Grilled salmon, shrimp, scallops, crawfish, white wine cream sauce, dirty rice

Atlantic Salmon Alexander

Crawfish Platter

Shrimp Etouffee

Blackened Catfish

Seared grouper, shrimp, scallop, clams, mussels, rich tomato lobster broth, lemon herb aioli

Wild-Caught Grouper

"Louisiana" Andouille Sausage & Seafood Gumbo

Oven-Baked Crab Cake

Seared salmon, grilled octopus, Manchego potato puree & salsa verde

Crispy Salmon & Spanish Octopus

Enjoy our succulent Cajun Chicken Tenderloins, expertly seasoned with a blend of spices for a zesty kick that's both tender and flavorful.

Cajun Chicken Tenderloins

Savor the delightful combination of tender shrimp and crispy catfish fillets, perfectly seasoned and fried to golden perfection.

Shrimp & Catfish Fillets

Artichoke hearts, spicy marinara sauce, lemon aioli

Fried Calamari

Savor the rich, earthy flavor of truffle-infused potatoes, perfectly roasted to crispy perfection.

Truffle Potatoes

Crisp fresh green beans sautéed with toasted almonds for a delightful crunch and nutty flavor.

Fresh Green Beans & Almonds

Pan-grilled redfish, lump crab, shrimp, brown-butter wine sauce, dirty rice

Texas Redfish Pontchartrain

Fresh cut potato sticks & Creole dipping sauce

Crispy Alligator

Aged Beef Ribeye

Naked Snapper

Fresh spinach sautéed to perfection with a hint of garlic and olive oil for a flavorful, healthy side dish.

Sautéed Spinach

Mozzarella Cheese Bites

Experience the rich flavors of Louisiana with our hearty Crab Gumbo, featuring tender crab meat simmered in a savory blend of spices, vegetables, and a robust roux.

"Louisiana" Crab Gumbo

Crispy fried oysters served with a zesty dipping sauce, perfect for seafood lovers.

Fried Oysters

Shrimp & Crawfish Fondeaux

Pan-grilled trout, seared shrimp, lemon butter, truffle potatoes

Rainbow Trout & Shrimp

Fresh vegetables, imported kalamata olives, capers, pepperoncini peppers, oregano & feta cheese in Pappas Greek dressing, prepared table-side

Pappas Greek Salad

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onion, bell pepper, and celery, cooking until soft, about 5 minutes.

Cook the Vegetables

Stir in the ground sausage and cook until browned, about 5-7 minutes.

Add Sausage

Add the rice and chicken broth. Stir in the cajun seasoning. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is cooked.

Cook the Rice

Preheat grill to medium-high heat. Season salmon fillets with salt and pepper. Grill for about 6-8 minutes on each side or until cooked through.

Grill the Salmon

In a skillet, melt 2 tablespoons of butter over medium heat. Add shrimp, scallops, and crawfish. Sauté for 5-7 minutes until cooked through.

Sauté the Seafood

In the same skillet used for the seafood, add garlic and sauté for 1 minute. Pour in white wine and let it reduce by half. Stir in heavy cream and simmer for 5 minutes. Season with salt and pepper, and add chopped parsley.

Prepare the Wine Cream Sauce

Serve a portion of dirty rice on each plate, top with grilled salmon, sautéed seafood, and drizzle with the white wine cream sauce.

Plate the Dish

Atlantic salmon fillets

shrimp, peeled and deveined

scallops

crawfish tails, cooked

white wine

heavy cream

butter

garlic, minced

salt

black pepper

fresh parsley, chopped

long-grain white rice

chicken broth

onion, diced

green bell pepper, diced

celery, diced

ground sausage

cajun seasoning

Rinse the crawfish tails under cold water and drain.

Prepare the Crawfish

In one bowl, combine flour, cornmeal, Cajun seasoning, salt, and black pepper. In another bowl, pour buttermilk.

Set Up Dredging Station

Dip crawfish tails in buttermilk, then coat in the flour mixture.

Dredge the Crawfish

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the crawfish in batches until golden brown, about 3-4 minutes. Drain on paper towels.

Fry the Crawfish

In a large skillet, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, until it turns a deep brown color.

Make the Roux

Add onion, green bell pepper, and celery to the roux. Cook until the vegetables are tender, about 5 minutes.

Add Vegetables

Stir in garlic, crawfish tails, Cajun seasoning, salt, and black pepper. Cook for 2-3 minutes.

Add Crawfish and Seasoning

Gradually add chicken broth, stirring continuously. Bring to a simmer and let it cook for about 15 minutes, stirring occasionally.

Add Broth

Serve the crawfish étouffée over cooked rice, garnished with sliced green onions.

Serve

Crawfish tails

All-purpose flour

Cornmeal

Cajun seasoning

Salt

Black pepper

Buttermilk

Vegetable oil

Butter

Onion, diced

Green bell pepper, diced

Celery, diced

Garlic, minced

Chicken broth

Green onions, sliced

Cooked rice

In a large pot, melt the butter and olive oil over medium heat. Add the chopped onion, green bell pepper, and celery. Sauté for about 5 minutes until the vegetables are softened.

Prepare the Base

Stir in the minced garlic and cook for an additional minute. Sprinkle the flour over the vegetables and stir to combine. Cook for about 3-4 minutes, stirring constantly, until the flour is lightly browned.

Add Garlic and Flour

Gradually whisk in the chicken broth, ensuring there are no lumps. Add the diced tomatoes, Cajun seasoning, bay leaves, salt, and black pepper. Bring to a simmer.

Create the Sauce

Once the sauce has thickened, add the shrimp to the pot. Cook for about 5-7 minutes until the shrimp are pink and cooked through.

Add Shrimp

Remove bay leaves and adjust seasoning if necessary. Serve the shrimp etouffee over cooked white rice, garnished with chopped green onions.

Large shrimp, peeled and deveined

Olive oil

Onion, chopped

Green bell pepper, chopped

Celery, chopped

Diced tomatoes (canned)

Bay leaves

Cooked white rice

Green onions, chopped (for garnish)

Rinse the dried red beans under cold water, removing any stones or debris. Place the beans in a large bowl and cover with at least 4 cups of water. Soak for 6–8 hours or overnight. If short on time, use the quick-soak method: cover beans with water, bring to a boil for 2 minutes, remove from heat, cover and let sit 1 hour, then drain.

Soak the beans

Drain soaked beans and transfer to a large heavy pot or Dutch oven. Add 4 cups fresh water (or low-sodium chicken stock for more flavor) and the smoked ham hock. Bring to a gentle simmer over medium heat, skimming any foam that rises. Reduce heat to low, cover partially, and simmer gently for about 45 minutes.

Start the beans

While the beans simmer, heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced andouille sausage and cook until browned, about 3–4 minutes. Transfer sausage to a plate. Add remaining 1 tablespoon olive oil to the skillet and sauté diced onion, bell pepper, and celery (the 'holy trinity') until softened, about 5–7 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Sauté the vegetables and sausage

Add the sautéed vegetables and browned sausage to the simmering beans. Stir in chicken stock (if you used water earlier), bay leaves, smoked paprika, dried thyme, cayenne, creole seasoning, salt, and black pepper. Continue to simmer gently, partially covered, for another 45–60 minutes, stirring occasionally, until beans are tender and the mixture is creamy. If the beans become too thick, add a little hot water or stock to reach desired consistency.

Combine and season

Remove and discard the bay leaves and take out the ham hock. Shred any meat from the ham hock and return it to the pot. Taste and adjust seasoning with more salt, pepper, or hot sauce to taste. Stir in chopped parsley and most of the sliced green onions (reserve some for garnish). Keep warm while you cook the rice.

Finish the beans

Rinse the rice under cold water until the runoff runs clear to remove excess starch. Combine rinsed rice, 4 cups water, 1 teaspoon salt, and 1 tablespoon butter in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15–18 minutes, or until the water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

To serve, spoon a bed of rice onto each plate and top with a generous scoop of red beans. Garnish with remaining sliced green onions and additional chopped parsley. Serve with lemon wedges and hot sauce on the side. Drizzle a little olive oil over the rice if desired.

dried red kidney beans (or small red beans)

water (for soaking and cooking)

smoked ham hock (or smoked turkey wing for an alternative)

andouille sausage (sliced 1/4 inch)

yellow onion (finely diced)

green bell pepper (finely diced)

celery (finely diced)

garlic (minced)

chicken stock

bay leaves

smoked paprika

dried thyme

cayenne pepper

creole seasoning

fresh parsley (chopped)

green onions (thinly sliced, white and green separated)

hot sauce (optional, for serving)

long-grain white rice (rinsed)

water

unsalted butter

olive oil (for sautéing)

fresh lemon wedges (for serving)

In a large pot, heat olive oil over medium heat. Add minced garlic and diced onion, sauté until translucent.

Prepare the Broth

Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes and lobster broth. Bring to a simmer.

Add Tomato and Lobster Broth

Add the clams and mussels to the pot. Cover and cook for about 5 minutes or until they open. Add shrimp and scallops, simmer for an additional 3-4 minutes.

Cook Shellfish

In a separate pan, heat olive oil over medium-high heat. Season grouper fillets with salt and black pepper. Sear for 3-4 minutes on each side until golden brown and cooked through.

Seared Grouper

Ladle the rich tomato lobster broth and shellfish into bowls. Top with seared grouper and garnish with chopped parsley and a squeeze of lemon juice. Serve with lemon herb aioli on the side.

Combine and Serve

Wild-caught grouper fillets

Shrimp, peeled and deveined

Scallops

Clams, cleaned

Mussels, cleaned

Tomato paste

Crushed tomatoes

Lobster broth

Fresh parsley, chopped

Lemon, juiced

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the mixture turns a dark brown color (about 20-30 minutes). This is your roux.

Add the diced onion, green bell pepper, and celery to the roux. Sauté until the vegetables are softened (about 5-7 minutes). Stir in the garlic and cook for another minute.

Sauté Vegetables

Stir in the sliced andouille sausage, diced tomatoes, chicken broth, bay leaves, thyme, cayenne pepper, paprika, salt, and black pepper. Bring to a boil.

Add Meats and Liquid

Reduce heat to low and simmer uncovered for about 30 minutes, stirring occasionally.

Simmer

Add the shrimp and crab meat to the pot. Continue to simmer for another 10-15 minutes, or until the shrimp are cooked through.

Add Seafood

Remove bay leaves before serving. Serve the gumbo over cooked rice and garnish with chopped green onions and parsley.

Garnish and Serve

Andouille sausage

Crab meat, lump

Diced tomatoes, canned

Thyme, dried

Cayenne pepper

Paprika

Green onions, chopped

Parsley, chopped

Rice, cooked (for serving)

In a large bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, parsley, Old Bay seasoning, lemon juice, beaten egg, and half of the bread crumbs. Gently fold the ingredients together until well combined. Season with salt and black pepper to taste.

Prepare the Crab Mixture

Using your hands, form the crab mixture into patties, about 1 inch thick. Place the remaining bread crumbs in a shallow dish and coat each patty with the bread crumbs. Set aside.