Bring The Bayou To Your Tastebuds

Da Gumbo

7.34 BOWL
14.68 QT

Add Shrimp - 11.01 BOWL 20.27 QT

CHICKEN & CAJUN ANDOUILLE SAUSAGE Gumbo.

Louisiana's official state cuisine. A strongly-flavored, roux-based stock, chicken and Cajun Andouille sausage, and the "Holy Trinity" of vegetables, celery, bell peppers, and onions and rice.

Half gallon and gallon available by preorder. Please order these the day before.

Jambalaya

7.34 BOWL
14.68 QT

Add Shrimp - 11.06 BOWL 20.27 QT.

Seasoned Louisiana style tender pork, chicken, Cajun Andouille Sausage and rice. **Gluten Free

Shrimp Etouffee'

7.37 BOWL
14.68 QT

This classic Louisiana dish is made with shrimp smothered in a thick roux made with the Holy Trinity of onion, celery, and green pepper. Served over white rice. A true Cajun delight!

Voodoo Shrimp

11.93

Jumbo Gulf shrimp marinated and sauté in beer, rosemary, shallots, butter and Cajun seasonings marinade. Served on a bed of white rice.

Cat-craw

15.60

Southern fried catfish glazed with shrimp etouffee' over a bed of rice.

Authentic Louisiana Style Sandwiches and Poboys

Muffaletta

14.68

Muff-a-let-ta: A most delicious classic New Orleans sandwich made with olive salad, ham, salami, and provolone cheese in an Italian bun.

De Bayou

18.35

Shrimp and catfish in a French bread bun and topped with remoulade sauce.

Roast beef with debris gravy

14.68

A drippy, sloppy, saucy roast beef poboy. Slow roasted beef in a French bread bun and topped with debris gravy. Add provolone cheese.

Surf & Turf

18.35

Shrimp and roast beef.

Voodoo shrimp

14.6

Jumbo Gulf shrimp marinated and sauté in beer, rosemary, shallots, butter, and Cajun seasonings marinade.

Fried Shrimp or Catfish Poboy

14.68

Delicious Sides

Cornbread Muffin Tops

2 for 2.75

Potato Salad

4.59 CUP

Potatoes, Hard Cooked Eggs, Mayonnaise, Mustard, Sweet Pickle Relish, Onion, Red Bell Pepper, Black Pepper, Dill, Paprika, White Pepper, & Cayenne Pepper.

Olive Salad

5.53 CUP

Mix of Greece's most popular olives, pickled peppers, celery, carrots, cauliflower, artichoke hearts, oregano, garlic, and olive oil.