A ½ lb patty with tomatoes, red onions, lettuce, pickles, mayo, ketchup and mustard on a sesame seed bun

The Bayou Burger

Boudin sausage, our spicy mustard, fried onion straws, and tomatoes

Cajun Boudin Wrap

Fried or grilled jumbo chicken tenders tossed in buffalo sauce with ranch, romaine, tomatoes and onions

Buffalo Chicken Wrap

A ½ lb patty with bacon, pickles, fried red onion straws and our BBQ sauce

The Texas Squealer

A ½ lb patty with bacon, bleu cheese crumbles, red onion, and tomatoes

The Lafayette Burger

Our Red Beans served over white rice and topped with Grilled Conecuh sausage

Red Beans & Rice

Grilled mahi drizzled with our creamy dill sauce

Grilled ‘n Dilled Mahi

A grilled marinated chicken breast topped with bacon, our BBQ sauce, pickles and fried red onion straws

The Tennessee Squealer

Blackened or grilled, marinated chicken breast with tomatoes, red onions, lettuce and mayo

The Jackass Chicken Sandwich

Our home-made black bean chili in a Cup or bowl

'Mule' Chili

Gulf Seafood Gumbo

Zuppa

Chips n' Salsa

A big Bowl of French fries topped with Mule chili and cheese

Chili Cheese Fries

Home sliced & hand breaded mozzarella with our marinara

Fried Cheese Planks

Fresh tortilla chips topped with Mule chili, cheese, fresh salsa, jalapenos, green onions and sour cream

Loooooooooaded Nachos

Pickle chips fried golden with spicy ranch

Fried Pickles

In a mixing bowl, combine the ground beef, salt, and black pepper. Mix gently to avoid overworking the meat.

Prepare the Patty

Form the beef mixture into a patty that is about ¾ inch thick, making a slight indentation in the center to prevent it from puffing up while cooking.

Shape the Patty

Preheat a grill or skillet over medium-high heat. Cook the patty for about 4-5 minutes on each side for medium doneness, or until it reaches your desired level of doneness.

Cook the Patty

While the patty is cooking, slice the tomato and red onion into thin slices. Rinse the lettuce leaves and pat them dry.

Prepare the Vegetables

If desired, toast the sesame seed bun on the grill or in a toaster until lightly golden.

Toast the Bun (optional)

Spread mayonnaise on the bottom half of the bun. Place the cooked patty on top, followed by the lettuce, tomato, red onion, pickles, ketchup, and mustard. Top with the other half of the bun.

Assemble the Burger

Serve the Bayou Burger immediately with your favorite sides.

Serve

Ground beef (80/20)

Salt

Black pepper

Tomato

Red onion

Lettuce leaves

Pickles

Mayonnaise

Ketchup

Mustard

Sesame seed bun

Heat a skillet over medium heat and add the olive oil. Once hot, add the boudin sausages and cook for about 4-5 minutes on each side until they are browned and heated through. Remove from heat and let cool slightly before slicing.

Prepare the Boudin

While the sausages are cooking, wash the medium tomato and slice it into thin rounds.

Slice the Tomatoes

Lay out a tortilla wrap on a clean surface. Spread 1 tablespoon of spicy mustard evenly over the surface of the wrap.

Prepare the Wrap

Place the sliced boudin sausage in the center of the wrap. Top with sliced tomatoes and a generous amount of fried onion straws.

Assemble the Wrap

Sprinkle salt and pepper over the filling to taste.

Season

Fold the sides of the tortilla wrap inward and then roll it up tightly from the bottom to the top to enclose the filling. Repeat with the second wrap.

Wrap It Up

Cut the wraps in half if desired and serve immediately. Enjoy your Cajun Boudin Wrap!

Boudin sausage

Spicy mustard

Fried onion straws

Tomatoes

Tortilla wraps

Olive oil

Pepper

Season the jumbo chicken tenders with salt and pepper. In a large skillet, heat the cooking oil over medium-high heat. Once hot, add the chicken tenders and cook for about 5-7 minutes on each side or until golden brown and cooked through. Remove from heat.

Prepare the Chicken

In a large mixing bowl, toss the cooked chicken tenders with the buffalo sauce until evenly coated.

Toss with Buffalo Sauce

Lay out a large flour tortilla on a clean surface. Place a portion of the buffalo chicken tenders in the center of the tortilla.

Top the chicken with romaine lettuce, diced tomatoes, and sliced red onions.

Add Toppings

Fold the sides of the tortilla over the filling, then roll from the bottom up to create a tight wrap. Repeat with remaining tortillas and filling.

Slice the wraps in half diagonally and serve with extra ranch dressing for dipping.

Jumbo chicken tenders

Buffalo sauce

Ranch dressing

Romaine lettuce

Tomatoes, diced

Red onion, thinly sliced

Large flour tortillas

Cooking oil (for frying)

Salt and pepper

In a bowl, combine the ground beef, salt, and black pepper. Mix until just combined, being careful not to overwork the meat.

Mix Patty Ingredients

Form the mixture into a ½ lb patty, ensuring it is slightly larger than the bun to account for shrinkage during cooking.

Form Patty

Preheat a grill or skillet over medium-high heat. Cook the patty for about 4-5 minutes on one side.

Cook Patty

Flip the patty and add the bacon slices on top. Cook for an additional 4-5 minutes or until the bacon is crispy and the patty reaches your desired doneness.

Cook Bacon & Patty Together

Slice the red onion into thin rings, separating them into individual rings.

Slice Onion

In a bowl, mix flour, cornstarch, salt, and black pepper. Dredge the onion rings in the mixture until fully coated.

Prepare Onion Straws

Heat oil in a deep skillet over medium heat. Once hot, add the coated onion rings in batches and fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.

Fry Onion Straws

On the bottom half of a burger bun, place the cooked patty with bacon on top.

Assemble Burger

Add pickles and a generous amount of BBQ sauce over the patty.

Top with the fried red onion straws and the other half of the burger bun. Serve immediately.

Finish Assembly

Ground beef

Bacon strips

BBQ sauce

Flour

Cornstarch

Oil for frying

Start by preparing all your ingredients. Chop the red onion finely and slice the tomato into rounds. Set aside.

Prepare the Ingredients

In a skillet over medium heat, add the bacon slices. Cook until crispy, about 5-7 minutes. Remove from the skillet and let drain on paper towels.

Cook the Bacon

In a large bowl, season the ground beef with salt and pepper. Form it into two equal patties, about ½ inch thick.

Form the Patty

In the same skillet used for bacon, add olive oil and increase the heat to medium-high. Once hot, add the beef patties. Cook for about 4-5 minutes on each side for medium doneness, or until they reach your desired doneness.

Cook the Burger Patties

In the last minute of cooking, sprinkle bleu cheese crumbles on top of each patty and cover the skillet to melt the cheese.

Add Cheese

Toast the burger buns if desired. On the bottom half of each bun, place a patty with melted bleu cheese, followed by two slices of bacon, some chopped red onion, and a slice of tomato. Top with the other half of the bun.

Serve immediately with your favorite sides and enjoy your Lafayette Burger!

Ground Beef

Bacon

Bleu Cheese Crumbles

Red Onion

Burger Buns

Olive Oil

Soak the red beans overnight in water. Drain and rinse the beans before cooking.

Prepare the Red Beans

Finely chop the onion, bell pepper, celery, and garlic.

Chop Vegetables

Slice the Conecuh sausage into 1/4 inch thick rounds.

Slice the Sausage

In a large pot, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and celery. Sauté until the vegetables are soft, about 5 minutes. Add minced garlic and sauté for another minute.

Sauté Vegetables

Add the soaked red beans to the pot along with Cajun seasoning, bay leaf, salt, black pepper, and red pepper flakes. Stir to combine.

Add Beans and Seasonings

Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for about 1.5 hours or until the beans are tender.

Add Chicken Broth

In a separate pot, cook the white rice according to package instructions. Typically, this involves combining 1 cup of rice with 2 cups of water, bringing to a boil, then reducing to a simmer until the water is absorbed.

Cook the Rice

While the beans and rice are cooking, grill the sliced Conecuh sausage on a grill or in a skillet until browned and slightly crispy.

Grill the Sausage

Once everything is cooked, serve the red beans over the white rice and top with the grilled Conecuh sausage. Enjoy!

Combine and Serve

Red beans

White rice

Conecuh sausage

Onion

Bell pepper

Celery

Garlic

Cajun seasoning

Bay leaf

Red pepper flakes

Chicken broth

In a medium bowl, combine sour cream, chopped fresh dill, garlic powder, and lemon zest. Mix until well combined. Season with salt and black pepper to taste.

Make the Sauce

Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld.

Chill the Sauce

Sour cream

Fresh dill, chopped

Garlic powder

Lemon zest

In a resealable plastic bag, combine the chicken breasts with half of the BBQ sauce. Seal the bag and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Marinate the Chicken

In a skillet over medium heat, cook the bacon slices until crispy. Remove from skillet and place on paper towels to drain excess fat. Reserve the bacon grease in the skillet.

Slice the red onion into thin rings. In a bowl, combine the flour, cornstarch, salt, and black pepper. Dip the onion rings into the milk, then dredge in the flour mixture until well coated.

Prepare the Onion Straws

Heat the vegetable oil in the reserved bacon grease skillet over medium-high heat. Once hot, fry the coated onion rings in batches until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.

Fry the Onion Straws

Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C).

Grill the Chicken

Once the chicken is cooked, place each breast on a serving plate. Top with crispy bacon, a generous drizzle of BBQ sauce, pickles, and a handful of fried onion straws. Serve immediately.

Assemble the Squealer

Boneless, skinless chicken breasts

Red onions

Milk

All-purpose flour

Vegetable oil

In a medium bowl, combine olive oil, lime juice, garlic powder, paprika, cayenne pepper, salt, and black pepper. Add the chicken breasts and ensure they are well coated with the marinade. Cover and refrigerate for at least 30 minutes.

Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred. Remove from the heat and let it rest for a few minutes.

Cook the Chicken

While the chicken is resting, slice the tomato and red onion thinly. Prepare the lettuce by rinsing and patting dry.

Prepare the Toppings

Spread 2 tablespoons of mayonnaise on each burger bun. Layer the lettuce, sliced tomatoes, and red onions on the bottom half of the bun. Slice the grilled chicken and place it on top of the vegetables. Cover with the top half of the bun.