Jul 14 2026
Restaurants›Lou Lou on Market›Bayou Buffet Recipe

Bayou Buffet Recipe

Inspired by Lou Lou on Market
Time2h
Serves6

Shrimp & Grits, Gumbo, Jambalaya, Red Beans & Rice

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Ingredients

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Shrimp & Grits

Gumbo

Jambalaya

Red Beans & Rice

Method

Shrimp & Grits

  1. 1

    Prepare the Grits

    In a medium saucepan, bring the chicken broth to a boil. Stir in the grits and reduce heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until thickened. Stir in cheese and butter until melted. Season with salt and pepper to taste.

  2. 2

    Cook the Shrimp

    In a large skillet, melt 2 tablespoons of butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Add shrimp and cook until pink and opaque, about 3-4 minutes. Season with salt and pepper.

  3. 3

    Serve

    Spoon the grits onto plates and top with the cooked shrimp. Garnish with sliced green onions.

Gumbo

  1. 4

    Sauté the Vegetables

    In a large pot, heat 2 tablespoons of oil over medium heat. Add the diced onion, bell pepper, celery, and garlic. Sauté for about 5 minutes until softened.

  2. 5

    Cook the Sausage and Chicken

    Add the andouille sausage and chicken thighs to the pot. Cook until the chicken is browned, about 7-8 minutes.

  3. 6

    Add Remaining Ingredients

    Stir in the okra, canned tomatoes, chicken broth, cajun seasoning, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes.

  4. 7

    Serve

    Remove bay leaf. Serve the gumbo over cooked rice.

Jambalaya

  1. 8

    Sauté the Vegetables

    In a large pot, heat 2 tablespoons of oil over medium heat. Add the diced onion, bell pepper, celery, and garlic. Sauté for about 5 minutes until softened.

  2. 9

    Cook the Sausage and Chicken

    Add the andouille sausage and chicken breasts to the pot. Cook until the chicken is browned, about 7-8 minutes.

  3. 10

    Add Remaining Ingredients

    Stir in the canned tomatoes, chicken broth, rice, cajun seasoning, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes until rice is cooked.

  4. 11

    Add Shrimp

    Stir in the shrimp and cook for an additional 5 minutes until shrimp are pink and cooked through.

  5. 12

    Serve

    Remove bay leaf. Serve the jambalaya hot.

Red Beans & Rice

  1. 13

    Cook the Vegetables

    In a large pot, heat 2 tablespoons of oil over medium heat. Add the diced onion, bell pepper, celery, and garlic. Sauté for about 5 minutes until softened.

  2. 14

    Add the Beans and Sausage

    Add the soaked red beans and andouille sausage to the pot. Stir well.

  3. 15

    Add Remaining Ingredients

    Pour in the chicken broth, add the bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1-1.5 hours, until beans are tender.

  4. 16

    Serve

    Serve the red beans over cooked rice.

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