Perkins

Chicken Salad

Place Picardy

Shrimp Salad

Crawfish Salad

Crawford's Restaurant

Crawfish tails, sautéed onions & smothered with cheese and stuff

Loaded French

Pickle Chips

Traditional Salad

Sausage Po' Boy

Grilled Chicken

Side Homemade Croutons

Touffee Balls

Grilled Shrimp

Fish (Your Choice)

Italian Ranch Dressing

Traditional Island Dressing

Dressings Lite Salads

Cosmopolitan

Chocolate Cake

Chicken Alfredo

Garlic Bread

Pina Colada

Mojito

In a small bowl, combine warm water (about 110°F) and sugar. Sprinkle yeast over the top and let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine the flour and salt. Make a well in the center.

Mix Dry Ingredients

In the well, add the milk, melted butter, eggs, and the activated yeast mixture. Mix until a soft dough forms.

Combine Ingredients

Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead Dough

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

First Rise

In a medium bowl, mix together brown sugar, cinnamon, raisins, and chopped nuts until well combined.

Prepare Filling

After the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a large rectangle (about 1/2 inch thick).

Roll Out Dough

Spread the filling mixture evenly over the rolled-out dough.

Add Filling

Starting from one edge, roll the dough tightly into a log. Slice into equal pieces (about 1 inch thick).

Shape Perkins

Place the slices in a greased baking dish, cover, and let them rise for an additional 30 minutes.

Second Rise

Preheat the oven to 350°F (175°C). Bake the Perkins for 25-30 minutes or until golden brown.

Bake

In a small bowl, whisk together powdered sugar and milk until smooth. Drizzle over warm Perkins before serving.

Prepare Glaze

all-purpose flour

active dry yeast

sugar

salt

milk

water

unsalted butter

eggs

brown sugar

cinnamon

raisins

chopped nuts

powdered sugar

In a skillet over medium heat, add olive oil. Season the chicken breasts with salt, black pepper, and garlic powder. Once the oil is hot, add the chicken breasts and cook for 6-7 minutes on each side or until fully cooked and golden brown. Remove from heat and let rest.

Cook the Chicken

Once the chicken has cooled slightly, slice it into thin strips for the salad.

Slice the Chicken

While the chicken is cooking, chop the romaine lettuce, halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion. Combine all vegetables in a large salad bowl.

Chop the Vegetables

In a small bowl, whisk together mayonnaise, lemon juice, Parmesan cheese, Worcestershire sauce, and anchovy paste. Season with salt and black pepper to taste. Adjust consistency with a little water if needed.

Add the sliced chicken on top of the salad base. Drizzle the Caesar dressing over the salad and toss gently to combine.

Combine Everything

Top with croutons and additional Parmesan cheese if desired.

Add Toppings

Romaine lettuce

Cherry tomatoes

Cucumber

Red onion

Chicken breast

Olive oil

Salt

Black pepper

Garlic powder

Mayonnaise

Lemon juice

Parmesan cheese

Worcestershire sauce

Anchovy paste

Croutons

Additional Parmesan cheese

Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, typically until they float to the surface, which takes about 2-3 minutes. Drain and set aside.

Cook the Gnocchi

While the gnocchi is cooking, rinse the fresh spinach under cold water and chop it roughly. Halve the cherry tomatoes.

Prepare the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped spinach and halved cherry tomatoes, cooking until the spinach wilts and the tomatoes begin to soften, approximately 3-4 minutes.

Sauté the Spinach and Tomatoes

Add the cooked gnocchi to the skillet. Season with salt, black pepper, dried oregano, and red chili flakes. Toss everything together gently to combine and heat through for an additional 2-3 minutes.

Crumble the feta cheese over the dish and gently fold it in. Cook for another minute, allowing the cheese to warm up without melting completely.

Add Feta Cheese

Serve the gnocchi hot, garnished with extra feta cheese and a sprinkle of red chili flakes if desired.

Plate the Dish

Gnocchi

Fresh Spinach

Cherry Tomatoes

Feta Cheese

Olive Oil

Garlic

Black Pepper

Dried Oregano

Red Chili Flakes

Wash and dry the romaine lettuce. Tear it into bite-sized pieces and place it in a large bowl.

Prepare the Lettuce

Halve the cherry tomatoes and add them to the bowl. Slice the cucumber into thin rounds and add to the salad. Thinly slice the red onion and add it in as well.

Add Vegetables

In a skillet over medium heat, add a bit of olive oil and the shrimp. Cook for about 2-3 minutes on each side or until the shrimp turn pink and opaque. Remove from heat and let cool slightly.

Cook the Shrimp

If using leftover chicken, shred it into small pieces. If cooking fresh chicken, grill or bake it until fully cooked, then shred.

Prepare the Chicken

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper until smooth.

In the large bowl with the salad base, add the cooked shrimp and shredded chicken. Drizzle the dressing over the top.

Gently toss the salad to combine all the ingredients. Serve immediately.

Toss and Serve

Romaine Lettuce

Red Onion

Shrimp, peeled and deveined

Cooked Chicken Breast, shredded

Lemon Juice

Dijon Mustard

Start by rinsing the crawfish tails under cold water and draining them. Cut the romaine lettuce into bite-sized pieces and place in a large mixing bowl.

Prepare the Ingredients

Halve the cherry tomatoes, cube the avocado, thinly slice the red onion, and chop the cucumber. Add these ingredients to the bowl with the romaine lettuce.

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, black pepper, and garlic powder until well combined.

Combine Dressing Ingredients

Add the crawfish tails to the salad bowl and drizzle the dressing over the top. Toss everything lightly until well combined. Serve immediately.

Mix and Serve

Crawfish tails

Avocado

Dijon mustard

Honey

Rinse the fresh shrimp, catfish fillets, and oysters under cold water. Pat them dry using paper towels. Ensure the oysters are shucked and ready for cooking.

Prepare the Seafood

In a large bowl, combine cornmeal, all-purpose flour, Old Bay seasoning, salt, and black pepper. Mix well.

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

Prepare the Batter

Dip each piece of seafood (shrimp, catfish, and oysters) into the batter first, then dredge in the cornmeal mixture until fully coated. Set aside on a plate.

Coat the Seafood

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

Heat the Oil

Carefully add the coated seafood to the hot oil in batches, making sure not to overcrowd the pot. Fry the shrimp for 3-4 minutes, catfish fillets for 4-5 minutes, and oysters for 2-3 minutes, or until golden brown and crispy.

Fry the Seafood

Using a slotted spoon, remove the fried seafood from the oil and place on a plate lined with paper towels to drain excess oil. Serve hot.

Drain and Serve

Arrange the fried seafood on a serving platter. Garnish with lemon wedges and serve with tartar sauce on the side.

Fresh Shrimp

Fresh Catfish Fillets

Oysters

Cornmeal

All-Purpose Flour

Old Bay Seasoning

Eggs

Milk

Vegetable Oil

Lemon Wedges

Tartar Sauce

In a skillet, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5-7 minutes.

Sauté the Vegetables

Stir in the crawfish tails and Cajun seasoning. Cook for an additional 3-4 minutes, allowing the flavors to meld. Season with salt and black pepper to taste. Remove from heat and set aside.

Add Crawfish

In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, shredded mozzarella cheese, and chopped green onions. Stir well until fully incorporated.

Mix the Cheese

Add the crawfish filling to the cheese mixture, stirring until everything is evenly mixed.

Combine Fillings

Preheat your oven to 375°F (190°C). Slice the French bread in half lengthwise and hollow out some of the bread from the inside to create space for the filling.

Prepare the Bread

Spread the crawfish and cheese mixture generously inside the hollowed bread halves.

Fill the Bread

Place the loaded bread halves on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

Remove from the oven, let cool slightly, and sprinkle with chopped parsley before slicing into pieces to serve.

Garnish and Serve

Onion, diced

Garlic, minced

Butter

Cajun seasoning

Cream cheese, softened

Shredded cheddar cheese

Shredded mozzarella cheese

Green onions, chopped

French bread

Parsley, chopped

Carefully slice the dill pickles into 1/4 inch thick chips using a sharp knife.

Slice the Pickles

In three separate shallow bowls, prepare the breading station: one for the flour mixture, one for the egg wash, and another for the final breading.

Set Up Breading Station

In the first bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Mix well until combined.

Mix Breading Ingredients

In the second bowl, whisk together the eggs and milk until smooth.

Prepare Egg Wash

Take a pickle chip, coat it in the flour mixture, dip it in the egg wash, and then return it to the flour mixture for a final coating. Repeat for all pickle chips.

Bread the Pickles

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

Carefully place the breaded pickle chips in the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown, turning occasionally.