chefs daily inspiration, rich broth, dark roux, gumbo file', buttered bay rice

MawMaw's Gumbo

12 piece fried chicken bucket, collards, taters, 6 biscuits, preserves. Please no substitutions.

Piccadilly Special (feeds 4)

heirloom grits, gulf shrimp, tasso ham, tomato broth

Shrimp and Grits*

Buttermilk Fried 1/2 Chicken

Tender collard greens sautéed to perfection, delivering a hearty and nutritious side dish packed with flavor.

Collard Greens*

native louisiana long grain rice stew choose your style: vegetarian, smoked chicken, house sausage, or gulf shrimp

Traditional Creole Jambalaya*

cornmeal dredge louisiana gulf shrimp, fresh baked french bread, dressed, of course

Shrimp Poboy

crispy battered thigh, pickle brine white bread, fiery sauce, house pickles

Nashville Hot Chicken

Indulge in our house-smoked bacon, perfectly seasoned and crafted for a rich, smoky flavor in every crispy bite.

House Smoked Bacon*

Experience a fiery blend of spices and heat with our Nashville Hot Sauce, perfect for adding a bold kick to any dish.

Nashville Hot Sauce*

A creamy blend of sharp cheddar, creamy mayonnaise, and zesty pimentos, perfect for spreading on crackers or sandwiches.

Classic Pimento Cheese*

Charred Ribeye*

Crispy smashed potatoes seasoned to perfection, served with a drizzle of garlic herb oil.

Smashed Taters*

Hush Puppies

BBQ of the Day

House Smoked Sausage*

Hot Buttermilk Biscuits

Pork Rind Cracklins*

Cast Iron Corn Bread*

Delight in our sweet candied yams topped with a fluffy marshmallow meringue for a comforting and indulgent treat.

Candied Yams, Marshmallow Meringue*

Creamy buttered heirloom grits, rich in flavor and perfect as a comforting side dish.

Buttered Heirloom Grits*

chopped iceberg, cucumbers, tomatoes, croutons, bacon bits, ranch dressing

Hilly Billy

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

Make the Roux

Add the chopped onion, green bell pepper, and celery to the pot. Sauté for about 5-7 minutes until the vegetables become soft.

Sauté the Vegetables

Stir in the minced garlic and sliced andouille sausage, cooking for an additional 2-3 minutes.

Add Garlic and Sausage

Add the diced chicken thighs, shrimp, chicken broth, canned diced tomatoes, bay leaves, thyme, cayenne pepper, gumbo file', salt, and black pepper to the pot. Bring to a boil.

Combine the Ingredients

Reduce the heat to low and let the gumbo simmer for at least 45 minutes, stirring occasionally.

Simmer

Remove the bay leaves before serving. Serve the gumbo over buttered bay rice.

Serve

vegetable oil

all-purpose flour

onion, chopped

green bell pepper, chopped

celery stalks, chopped

garlic cloves, minced

andouille sausage, sliced

chicken thighs, boneless and skinless, diced

shrimp, peeled and deveined

chicken broth

canned diced tomatoes

bay leaves

thyme, dried

cayenne pepper

gumbo file'

salt

black pepper

In a large bowl, soak the chicken pieces in buttermilk for at least 1 hour in the refrigerator.

Prepare the Chicken

In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, and black pepper. Remove the chicken from the buttermilk and dredge in the flour mixture until well coated.

Dredge the Chicken

Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches for about 12-15 minutes per side or until golden brown and cooked through. Drain on paper towels.

Fry the Chicken

In a large pot, combine chopped collard greens, chicken broth, smoked ham hocks, chopped onion, minced garlic, salt, and black pepper. Bring to a boil, then reduce heat and simmer for about 45 minutes until the greens are tender.

Cook the Collards

Boil peeled and diced potatoes in salted water until tender, about 15-20 minutes. Drain well.

Prepare the Potatoes

In a mixing bowl, mash the potatoes with butter, milk, salt, and black pepper until smooth and creamy.

Mash the Potatoes

Preheat the oven to 425°F (220°C). In a bowl, mix flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in milk until a dough forms.

Make the Dough

Turn the dough onto a floured surface and knead gently. Roll out to about 1-inch thickness, cut into rounds, and place on a baking sheet. Bake for 12-15 minutes until golden.

Bake the Biscuits

whole chicken, cut into pieces

buttermilk

paprika

garlic powder

onion powder

collard greens, chopped

smoked ham hocks

garlic, minced

potatoes, peeled and diced

butter

milk

baking powder

butter, cold and cubed

fruit preserves (your choice)

In a medium saucepan, bring 4 cups of water to a boil. Add a pinch of salt and slowly whisk in the heirloom grits. Reduce heat to low and cook, stirring occasionally, for about 20-25 minutes until the grits are creamy and tender.

Prepare the Grits

In a large skillet over medium heat, melt 1 tablespoon of butter. Add the diced tasso ham and sauté for about 5 minutes until slightly crispy.

Cook the Tasso Ham

Add minced garlic to the skillet with the tasso ham and cook for another minute until fragrant. Then add the shrimp, salt, black pepper, and cayenne pepper. Cook for 3-4 minutes until the shrimp turn pink and opaque.

Prepare the Shrimp

Pour in the tomato broth, bringing the mixture to a simmer. Let it cook for an additional 5 minutes to allow flavors to meld.

Make the Tomato Broth

Once the grits are cooked, stir in the remaining tablespoon of butter until melted. Serve the shrimp and tasso ham mixture over a bed of creamy grits, and garnish with chopped green onions.

Combine and Serve

Heirloom grits

Gulf shrimp, peeled and deveined

Tasso ham, diced

Tomato broth

Butter

Garlic, minced

Green onions, chopped

Salt

Black pepper

Cayenne pepper

In a large bowl, combine the buttermilk, cayenne pepper, sea salt, black pepper, garlic powder, and onion powder. Add the chicken halves, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.

Marinate the Chicken

While the chicken is marinating, wash the collard greens thoroughly. Remove the stems and chop the leaves into bite-sized pieces. In a pot, add a small amount of water and steam the collard greens until tender, about 10-15 minutes. Season with salt and pepper to taste.

Prepare the Collard Greens

In a shallow dish, add the flour and season with additional salt, pepper, and cayenne if desired. Remove the chicken from the buttermilk marinade, allowing excess liquid to drip off, and coat each piece in the seasoned flour.

Coat the Chicken

In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add the chicken pieces, skin-side down, and fry for about 10-12 minutes per side or until golden brown and cooked through. Use a meat thermometer to check for an internal temperature of 165°F (74°C).

Remove the fried chicken from the oil and let it drain on a paper towel. Serve hot alongside the steamed collard greens.

Whole chicken, cut in half

Buttermilk

All-purpose flour

Sea salt

Garlic powder

Onion powder

Vegetable oil

Collard greens

Wash the collard greens thoroughly under running water. Remove the tough stems and chop the leaves into bite-sized pieces.

In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and sauté for another minute until fragrant.

Sauté the Aromatics

Add the chopped collard greens to the skillet and stir to combine. Pour in the vegetable broth and add the red pepper flakes, salt, and black pepper. Bring to a simmer.

Cook the Collard Greens

Cover the skillet and let the collard greens simmer for about 30 minutes, or until they are tender, stirring occasionally.

Once the collard greens are tender, remove from heat and stir in the apple cider vinegar. Adjust seasoning if necessary.

Finish with Vinegar

Fresh collard greens

Olive oil

Garlic cloves, minced

Onion, chopped

Vegetable broth

Red pepper flakes

Apple cider vinegar

In a large pot, heat olive oil over medium heat. Add diced onion, bell pepper, and celery, and sauté until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute.

Stir in the long grain rice, diced tomatoes, vegetable or chicken broth, Creole seasoning, bay leaves, salt, and black pepper. Bring the mixture to a boil.

Add Rice and Liquids

If you're using smoked sausage, shredded chicken, or shrimp, add them to the pot. Stir to combine.

Add Protein (if using)

Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes or until the rice is tender and has absorbed the liquid. Stir occasionally to prevent sticking.

Once cooked, remove the pot from heat. Let it rest for 5 minutes before serving. Fluff the jambalaya with a fork and remove bay leaves before serving.

Rest and Serve

Long grain rice

Vegetable broth or chicken broth

Onion, diced

Bell pepper, diced

Celery, diced

Diced tomatoes (canned)

Creole seasoning

Bay leaves

Smoked sausage, sliced (optional)

Cooked chicken, shredded (optional)

Shrimp, peeled and deveined (optional)

In a large bowl, combine cornmeal, flour, Cajun seasoning, salt, and black pepper. Mix well.

Prepare the Dredge

In another bowl, whisk together the eggs and milk until well combined.

Prepare the Egg Mixture

Dip each shrimp into the egg mixture, then dredge in the cornmeal mixture. Ensure each shrimp is well coated.

Dredge the Shrimp

In a large skillet, heat vegetable oil over medium-high heat. Fry the shrimp in batches until golden brown and cooked through, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Shrimp

Slice open the French bread rolls. Spread mayonnaise on the inside, then layer with shredded lettuce, sliced tomatoes, pickles, and fried shrimp.

Assemble the Poboy

Drizzle hot sauce over the shrimp to taste. Close the sandwich and serve immediately.

Add Hot Sauce

Louisiana Gulf shrimp, peeled and deveined

Cornmeal

Cajun seasoning

Eggs

Milk

Vegetable oil (for frying)

French bread rolls

Lettuce, shredded

Tomato, sliced

Pickles, sliced

Mayonnaise

Hot sauce

In a large bowl, combine the chicken thighs and pickle brine. Cover and refrigerate for at least 1 hour, or overnight for best results.

Brining the Chicken

In another bowl, mix the buttermilk with salt, black pepper, garlic powder, onion powder, and paprika. Add the brined chicken thighs and let them soak for at least 30 minutes.

Preparing the Buttermilk Mixture

In a shallow dish, combine the all-purpose flour with cayenne pepper. Remove the chicken from the buttermilk mixture and dredge in the flour, ensuring an even coat.

Dredging the Chicken

In a large pot, heat vegetable oil to 350°F (175°C). Fry the chicken thighs for about 10-12 minutes, or until golden brown and cooked through. Remove and drain on paper towels.

Frying the Chicken

In a small saucepan, melt the unsalted butter over low heat. Stir in the hot sauce and cayenne pepper. Mix until combined and simmer for a few minutes.

Making the Fiery Sauce

Toast the white bread slices. Place a piece of fried chicken on each slice, drizzle with the fiery sauce, and top with house pickles.

Mawmaw's Gumbo