We Start with a Roux, then add Onions, Bell Peppers, Celery, Tomatoes and Seasoning Combined with Creole Sauce that has Simmered for Hours with the Right Amount of Rice Folded in, followed by Shrimp, Smoked Andouille Sausage, and Chicken. Served with a Side Salad.
Chicken & Andouille Gumbo
Pan-Braised Chicken, Smoked Andouille Sausage, Fresh Vegetables, Cooked in a Chicken Stock with a Rich, Dark Roux. Served with Rice, Green Onion Potato Salad, and House Baked French Bread.
Red Beans & Rice w/ Smoked Andouille
The Cassoulet of the Louisiana Bayous. Traditionally Made on Mondays, Discover Why Louis Armstrong Signed his Letters: “Red Beans and Ricely Yours” Served with House Baked French Bread. (Gluten Free)
A popular dish in the Acadiana Area of the Southernmost Half of Louisiana, Shrimp is Simmered & Smothered in a Lightly Seasoned Sauce Made from a Buttery Blond Roux, Shrimp Stock, the Trinity, and Tomatoes. Served over Rice. Comes with House Baked French Bread & a Side Salad. or
Our traditional Creole Jambalaya, Sans Roux, Made with Veggie Stock, Veggie Andouille Sausage, and Tofurkey. Served with a Side Salad. (Gluten Free)
Louisiana Bread Pudding
Not too filling, beloved dessert of New Orleans. Made with Cinnamon, Sugar, and Nutmeg. Served with a Lemon Sauce. or
Louisiana Donuts Smothered in Powdered Sugar. Served in a Traditional White Paper Bag.