Fried Oreos

Rich, creamy stew with tender crawfish tails, simmered in Louisiana's holy trinity served with fluffy white rice

Crawfish Etouffee

Pecan Pie

WINGS BREADED & TOSSED

RAJUN CAJUN (HOT)

CLASSIC (PLAIN)

8 WINGS & 2 CATFISH FILLETS

5 WINGS & 1 CATFISH FILLET

Eggrolls filled with crawfish, rice, pepperjack cheese, and cajun seasonings

CRAWFISH EGGROLLS

Cajun Empanada filled with ground beef, ground pork and special seasonings

MEAT PIES

Alligator tail meat, hand battered and fried

ALLIGATOR BITES

Eggrolls filled with Rice, Pork, Pepper Jack Cheese, and Spices deep fried.

BOUDIN EGGROLLS

2 FRIED CATFISH FILETS & 8 SHRIMP

Rice, pork, and spices battered and fried

BATON ROUGE BOUDIN BALLS

BOILED SHRIMP

LOUISIANA STYLE

2 HUSH PUPPIES

2 CRAB KICKERS

5 SHRIMP W / FRIES

CLASSIC COMBO

5 WINGS W / FRIES

9 OZ DAIQUIRI

Don Julio Reposado blended with Pineapple and strawberry juices

SAK PASE

Suicide Daiquiri topped with 1800 Tequila

LOUISIANA PURCHASE

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt until evenly combined.

Prepare dry ingredients

In a separate small bowl whisk 3/4 cup milk, 1 large egg, and 1/2 teaspoon vanilla extract until smooth.

Mix wet ingredients

Pour the wet mixture into the dry ingredients and stir gently until mostly combined. The batter should be thick enough to coat a cookie but still somewhat fluid (like pancake batter). If the batter seems too thick, add up to 1–2 tablespoons of milk; if too thin, add 1–2 tablespoons flour.

Fold in 1/4 cup cold club soda (or sparkling water) at the end to introduce lightness and fizz; the batter will become slightly lighter and aerated. Let the batter rest 5–10 minutes while you heat the oil.

If you prefer, separate Oreo cookies into halves and remove the cream to fry only the chocolate wafers; for classic fried Oreos keep the cookies whole with filling. Arrange 24 Oreos on a plate near your frying station.

Pour about 3–4 cups neutral oil into a heavy-bottomed pot or deep skillet (enough for a 1.5–2 inch / 4–5 cm depth). Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and brown slowly without burning.

Heat oil

Working in small batches (3–5 cookies at a time, depending on pot size), dip each Oreo into the batter to fully coat, letting excess drip off for 1–2 seconds. Carefully lower the coated cookie into the hot oil using a slotted spoon or spider. Fry for 1.25–2 minutes, turning once or twice, until golden brown and puffed. Do not overcrowd the pot or the oil temperature will drop.

Fry the Oreos

Use a slotted spoon to remove fried Oreos and transfer to a paper towel–lined baking sheet or wire rack set over a baking sheet to drain. Maintain oil temperature at 325–350°F between batches; adjust heat as necessary. Repeat until all cookies are fried.

While still warm, dust fried Oreos generously with 3/4 cup powdered sugar. If desired, drizzle with melted chocolate or chocolate sauce. Serve immediately; fried Oreos are best eaten warm.

Finish & serve

Allow leftover fried Oreos to cool, then store in an airtight container at room temperature for up to 1 day (they will lose crispness). Reheat briefly in a 350°F oven for 5 minutes to refresh before serving.

all-purpose flour

cornstarch

granulated sugar

baking powder

fine salt

milk

large egg

vanilla extract

club soda or sparkling water (cold)

vanilla or plain pancake batter (optional, to adjust consistency)

Oreos (or sandwich cookies)

neutral oil for frying (vegetable, canola, peanut)

powdered sugar

optional: melted chocolate or chocolate sauce

Rinse the rice under cold water until the water runs clear. In a medium saucepan combine rinsed rice, 3.5 cups water, 1/2 tsp kosher salt and 1 tbsp butter. Bring to a boil over medium-high heat, then reduce heat to low, cover and simmer 18 minutes. Remove from heat and let sit covered 5–10 minutes, then fluff with a fork and keep warm.

In a wide, heavy-bottomed skillet or Dutch oven set over medium heat, melt 6 tbsp butter. When butter foams, add 6 tbsp flour and stir constantly with a wooden spoon or whisk to form a smooth paste. Cook the roux, stirring continuously, until it reaches a light brown color (blonde roux) about 6–8 minutes; do not let it burn. Reduce heat to medium-low if it browns too quickly.

Make the roux

Add the chopped onion, green bell pepper and celery (total ~4 cups) to the roux. Sauté, stirring, until vegetables are soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in 2 tbsp tomato paste and cook 1–2 minutes to remove raw flavor.

Add the holy trinity

Slowly whisk in 3 cups chicken stock, scraping any browned bits from the bottom of the pan. Add 1 tbsp Cajun or Creole seasoning, 1 tsp smoked paprika, 1 tsp dried thyme, 1 bay leaf, 1 tsp hot sauce, 1 tsp kosher salt and 1 tsp black pepper. Bring mixture to a gentle simmer, then reduce heat to low and simmer uncovered 10 minutes to slightly thicken and meld flavors.

Stir in 1 lb crawfish tails and simmer gently 4–6 minutes until heated through and flavors meld; do not overcook or crawfish will become tough. Remove from heat and stir in 1 tbsp butter, 1 cup heavy cream, 2 tbsp chopped parsley, sliced green onions, and 1 tsp lemon juice. Adjust seasoning to taste (more salt, hot sauce or Cajun seasoning if desired). If the etouffee is too thick, thin with up to 1/2 cup additional stock; if too thin, simmer a few more minutes to reduce.

Ladle hot etouffee over a bed of fluffy white rice. Garnish with extra chopped parsley and sliced green onion. Serve immediately with hot sauce on the side.

unsalted butter

yellow onion

green bell pepper

celery stalks

garlic cloves, minced

tomato paste

low-sodium chicken stock

heavy cream

cajun or Creole seasoning

smoked paprika

dried thyme

bay leaf

hot sauce

kosher salt

freshly ground black pepper

crawfish tails (peeled, thawed if frozen)

unsalted butter (for finish)

fresh parsley, chopped

green onions, thinly sliced

lemon juice

long-grain white rice

water

kosher salt (for rice)

unsalted butter (for rice)

In a large bowl or food processor, combine 1 1/4 cups all-purpose flour, 1/2 tsp granulated sugar, and 1/4 tsp salt. Add 1/2 cup cold unsalted butter cubes and 1/4 cup cold vegetable shortening. Cut or pulse until mixture resembles coarse crumbs with some pea-sized pieces.

Prepare dough

Sprinkle 3 tablespoons ice water and 1/2 teaspoon apple cider vinegar (or lemon juice) over the flour-butter mixture, 1 tablespoon at a time, tossing gently after each addition until dough just comes together when pinched. You may not need all the water; stop when dough holds together but is not wet.

Add liquid

Gather dough into a disk, wrap in plastic, and chill in refrigerator for 30 minutes. On a lightly floured surface, roll dough into a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch pie dish, trim overhang to 1/2 inch, fold under and crimp edge as desired. Chill the lined pie shell while preparing filling (10 minutes) or freeze for 10 minutes to reduce shrinkage.

Chill and roll

Preheat oven to 350°F (175°C). Line chilled crust with parchment and pie weights or dried beans. Blind bake 12 minutes, remove weights and parchment, bake 4–6 more minutes until just set but not browned. If you prefer no blind bake, proceed without this step; bake filled pie at the same temperature with slightly longer time as noted below.

Blind bake (optional for firmer bottom)

If you haven't already, preheat the oven to 350°F (175°C).

Preheat oven

In a medium bowl, whisk together 3 large eggs until blended. Add 1 cup light corn syrup, 3/4 cup packed brown sugar, 1/4 cup melted unsalted butter, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt. Whisk until smooth and sugar is mostly dissolved.

Whisk filling

Arrange 1 1/2 cups medium pecan halves evenly in the prepared pie crust. Pour the syrupy filling mixture over the pecans, using a spoon to help distribute nuts if needed so they are evenly coated and mostly submerged.

Assemble

Bake on the middle rack at 350°F (175°C) for 50–60 minutes. The pie is done when the filling is set around the edges but still slightly jiggly in the center (it will firm as it cools) and the top is glossy and gently browned. If the crust or pecans brown too quickly, tent loosely with foil after 30–35 minutes.

Bake

Remove pie from oven and cool on a wire rack for at least 2 hours to allow the filling to set. Slice after it reaches near room temperature for clean slices. Serve with whipped cream or vanilla ice cream and sprinkle with 2 tablespoons chopped pecans if desired.

Cool

Make-ahead: Pie keeps well at room temperature covered loosely for up to 2 days or refrigerated for up to 4 days. Bring to room temperature before serving for best texture. For a deeper pecan flavor, toast pecans lightly in a dry skillet 4–6 minutes and cool before using.

salt

unsalted butter (cold, cut into 1/2" cubes)

vegetable shortening (cold)

ice water

apple cider vinegar or lemon juice

large eggs

light corn syrup

brown sugar (packed)

unsalted butter (melted)

medium pecan halves

whipped cream or vanilla ice cream

chopped pecans

Pat the wing sections very dry with paper towels. Place in a large bowl or rimmed baking sheet. Sprinkle kosher salt, 1/2 tsp black pepper, and baking powder over the wings and toss to coat evenly. Let rest 15 minutes at room temperature while you prepare breading and oil. The baking powder helps crisp the skin.

Prepare wings

In a shallow wide bowl or baking dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne, and dried oregano until evenly combined.

Mix dry breading

If you want a thicker, craggier crust, whisk the buttermilk and egg together in a separate bowl. Dip each seasoned wing into the wet batter, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere. For a lighter crisp, skip the wet batter and toss the dry-seasoned wings directly in the flour mixture until coated.

Optional wet batter

Place the breaded wings on a rack set over a baking sheet and let them rest 10 minutes; this helps the coating set and reduces loss of breading in the oil.

Rest before frying

Pour oil into a deep fryer or large heavy pot to a depth of 2–3 inches (about 1 liter). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle and float.

Working in batches (do not crowd), carefully lower wings into the oil. Fry for 6–8 minutes until golden and cooked through (internal temperature 165°F/74°C). Maintain oil temperature around 325–350°F; adjust heat as needed. Remove with a slotted spoon to a wire rack or paper towel-lined sheet to drain for 2–3 minutes.

Fry wings (first fry)

For extra-crispy wings, increase the oil to 375°F (190°C) and return drained wings for a 1–2 minute second fry until deeply golden and extra crunchy. Drain again on a rack for 1–2 minutes.

Optional second fry for extra crisp

In a small saucepan over low heat, combine the hot sauce, butter, honey (if using), Worcestershire sauce, lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Warm and whisk until the butter is melted and sauce is smooth and slightly thinned, about 2–3 minutes. Do not boil.

Make sauce

Place the hot, drained wings in a large clean bowl. Pour the warm sauce over the wings and toss briskly but gently until every piece is evenly coated. Taste and adjust seasoning if needed (add a pinch more salt or a squeeze more lemon if too rich).

Toss wings in sauce

Arrange tossed wings on a platter, sprinkle with chopped parsley if desired, and serve immediately with celery sticks and blue cheese or ranch dressing on the side.

chicken wing sections (drumettes and flats), tips removed

black pepper, ground

baking powder (aluminum-free)

paprika (smoked or sweet)

garlic powder

onion powder

cayenne pepper

dried oregano

buttermilk

vegetable oil (or peanut/ canola) for deep frying

hot sauce (Frank's-style) or buffalo sauce

honey (optional, for a touch of sweetness)

Worcestershire sauce

fresh lemon juice

black pepper

chopped fresh parsley

celery sticks

blue cheese or ranch dressing

In a large bowl combine 2 tbs vegetable oil, lemon juice and the entire Cajun Spice Blend (mix the paprika, cayenne, oregano, thyme, onion powder, garlic powder, black pepper and salt). Reserve 1/2 tsp of the blend for finishing. Add the chicken pieces and toss to coat. Cover and refrigerate at least 20 minutes (up to 2 hours). If using shrimp, toss shrimp separately with 1/2 tbs oil and 1/4 tsp of the spice blend and refrigerate for 10–15 minutes. Keep sausage sliced and uncooked until cooking step.

Prepare and marinate proteins

Heat a large heavy skillet or Dutch oven over medium-high heat and add 1 tbs vegetable oil. Lightly dust marinated chicken with the 2 tbs flour (toss to coat) to help create a browned crust. Add chicken in a single layer (do not overcrowd) and sear 3–4 minutes per side until golden but not fully cooked through. Remove chicken to a plate. Add sausage slices to the same pan and cook 2–3 minutes until browned. Remove and set aside with chicken. If pan becomes dry, add up to 1 tbs oil between batches.

Brown chicken and sausage

Reduce heat to medium and melt 1 tbs butter in the skillet. Add diced onion, bell peppers and celery (the classic 'holy trinity') and sauté 5–6 minutes until softened and edges begin to brown. Add minced garlic and cook 30–45 seconds until fragrant.

Sauté veg

Stir in tomato paste and cook 1 minute. Add the drained fire-roasted diced tomatoes and chicken stock, scraping up any brown bits from the bottom of the pan. Add Worcestershire sauce and hot sauce. Return the chicken and sausage to the pan and bring to a gentle simmer. Cover and simmer 8–10 minutes until chicken is cooked through (internal temp 165°F/74°C) and flavors meld.

Build the sauce

If using shrimp, stir them in during the last 3–4 minutes of simmering until they turn pink and opaque. Stir in the remaining 1 tbs butter and the heavy cream, taste and adjust seasoning with the reserved 1/2 tsp spice blend or additional salt/hot sauce if desired.

Finish with shrimp and cream

If the sauce is too thin, mix the remaining 1 tbs flour with 2 tbs cold water to make a slurry and stir into the simmering sauce; simmer 1–2 minutes until slightly thickened. Stir in chopped parsley and scallions. Remove from heat and let rest 2 minutes for flavors to marry.

Spoon steamed rice into bowls or onto plates. Ladle Rajun Cajun (hot) over the rice and garnish with extra scallions, parsley and lemon wedges. Serve immediately with hot sauce on the side.

chicken thighs, boneless skinless, cut into 1" pieces

andouille sausage, sliced 1/4" (or smoked kielbasa)

large shrimp, peeled & deveined (optional, tails on)

vegetable oil (for marinade & cooking)

paprika (preferably smoked)

ground black pepper

green bell pepper, medium, diced

red bell pepper, medium, diced

yellow onion, medium, finely diced

celery, medium stalks, diced

scallions (green onions), thinly sliced

chicken stock

fire-roasted diced tomatoes, drained

hot sauce (Cayenne-based, e.g., Crystal or Tabasco)

heavy cream (to finish, optional for richness)

all-purpose flour (for dusting chicken and thickening)

steamed white rice or dirty rice

lemon wedges

Combine warm water and warm milk in a small bowl or measuring cup so the temperature is about 105–115°F (40–46°C). Stir in the 2 tablespoons sugar until dissolved. Sprinkle the instant dry yeast over the top, stir briefly, and let sit 5–7 minutes until foamy. (If using active dry yeast, let sit 8–10 minutes.)

Warm liquids and bloom yeast

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together the 3.5 cups all-purpose flour, 1 teaspoon salt, and remaining sugar if any. Make a well in the center.

Mix dry ingredients

Add the foamy yeast mixture, 1 large egg (lightly beaten), and 3 tablespoons softened unsalted butter to the flour. Start mixing on low speed until the dough comes together, then increase to medium-low and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If mixing by hand, turn the dough onto a lightly floured surface and knead 8–10 minutes.

Combine wet and dry

If the dough is too sticky to handle, add up to 2 tablespoons additional flour, 1 tablespoon at a time. If too dry and not coming together, add up to 1 tablespoon warm water.

Adjust hydration if needed

Shape the dough into a smooth ball and place it in a lightly oiled bowl, turning once to oil the surface. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

First rise

Gently punch down the risen dough to release gas. Turn it onto a lightly floured surface and divide into 8 equal portions (about 90–100 g / 3.2–3.5 oz each) for individual rolls, or leave whole if making a single loaf.

Fried Oreos

Crawfish Etouffee

Pecan Pie

Wings Breaded & Tossed

Rajun Cajun (hot)

Classic (plain)

8 Wings & 2 Catfish Fillets

5 Wings & 1 Catfish Fillet

Crawfish Eggrolls

Meat Pies

Alligator Bites

Boudin Eggrolls

2 Fried Catfish Filets & 8 Shrimp

Baton Rouge Boudin Balls

Boiled Shrimp

Louisiana Style

2 Hush Puppies

2 Crab Kickers

5 Shrimp W / Fries

Classic Combo

5 Wings W / Fries

9 Oz Daiquiri

Sak Pase

Louisiana Purchase