Half Pan Serves 8-10/ Full Size Pan Serves 16-20
Chicken and Andouille with a blend of cooked rice, onions, garlic, and celery and seasoned with thyme, basil, parsley and Creole seasoning.
Chicken . Andouille, and Shrimp with a blend of cooked rice, onions, garlic, and celery and seasoned with thyme, basil, parsley and Creole seasoning.
Creamy Light Red Kidney Beans in onions, celery, oregano and
thyme. Served over rice with Andouille Sausage. Served with Rice
Shrimp or Crawfsh in a buttery roux w/onions, celery & garlic. Served over rice
A creamy house-made alfredo sauce cooked with parmesan cheese, green onions, and garlic served over fettuccine
A creamy house-made alfredo sauce with Diced Chicken cooked with parmesan cheese, green onions, and garlic served over fettuccine
A creamy house-made alfredo sauce with Shrimp or Crawfish cooked with parmesan cheese, green onions, and garlic served over fettuccine
Thick stew like roux with Chicken and Andouille Sausage with added onions, celery, garlic and parsley- Served with rice
Thick stew like roux with Chicken and Andouille Sausage and Shrimp with added onions, celery, garlic and parsley- Served with rice
Seasoned Shrimp in a mix of diced potatoes, mushroom, corn, celery, half and half, and creole seasoning
Seasoned Shrimp , Andouille Sausage, and Cheddar Cheese with Grits !
Half Pan or Full Pan
Half Pan- 15 pcs Full Pan- 30 pcs
Half or Full Pan
Half or Full Pan
Lettuce mix, tomatoes, cheddar, onions, cucumbers and croutons Choice of Dressing- Remoulade, Ranch, Honey Mustard,
Balsamic Vinegar, Blue Cheese
A vanilla custard pudding with cinnamon topped with
butter rum sauce
Classic New Orleans Style deep fried pastry dough covered with
powdered sugar
Please inquire for Fried or Grilled Options