Cajun Specialty Menu

Cajun Chicken Cassoulet

For those crisp winter days, our savory Cajun Chicken Cassoulet will warm your bones Louisiana style. With a southern twist on a traditionally French cuisine, this is a rich and almost creamy chicken and veggie stew. We add savory New Orleans style smoked sausage to create savory flavors in a feel-good broth. Then we throw in cannellini beans, okra, green bell peppers, diced tomatoes, celery and onion to add heartiness and texture. It comes with an optional herbed breadcrumb.

  • Cajun smoked sausage
  • chicken thighs
  • salt
  • large onion
  • green bell peppers
  • celery
  • garlic cloves
  • cannellini beans
  • diced tomatoes
  • chicken broth
  • okra
  • Cajun seasoning
  • Herbed Breadcrumb (optional)

Red beans & Rice

A true Louisiana Creole tradition and a cultural phenomenon dating back since the turn of the 19th century, our Red Beans and Rice is a thick stew full of dry kidney beans, long grain white rice and slices of andouille sausage. We add Cajun seasoning and cayenne pepper for a little heat and chopped celery, green bell peppers, garlic and onion to create a bold flavor that melts in your mouth. Every dish is seasoned with fresh bay leaves and dried thyme, sage and parsley. As deceiving as the title may sound, this dish will fill up the hungriest of giants.

 

  • dry kidney beans
  • olive oil
  • onion
  • green bell pepper, chopped
  • minced garlic
  • celery, chopped
  • water
  • bay leaves
  • cayenne pepper
  • dried thyme
  • dried sage
  • dried parsley
  • Cajun seasoning
  • andouille sausage, sliced
  • long grain white rice

Dirty Rice

Browned meats act as the cornerstone of this signature dish of Dirty Rice. A Creole favorite, it is common among families in the southern regions of Louisiana. This dish is rich with an assortment of spices and aromatics created from celery, green bell pepper, and freshly chopped parsley leaves. Cooked in a dutch oven skillet, this dish is famous for its deep flavor, created by juicy pork sausage and finely chopped chicken livers. Many are steered away by the notion of liver, but fear not, as this meat, when balanced with other flavors, adds to a delicious and deeply flavored dish. Nonetheless, if it still does not meet your fancy, try “dirtying” up your dish with hamburger instead.

  • Chicken livers (finely chopped) or hamburger
  • Pork sausage
  • onion (chopped)
  • celery (chopped)
  • green bell pepper (chopped)
  • rice (hot cooked)
  • fresh parsley leaves (chopped)
  • salt (and freshly ground black pepper

Muffuletta

First created by an Italian immigrant off Decatur Street in 1906, this quintessential New Orleans sandwich is loaded with a dreamwork of cured meats, cheeses and oils. Between two slices of airy yet sturdy Sicilian bread, it’s what’s inside that really counts. It’s layered with crushed pimento-stuffed green and sautéed olives, pickled cauliflower florets, celery, pepperoncini peppers, capers, celery seeds, mozzarella and provolone cheese dressed in a red wine vinaigrette. Meats include cooked ham, genoa salami and mortadella, a cured Italian sausage. Flavored with a touch of basil and oregano, this stuffed and truly American sandwich will not leave you hungry.

  • pimento-stuffed green olives, crushed
  • Sautéed olives, crushed
  • garlic, minced
  • pickled cauliflower florets
  • capers
  • celery
  • pepperoncini, drained
  • cocktail onions
  • celery seed
  • oregano
  • basil
  • black pepper
  • red wine vinegar
  • olive oil
  • canola oil
  • Italian bread
  • Genoa salami
  • cooked ham
  • mortadella (Italian Sausage)
  • mozzarella cheese
  • provolone cheese

Gumbo

As the official state dish of Louisiana and a culinary practice combining a slew of cultures from West African to Choctaw, you are sure not to go wrong with a delicious bowl of our traditional Gumbo. Adding to what Louisianans call the “Holy Trinity of veggies”, it includes celery, green bell peppers, white onion, fresh okra, green onions, stewed tomatoes and a hint of Worcestershire sauce tossed in a pot and set to stew over long hours. It creates a truly New Orleans version of the Creole dish. Slow-cooked in a Dutch oven pot for over two hours, our thick gumbo is made with a combination of both tender chicken and bite-sized shrimp. Topped off with fresh parsley, this gumbo dish has all the flavors of Bourbon Street without the rowdy crowd.

  • chicken breast halves
  • vegetable oil
  • smoked sausage, cut into ¼-inch slices or andouille sausage
  • all-purpose flour
  • margarine
  • large onion, chopped
  • cloves garlic minced
  • green bell pepper, seeded and chopped
  • celery chopped
  • Worcestershire sauce
  • flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
  • hot water
  • beef bouillon cubes
  • stewed tomatoes with juice
  • sliced okra
  • green onions
  • small shrimp, peeled, deveined and cooked
  • Salt and pepper

Jambalaya

Where the Spanish Creoles of New Orleans failed to make paella, due to a lack of saffron in the New World, they succeeded in making another Louisiana favorite: Jambalaya! Our recipe follows the traditional Creole jambalaya or “red jambalaya” formula, distinct for its inclusion of tomatoes and peeled and chopped shrimp. This dish begins with the customary triage of aromatics: sautéed chopped onions, celery, and green bell peppers. Cooked in one pot, the culinary practice entails layering each ingredient from sautéed garlic to chicken, andouille sausage and chopped tomatoes. Although comprised of similar ingredients to Gumbo, this dish is less stew-like and all about the rice.

  • shrimp, peeled, deveined and chopped
  • chicken, diced
  • creole seasoning, recipe follows
  • olive oil
  • onion, chopped
  • green bell pepper, chopped
  • celery, chopped
  • garlic, chopped
  • tomato, chopped
  • bay leaves
  • worcestershire sauce
  • hot sauce
  • rice
  • chicken stock
  • andouille sausages, sliced
  • salt and pepper

Etouffee

Rich and bold with flavor, our creamy shrimp Etouffee is a popular New Orleans dish, particularly on a chilly winter day. Spiced with cayenne peppers and paprika, each warm bowl is full of juicy miniature shrimp, green bell peppers, celery, tomatoes and garnished with thinly sliced green onion tops. Served over steamed white rice, our Etouffee is a delicious way to end the day.

● all-purpose flour
● unsalted butter
● onions (chopped)
● green bell peppers (chopped)
● celery (chopped)
● garlic (minced)
● tomatoes (can diced)
● bay leaves
● salt
● cayenne pepper
● essence (recipe follows)
● shrimp stock
● shrimp (peeled and deveined)
● parsley leaves (chopped)
● steamed white rice (for serving)
● green onion tops (thinly sliced, for garnish)
● paprika
● garlic powder
● black pepper
● onion powder

Bourbon Chicken

So delicious, the namesake of this dish has long been a rivalry between Kentucky and New Orleans. Bourbon Chicken is a southern favorite made with Bourbon whiskey. Substituting a touch of red wine, fresh ginger and brown sugar for the bourbon saves you a few extra calories without sacrificing the same delicious flavor. Served with red beans and rice or your choice of any side.

● soy sauce low sodium
● water
● garlic
● brown sugar
● fresh ginger
● red wine
● sesame oil
● chicken thighs boneless and skinless
● olive oil
● chives

Shrimp Creole

Nothing says Cajun like Shrimp Creole. Consisting of fresh Gulf shrimp cooked in thick tomato sauce with bell peppers and white onion, it’s a winner at any table. Cooked with fresh garlic, a touch of cayenne pepper and topped with a scoop of white rice, this hearty Louisiana stew is a delicious meal for anytime of the day. Garnished with parsley.

• vegetable oil
• flour
• onion
• green bell pepper
• celery
• minced garlic
• tomato concasse
• shrimp stock or water
• bay leaves
• teaspoon salt
• cayenne pepper
• medium shrimp, peeled and deveined
• rice for garnish
• parsley for garnish

Blackened Chicken

Looking for something a little on the lighter side but with the same spicy Creole feel? Blackened Chicken is the way to go. First coating the chicken breast in a mixture of spices, including paprika, sea salt, cayenne pepper, ground cumin, ground white pepper and onion powder, we then blacken the meat in a smoking hot skillet, trapping the juices inside. Served with red beans and rice or your choice of any side dish.

• paprika
• salt
• cayenne pepper
• ground cumin
• dried thyme
• ground white pepper
• onion powder
• boneless chicken breast halves