(3 per order) Crispy battered white fish served on flour tortillas and topped with pico de gallo

Fried Fish Tacos

(4 pieces) Crispy fried chicken tenders, Cajun fries, served with ranch dressing

Chicken Tenders n' Fries

Scallops, shrimp, clams, and mussels in a creamy garlic white wine sauce; served with pita bread

Seafood Scampi

Topped with Cajun garlic butter; served with red rice and steamed broccoli

KC Tilapia

Pita Bread

Thinly sliced battered calamari, fried and coated with Cajun seasoning; served with cocktail sauce

Fried Calamari

Thin fettuccine with scallops, shrimp, clams and mussels in creamy alfredo sauce

Seafood Alfredo Pasta

Freshly shucked oysters served with cocktail sauce, tabasco, and lime wedges

Half-Dozen Raw Oysters

KC Trout

Chicken-pork sausages, shrimp, corn, celery, okra, tomato, bell peppers (served with or without rice; mild or spicy)

KC Gumbo

(6 pieces) Crispy fried chicken wings coated with garlic butter and our dry Cajun rub

Kickin' Wings

Garlic Noodles

Red Rice

(6 pieces) Crispy fried jumbo shrimp, Cajun fries served with cocktail sauce

Fried Shrimp n' Fries

Cajun Fries

(5 pieces) Crispy battered white fish served with tartar sauce and Cajun fries

Fish n' Fries

(12 pieces) Fried shrimp, cajun fries, served with cocktail sauce

Popcorn Shrimp n’ Fries

Steamed Rice

Cajun seasoning, served with cocktail sauce

Fried Oysters

Sweet Potato Fries

(3 per order) Cajun marinated grilled shrimp served on flour tortillas and topped with pico de gallo

Grilled Shrimp Tacos

Steamed whole soybeans tossed in our house garlic lemon pepper sauce (served mild, medium or spicy)

Cajun Edamame

Wild caught baby snails, coriander, lemongrass, coconut cream

Coconut Sea Snails

(6 pieces) Whole shrimp wrapped in wonton, fried, and served with Cajun

Shrimp Crisps n' Fries

In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold water until the batter is smooth and slightly thick.

Prepare the batter

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

Heat the oil

Cut the white fish fillets into strips. Dip each strip into the batter, ensuring it is fully coated.

Batter the fish

Carefully place the battered fish strips into the hot oil in batches, frying until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the fish

Warm the flour tortillas in a dry skillet or microwave. Place 1-2 pieces of fried fish on each tortilla, top with pico de gallo, and squeeze fresh lime juice over the top.

Assemble the tacos

Serve the fish tacos immediately with extra lime wedges on the side.

Serve

white fish fillets

all-purpose flour

cornstarch

baking powder

salt

black pepper

cold water

vegetable oil

flour tortillas

pico de gallo

lime wedges

In a bowl, mix flour, cornstarch, Cajun seasoning, salt, and pepper. In another bowl, whisk the eggs and buttermilk together. Dip each chicken tender first in the flour mixture, then in the egg mixture, and finally coat with bread crumbs.

Prepare the Chicken Tenders

Heat vegetable oil in a deep skillet over medium-high heat. Fry the chicken tenders in batches for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Chicken Tenders

Cut the potatoes into fries and soak them in water for 30 minutes. Drain and pat dry. Toss the fries in Cajun seasoning and fry them in hot oil until crispy, about 4-6 minutes. Remove and drain on paper towels.

Prepare the Cajun Fries

Serve the crispy chicken tenders with Cajun fries and a side of ranch dressing for dipping.

Chicken tenders

All-purpose flour

Cornstarch

Eggs

Buttermilk

Bread crumbs

Cajun seasoning

Salt

Black pepper

Potatoes (for fries)

Vegetable oil (for frying)

Ranch dressing

In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Add the scallops and shrimp, cooking until they are just opaque, about 2-3 minutes per side. Remove from skillet and set aside.

Cook the Seafood

In the same skillet, add the remaining butter and minced garlic. Sauté for about 30 seconds until fragrant.

Sauté Garlic

Pour in the white wine and let it simmer for about 2-3 minutes. Then, stir in the heavy cream, salt, and black pepper. Bring to a gentle simmer.

Add Wine and Cream

Add clams and mussels to the skillet, cover, and cook for about 5-7 minutes until they open. Discard any that do not open.

Cook the Clams and Mussels

Return the scallops and shrimp to the skillet, and stir in the chopped parsley. Let it cook for an additional 2 minutes.

Combine Seafood

Serve the seafood scampi warm with pita bread on the side.

Sea scallops

Large shrimp, peeled and deveined

Clams, cleaned

Mussels, cleaned

Olive oil

Unsalted butter

Garlic, minced

Dry white wine

Heavy cream

Fresh parsley, chopped

Pita bread

In a medium saucepan, combine 1 cup of red rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes or until rice is tender and water is absorbed.

Prepare the Red Rice

While the rice is cooking, steam the broccoli florets. Bring a pot of water to a boil and place a steamer basket over it. Add the broccoli, cover, and steam for about 5-7 minutes until tender but still bright green.

Prepare the Broccoli

Pat the tilapia fillets dry with paper towels. Season both sides with Cajun seasoning, salt, and black pepper.

Season the Tilapia

In a skillet, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it. Stir in additional Cajun seasoning if desired.

Make the Cajun Garlic Butter

In the same skillet, add olive oil and heat over medium-high heat. Add the seasoned tilapia fillets and cook for 3-4 minutes on each side until golden brown and cooked through. Drizzle with the Cajun garlic butter while cooking.

Cook the Tilapia

Plate the tilapia and drizzle more Cajun garlic butter on top. Serve alongside the red rice and steamed broccoli. Garnish with lemon wedges.

Tilapia fillets

Garlic

Butter

Red rice

Broccoli florets

Lemon wedges

In a small bowl, mix warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

Activate the Yeast

In a large bowl, combine the flour and salt.

Mix Dry Ingredients

Make a well in the center of the flour mixture and pour in the frothy yeast mixture and olive oil. Stir until a dough forms.

Combine Ingredients

Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

First Rise

Once risen, punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball and then flatten into a disc about 1/4 inch thick.

Shape the Pitas

Cover the discs with a cloth and allow them to rise for another 30 minutes.

Second Rise

Preheat your oven to 475°F (245°C) and place a baking stone or an inverted baking sheet in the oven to heat.

Preheat Oven

Carefully place the risen discs on the hot baking stone or sheet. Bake for 5-7 minutes or until they puff up and are lightly browned.

Bake the Pitas

Remove the pitas from the oven and let them cool on a wire rack. Store in an airtight container.

Cool and Store

Warm water

Active dry yeast

Sugar

In a large bowl, combine the flour, cornstarch, Cajun seasoning, salt, and black pepper.

Prepare the Calamari

Dredge the sliced calamari in the flour mixture until evenly coated. Shake off any excess flour.

Coat the Calamari

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

Heat the Oil

Carefully add the coated calamari to the hot oil in batches. Fry for 2-3 minutes or until golden brown. Use a slotted spoon to remove the calamari and drain on paper towels.

Fry the Calamari

Serve the fried calamari hot with lemon wedges and cocktail sauce on the side.

calamari (squid), cleaned and sliced

lemon wedges

cocktail sauce

In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the scallops, shrimp, clams, and mussels. Cook for about 5-7 minutes, or until the seafood is cooked through and the clams and mussels have opened.

Sauté the Seafood

Reduce the heat to low and pour in the heavy cream. Stir in the grated parmesan cheese, salt, and black pepper. Cook for 3-5 minutes, stirring frequently until the sauce thickens slightly.

Make the Alfredo Sauce

Add the cooked fettuccine to the skillet and toss to coat the pasta in the sauce. If the sauce is too thick, add a little pasta water to reach desired consistency.

Combine Everything

Garnish with chopped parsley before serving. Enjoy your Seafood Alfredo Pasta!

fettuccine pasta

scallops

shrimp, peeled and deveined

clams, cleaned

mussels, cleaned

heavy cream

parmesan cheese, grated

butter

garlic, minced

fresh parsley, chopped

Carefully shuck the oysters using an oyster knife, ensuring to keep the oyster liquor (the natural juice) inside the shell.

Shuck the Oysters

Arrange the shucked oysters on a serving plate, ensuring they are stable and upright.

Prepare the Serving Plate

Serve with a small bowl of cocktail sauce on the side, a few dashes of Tabasco sauce, and lime wedges for squeezing over the oysters.

Add Accompaniments

Enjoy the oysters fresh, with cocktail sauce, Tabasco, and a squeeze of lime to taste.

Serve Immediately

Fresh Oysters

Cocktail Sauce

Tabasco Sauce

Lime

Rinse 1 cup of red rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30-35 minutes or until the rice is tender. Fluff with a fork and set aside.

In a steamer basket over boiling water, steam the broccoli florets for about 5-7 minutes or until they are bright green and tender-crisp. Season with a little salt and pepper to taste.

Cook the Broccoli

In a small saucepan, melt 1 cup of unsalted butter over medium heat. Add minced garlic (from 4 cloves) and 2 tablespoons of Cajun seasoning. Stir frequently and cook until the garlic is fragrant, about 2-3 minutes. Remove from heat and set aside.

Prepare the Cajun Garlic Butter

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season both sides of the trout fillets with salt, black pepper, and additional Cajun seasoning if desired. Place the fillets in the skillet and cook for about 4-5 minutes on each side or until the fish flakes easily with a fork.

Cook the Trout

Plate the cooked trout fillets and drizzle generously with the Cajun garlic butter. Serve alongside the red rice and steamed broccoli.

Trout fillets

Garlic cloves

Gather and prepare all ingredients, including chopping the vegetables and slicing the sausages.

Prepare the Ingredients

In a large pot, heat olive oil over medium heat. Add the chicken-pork sausages and cook until browned. Then add the onion, garlic, celery, and bell pepper. Sauté for about 5 minutes until softened.

Fried Fish Tacos

Chicken Tenders N' Fries

Seafood Scampi

Kc Tilapia

Pita Bread

Fried Calamari

Seafood Alfredo Pasta

Half-dozen Raw Oysters

Kc Trout

Kc Gumbo