Seafood

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CRAWFISH ETOUFFEE
Etouffee (pronounced "A-too-fay") means "smothered" in French. In this case, a rich and creamy sauce loaded with chunks of crawfish tail meat smothers a bed of rice. One of the quintessential dishes of New Orleans.

CRAWFISH PROVENCAL
Southern Louisiana meets southern France in this Mediterranean dish that accents sunny, fresh flavors, where every ingredient gets showcased. A Louisiana delicacy with a continental flair.

SHRIMP CREOLE
One of the grand dames of Louisiana cooking, Shrimp Creole boasts loads of medium shrimp in a spicy, Spanish-style tomato sauce. Served over rice.

BAYOU SHRIMPS
Assertive with cayenne, sweet with brown sugar, and smoky with Spanish paprika, these shrimps (as they call 'em in Louisiana) are fresh and satisfying.

BAKED MAHI WITH CRAWFISH CREAM
A flaky fillet of mahi-mahi that continues to swim--only this time in a luscious crawfish sauce. (It's even happier than when it was swimming in water!)

PECAN-CRUSTED FILLET WITH PRALINE BEURRE BLANC
A tender fillet of flaky white fish is coated with Panko and finely crushed pecans, gently sauteed and finished with a praline beurre blanc sauce.

LOBSTER NEWBURG
Few things scream high class more than this newburg. Tender chunks of lobster meat luxuriate in cream sauce made with both sherry and brandy.

ALLIGATOR IN BLACKENED SAUCE
If all you've ever tried is fried gator bites, you're about to introduce your taste buds to a whole new level of flavor and texture! Tender nuggests of sauteed alligator tail meat swim happily in a sauce of blackening spices that will awaken your senses.

ALLIGATOR LAGNIAPPE
Lagniappe (pronounced "lan-YAP") is a Cajun-French word that means "a little something extra." Here, the something extra is shrimp and andouille sausage. It possesses a satisfying spice that warms as it goes down.