10 pieces. - Regular
Regular
Regular
Regular
Regular
4 pieces. - Regular
Regular
Regular
Regular
Regular
With tartar sauce. 8” served on warm garlic French bread. - Regular
With tartar sauce. 8” served on warm garlic French bread. - Regular
With coleslaw and mustard. 8” served on warm garlic French bread. - Regular
With mayo. 8” served on warm garlic French bread. - Regular
1 1/2 pieces of catfish on a brioche bun with CaJon Sauce and pickles - Regular
Popcorn shrimp on a brioche bun with CaJon Sauce and pickles - Regular
3 pieces of catfish on a brioche bun with CaJon Sauce and pickles - Regular
A great blend of Gulf shrimp and crab meat, in a rich dark roux. Served with hot French bread and rice. - Cup
A great blend of Gulf shrimp and crab meat, in a rich dark roux. Served with hot French bread and rice. - Bowl
Our spiciest, made with chicken and special Louisiana spicy sausage in a rich dark roux. This gumbo has a real Cajun kick! Served with hot French bread and rice. - Cup
Our spiciest, made with chicken and special Louisiana spicy sausage in a rich dark roux. This gumbo has a real Cajun kick! Served with hot French bread and rice. - Bowl
Creamy Louisiana red beans with special Louisiana spicy sausage. Served with hot French bread and rice. - Cup
Creamy Louisiana red beans with special Louisiana spicy sausage. Served with hot French bread and rice. - Bowl
Smothered down crawfish tails in a thick roux. Served with hot French bread and rice. - Cup
Smothered down crawfish tails in a thick roux. Served with hot French bread and rice. - Bowl
Rich and creamy, made with special seafood and spices, served with hot garlic French bread. - Cup
Rich and creamy, made with special seafood and spices, served with hot garlic French bread. - Bowl
3 strips of Southern fried fish glazed with crawfish etouffee over a bed of rice. Served with hot garlic French bread. - Regular
Pieces of lightly battered Southern fried catfish strips. Served with seasoned fries, coleslaw and hot garlic french bread. - Small (3 pieces)
Pieces of lightly battered Southern fried catfish strips. Served with seasoned fries, coleslaw and hot garlic french bread. - Large (5 pieces)
Large tail-on shrimp, golden fried. Served with seasoned fries, coleslaw, and hot garlic French bread. - Small (6 shrimp)
Large tail-on shrimp, golden fried. Served with seasoned fries, coleslaw, and hot garlic French bread. - Large (10 shrimp)
Penne pasta in a Cajun style Alfredo sauce and hot garlic French bread. - Regular
Lightly battered 3 catfish and 5 large tail-on shrimp. Served with seasoned fries and coleslaw. - Regular
Served with garlic French bread. Comes with rice. - Quart (Feeds 2-4)
Served with garlic French bread. Comes with rice. - Quart (Feeds 2-4)
Served with garlic French bread. Comes with rice. - Quart (Feeds 2-4)
Served with garlic French bread. Comes with rice. - Quart (Feeds 2-4)
Served with garlic French bread. Comes with rice. - Quart (Feeds 2-4)
9 pieces of Fried Catfish 1 order of Cat Bites 25 oz Seasoned Fries 12 oz Coleslaw served with tartar sauce - Regular
20 pieces of large Tail-On Shrimp 12 oz of Popcorn Shrimp 25 oz Seasoned Fries 12 oz Coleslaw served with tartar sauce - Regular
Choose 3 whole Po Boys cut into thirds Choose 1 Qt Gumbo 25 oz fries - Regular
Choose from Chicken Tenders (8 strips), Shrimp (20 large Tail-On Shrimp) or Combo (4 chicken & 10 shrimp) 24 oz Alfredo 28 oz Penne Pasta 1 loaf French bread - Regular
Choose 1 gal of any Gumbo or Red Beans & Rice 32 oz Rice 1 loaf French bread - Regular
Choice of 1/2 gal of Gumbo - Regular
6 breaded chicken tenders - Regular
Regular
All kids meals include a soft drink. - Regular
All kids meals include a soft drink. - Regular
All kids meals include a soft drink. - Regular
All kids meals include a soft drink - Regular
Coke, Diet Coke, Coke Zero, Sprite, Fanta Orange, Mr. Pibb - Regular
Regular
Regular
Regular
Regular
Regular
Regular
It is believed by Louisiana historians that beignets were first introduced to New Orleans in 1727 by the Ursuline nuns of France. These fried pastries are served topped with plenty of powdered sugar! - Regular
It is believed by Louisiana historians that beignets were first introduced to New Orleans in 1727 by the Ursuline nuns of France. These fried pastries are served topped with plenty of powdered sugar! - 1 Beignet
It is believed by Louisiana historians that beignets were first introduced to New Orleans in 1727 by the Ursuline nuns of France. These fried pastries are served topped with plenty of powdered sugar! - 3 Beignets
Regular
Regular
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Hours of Service:
Friday: Closed
Monday: Closed
Sunday: Closed
Tuesday: Closed
Saturday: Closed
Thursday: Closed
Wednesday: Closed
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
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