A selection of frozen cocktails including Hurricanes, Margaritas, Daiquiris, and Pina Coladas.

Frozen Cocktails

A classic Cajun dish with shrimp, crab, and spices boiled to perfection.

Louisiana Cajun Boil

Freshly shucked raw oysters served on the half shell.

Raw Oysters

Oysters grilled and topped with a blend of spices and cheese.

Charbroiled Oysters

A platter of seasoned shrimp served with fajita-style vegetables.

Fajita Shrimp Tray

In a blender, combine light rum, dark rum, passion fruit juice, orange juice, grenadine, and ice. Blend until smooth.

Blend the Ingredients

Pour into a hurricane glass and garnish with an orange slice and cherry.

Serve

Rub the rim of a glass with lime and dip it in salt.

Prepare the Glass

In a blender, combine tequila, triple sec, lime juice, and ice. Blend until smooth.

Pour into the prepared glass and garnish with a lime wedge.

In a blender, combine light rum, lime juice, simple syrup, and ice. Blend until smooth.

Pour into a chilled glass and garnish with a lime wheel.

In a blender, combine white rum, coconut cream, pineapple juice, and ice. Blend until smooth.

Pour into a tall glass and garnish with a maraschino cherry on top.

Light Rum

Dark Rum

Passion Fruit Juice

Orange Juice

Grenadine

Tequila

Triple Sec

Lime Juice

Salt

Simple Syrup

White Rum

Coconut Cream

Pineapple Juice

Maraschino Cherry

In a large pot, bring 4 quarts of water to a boil. Add salt, Cajun seasoning, bay leaves, garlic, and red pepper flakes.

Prepare the Boiling Liquid

Add the halved new potatoes to the boiling pot. Cook for about 10 minutes until they start to become tender.

Cook the Potatoes

Add the corn on the cob halves to the pot and continue to boil for another 5 minutes.

Add the Corn

Carefully add the crab legs to the pot and cook for an additional 5 minutes.

Add the Crab Legs

Finally, add the shrimp to the pot and cook for 3-4 minutes or until they turn pink and opaque.

Add the Shrimp

Drain the contents of the pot and transfer to a large serving platter. Garnish with lemon wedges and chopped parsley before serving.

Drain and Serve

Large shrimp, peeled and deveined

Crab legs

New potatoes, halved

Corn on the cob, cut into halves

Cajun seasoning

Garlic cloves, minced

Lemon, cut into wedges

Water

Bay leaves

Red pepper flakes

Fresh parsley, chopped (for garnish)

Carefully shuck the fresh oysters using an oyster knife. Ensure to keep the oyster liquor (the natural seawater) in the shell.

Shucking the Oysters

Arrange the shucked oysters on a serving platter. Serve with lemon wedges, cocktail sauce, hot sauce, and freshly cracked black pepper on the side.

Serving the Oysters

Fresh raw oysters

Lemon wedges

Cocktail sauce

Hot sauce

Freshly cracked black pepper

Preheat your grill to medium-high heat. Carefully shuck the oysters and place them on a grill-safe tray or directly on the grill grates.

Prepare the Oysters

In a small saucepan, melt the unsalted butter over low heat. Add minced garlic, paprika, cayenne pepper, and black pepper. Stir well to combine and remove from heat.

Make the Butter Mixture

Spoon the garlic butter mixture over each oyster. Then sprinkle grated Parmesan cheese evenly on top of the oysters.

Top the Oysters

Place the oysters on the grill and cook for about 5-7 minutes, or until the cheese is bubbly and lightly browned.

Grill the Oysters

Remove the oysters from the grill and drizzle with fresh lemon juice. Garnish with chopped parsley before serving.

Finishing Touches

Fresh oysters

Unsalted butter

Garlic, minced

Parmesan cheese, grated

Paprika

Cayenne pepper

Black pepper

Lemon juice

Fresh parsley, chopped

In a bowl, combine the shrimp, olive oil, fajita seasoning, minced garlic, lime juice, salt, and black pepper. Mix well and let it marinate for at least 15 minutes.

Marinate the Shrimp

In a large skillet over medium heat, add a tablespoon of olive oil. Add the sliced bell peppers and onion. Sauté for about 5-7 minutes until they are tender and slightly charred. Remove from skillet and set aside.

Sauté the Vegetables

In the same skillet, add the marinated shrimp. Cook for about 3-4 minutes on each side until they are pink and opaque.

Cook the Shrimp

On a large platter, arrange the sautéed vegetables and top with the cooked shrimp. Serve immediately with lime wedges on the side.