Fresh Squeezed Lemonade

Tea (sweet or unsweet)

Crème Brûlée

Bread Pudding

Crawfish Étouffée

Red Beans & Rice with Sausage

Vegetables

Onion Rings

Cheesy Chicken Pasta

Chicken Fingers

Poboys dressed with mayonnaise, lettuce, tomatoes, and pickles.

Catfish Poboy

Shrimp Alfredo

6-Pack

Hand-crafted Poboy perfection served on Famous New Orleans Leidenheimer French Bread.

Shrimp Poboy

4-Pack

Bread Pudding with Cinnamon Rum Sauce

Crème Brûlée with Fresh Berries

Grilled chicken breast and boiled shrimp on a bed of romaine and iceberg lettuce, cheddar cheese, purple onions, tomatoes.

Chicken and Shrimp Salad

Boiled Blue crab, Gulf shrimp, Louisiana crawfish and cheddar cheese on a bed of romaine and iceberg lettuce, eggs and carrots.

Mike's Seafood Salad

Fried Green Tomatoes

Fried Crab Claws

Broiled Seafood Platter

Jumbo shrimp broiled in worcestershire, garlic, butter and spices.

Gaspard Char'd

The Guitreau

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring frequently, until the sugar fully dissolves and the liquid is clear (do not boil vigorously). Once dissolved, remove from heat and let the simple syrup cool to room temperature. Cooling can take 15–20 minutes; to speed up, transfer to a heatproof container and refrigerate briefly.

Prepare simple syrup

Roll each lemon firmly on the countertop for 10–15 seconds to loosen juices. Cut lemons in half crosswise. Using a citrus reamer or juicer, extract juice from all lemon halves into a measuring cup or bowl. Remove seeds with a small strainer or your finger. You should get roughly 1 to 1 1/4 cups (240–300 ml) of lemon juice from 6 medium lemons; if less, use an extra lemon as needed.

Juice the lemons

In a large pitcher, pour the cooled simple syrup and the freshly squeezed lemon juice. Add 4 cups cold water and stir well. Taste the lemonade: if it’s too sweet, add up to 1/2 cup more cold water; if too tart, add up to 2 tablespoons more simple syrup. If using, stir in a pinch (about 1/4 tsp) of coarse salt to brighten flavors.

Combine and season

Add ice to the pitcher or fill individual glasses with ice cubes (about 4 cups total for serving). Pour the lemonade over ice. Garnish each glass with a lemon slice and a sprig of fresh mint if desired. Serve immediately. Leftover lemonade keeps covered in the refrigerator for 3–4 days; stir before serving as separation may occur.

Chill and serve

This recipe yields approximately 6 servings (about 8 oz / 240 ml per serving). To scale up, maintain the ratio: 1 cup sugar + 1 cup hot water yields a concentrated syrup that balances roughly 1 to 1.25 cups lemon juice plus 4 cups cold water. For a less sweet version, reduce sugar to 3/4 cup when making the syrup. For sparkling lemonade, substitute some or all of the cold water with chilled sparkling water just before serving to preserve fizz.

Notes on scaling and variations

fresh lemons (about 2.5–3 oz / 70–85 g each)

granulated sugar

water (for syrup)

cold water (to dilute)

ice cubes

fresh mint sprigs (optional, for garnish)

lemon slices (optional, for garnish)

coarse salt (optional, pinch to enhance flavor)

Pour 4 cups cold water into a small saucepan or kettle and bring to a rolling boil over medium-high heat.

Bring water to a boil

Remove the water from heat and add 4 black tea bags (or 2 teaspoons loose tea in an infuser). Cover and steep 3–5 minutes for a standard-strength cup. Steep 6–8 minutes for a stronger, more robust tea. Do not oversteep more than 8 minutes to avoid excessive bitterness.

Steep tea

Remove tea bags or strain out loose tea. Gently press bags against the side of the pot with a spoon for extra strength if desired, then discard bags/tea leaves.

Remove tea leaves

Pour the brewed tea into cups and serve hot as is. Add lemon slice or a mint sprig if desired from the Flavorings section.

Unsweetened (plain hot tea)

While tea is hot, stir in 2 tablespoons granulated sugar until fully dissolved. Taste and adjust: add up to 1 tablespoon more if you prefer sweeter tea.

Sweetened hot tea (with granulated sugar)

While tea is hot, stir in 2 teaspoons honey until dissolved. Honey will add floral notes; adjust to taste.

Sweetened hot tea (with honey)

If making iced tea or a chilled sweet tea, dissolve 2 tablespoons simple syrup into the hot brewed tea (simple syrup mixes easily and won’t recrystallize when cooled).

Sweetened tea with simple syrup (cold or iced tea)

If you prefer milk tea, warm 1 cup milk on the stovetop or in the microwave until hot but not boiling (about 1–2 minutes).

Warm milk

Pour about 3/4 cup brewed tea into a cup and add 1/4 to 1/2 cup warm milk depending on desired creaminess. For a stronger milk tea, use a 1:1 ratio of tea to milk. Stir to combine.

Combine tea and milk

If sweetening, add sugar, honey, or simple syrup while the mixture is hot so the sweetener dissolves completely. Start with 1 teaspoon to 1 tablespoon sugar or 1–2 teaspoons honey and adjust to taste.

Sweeten milk tea

For a bright finish, add 1–2 slices of lemon to the cup or a sprig of fresh mint. Note: do not add lemon to milk tea (it can curdle the milk).

Add lemon or mint

If using a cinnamon stick, add it to the water while bringing to a boil and steep with the tea for a warm spiced note. Remove with the tea bags when finished steeping.

Cinnamon option

To make iced tea, allow brewed tea to cool slightly, sweeten if desired (use simple syrup for best results), then pour over a glass filled with ice. Garnish with lemon or mint.

Iced tea (optional)

water

black tea bags (or 2 tsp loose black tea)

milk (whole, 2%, or plant-based)

honey

simple syrup

lemon slices

fresh mint leaves

cinnamon stick

Position an oven rack in the middle. Preheat oven to 325°F (160°C). Arrange six 6-ounce ramekins in a deep baking dish large enough to hold them with space between.

Preheat and prepare

Pour 2 cups heavy cream into a medium saucepan. If using a vanilla bean, split it lengthwise, scrape the seeds into the cream and add the pod; if using vanilla extract, wait to add it later. Heat the cream over medium heat until it is steaming and just beginning to simmer (bubbles form at the edges) — do not boil. Remove from heat, cover, and let steep for 15 minutes to infuse vanilla. If using vanilla extract, stir 1 teaspoon into the warm cream after it’s off the heat.

Infuse the cream

While the cream infuses, whisk 6 egg yolks with 1 tablespoon granulated sugar and a pinch of fine sea salt in a medium bowl until pale and slightly thickened. Remove the vanilla pod from the cream (if used) and discard.

Temper the eggs

Slowly pour about one quarter of the warm cream into the yolk mixture in a thin stream while whisking constantly to temper the yolks and avoid scrambling. Continue adding the remaining cream in a steady stream while whisking until fully combined. Strain the custard through a fine-mesh sieve into a clean bowl or measuring cup to remove any cooked bits and vanilla pod remnants.

Combine cream and yolks

Divide the strained custard evenly among the six ramekins.

Fill ramekins

Place the baking dish with the filled ramekins in the oven. Carefully pour hot (not boiling) water into the baking dish until it reaches about halfway up the sides of the ramekins (about 1/2 to 3/4 inch). Bake at 325°F (160°C) for 35–40 minutes, or until the custards are set at the edges but still slightly wobbly in the center when gently shaken.

Bake in a water bath

Carefully remove the ramekins from the water bath and transfer them to a wire rack. Let them cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours or overnight, until fully chilled and set.

Cool and chill

When ready to serve, remove the chilled ramekins from the refrigerator. Sprinkle about 1 tablespoon granulated sugar evenly over the surface of each custard, tilting and tapping to create a thin, even layer. You can use slightly less or more sugar to taste, but aim for an even coverage.

Prepare sugar topping

Using a kitchen blowtorch: Hold the torch about 2–3 inches from the sugar and move it in a slow circular motion until the sugar melts, bubbles, and turns a deep amber color, about 1–2 minutes. Let the sugar harden for a minute before serving. 
Without a torch (broiler method): Place the ramekins on a baking sheet and position the oven broiler about 4–6 inches from the heat source. Preheat the broiler. Broil the sugared ramekins 1–3 minutes, watching constantly, until the sugar bubbles and caramelizes to a deep amber. Remove promptly and let harden.

Caramelize the sugar

Allow the caramel to cool and harden for 1–2 minutes. Tap the top with a spoon to crack the sugar and serve immediately. Optionally garnish with a few fresh berries or a mint leaf.

Serve

heavy cream

vanilla bean (or vanilla extract)

egg yolks

granulated sugar (for custard)

fine sea salt

granulated sugar (for topping)

ramekins (6 x ~6-oz)

kettle or pot (for hot water bath)

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish (or a 2-quart casserole) with butter or nonstick spray.

Preheat and prepare pan

If your bread is not stale, dry the cubes on a baking sheet in the oven for 8–10 minutes until slightly crisp but not browned. Place 6 cups of torn or cubed bread into the prepared baking dish. Scatter raisins or chopped dried fruit and chopped nuts evenly over the bread, if using.

In a medium saucepan over medium heat, combine 2 cups whole milk and 1 cup heavy cream. Warm the mixture until it is steaming and small bubbles form around the edges, about 4–6 minutes. Do not boil.

Warm milk and cream

While the milk warms, whisk 4 large eggs in a large mixing bowl until combined. Add 3/4 cup granulated sugar, 1/4 cup packed brown sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt. Whisk until smooth.

Combine eggs and sugars

Slowly pour about 1/2 cup of the hot milk mixture into the egg-sugar mixture while whisking constantly to temper the eggs. Then continue to drizzle the remaining warm milk into the bowl in a steady stream while whisking until fully incorporated.

Temper eggs

Pour the custard evenly over the bread in the baking dish, pressing down gently with a spatula or your hands so the bread absorbs the liquid. Let sit for 10–15 minutes to allow the bread to soak. If some dry pieces remain, press them down or pour a little extra milk over them.

If using, dot the top of the soaked bread pudding with 2 tablespoons melted butter and sprinkle 1 tablespoon turbinado sugar evenly over the top to encourage a crisp, caramelized crust.

Place the baking dish in the preheated oven and bake uncovered for 40–50 minutes, or until the custard is set around the edges but still slightly jiggly in the center and the top is golden brown. An instant-read thermometer inserted into the center should register about 165°F (74°C).

If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes of baking.

Remove from oven and let the bread pudding rest for 10–15 minutes — it will continue to set as it cools.

Serve warm topped with caramel or bourbon sauce (about 1/2 cup) and additional toasted nuts or a scoop of vanilla ice cream, if desired.

Store leftovers covered in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave for 30–60 seconds or in a 325°F (160°C) oven until warmed through.

stale bread (day-old French, brioche, challah or country loaf), torn or cubed

raisins or chopped dried fruit (optional)

chopped pecans or walnuts (optional)

whole milk

large eggs

brown sugar (light or dark), packed

vanilla extract

ground cinnamon

ground nutmeg

salt

unsalted butter, melted (for dotting)

turbinado or coarse sugar (for sprinkling)

caramel sauce or bourbon sauce (for serving)

If using frozen crawfish tails, thaw completely and pat dry. Measure and dice the onion, green pepper, and celery (the 'Holy Trinity'). Mince garlic, slice green onions, chop parsley, and have stock and seasonings ready.

Prepare ingredients

Cook rice according to package directions so it's ready when the étouffée finishes (about 3 cups cooked for 4 servings).

Cook rice

In a heavy, wide skillet or Dutch oven set over medium heat, melt the 2 tablespoons of butter reserved for the roux. Add the 3/4 cup (0.75 cup) all-purpose flour and stir constantly with a whisk or wooden spoon. Cook, stirring continuously, until the roux turns a deep caramel to chocolate color (about 12–18 minutes). Adjust heat as needed to prevent burning. The darker the roux, the nuttier the flavor and the less thickening power it has.

Once the desired color is reached, slowly whisk in 1 cup of the stock to loosen the roux, then gradually whisk in the remaining stock until smooth. Reduce heat to medium-low.

In a separate large skillet or the same Dutch oven (if space allows) melt 6 tablespoons of butter over medium heat. Add the diced onion, green bell pepper, and celery. Sauté until vegetables are soft and translucent, about 6–8 minutes.

Add the minced garlic and 1 tablespoon tomato paste and cook 1–2 minutes until fragrant. Stir in the bay leaf and thyme.

Combine the sautéed vegetables with the roux-stock mixture. Stir thoroughly and simmer gently for 8–10 minutes to allow flavors to marry and base to thicken. If mixture is too thick, add a little extra stock or water, 1/4 cup at a time, to reach a saucy consistency.

Add the crawfish tails to the simmering étouffée base. Stir to combine and heat through for 3–5 minutes — do not overcook crawfish or they will become rubbery. Add Creole seasoning, hot sauce if using, salt and black pepper; taste and adjust seasoning.

Remove from heat and stir in the lemon juice, sliced green onions (reserve a few for garnish), and chopped parsley. If you like a slight thickening and traditional flavor, sprinkle in up to 1/2 teaspoon filé powder and stir once more (optional). Discard the bay leaf before serving.

Spoon 3/4 cup to 1 cup of cooked rice into each shallow bowl. Ladle the crawfish étouffée over the rice. Garnish with remaining green onions and additional parsley. Serve immediately with hot sauce on the side.

fresh or thawed crawfish tails (peeled)

seafood stock or low-sodium chicken stock

Creole or Cajun seasoning

hot sauce (optional)

black pepper

unsalted butter

yellow onion, finely diced

green bell pepper, finely diced

celery stalks, finely diced

garlic cloves, minced

tomato paste

all-purpose flour

unsalted butter (additional for roux)

bay leaf

fresh thyme (or 1/2 tsp dried)

green onions (scallions), thinly sliced

fresh parsley, chopped

lemon juice (fresh)

long-grain white rice, cooked

filé powder (optional)

Rinse the dried beans and pick out any stones or debris. For best texture and to reduce cooking time, soak beans in plenty of cold water for 6–8 hours or overnight. Drain and rinse before using. (If short on time, use unsoaked beans — they will take longer to cook.)

Soak (optional)

Slice the Andouille sausage into 1/4-inch rounds. Heat 1 tablespoon butter or oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced sausage and brown for 4–5 minutes, stirring occasionally, until nicely caramelized. Remove with a slotted spoon and reserve, leaving rendered fat in the pot.

Brown sausage

Add the diced onion, bell pepper, and celery to the pot with the sausage fat. Reduce heat to medium and cook 6–8 minutes, stirring occasionally, until softened and beginning to brown. Add the minced garlic and cook 30–45 seconds until fragrant.

Sweat aromatics

Stir in the tomato paste and cook 1 minute. Add the drained beans, browned sausage (reserve a few slices for garnish if desired), bay leaves, thyme, smoked paprika, cayenne, Creole seasoning, Worcestershire sauce, sugar (if using), salt, and pepper. Pour in the 6 cups of chicken broth, stir to combine, and scrape up any browned bits from the bottom of the pot.

Build the pot

Bring the pot to a gentle boil over medium-high heat. Reduce heat to maintain a low simmer, partially cover, and cook until beans are tender and creamy when mashed against the side of the pot, 1.5–2 hours for soaked beans or 2–2.5 hours for unsoaked beans. Stir occasionally and add water or additional broth (up to 1–2 cups) if the mixture becomes too thick before the beans are fully tender.

Simmer slowly

When beans are tender, remove 1–2 cups of beans and mash them with a fork or potato masher, or use an immersion blender to lightly puree some of the beans directly in the pot. Return mashed beans to the pot and stir — this will thicken and create the classic creamy texture.

Mash for creaminess

Taste and adjust seasoning with additional salt, pepper, cayenne, or Creole seasoning as needed. Stir in filé powder if using (add only at the end to avoid gumminess). If the mixture is very thin, simmer uncovered 5–10 minutes to reduce. Add reserved browned sausage and warm through for 5 minutes.

Adjust seasoning & finish

Remove bay leaves. Stir in chopped parsley and most of the sliced green onions, reserving some for garnish. Keep the beans warm while you prepare rice (or serve over freshly made rice).

Garnish

Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well.

In a medium saucepan, combine the rinsed rice, 3.5 cups water, 1/2 teaspoon salt, and 1 tablespoon butter or oil. Bring to a boil over medium-high heat.

Once boiling, stir once, reduce heat to low, cover tightly, and simmer for 15–18 minutes without lifting the lid, until water is absorbed and rice is tender.

Remove from heat and let rice rest, covered, for 5–10 minutes. Fluff with a fork just before serving.

To serve: Spoon a generous portion of rice onto each plate or bowl and ladle the red beans and sausage over the rice. Garnish with remaining green onions and additional parsley. Offer hot sauce on the side if desired.