The classic Cajun dish! I start with boneless chicken legs and thighs and spicy pork andouille sausage. They're smothered with diced onions, bell peppers, celery, and green onions, cooked together in a big black pot with long grain rice, seasoned with a secret blend of spices!
Long-grain rice cooked with well-seasoned ground beef and diced onions, bell peppers & scallions. I throw in some mushrooms to make it extra dirty!
Chicken & Sausage Gumbo
"First, you make a roux..." That's all I'm gonna give away about my Gumbo!
If you haven't tried Etouffee before, please do it here! We smother our shrimp and a buttery sauce cooked down with diced onion, bell peppers, celery, mushrooms, and scallions. Served over rice for a taste experience you won't forget!
The Big Easy
The perfect way to try the whole menu! Large portions of Jambalaya and Dirty Rice with both sides of Red Beans & Corn Maque Choux! Bring ya appetite!
The Best Thing on the Truck
The name says it all! We cover our Chicken & Sausage Jambalaya with Shrimp Etouffee, served with a side of Corn Maque Choux. It's what the cooks eat!
Catering Special Orders
These items are available upon pre-order Contact us for details!
If you haven't tried Crawfish Etouffee, you're missing one of the greatest eating experiences since the creation of food. A buttery roux and the Cajun Trinity (Onion, Bell Pepper, Celery) is smothered in Crawfish and a few Mushrooms to create this unique dish. Served over Jasmine Rice and sure to please!
Shrimp & Okra Gumbo
"Don't forget to precook that Okra or it'll make your Gumbo slimy!" said Mom.
"Geez mom I know!" said I.
You won't have to go to Jazz Fest to experience this New Orleans Original! Louisiana Crawfish sauteed in the Cajun Trinity, a cream sauce and pasta.
Sides / Vegetarian Bowls
Ask for our sides prepared in a rice bowl for a vegetarian option!
Corn Maque Choux
Corn on Cajun Steroids! Cut Corn with Diced Tomatoes, Onion and Bell Pepper in a light cream sauce. Served as a side or over rice as a vegetarian bowl!
Slow cooked with precisely 239 red beans. Why? Just ask the Chef! Served as a side or over rice as a vegetarian bowl!