Fried catfish on a hoagie roll with lettuce, tomato, and remoulade.

Catfish Po' Boy

Blue cheese stuffed wontons, fried to perfection.

Blue Cheese Wontons

Hurricane

Jambalaya

Boudin Balls

Mango Margarita

Homemade peach cobbler with vanilla ice cream.

Peach Cobbler

Crispy fried chicken served with honey mustard.

Southern Fried Chicken

Chilled shrimp served with cocktail sauce.

Shrimp Cocktail

Choice of cola, diet cola, or lemon-lime soda.

Soda

Rich and creamy cheesecake with a graham cracker crust.

Cheesecake

Pasta tossed with seasonal vegetables in a light garlic sauce.

Vegetarian Pasta

Breaded and fried dill pickles served with ranch dressing.

Fried Pickles

Spicy wings tossed in buffalo sauce with a side of blue cheese dressing.

Buffalo Wings

Cajun Chicken Wings

Pecan Pie

Rich and moist, served with vanilla ice cream.

Chocolate Cake

Tangy key lime pie with a graham cracker crust.

Key Lime Pie

Shrimp & Grits

Fried catfish served with a spicy dipping sauce.

Catfish Bites

Cornmeal fritters served with honey butter.

Hush Puppies

Tortilla chips topped with smoked brisket, cheese, jalapeños, and sour cream.

Brisket Nachos

Pina Colada

Bread Pudding

In a bowl, pour the buttermilk over the catfish fillets. Cover and refrigerate for at least 30 minutes.

Marinate the Catfish

In a shallow dish, mix together the cornmeal, all-purpose flour, cajun seasoning, salt, and black pepper.

Prepare the Coating

In a large skillet or frying pan, heat the vegetable oil over medium-high heat until it shimmers.

Heat the Oil

Remove the catfish from the buttermilk, allowing excess to drip off. Dredge each fillet in the cornmeal mixture until well coated.

Coat the Catfish

Carefully place the coated catfish fillets in the hot oil. Fry for 3-4 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Catfish

In a mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, hot sauce, minced garlic, paprika, salt, and black pepper until smooth.

Combine Ingredients

Taste the remoulade and adjust seasoning with additional salt and pepper if desired. Refrigerate until ready to serve.

Taste and Adjust

Slice the hoagie rolls lengthwise but not all the way through, creating a pocket for the filling.

Prepare the Rolls

Spread a generous amount of remoulade on the inside of each roll. Place shredded lettuce, sliced tomatoes, and fried catfish fillets inside the rolls.

Layer the Ingredients

Serve immediately while the catfish is hot and crispy. Enjoy your Catfish Po' Boy!

Serve

catfish fillets

buttermilk

cornmeal

all-purpose flour

cajun seasoning

salt

black pepper

vegetable oil

mayonnaise

Dijon mustard

lemon juice

hot sauce

garlic, minced

paprika

hoagie rolls

shredded lettuce

tomato, sliced

In a mixing bowl, combine the blue cheese, cream cheese, garlic powder, chopped chives, salt, and black pepper. Blend well until all ingredients are evenly incorporated.

Mix the Filling

Take one wonton wrapper and place it on a clean surface. Spoon about 1 teaspoon of the filling mixture into the center of the wrapper. Moisten the edges of the wrapper with water using your finger.

Prepare Wontons

Fold the wrapper in half diagonally to form a triangle, pressing the edges to seal tightly. Ensure there are no air pockets. You can also pinch the edges for a decorative touch.

Seal the Wontons

Repeat the filling and sealing process until all the filling is used up.

Repeat

In a deep frying pan or pot, pour in vegetable oil and heat it over medium-high heat until it reaches 180°C (350°F).

Carefully add a few wontons to the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes, or until they are golden brown and crispy.

Fry the Wontons

Once fried, remove the wontons with a slotted spoon and drain them on paper towels. Serve hot with your favorite dipping sauce.

Drain and Serve

Blue cheese

Cream cheese

Garlic powder

Chives, finely chopped

Salt

Black pepper

Wonton wrappers

Vegetable oil

In a cocktail shaker, combine the light rum, dark rum, passion fruit juice, orange juice, and grenadine.

Add ice to the shaker and shake vigorously for about 15 seconds to chill the mixture thoroughly.

Shake Well

Strain the mixture into a tall glass filled with ice.

Strain and Serve

Garnish the drink with an orange slice and a maraschino cherry on top.

Add Garnish

Serve immediately with a straw for sipping.

Light Rum

Dark Rum

Passion Fruit Juice

Orange Juice

Grenadine

Orange Slice

Maraschino Cherry

Chop the onion, green bell pepper, and celery into small pieces. Mince the garlic. Slice the Andouille sausage and cut the chicken thighs into bite-sized pieces.

Prepare the Ingredients

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

Sauté the Vegetables

Add the sliced Andouille sausage and chicken pieces to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and the sausage is heated through.

Brown the Proteins

Stir in the minced garlic, Cajun seasoning, bay leaves, salt, black pepper, and thyme. Cook for about 1 minute until fragrant.

Add Garlic and Spices

Add the rice, diced tomatoes (with juice), and chicken broth to the pot. Stir well to combine all ingredients.

Incorporate the Rice and Broth

Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the rice is fully cooked and has absorbed the liquid.

Simmer the Jambalaya

After the rice has cooked, add the shrimp to the pot. Stir and cover again. Cook for an additional 5 minutes until the shrimp are pink and cooked through.

Add the Shrimp

Remove the bay leaves. If desired, add hot sauce to taste. Garnish with chopped green onions before serving.

Final Touches

Andouille sausage

Chicken thighs, boneless and skinless

Shrimp, peeled and deveined

Onion, chopped

Green bell pepper, chopped

Celery, chopped

Garlic, minced

Diced tomatoes, canned (with juice)

Green onions, chopped

Long-grain rice

Chicken broth

Cajun seasoning

Bay leaves

Thyme, dried

Hot sauce

In a large bowl, combine the boudin sausage (removed from casing), cooked white rice, chopped green onions, beaten egg, salt, black pepper, and cayenne pepper. Mix until well combined.

Prepare the Filling

With wet hands, take about 2 tablespoons of the mixture and form it into a ball. Repeat with the remaining mixture and place the balls on a tray.

Shape the Boudin Balls

Place the flour in a shallow dish. Roll each boudin ball in flour until coated, then dip into the beaten egg, and finally roll in bread crumbs to coat evenly.

Coat the Boudin Balls

In a deep frying pan, heat oil over medium heat until hot (about 350°F or 175°C). Carefully add the boudin balls in batches and fry for 3-4 minutes or until golden brown. Remove and drain on paper towels.

Fry the Boudin Balls

In a small bowl, combine the mayonnaise, Dijon mustard, hot sauce, lemon juice, and garlic powder. Stir until smooth and well blended.

Mix the Sauce

Transfer the dipping sauce to a serving bowl and serve alongside the hot boudin balls.

boudin sausage

cooked white rice

green onions, chopped

egg, beaten

bread crumbs

cayenne pepper

oil for frying

garlic powder

Peel the ripe mango, remove the pit, and chop it into small pieces.

Peel and Chop Mango

In a blender, combine the chopped mango, sugar, and water. Blend until smooth to create a mango puree.

Blend Mango

In a cocktail shaker, add tequila, triple sec, fresh lime juice, and 1 oz of the mango puree.

Fill the shaker with ice and shake vigorously for about 15 seconds to chill the mixture.

Shake

Rub a lime wedge around the rim of a glass and dip the rim in salt to coat it.

Prepare Glass

Strain the margarita mixture into the prepared glass filled with ice. Garnish with a lime wedge.

Pour and Garnish

Tequila

Triple Sec

Fresh Lime Juice

Ripe Mango

Sugar

Water

Lime Wedge

In a large bowl, peel and slice the fresh peaches, removing the pits.

Add the granulated sugar, ground cinnamon, lemon juice, and cornstarch to the peaches. Stir until well combined.

Transfer the peach mixture into a greased baking dish, spreading it evenly.

In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.

Add the milk and melted unsalted butter to the dry ingredients. Mix until just combined; a few lumps are okay.

Pour the batter over the peach filling in the baking dish, making sure to cover it evenly.

Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and a toothpick inserted into the topping comes out clean.

Once baked, remove from the oven and let it cool for a few minutes before serving.

Serve warm with a scoop of vanilla ice cream on top or on the side.

Fresh peaches

Granulated sugar

Ground cinnamon

Lemon juice

Cornstarch

All-purpose flour

Baking powder

Milk

Unsalted butter

Vanilla ice cream

In a large bowl, combine buttermilk, hot sauce, salt, and black pepper. Whisk until well mixed.