Filled with chicken and rice, sautéed in special seasonings and deep fried

BLACKENED CHICKEN EMPANADAS

Fried Oreos

Rich, creamy stew with tender crawfish tails, simmered in Louisiana's holy trinity served with fluffy white rice

Crawfish Etouffee

Pecan Pie

WINGS BREADED & TOSSED

RAJUN CAJUN (HOT)

CLASSIC (PLAIN)

8 WINGS & 2 CATFISH FILLETS

5 WINGS & 1 CATFISH FILLET

Eggrolls filled with crawfish, rice, pepperjack cheese, and cajun seasonings

CRAWFISH EGGROLLS

Cajun Empanada filled with ground beef, ground pork and special seasonings

MEAT PIES

Alligator tail meat, hand battered and fried

ALLIGATOR BITES

Eggrolls filled with Rice, Pork, Pepper Jack Cheese, and Spices deep fried.

BOUDIN EGGROLLS

2 FRIED CATFISH FILETS & 8 SHRIMP

Rice, pork, and spices battered and fried

BATON ROUGE BOUDIN BALLS

BOILED SHRIMP

LOUISIANA STYLE

2 HUSH PUPPIES

2 CRAB KICKERS

5 SHRIMP W / FRIES

CLASSIC COMBO

5 WINGS W / FRIES

9 OZ DAIQUIRI

Don Julio Reposado blended with Pineapple and strawberry juices

SAK PASE

In a large bowl whisk together 3 cups flour, 1 tsp salt and 1 tsp sugar. Add cold cubed butter and shortening; use a pastry cutter or your fingers to cut fat into flour until mixture resembles coarse crumbs with pea-sized bits.

Make dough

Drizzle in 1/2 cup ice water a few tablespoons at a time, tossing gently with a fork until dough just comes together. You may not need all the water. Do not overwork.

Add water

Form dough into a disk, wrap in plastic, and refrigerate at least 30 minutes (up to 2 hours). When ready, roll dough on a lightly floured surface to about 1/8-inch thickness and cut 4-5 inch circles (use a 4.5-inch cutter or bowl). Keep covered while preparing filling.

Chill

Beat 1 egg with 1 tsp water in a small bowl and set aside for sealing empanadas before frying.

Egg wash

Pat 1 lb chicken dry. Rub evenly with 2 tbs blackening seasoning and let sit 10 minutes at room temperature.

Season chicken

Heat 1.5 tbs olive oil in a skillet over medium-high heat until shimmering. Add seasoned chicken and sear 3-4 minutes per side until blackened and cooked through (internal temp 165°F / 74°C). Remove chicken to a cutting board and let rest 5 minutes.

Cook chicken

In the same skillet over medium heat add the diced onion and green pepper. Sauté 4-5 minutes until softened, adding a splash of the chicken stock (about 1-2 tbs) if the pan is dry. Add 3 minced garlic cloves and cook 30-45 seconds until fragrant.

Sauté aromatics

Finely shred the rested chicken with two forks or chop into small pieces. Return shredded chicken to the skillet.

Shred chicken

Stir in 1 cup cooked rice, 1 tbs tomato paste, 2 tbs chopped cilantro, 1 tbs lime juice and remaining 1/2 tsp salt and 1/2 tsp black pepper. Add up to 1/4 cup chicken stock to moisten the mixture; you want a slightly moist but not wet filling. Cook together 1-2 minutes to combine. Taste and adjust seasoning — add a pinch more blackening seasoning if you want more heat/smoke.

Build filling

Transfer filling to a bowl and let cool to near room temperature (about 15 minutes). This prevents dough from getting soggy and helps sealing.

Cool filling

Place a dough circle on a lightly floured surface. Spoon about 2 tablespoons (roughly 1.5–2 tbs) of the cooled chicken and rice filling onto the center of each circle, leaving a 1/2-inch border.

Portion filling

Brush edge of dough with egg wash. Fold dough over filling to make a half-moon. Press edges to seal, then crimp with a fork or fold the edge decoratively to ensure a tight seal. Repeat with remaining circles and filling.

Seal empanada

Place assembled empanadas on a tray and chill in the refrigerator 15–20 minutes to firm up; this helps them hold shape during frying.

Chill before frying (optional)

Pour about 4 cups vegetable oil into a deep heavy skillet or Dutch oven to a depth of 1.5–2 inches. Heat oil to 350°F (175°C). If you don’t have a thermometer, test with a small piece of dough — it should sizzle and brown steadily.

Heat oil

Working in batches so oil temperature remains steady, gently lower 3–4 empanadas into the hot oil. Fry 2–3 minutes per side until golden brown and crisp. Use a slotted spoon to turn and remove empanadas to a paper towel–lined tray to drain. If inside isn’t fully hot, let them rest a minute; the residual heat will finish warming the filling.

Fry empanadas

If cooking many, keep finished empanadas on a wire rack in a 200°F (95°C) oven to keep warm and crisp while you finish frying remaining batches.

Keep warm

Whisk together 1/2 cup sour cream, 1 tsp hot sauce or minced chipotle, 1 tbs lime juice and 1/4 tsp salt until smooth. Adjust heat and acidity to taste. Chill until ready to serve.

Make sauce

All-purpose flour

Salt

Sugar

Cold unsalted butter, cubed

Cold vegetable shortening, cubed (or additional butter)

Ice water

Large egg (for egg wash)

Boneless skinless chicken thighs (or breasts)

Olive oil

Blackening seasoning (store-bought or homemade)

Onion, medium, finely diced

Green bell pepper, finely diced

Garlic cloves, minced

Cooked long-grain white rice

Chicken stock or water

Tomato paste

Fresh cilantro, chopped

Lime juice

Black pepper

Vegetable oil (for deep frying)

Sour cream or Greek yogurt

Hot sauce or chipotle in adobo, minced

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt until evenly combined.

Prepare dry ingredients

In a separate small bowl whisk 3/4 cup milk, 1 large egg, and 1/2 teaspoon vanilla extract until smooth.

Mix wet ingredients

Pour the wet mixture into the dry ingredients and stir gently until mostly combined. The batter should be thick enough to coat a cookie but still somewhat fluid (like pancake batter). If the batter seems too thick, add up to 1–2 tablespoons of milk; if too thin, add 1–2 tablespoons flour.

Fold in 1/4 cup cold club soda (or sparkling water) at the end to introduce lightness and fizz; the batter will become slightly lighter and aerated. Let the batter rest 5–10 minutes while you heat the oil.

If you prefer, separate Oreo cookies into halves and remove the cream to fry only the chocolate wafers; for classic fried Oreos keep the cookies whole with filling. Arrange 24 Oreos on a plate near your frying station.

Pour about 3–4 cups neutral oil into a heavy-bottomed pot or deep skillet (enough for a 1.5–2 inch / 4–5 cm depth). Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and brown slowly without burning.

Working in small batches (3–5 cookies at a time, depending on pot size), dip each Oreo into the batter to fully coat, letting excess drip off for 1–2 seconds. Carefully lower the coated cookie into the hot oil using a slotted spoon or spider. Fry for 1.25–2 minutes, turning once or twice, until golden brown and puffed. Do not overcrowd the pot or the oil temperature will drop.

Fry the Oreos

Use a slotted spoon to remove fried Oreos and transfer to a paper towel–lined baking sheet or wire rack set over a baking sheet to drain. Maintain oil temperature at 325–350°F between batches; adjust heat as necessary. Repeat until all cookies are fried.

While still warm, dust fried Oreos generously with 3/4 cup powdered sugar. If desired, drizzle with melted chocolate or chocolate sauce. Serve immediately; fried Oreos are best eaten warm.

Finish & serve

Allow leftover fried Oreos to cool, then store in an airtight container at room temperature for up to 1 day (they will lose crispness). Reheat briefly in a 350°F oven for 5 minutes to refresh before serving.

all-purpose flour

cornstarch

granulated sugar

baking powder

fine salt

milk

large egg

vanilla extract

club soda or sparkling water (cold)

vanilla or plain pancake batter (optional, to adjust consistency)

Oreos (or sandwich cookies)

neutral oil for frying (vegetable, canola, peanut)

powdered sugar

optional: melted chocolate or chocolate sauce

Rinse the rice under cold water until the water runs clear. In a medium saucepan combine rinsed rice, 3.5 cups water, 1/2 tsp kosher salt and 1 tbsp butter. Bring to a boil over medium-high heat, then reduce heat to low, cover and simmer 18 minutes. Remove from heat and let sit covered 5–10 minutes, then fluff with a fork and keep warm.

In a wide, heavy-bottomed skillet or Dutch oven set over medium heat, melt 6 tbsp butter. When butter foams, add 6 tbsp flour and stir constantly with a wooden spoon or whisk to form a smooth paste. Cook the roux, stirring continuously, until it reaches a light brown color (blonde roux) about 6–8 minutes; do not let it burn. Reduce heat to medium-low if it browns too quickly.

Make the roux

Add the chopped onion, green bell pepper and celery (total ~4 cups) to the roux. Sauté, stirring, until vegetables are soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in 2 tbsp tomato paste and cook 1–2 minutes to remove raw flavor.

Add the holy trinity

Slowly whisk in 3 cups chicken stock, scraping any browned bits from the bottom of the pan. Add 1 tbsp Cajun or Creole seasoning, 1 tsp smoked paprika, 1 tsp dried thyme, 1 bay leaf, 1 tsp hot sauce, 1 tsp kosher salt and 1 tsp black pepper. Bring mixture to a gentle simmer, then reduce heat to low and simmer uncovered 10 minutes to slightly thicken and meld flavors.

Stir in 1 lb crawfish tails and simmer gently 4–6 minutes until heated through and flavors meld; do not overcook or crawfish will become tough. Remove from heat and stir in 1 tbsp butter, 1 cup heavy cream, 2 tbsp chopped parsley, sliced green onions, and 1 tsp lemon juice. Adjust seasoning to taste (more salt, hot sauce or Cajun seasoning if desired). If the etouffee is too thick, thin with up to 1/2 cup additional stock; if too thin, simmer a few more minutes to reduce.

Ladle hot etouffee over a bed of fluffy white rice. Garnish with extra chopped parsley and sliced green onion. Serve immediately with hot sauce on the side.

unsalted butter

yellow onion

green bell pepper

celery stalks

garlic cloves, minced

tomato paste

low-sodium chicken stock

heavy cream

cajun or Creole seasoning

smoked paprika

dried thyme

bay leaf

hot sauce

kosher salt

freshly ground black pepper

crawfish tails (peeled, thawed if frozen)

unsalted butter (for finish)

fresh parsley, chopped

green onions, thinly sliced

lemon juice

long-grain white rice

water

kosher salt (for rice)

unsalted butter (for rice)

In a large bowl or food processor, combine 1 1/4 cups all-purpose flour, 1/2 tsp granulated sugar, and 1/4 tsp salt. Add 1/2 cup cold unsalted butter cubes and 1/4 cup cold vegetable shortening. Cut or pulse until mixture resembles coarse crumbs with some pea-sized pieces.

Prepare dough

Sprinkle 3 tablespoons ice water and 1/2 teaspoon apple cider vinegar (or lemon juice) over the flour-butter mixture, 1 tablespoon at a time, tossing gently after each addition until dough just comes together when pinched. You may not need all the water; stop when dough holds together but is not wet.

Add liquid

Gather dough into a disk, wrap in plastic, and chill in refrigerator for 30 minutes. On a lightly floured surface, roll dough into a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch pie dish, trim overhang to 1/2 inch, fold under and crimp edge as desired. Chill the lined pie shell while preparing filling (10 minutes) or freeze for 10 minutes to reduce shrinkage.

Chill and roll

Preheat oven to 350°F (175°C). Line chilled crust with parchment and pie weights or dried beans. Blind bake 12 minutes, remove weights and parchment, bake 4–6 more minutes until just set but not browned. If you prefer no blind bake, proceed without this step; bake filled pie at the same temperature with slightly longer time as noted below.

Blind bake (optional for firmer bottom)

If you haven't already, preheat the oven to 350°F (175°C).

Preheat oven

In a medium bowl, whisk together 3 large eggs until blended. Add 1 cup light corn syrup, 3/4 cup packed brown sugar, 1/4 cup melted unsalted butter, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt. Whisk until smooth and sugar is mostly dissolved.

Whisk filling

Arrange 1 1/2 cups medium pecan halves evenly in the prepared pie crust. Pour the syrupy filling mixture over the pecans, using a spoon to help distribute nuts if needed so they are evenly coated and mostly submerged.

Assemble

Bake on the middle rack at 350°F (175°C) for 50–60 minutes. The pie is done when the filling is set around the edges but still slightly jiggly in the center (it will firm as it cools) and the top is glossy and gently browned. If the crust or pecans brown too quickly, tent loosely with foil after 30–35 minutes.

Bake

Remove pie from oven and cool on a wire rack for at least 2 hours to allow the filling to set. Slice after it reaches near room temperature for clean slices. Serve with whipped cream or vanilla ice cream and sprinkle with 2 tablespoons chopped pecans if desired.

Cool

Make-ahead: Pie keeps well at room temperature covered loosely for up to 2 days or refrigerated for up to 4 days. Bring to room temperature before serving for best texture. For a deeper pecan flavor, toast pecans lightly in a dry skillet 4–6 minutes and cool before using.

salt

unsalted butter (cold, cut into 1/2" cubes)

vegetable shortening (cold)

ice water

apple cider vinegar or lemon juice

large eggs

light corn syrup

brown sugar (packed)

unsalted butter (melted)

medium pecan halves

whipped cream or vanilla ice cream

chopped pecans

Pat the wing sections very dry with paper towels. Place in a large bowl or rimmed baking sheet. Sprinkle kosher salt, 1/2 tsp black pepper, and baking powder over the wings and toss to coat evenly. Let rest 15 minutes at room temperature while you prepare breading and oil. The baking powder helps crisp the skin.

Prepare wings

In a shallow wide bowl or baking dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne, and dried oregano until evenly combined.

Mix dry breading

If you want a thicker, craggier crust, whisk the buttermilk and egg together in a separate bowl. Dip each seasoned wing into the wet batter, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere. For a lighter crisp, skip the wet batter and toss the dry-seasoned wings directly in the flour mixture until coated.

Optional wet batter

Place the breaded wings on a rack set over a baking sheet and let them rest 10 minutes; this helps the coating set and reduces loss of breading in the oil.

Rest before frying

Pour oil into a deep fryer or large heavy pot to a depth of 2–3 inches (about 1 liter). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle and float.

Working in batches (do not crowd), carefully lower wings into the oil. Fry for 6–8 minutes until golden and cooked through (internal temperature 165°F/74°C). Maintain oil temperature around 325–350°F; adjust heat as needed. Remove with a slotted spoon to a wire rack or paper towel-lined sheet to drain for 2–3 minutes.

Fry wings (first fry)

For extra-crispy wings, increase the oil to 375°F (190°C) and return drained wings for a 1–2 minute second fry until deeply golden and extra crunchy. Drain again on a rack for 1–2 minutes.

Optional second fry for extra crisp

In a small saucepan over low heat, combine the hot sauce, butter, honey (if using), Worcestershire sauce, lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Warm and whisk until the butter is melted and sauce is smooth and slightly thinned, about 2–3 minutes. Do not boil.

Place the hot, drained wings in a large clean bowl. Pour the warm sauce over the wings and toss briskly but gently until every piece is evenly coated. Taste and adjust seasoning if needed (add a pinch more salt or a squeeze more lemon if too rich).

Toss wings in sauce

Arrange tossed wings on a platter, sprinkle with chopped parsley if desired, and serve immediately with celery sticks and blue cheese or ranch dressing on the side.

Blackened Chicken Empanadas

Fried Oreos

Crawfish Etouffee

Pecan Pie

Wings Breaded & Tossed

Rajun Cajun (hot)

Classic (plain)

8 Wings & 2 Catfish Fillets

5 Wings & 1 Catfish Fillet

Crawfish Eggrolls

Meat Pies

Alligator Bites

Boudin Eggrolls

2 Fried Catfish Filets & 8 Shrimp

Baton Rouge Boudin Balls

Boiled Shrimp

Louisiana Style

2 Hush Puppies

2 Crab Kickers

5 Shrimp W / Fries

Classic Combo

5 Wings W / Fries

9 Oz Daiquiri

Sak Pase