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Crescent City Alligator and Pork Sausage, blackened and served with house made BBQ sauce.
Dark Roux Gumbo, chicken, sausage and shrimp combine together to create the glow.
A tangy creole sauce made from pureed vegetables, with little cayenne. White Shrimp on a bed of mixed greens.
Shrimp and Sausage drenched in house made BBQ sauce served with French bread
Served with French Baguette, house salad tossed with Balsamic vinaigrette
Trinity caramelized with butter, onion, bell pepper. scallions combine to produce an opulent sauce into which the shrimp swim. served with rice.
A golden roux, crawfish tails, produce one of New Orleans most famous dishes. an especially good rendition.
A dark down and dirty Chicken, shrimp and sausage gumbo savory with a little spice combine into a velvety sauce.
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Rice with Trinity, cayenne pepper, dark roux creates a hearty rice dish.
Add shrimp and chicken to create a combination of meaty flavor.
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A child hood favorite, creamy chesses spiced Andouille sausage
Butterflied Shrimp fried in a light coating seasoned with cayenne pepper and flour.
Chicken Tenders and hot beef sausage in a smooth Creole tomatoe sauce. tossed with elbow macaroni.
Bread Pudding with whiskey sauce
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