Crispy Cajun chicken wings with homemade waffles. Catfish +$6

WINGS & RED VELVET WAFFLE

Fried Lobster tail in a bed of Cajun grits. Waffle +$5

FRIED LOBSTER & CAJUN GRITS

Southern fried catfish with Cajun grits packed with Cajun seasoning and butter. Waffle +$5, Shrimp +$6

CRISPY FRIED CATFISH & CAJUN GRITS

Golden bite size pastry, filled with crawfish étouffée filling, drizzled with a gourmet Créole cheese sauce.

CRAWFISH EMPANADAS

Breaded crab cake, topped with lump crab meat and drizzled with creamy Cajun sauce. Add 1 +$12

JUMBO LUMP CRAB CAKE

Grilled bone-in lamb, layered over a bed of savory grits. Waffle +$5, Biscuit $2

GRILLED LAMB CHOPS & GRITS

A Cajun classic, boudin rice dressing, deep fried, crispy, with Cajun mayo.

BOUDIN BALLS

MON PETIT CAULIFLOWER

Cheese, chives, green onions and bacon bits. Chicken +$4, Steak +$5, Brisket +$5

LOADED WAFFLE FRIES

New Zealand frenched, grilled bone-in lamb chops.

LAMB CHOP LOLLIPOPS

Slow cooked chopped brisket, loaded with a cheesy topping, chives, green onions, bacon bits, waffle fries.

BBQ BRISKET FRIES

Blackened shrimp with Cajun seasoning. Cajun style grits packed with flavor and butter. Waffle +$5, Catfish +$8

BLACKENED SHRIMP & CAJUN GRITS

Grilled bone-in Ribeye steak, layered over a bed of savory grits. Waffle +$5, Biscuit $2

STEAK & GRITS

Sliced dill pickle chips, fried tossed in Cajun seasoning.

GOLDEN FRIED PICKLES

Small shareable plate of fried catfish nuggets. Gumbo +$7

CATFISH BITES

Traditional eggroll stuffed with Cajun boudin rice. This savory dish is a house favorite.

CAJUN EGGROLLS

Crispy waffle fries tossed in fresh truffle oil.

TRUFFLE BUTTER FRIES

Créole pastry with a heavenly cream sauce. Extra $2/ea

BEIGNET BITES

Eggs of your choice, bacon strips or Cajun pan sausage, biscuit and fresh fruit. Waffle +$5, Cajun Grits $6

GOTTI’S CAJUN BREAKFAST

In a large bowl, toss the chicken wings with Cajun seasoning, salt, and pepper. Let them marinate for at least 30 minutes.

Prepare the Wings

Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). Fry the wings in batches until golden brown and crispy, about 10-12 minutes. Drain on paper towels.

Fry the Wings

In a large bowl, whisk together flour, cocoa powder, baking powder, sugar, and salt.

Combine Dry Ingredients

In another bowl, beat the eggs and then mix in buttermilk, vegetable oil, red food coloring, and vanilla extract.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined.

Combine Mixtures

Preheat your waffle iron and pour the batter according to the manufacturer's instructions. Cook until the waffles are crisp and cooked through, about 4-5 minutes.

Cook Waffles

Season catfish fillets with salt and pepper. Dredge in cornmeal until evenly coated.

Prepare the Catfish

In a separate pan, heat vegetable oil over medium-high heat. Fry catfish fillets for about 3-4 minutes on each side until golden brown and cooked through.

Fry the Catfish

Chicken wings

Cajun seasoning

Vegetable oil

Salt

Black pepper

All-purpose flour

Cocoa powder

Baking powder

Sugar

Eggs

Buttermilk

Red food coloring

Vanilla extract

Catfish fillets

Cornmeal

In a large saucepan, bring 4 cups of water to a boil. Stir in the corn grits, reduce heat to low, and cook for about 20-25 minutes, stirring occasionally until thickened.

Prepare the Cajun Grits

Once the grits are thick, stir in the heavy cream, 2 tablespoons of Cajun seasoning, and 2 tablespoons of butter. Mix well and keep warm.

Add Cream and Seasoning

While the grits are cooking, prepare the lobster tails by cutting them down the middle with kitchen shears, removing the meat from the shell while keeping it attached at the end.

Prepare the Lobster

In a bowl, beat the eggs. In another bowl, combine the flour, salt, black pepper, and remaining Cajun seasoning. Dip each lobster tail in the flour mixture, then into the eggs, and back into the flour mixture.

Breading the Lobster

Heat olive oil in a deep skillet over medium heat. Once hot, carefully fry the lobster tails for about 3-5 minutes or until golden brown. Remove and drain on paper towels.

Fry the Lobster

To serve, place a generous portion of Cajun grits on a plate and top with fried lobster tails. Optionally, serve with waffles on the side.

Serve

Lobster tails

Corn grits

Water

Heavy cream

Butter

Olive oil

Waffle mix (optional)

In a bowl, combine cornmeal, flour, Cajun seasoning, salt, and black pepper. In another bowl, pour the buttermilk. Dip each catfish fillet in the buttermilk, then dredge in the cornmeal mixture, ensuring an even coat.

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the coated catfish fillets. Fry for about 4-5 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.

In a saucepan, bring the chicken broth to a boil. Stir in the grits and reduce heat to low. Cook according to package instructions, usually about 20-25 minutes, stirring occasionally.

Cook the Grits

Once the grits are cooked, stir in the butter, Cajun seasoning, and salt. If desired, add cheddar cheese for extra creaminess. Mix well.

Finish the Grits

Plate the Cajun grits and top with crispy fried catfish. Enjoy your Southern delicacy!

In a large skillet, heat a bit of vegetable oil over medium heat. Add the chopped onion, bell pepper, celery, and garlic. Sauté until the vegetables are tender, about 5 minutes.

Prepare the Crawfish Filling

Stir in the crawfish tails, Cajun seasoning, salt, and pepper. Cook for 2 minutes.

Add Crawfish and Seasoning

Sprinkle the flour over the mixture and stir well. Gradually add the chicken broth, stirring constantly until the mixture thickens, about 3-4 minutes.

Thicken the Filling

Remove from heat and let the filling cool completely.

Cool the Filling

Place a spoonful of the crawfish filling in the center of each empanada dough disc. Fold the disc in half and press the edges to seal. Use a fork to crimp the edges for a decorative touch.

Assemble the Empanadas

Heat vegetable oil in a deep frying pan over medium-high heat. Fry the empanadas in batches until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Empanadas

Crawfish tails, cooked

Onion, finely chopped

Bell pepper, finely chopped

Celery, finely chopped

Garlic, minced

Chicken broth

Pepper

Empanada dough discs

Vegetable oil, for frying

In a large mixing bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, fresh parsley, and beaten egg. Gently fold in the ingredients to ensure the crab meat remains intact.

Prepare the Crab Mixture

Once the mixture is well combined, shape it into patties, about 1 inch thick. Roll the patties in breadcrumbs to coat evenly.

Form the Crab Cakes

In a large skillet, heat the oil over medium-high heat until shimmering.

Heat the Oil

Carefully add the crab cakes to the skillet, cooking for about 4-5 minutes on each side or until golden brown and crispy. Remove from the skillet and drain on paper towels.

Fry the Crab Cakes

In a small bowl, mix together the sour cream, Cajun seasoning, and lemon juice until smooth.

Prepare the Cajun Sauce

Plate the crab cakes, top with additional lump crab meat if desired, and drizzle with the creamy Cajun sauce.

Jumbo lump crab meat

Mayonnaise

Dijon mustard

Worcestershire sauce

Old Bay seasoning

Fresh parsley, chopped

Egg, beaten

Breadcrumbs

Oil for frying

Sour cream

Lemon juice

In a bowl, combine olive oil, minced garlic, rosemary, salt, and black pepper. Coat the lamb chops in the marinade and let sit for at least 30 minutes.

Marinate the Lamb Chops

In a saucepan, bring water or chicken broth to a boil. Gradually whisk in the grits, reduce heat to low, and stir occasionally. Cook for 20-25 minutes until thickened.

Once the grits are cooked, stir in butter, cheddar cheese, salt, and black pepper. Keep warm.

Add Cheese and Season

Preheat the grill to medium-high heat. Grill the marinated lamb chops for about 4-5 minutes on each side, or until they reach your desired level of doneness.

Grill the Lamb Chops

Plate a generous scoop of savory grits and top with grilled lamb chops. Enjoy!

Grits

Water or chicken broth

Cheddar cheese, shredded

In a large bowl, mix the boudin sausage, cooked white rice, chopped green onions, garlic powder, onion powder, black pepper, and cayenne pepper until well combined.

Prepare the Boudin Mixture

Using your hands, shape the mixture into small balls, about the size of a golf ball. Place them on a baking sheet lined with parchment paper.

Form the Balls

Dip each ball into the beaten eggs, then roll them in breadcrumbs until fully coated.

Coat the Balls

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

Carefully place the coated boudin balls into the hot oil in batches. Fry for about 4-5 minutes or until golden brown and crispy. Remove from oil and drain on paper towels.

Fry the Boudin Balls

Serve the boudin balls hot with a side of Cajun mayo for dipping.

Serve with Cajun Mayo

Boudin sausage

Cooked white rice

Green onions, chopped

Garlic powder

Onion powder

Cayenne pepper

Eggs, beaten

Wash and cut the cauliflower into bite-sized florets.

Prepare the Cauliflower

In a bowl, mix together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika. Gradually whisk in the cold water until you have a smooth batter.

Make the Batter

In a deep skillet or pot, heat the vegetable oil over medium-high heat until hot.

Dip each cauliflower floret into the batter, ensuring it's fully coated.

Coat the Cauliflower

Carefully place the coated florets into the hot oil, frying in batches. Fry for about 3-4 minutes or until golden brown and crispy.

Fry the Cauliflower

Remove the fried cauliflower from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot.

Drain and Serve

Cauliflower florets

Cornstarch

Paprika

Cold water

Preheat the oven according to the package instructions for the waffle fries. Spread the frozen waffle fries in a single layer on a baking sheet. Bake in the preheated oven until crispy and golden brown, usually about 20-25 minutes.

Cook the Waffle Fries

Once the fries are done, remove them from the oven and immediately sprinkle the shredded cheddar cheese over the hot fries. Add bacon bits, chopped chives, and green onions on top.

Add Toppings

If you are adding chicken, steak, or brisket, layer the cooked meat of your choice over the cheese and toppings.

Optional Protein

Return the loaded fries to the oven for an additional 3-5 minutes, or until the cheese is melted and bubbly.

Final Melt

Remove from the oven and serve immediately while hot, garnished with additional chives or green onions if desired.

Frozen waffle fries

Bacon bits

Chives, chopped

Optional chicken, cooked and shredded

Optional steak, cooked and sliced

Optional brisket, cooked and shredded

In a bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, salt, black pepper, and lemon juice to create a marinade.

Prepare the Marinade

Place the frenched lamb chops in a large resealable bag or bowl and pour the marinade over them. Seal the bag or cover the bowl, and marinate in the refrigerator for at least 1 hour, preferably overnight.

Preheat the Grill

Remove the lamb chops from the marinade and shake off any excess. Grill the chops for about 4-5 minutes per side for medium-rare, or until they reach your desired doneness.

Wings & Red Velvet Waffle

Fried Lobster & Cajun Grits

Crispy Fried Catfish & Cajun Grits

Crawfish Empanadas

Jumbo Lump Crab Cake

Grilled Lamb Chops & Grits

Boudin Balls

Mon Petit Cauliflower

Loaded Waffle Fries

Lamb Chop Lollipops

Bbq Brisket Fries

Blackened Shrimp & Cajun Grits

Steak & Grits

Golden Fried Pickles

Catfish Bites

Cajun Eggrolls

Truffle Butter Fries

Beignet Bites

Gotti’s Cajun Breakfast