Cajun & Creole
Big-flavor bayou cooking from gumbo to beignets.
No. 50
Chicken Andouille Gumbo
Dark roux gumbo loaded with chicken, andouille sausage, and the holy trinity.
No. 51
Cajun Jambalaya
One-pot jambalaya with smoked sausage, chicken, shrimp, and Cajun spices.
No. 52
Blackened Catfish
Catfish fillets coated in spicy blackening seasoning and seared in a smoking-hot pan.
No. 53
Crawfish Etouffee
Smothered crawfish tails in a buttery roux with the trinity, served over rice.
No. 54
Cajun Fried Shrimp
Cornmeal-crusted shrimp fried until golden, served with remoulade and lemon.
No. 55
New Orleans Po Boy
Toasted French roll piled with crispy fried shrimp, lettuce, tomato, and remoulade.
No. 56
New Orleans Beignets
Light, square fried doughnuts buried under a snowdrift of powdered sugar.
No. 57
Bananas Foster
Caramelized bananas flambeed in dark rum and butter, served over vanilla ice cream.
No. 58
King Cake
Cinnamon-laced brioche ring topped with purple, green, and gold sugar for Mardi Gras.