Dark Roux Thickened Sauce with Trinity and Okra

Gumbo

Chicken Basket

Tomato Based Sauce made with Chicken Stock and Trinity

Jambalaya

Gator Po' Boy

Slow Cooked for Hours with our Tasso Ham and Flavor

Braised Greens

Oreo's

Strawberry Rolls

A Classic Flavor made with Chicken Livers & Ground Beef

Dirty Rice

Choose up to 3 Proteins: Gator, Frog Legs, Shrimp, Crawfish & Catfish

Fried Baskets

Catfish Po' Boy

Creamy Mac & Cheese topped with Fried Onion

Mac & Cheese

Hurricane Punch

Crispy Pork Belly Meat Snacks Seasoned with Po’ Brothers Spice

Pork Cracklings

Quench your thirst with our refreshing selection of assorted sodas, sparkling water, and energizing Gatorade. Perfectly chilled and ready to revitalize, these beverages offer a delightful burst of flavor and hydration, making them the ideal complement to your meal or a refreshing pick-me-up any time of day.

Assorted Soda, Water, & Gatorade

Crawfish Po' Boy

Seasoned Fries served with Remoulade & Po’ BBQ Sauce

Cajun Fries

Chicken Po' Boy

Shrimp Po' Boy

BBQ Pork Crackling Po' Boy

Twinkies

Apple Pies

Oatmeal Cream Pies

Red Beans & Rice

Etouffee

In a large heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux. Cook, stirring constantly, until the roux turns a dark brown color (about 20-30 minutes).

Make the Roux

Once the roux is ready, add the chopped onion, green bell pepper, and celery (the 'trinity'). Cook for about 5-7 minutes until the vegetables are softened.

Add the Trinity

Stir in the sliced andouille sausage and cubed chicken thighs. Cook until the chicken is browned, about 5-7 minutes.

Add Sausage and Chicken

Add the minced garlic, bay leaves, cayenne pepper, thyme, salt, and black pepper. Stir to combine and cook for an additional 2 minutes.

Add Garlic and Spices

Pour in the chicken broth and add the canned diced tomatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes.

Add Broth and Tomatoes

Add the sliced okra and cooked shrimp to the pot. Cook for another 10-15 minutes until the okra is tender and the shrimp are heated through.

Add Okra and Shrimp

Remove the bay leaves. Taste and adjust seasoning if necessary. Serve hot, garnished with chopped green onions and parsley.

Serve

vegetable oil

all-purpose flour

onion, chopped

green bell pepper, chopped

celery, chopped

garlic, minced

andouille sausage, sliced

chicken thighs, boneless and skinless, cubed

cooked shrimp, peeled and deveined

okra, sliced

chicken broth

canned diced tomatoes

bay leaves

cayenne pepper

thyme, dried

salt

black pepper

green onions, chopped (for garnish)

fresh parsley, chopped (for garnish)

In a large bowl, mix together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Dip each piece of dark meat chicken into buttermilk, then dredge it in the flour mixture, ensuring it's fully coated. Place the coated chicken on a plate and let it rest for about 15 minutes.

Prepare Chicken

If using fresh potatoes, cut them into fry shapes and soak in cold water for 30 minutes. Drain and pat dry. If using frozen fries, skip this step.

Prepare Fries

In a deep frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

Carefully place the coated chicken strips into the hot oil in batches, frying for about 7-10 minutes or until golden brown and cooked through. Remove and drain on paper towels.

Fry Chicken

In the same oil, fry the fresh or frozen fries according to package instructions until crispy and golden brown. Drain on paper towels.

Fry Fries

Serve the crispy chicken strips alongside the fries in a basket or on a plate. Enjoy!

dark meat chicken (thighs or drumsticks)

cornstarch

garlic powder

onion powder

buttermilk

french fries (fresh or frozen)

vegetable oil (for frying)

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, bell pepper, and celery (the trinity) and sauté until softened, about 5 minutes.

Prepare the Trinity

Stir in the minced garlic and diced chicken breast. Cook until the chicken is no longer pink, about 5-7 minutes.

Add Garlic and Chicken

Add the sliced Andouille sausage to the pot and cook for an additional 3 minutes. Stir in the diced tomatoes and chicken stock.

Add Sausage and Tomatoes

Add bay leaves, cayenne pepper, paprika, thyme, salt, and black pepper. Bring the mixture to a boil.

Season the Mixture

Once boiling, stir in the uncooked rice. Reduce heat to low, cover, and let simmer for 20-25 minutes or until the rice is tender and has absorbed the liquid.

Cook the Rice

Remove bay leaves, fluff the jambalaya with a fork, and garnish with sliced green onions before serving.

Finish and Serve

Olive oil

Onion, diced

Bell pepper, diced

Celery, diced

Garlic, minced

Diced tomatoes (canned)

Chicken stock

Uncooked rice

Chicken breast, diced

Andouille sausage, sliced

Bay leaves

Cayenne pepper

Paprika

Thyme, dried

Salt

Black pepper

Green onions, sliced (for garnish)

Cut the White Tail meat into strips or chunks and season with salt, black pepper, and cayenne pepper.

Prepare the Meat

In one bowl, place the all-purpose flour. In another bowl, whisk together the eggs and milk. In a third bowl, combine cornmeal with a pinch of salt.

Set Up Breading Station

Dredge the seasoned meat in flour, then dip it in the egg mixture, and finally coat it with cornmeal.

Bread the Meat

In a large skillet, heat vegetable oil over medium-high heat until hot.

Carefully add the breaded meat to the hot oil and fry until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.

Fry the Meat

Slice the French rolls or baguette lengthwise. Spread a generous amount of remoulade sauce on the bottom half, add lettuce, tomato slices, and the fried White Tail meat. Top with more remoulade sauce and close the sandwich.

Assemble the Po' Boys

Cut the Po' Boys in half and serve immediately with extra remoulade sauce on the side.

White Tail meat (deer)

All-purpose flour

Cornmeal

Eggs

Milk

Lettuce

Tomato

French rolls or baguette

Remoulade sauce

Vegetable oil (for frying)

Rinse the collard greens thoroughly in cold water to remove any grit. Remove the tough stems and chop the leaves into bite-sized pieces.

Prepare the Greens

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and red pepper flakes, and cook for another minute until fragrant.

Sauté the Aromatics

Stir in the Tasso ham and cook for 3-4 minutes, allowing the flavors to meld.

Add Tasso Ham

Add the chopped collard greens to the pot and pour in the chicken broth. Season with salt and black pepper to taste. Bring to a boil, then reduce heat to low, cover, and let simmer for 1.5 to 2 hours, stirring occasionally.

Combine and Braise

After 1.5 hours, check the greens for tenderness. If they are not yet tender, continue to cook for an additional 30 minutes.

Check for Doneness

Once the greens are tender, adjust seasoning if necessary. Serve hot as a side dish or over rice.

Collard greens

Tasso ham

Chicken broth

Red pepper flakes

In a mixing bowl, blend the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Make the Oreo Filling

Take one Oreo cookie, remove the top half, and add a spoonful of the cream cheese filling. Replace the top half to form a sandwich. Repeat for all Oreo cookies.

Assemble the Cookies

Once all cookies are assembled, drizzle caramel sauce over half of them and strawberry sauce over the other half. Optionally, garnish the strawberry-topped cookies with fresh strawberries.

Add Toppings

Place the assembled cookies in the refrigerator for about 30 minutes to set the filling. Serve chilled.

Chill and Serve

Oreo cookies

Cream cheese

Powdered sugar

Vanilla extract

Caramel sauce

Strawberry sauce

Fresh strawberries

In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, mix milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.

Make the Dough

On a floured surface, roll the dough out into a rectangle about 1/4 inch thick. Spread the sliced strawberries evenly over the dough and drizzle with strawberry jam.

Roll the Dough

Starting from one end, carefully roll the dough into a log shape. Cut into 1-inch pieces and place them in a greased baking dish.

Form the Rolls

Preheat your oven to 375°F (190°C). Bake the rolls for about 20-25 minutes or until golden brown.

Bake

In a small bowl, mix powdered sugar with a little water to make a glaze. Drizzle this over the warm rolls before serving.

Prepare the Topping

Granulated sugar

Baking powder

Butter, melted

Fresh strawberries, sliced

Strawberry jam

Rinse the rice under cold water until the water runs clear. In a pot, combine the rice and chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until rice is cooked. Fluff with a fork and set aside.

Prepare the Rice

In a large skillet, heat olive oil over medium heat. Add the chicken livers and ground beef, cooking until browned. Remove from the skillet and set aside.

Cook the Meats

In the same skillet, add the diced onion, green bell pepper, celery, and minced garlic. Sauté until softened, about 5-7 minutes.

Sauté the Vegetables

Return the cooked meats to the skillet with the vegetables. Stir in the cooked rice, cajun seasoning, salt, and black pepper. Mix well to combine and heat through.

Combine Ingredients

Remove from heat and garnish with chopped green onions. Serve hot.

Garnish and Serve

white rice

chicken livers

ground beef

onion, diced

green bell pepper, diced

celery, diced

cajun seasoning

olive oil

green onions, chopped

Choose up to three proteins from the list above. Trim and clean them if necessary.