add the Cheeses

Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cheese is melted and bubbly, and the edges of the flatbread are golden brown.

Bake the Flatbread

Remove the flatbreads from the oven and drizzle with truffle oil. Garnish with chopped fresh parsley before slicing.

Finish with Truffle Oil

Cremini mushrooms

Shiitake mushrooms

Oyster mushrooms

Alfredo sauce

Mozzarella cheese, shredded

Provolone cheese, shredded

Truffle oil

Flatbread base

Fresh parsley, chopped

Salt

Black pepper

In a large bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy. Add flour and salt, and mix until a dough forms. Knead for about 5-7 minutes until smooth.

Prepare the Dough

Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for about 1 hour or until doubled in size.

Let the Dough Rise

In a bowl, combine chopped jalapenos and shredded cheddar cheese. Set aside.

Prepare the Filling

Preheat your oven to 425°F (220°C). Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a long rope, and form a U-shape. Twist the ends and fold them over to create a pretzel shape.

Shape the Pretzels

Bring 10 cups of water to a boil in a large pot and add the baking soda. Carefully place each pretzel into the boiling water for about 30 seconds, then remove and place on a parchment-lined baking sheet.

Baking Soda Bath

Use your fingers to create a small opening on top of each pretzel and fill it with the jalapeno and cheese mixture. Brush with beaten egg. Bake for 12-15 minutes or until golden brown.

Add Filling and Bake

Serve warm with creole mustard on the side.

Serve

all-purpose flour

warm water

active dry yeast

granulated sugar

salt

baking soda

jalapeno peppers, chopped

cheddar cheese, shredded

egg, beaten (for egg wash)

In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onion, green bell pepper, and celery, and sauté until softened, about 5 minutes.

Prepare the Base

Add the diced chicken and sliced andouille sausage to the pot. Cook until the chicken is browned and cooked through, about 7-8 minutes.

Cook the Meats

Stir in the minced garlic, cayenne pepper, smoked paprika, thyme, salt, and black pepper. Cook for another minute until fragrant.

Add Flavorings

Add the diced ham, diced tomatoes (with juice), rice, and chicken broth. Stir well to combine. Add the bay leaves.

Combine Ingredients

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and has absorbed the liquid.

Simmer

Remove bay leaves, adjust seasoning with salt and pepper to taste. Fluff the jambalaya with a fork, and serve hot.

Final Touches

chicken breast, diced

andouille sausage, sliced

ham, diced

long-grain rice

chicken broth

onion, chopped

green bell pepper, chopped

celery, chopped

garlic, minced

diced tomatoes (canned)

cayenne pepper

smoked paprika

thyme, dried

bay leaves

black pepper

Preheat the oven to 450°F (232°C). In a mixing bowl, combine the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk until just combined. Turn the dough onto a floured surface and knead gently. Roll out to 1-inch thickness and cut into rounds. Place on a baking sheet and bake for 12-15 minutes until golden brown.

Make the Biscuits

In a skillet over medium heat, cook the ground sausage until browned. Sprinkle flour over the sausage and stir for 1-2 minutes. Gradually whisk in milk, cooking until the gravy thickens. Season with salt and black pepper to taste.

Prepare the Gravy

Split the biscuits in half and ladle the sausage gravy over the tops. Enjoy!

baking powder

unsalted butter

milk

In a bowl, mix the peeled and deveined shrimp with Cajun seasoning and let it marinate for about 15 minutes.

Prepare the Shrimp

In a shallow dish, combine the flour and cornmeal. In another bowl, place the buttermilk.

Set Up Breading Station

Dip each seasoned shrimp into the buttermilk, then coat it with the flour and cornmeal mixture. Set aside on a plate.

Bread the Shrimp

In a large skillet, heat vegetable oil over medium-high heat until hot (about 350°F or 175°C).

Heat the Oil

Carefully add the breaded shrimp to the hot oil in batches. Fry until golden brown and cooked through, about 2-3 minutes per side. Remove shrimp and drain on paper towels.

Fry the Shrimp

Slice the French bread loaves lengthwise. Spread remoulade sauce on both sides of the bread. Layer the fried shrimp, followed by lettuce, tomato slices, and red onion.

Assemble the Po'Boys

Cut the sandwiches in half and serve immediately with extra remoulade sauce on the side.

shrimp, peeled and deveined

Cajun seasoning

cornmeal

buttermilk

French bread

lettuce, shredded

tomato, sliced

red onion, thinly sliced

vegetable oil, for frying

remoulade sauce

Preheat your oven to 200°C (400°F). Place the flatbreads on a baking sheet.

Prepare the Flatbread

Layer the andouille sausage, capicola, and Virginia ham evenly over each flatbread.

Add the Meats

Sprinkle the mozzarella and provolone cheese generously over the meats on each flatbread.

Add the Cheese

Drizzle olive oil over the top, season with black pepper, and add fresh basil leaves.

Season and Drizzle

Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.

Bake

Remove from the oven, let cool for a minute, slice, and serve hot.

andouille sausage

capicola

Virginia ham

mozzarella cheese

provolone cheese

flatbread

olive oil

fresh basil

Wash and slice the Russet potatoes thinly using a mandoline or a sharp knife. Rinse the slices in cold water to remove excess starch.

Prepare the Potatoes

Soak the potato slices in cold water for at least 30 minutes. This helps to make them crispier when fried.

Soak the Potatoes

In a large heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.

Carefully add the soaked potato slices in batches to the hot oil. Fry for about 3-4 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fry the Chips

While still warm, sprinkle the chips with salt and your choice of seasoning (Cajun, BBQ, or Voodoo). Toss to coat evenly.

Season the Chips

Allow the chips to cool completely before serving. Enjoy your homemade Zapp's Kettle Chips!

Cool and Serve

Russet Potatoes

Vegetable Oil

In a mixing bowl, combine warm milk and yeast. Let it sit for about 5 minutes until foamy. In a separate bowl, whisk together flour, sugar, and salt. Add the yeast mixture, eggs, vanilla extract, and melted butter to the dry ingredients. Mix until a dough forms.

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. 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

After the dough has risen, punch it down and roll it out to about 1/2 inch thickness. Cut into 2-inch squares.

Roll and Cut

In a deep pot, heat vegetable oil to 350°F (175°C). Fry the dough squares in batches for about 2-3 minutes on each side until golden brown. Remove with a slotted spoon and drain on paper towels.

Fry the Beignets

Dust the hot beignets with powdered sugar before serving. Enjoy immediately!

eggs

vanilla extract

butter

powdered sugar

vegetable oil

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

Prepare the Breading

In another bowl, whisk together the eggs and milk until well combined.

Prepare the Egg Wash

Dip each shrimp into the egg wash, letting the excess drip off, then dredge in the breading mixture until well coated.

Coat the Shrimp

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

Carefully add the breaded shrimp to the hot oil in batches, ensuring not to overcrowd the pot. Fry until golden brown and cooked through, about 2-3 minutes per batch.

Remove the fried shrimp with a slotted spoon and place on paper towels to drain excess oil. Serve hot with remoulade and lemon wedges on the side.

Drain and Serve

Shrimp, peeled and deveined

All-purpose flour

Cornmeal

Eggs

Milk

Vegetable oil

Lemon wedges

Preheat the Oven

Place the flatbreads on a baking sheet lined with parchment paper.

Spread a layer of red sauce evenly over each flatbread.

Add the Sauce

Slice the fresh Roma tomatoes and fresh mozzarella cheese, then distribute them evenly over the flatbreads. Tear fresh basil leaves and sprinkle them on top.

Add the Toppings

Drizzle with olive oil, and season with salt and black pepper to taste.

Season

Bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and bubbly.