Chicken Po' Boy

Tomato Based Sauce made with Chicken Stock and Trinity

Jambalaya

Shrimp Po' Boy

Dark Roux Thickened Sauce with Trinity and Okra

Gumbo

BBQ Pork Crackling Po' Boy

Crawfish Po' Boy

Chicken Basket

Twinkies

Apple Pies

Gator Po' Boy

Catfish Po' Boy

Oatmeal Cream Pies

A Classic Flavor made with Chicken Livers & Ground Beef

Dirty Rice

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

Fried Baskets

Red Beans & Rice

Strawberry Rolls

Oreo's

Creamy Mac & Cheese topped with Fried Onion

Mac & Cheese

Slow Cooked for Hours with our Tasso Ham and Flavor

Braised Greens

Etouffee

Seasoned Fries served with Remoulade & Po’ BBQ Sauce

Cajun Fries

Mac & Cheese Entree

Crispy Pork Belly Meat Snacks Seasoned with Po’ Brothers Spice

Pork Cracklings

Romaine, Tomatoes, Onion, Banana Peppers & Cucumbers Served with Remoulade or Honey Mustard

Po' House Salad

In a bowl, combine the dark meat chicken thighs and buttermilk. Mix well and let marinate in the refrigerator for at least 1 hour or overnight for best flavor.

Marinate the Chicken

In a separate bowl, mix together the flour, cornmeal, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

Prepare the Coating

In a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Remove the chicken from the buttermilk and let excess drip off. Dredge each piece in the flour mixture, ensuring they are thoroughly coated.

Coat the Chicken

Carefully place the coated chicken strips in the hot oil. Fry in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove and drain on paper towels.

Fry the Chicken

On a sub roll, place a generous amount of fried chicken strips. Add your choice of toppings such as lettuce, tomato, pickles, and a drizzle of hot sauce or remoulade.

Assemble the Po' Boy

dark meat chicken thighs

buttermilk

all-purpose flour

cornmeal

paprika

garlic powder

onion powder

salt

black pepper

cayenne pepper

vegetable oil

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)

In a bowl, mix the flour, cornmeal, cajun seasoning, salt, and black pepper. In another bowl, whisk together the eggs and milk. Dip each shrimp first in the egg mixture, then in the flour mixture to coat.

Prepare the Shrimp

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded shrimp in batches, cooking for about 2-3 minutes on each side until golden brown. Remove and drain on paper towels.

Fry the Shrimp

Slice the baguettes in half and spread mayonnaise inside each half. Layer with shredded lettuce, sliced tomatoes, and the fried shrimp. Drizzle with hot sauce to taste.

Close the sandwiches and serve immediately with extra hot sauce on the side.

Serve

large shrimp, peeled and deveined

eggs

milk

cajun seasoning

French baguette

shredded lettuce

tomatoes, sliced

mayonnaise

hot sauce

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.

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

thyme, dried

green onions, chopped (for garnish)

fresh parsley, chopped (for garnish)

Preheat the oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern and rub in the sea salt, black pepper, smoked paprika, garlic powder, and onion powder. Place the pork belly on a baking tray and roast for about 3 hours until the meat is tender and the skin is crispy.

Prepare the Pork Belly

In a bowl, combine mayonnaise, hot sauce, and lemon juice. Mix well and set aside.

Make the Secret Sauce

Slice the baguette in half lengthwise. Spread the secret sauce on both sides. Layer shredded cabbage, crispy pork crackling pieces, pickles, and fresh cilantro. Close the sandwich and press gently.

Cut the Po' Boy in half and serve immediately with extra secret sauce on the side.

pork belly

sea salt

smoked paprika

pickles

secret sauce (mayonnaise, hot sauce, lemon juice)

cabbage, shredded

fresh cilantro, chopped

In a bowl, combine crawfish tails with garlic powder, paprika, salt, and black pepper. Mix well and set aside to marinate for 15 minutes.

Prepare Crawfish

Heat vegetable oil in a frying pan over medium heat. Once hot, add the marinated crawfish and fry for about 3-5 minutes until golden brown. Remove from heat and drain on paper towels.

Fry Crawfish

Slice the French bread or hoagie rolls lengthwise, making sure not to cut all the way through.

Prepare Bread

Spread mayonnaise on the inside of each bread. Layer with lettuce, sliced tomato, and fried crawfish.

Assemble Po' Boy

Drizzle hot sauce over the crawfish and close the sandwich. Cut in half and serve immediately.

Add Hot Sauce

Crawfish tails

French bread or hoagie rolls

Lettuce

Tomato

Mayonnaise

Hot sauce

Garlic powder

Vegetable oil

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

french fries (fresh or frozen)

vegetable oil (for frying)

In a mixing bowl, combine flour, sugar, baking powder, and salt.

Prepare the Batter

In another bowl, cream the softened butter and sugar until light and fluffy.

Cream Butter and Sugar

Beat in the eggs one at a time, then stir in the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry mixture to the wet mixture, alternating with the milk, until just combined.

Combine Mixtures

Preheat Oven

Pour the batter into Twinkie molds, filling each about 2/3 full.

Fill Twinkie Molds

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted comes out clean.

Bake

Let the Twinkies cool before filling them with your choice of caramel or strawberry sauce.

Cool and Fill

All-purpose flour

Granulated sugar

Baking powder

Unsalted butter, softened

Large eggs

Vanilla extract

Milk

Caramel sauce or Strawberry sauce

In a large mixing bowl, combine the flour, salt, and granulated sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in cold water, a tablespoon at a time, until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.

Make the Pie Crust

In another bowl, toss together the sliced apples, brown sugar, cinnamon, nutmeg, and lemon juice until well combined. Set aside.