Boudreaux's Louisiana Kitchen - Charlotte, NC

Served with Cajun mayo and citrus pepper jelly.

Served with old bay and honey aioli.

Served with butter, cocktail sauce.

Crawfish, shrimp, cream cheese and Asiago, flat bread, homemade chips.

Romaine hearts, tomato, English cukes, carrots, red onion, homemade croutons, Asiago cheese.

Seasoned seared chicken served on a large house salad.

Blue crab and white onions in creamy soup with a dash of sherry.

Shrimp and crawfish in file gumbo, okra.

Andouille (pork) sausage and Chicken.

Cajun Mayo, lettuce, tomato.

Fresh buttermilk waffle, bourbon fried chicken, American cheese, pickle, honey-mustard-maple Aioli, bacon jam.

Lettuce, tomato, onion, ketchup, mayo, mustard, pickle and American cheese.

Shrimp, andouille sausage, chicken, crawfish, and rice in zesty tomato creole sauce.

Shrimp and Andouille sausage in a Creole beurre-blanc over Charleston cheddar grits

Blackened chicken, Tasso ham, sweet corn, trinity in a light Cajun cream, rotini pasta.

Shrimp and Crawfish simmered with trinity in a thickened roux over simple rice.

Seasoned with bourbon and molasses, over simple rice with Gumbo YaYa.

Beloved bourbon fried chicken and a heap of jambalaya.

Shrimp, andouille sausage (pork), chicken, crawfish, trinity, and rice in a zesty tomato creole sauce.

Seasoned with bourbon and molasses, over simple rice with gumbo yaya (that’s got pork).

Shrimp and andouille sausage (pork) in a creole beurre-blanc over charleston cheddar grits.