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Louisiana Back Road Restaurant Recipes Cookbook (Sample)

Do you find that the hardest part of cooking for your family is coming up with what to cook?

Great American Cookbooks can help make that so simple with easy-to-follow, delicious-tasting recipes from hometown cooks across the USA.

Our goal is to provide everyday recipes for the everyday cook. That is why we strive to select the best recipes using ingredients most cooks already have in their kitchen.

Just to give you an idea of the great cookbooks Great American has to offer, here is a small sample of Louisiana Back Road Restaurant Recipes Cookbook.

Each book we produce is a full-color, top-quality cookbook with 200 to 300 wonderful family recipes. We also include interesting stories and articles that will bring you and your family hours of fun.

Thank you for taking the time to view this Great American Cookbook Sample.

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A Cookbook & Restaurant Guide

AnI¦a Musgrove

Great American Publisherswww.GreatAmericanPublishers.com

toll-free 1-888-854-5954

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Recipe Collection © 2017 by Great American Publishers

ALL RIGHTS RESERVEDAll rights reserved, including the right of reproduction in whole or in part in any form.

Great American Publishers501 Avalon Way Suite B • Brandon, MS 39047

toll-free 1-888-854-5954 • www.GreatAmericanPublishers.com

ISBN 978-1-934817-35-3by Anita Musgrove

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Every e�ort has been made to ensure the accuracy of the information provided in this book. However, dates, times, and locations are subject to change.

Please call or visit websites for up-to-date information before traveling.

To purchase books in quantity for corporate use, incentives, or fundraising, please call Great American Publishers at 888-854-5954.

Front cover: craw�sh boil, Trapp’s • Back cover: pork burrito, �e Shack

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Preface . . . . . . . . . . . . . . . . . . . 6Northwestern Region . . . . . . . 10Southern Region . . . . . . . . . . 102Eastern Region . . . . . . . . . . . 154Index of Restaurants . . . . . . 252Index of Recipes . . . . . . . . . . 260Index of RecipesIndex of Recipes

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Are you ready for a road trip?�e old Mercury is still running and I am o� again on another fascinating trip. �is time to �nd the best of the locally-owned Mom and Pop restaurants throughout Louisiana. Louisiana is our sixth state to be featured in the Back Road Series a�er Alabama, Kentucky, Missouri, Tennessee and Texas.

My husband, Leonard, had family in Louisiana. His grandmother, Lillian Finnegan, lived across from the dog track in New Orleans, and his Aunt Marie lived on the outskirts in Avondale and also had a house out on the bayous of Lake Pontchartrain. We got to see the “land house” quite o�en when we took Leonard’s mother, Ethel Mae Musgrove, to see Aunt Marie. One day, however, I got an exciting call from Mother asking if I could take her to the airport to catch a plane with Aunt Marie to go to Hawaii. She suggested we make it a long weekend and go to the “water house” on the bayou �rst for a day or two. Mother, her daughter, Alice, and I got in the car and away we went.

We met Aunt Marie at a boat landing, where we transferred our luggage to a boat to get to the bayou house. �at night we were going to have a shrimp and crab boil, there was a crab pot at the edge of the deck where they caught the biggest blue crabs I had ever seen; just reach in and take them out. I wondered how they caught the shrimp as we began to cook the crabs, Aunt Marie said they would be coming soon. As we were playing canasta, a light was �ashed across the front of the house and Aunt Marie said “Shrimp’s here”. Now that’s getting shrimp right o� the boat. My big Louisiana adventure.

Louisiana Back Road Restaurant Recipes is presented in 5 Louisiana regions. �e �rst is Sportsman’s Paradise, the Northern most area, where you will �nd Trapp’s. A Cajun food restaurant located on the beautiful Ouachita River. You will get to enjoy tasty dishes such as the Seafood Platter with white tender,

lightly breaded cat�sh, big and tasty fried and boiled shrimp, meat pies, and some of the best seafood corn bisque you will ever eat. Walk down their memory lane with photos capturing several generations of Trappey’s Hot Sauce family members. We feature 21 restaurants in this region with a wide variety of foods to be enjoyed.

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Below Sportsman’s Paradise, you’ll travel straight into the Crossroads Region. Be sure and stop in and talk with my new best buddy, Kinta Moreau, and her son Jacque at T-Jims Grocery & Market in Cottonport, where you can smell the fresh scent of hot boudin made fresh daily. Grab some cracklins and fresh hog headcheese along with pain d’toilettes—those tasty pork patties stu�ed into pork webbing that are T-Jim’s “piece de resistance.” My My M grandson, Ryan, Ryan, R who who w loves boudin, is all ready to ride with me to T-Jim’s. We We Whave 18 restaurants featured in the Crossroads Region.

Next, we’ll drive down to Cajun Country. Poche’s Market and Restaurant is one of 32 restaurants featured. Poche’s is located along the banks of the beautiful Bayou Teche, with a more than 150-year history, this is a food lover’s dream. Tourists, locals and even celebrities may be seen eating Smothered Rabbit, Craw�sh Éhistory, this is a food lover’s dream. Tourists, locals and even celebrities may be seen eating Smothered

Éhistory, this is a food lover’s dream. Tourists, locals and even celebrities may be seen eating Smothered

tou�ée, Pork Backbone Stew, Stu�ed Pork Chops and Marinated Pork. You’ll make Poche’s your place to eat over and over again in Breaux Bridge.

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Traveling east, we venture on toward Plantation Country and 13 glorious restaurants featured there. Tee Wayne’s Cajun Cooking restaurant in Gonzales is the perfect place to sample the Cajun and Creole foods Wayne’s Cajun Cooking restaurant in Gonzales is the perfect place to sample the Cajun and Creole foods Wayne’s Cajun Cookingfor which Louisiana is famous. �ey were recently voted one of the top 10 scrumptious restaurants in Louisiana and o�er a wide variety of food items to suit everyone’s taste buds. Visit the specialty meats section to grab a bacon-wrapped tenderloin or chicken �lled with a range of stu�ngs, or choose from boudin, hog headcheese, and over 20 varieties of sausage.

Our �nal region is Greater New Orleans Region where we’ll surely get the party started. A visit to Middendorf ’s located in Akers is a must for travelers and locals alike. It’s swamp dining at its �nest and a truly one-of-a-kind experience. experience. ex �e most requested food item is the thin fried cat�sh. �e same mouthwatering recipe has been used since Middendorf ’s was established in 1934. �ere are 22 great places to enjoy the best Louisiana has to o�er in Cajun cooking. You You Y may decide to take a cruise on the Paddlewheeler Creole Queen and enjoy the scenery while while w you learn about the history of Louisiana and dine on their Cat�sh Courtbouillon. Enjoy a New Orleans cocktail and Mississippi River breezes on deck as the city skyline slips by underneath a canopy of stars.

Louisiana, known as the Bayou state, is rich in history and superstition, and prides itself on the plantations you �nd in the most amazing of places across the state. Fog and Spanish moss will make you believe in voodoo magic. My Father, Ray Cantrell took us through Louisiana once and pointed to a graveyard. He asked us three kids—Ray, Nedra and Me, “Do you know why they put such large grave markers on the graves?’’ Of course, we said no. He said, “It is to hold the dead people down,” and laughed at our puzzled stares. I was much older before learning the water table is so low in Louisiana they bury people above ground.

You see it does not take much to get me in the road, and when I travel… No fast food for me. I like to sit down in a mom and pop restaurant, talk to the owners. �ese are the places where people still care about serving good food to good people. In this book you will �nd those places to eat that still take pride in the business and are dedicated to serving you the best.

Of course, no book is published without a great team behind the scenes. Sheila and Roger Simmons, my my mdaughter and son-in-law, God bless them always along with their sons, Nic and Ryan, and Ryan’s wife, Shelbie and my great grandson, Trace, who loves to show me all the interesting things you �nd, like an aquarium in the restaurant, where he promptly names the �sh a�er the people he loves. Of course the biggest �sh is always, PawPaw. And my son, Mickey with his family, wife, Frankie and his children, Brooke, Morgan and Bryce. Bryce is the one that takes care of Granny. He is my leaf-raker, yard- boy and even likes to clean up my pantry when he cannot �nd an outside job. Richard Shaw, my good friend and traveling partner of late. I never have to mow a yard anymore, Richard does that.

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I have the daily pleasure of working with the best people. Nichole Stewart, who who wmakes my books my books m the most beautiful in the world with her magic to build the pages so each one is di�erent and the images are just right. Zak Simmons, who edits many a recipe. Heather Martin and Tasha Monk, thank you for getting just the right restaurants in the book along with Victoria Reneger, who started the book with me, but had to leave to take care of her family out of state.

Our sales team—Amber Feiock and Jayme Coley—can outsell anyone around. Tory Hackett, our Participant Liaison and my o�ce buddy. Diane Rothery, our o�ce manager, takes care of us all. I thank Brooke Craig, who has worked with me to bring me to the place I am now. She has the patience of Job to deal with all of us girls. Christy Campbell, who makes sure our books are placed in the best places possible, with book dealers across the nation. If I have le� anyone out, forgive me.

Mostly I thank God for leading me along life’s highway to the place I am now. And I thank you, the people who buy and enjoy the books we produce as well as the restaurant owners who make this possible. I sincerely hope you enjoy this special road trip through Louisiana.

Anita Musgrove

To every thing there is a season, and a time to every purpose, under the heaven: Ecclesiastes 3:1 (KJV)

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Bossier CityShane’s Seafood & BBQ 40

DubachLillian Veau’s 12

FarmervilleOl’ Hickory Café 14

GibsonWildlife Gardens 33

Junction CityRockin’ Cajun Tamale, �e 18

Lake ProvidenceDock, �e 20

MindenGrace Estate Bed and Breakfast 20

MonroeMel’s Cajun Fried Chicken & Cat�sh 22Trio’s Dining 24Waterfront Grill 26

Saint JosephFish Tale Grill 28

SareptaLumberjack Grill 30

ShreveportBeauxJax 34Crawdaddy’s Kitchen 36Monjunis Italian Café & Grocery 38Shane’s Seafood & BBQ 40

StonewallMcCoy’s Butcher Block 42

TallulahKnock Out BBQ 44

VivianOutlaw BBQ 46

West MonroeCorner Co�eehouse 48Trapp’s 50

WinnsboroBrad’s Family Restaurant 52

Louisiana Back road Res ¦ Recipes12

Lillian Veau’s182 Main Street

Dubach, LA 71235318-478-2264

Find us on Facebook

Opened in February 2017, Lillian Veau’s is a Southern eatery located in the heart of Dubach. Named a�er owner Jessie Sibley’s dear grandmother, this charming restaurant serves up delicious appetizers, heart-warming comfort foods, and some of the best seafood dishes around. Locals have fondly referred to the place as the “Diamond of Dubach” and for good reason. Visitors will enjoy Cajun favorites like shrimp creole, seafood gumbo, po-boys, fried �sh, and fried oysters. Every dish is prepared from recipes lovingly cra�ed by Jessie, her mother, and grandmother. Stop by for a taste of the South.

Friday & Saturday: 5:00 pm to 9:00 pmSunday: 11:00 am to 3:00 pm

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Lillian V’s Bang Lillian V’s Bang Bang ShrimpBang Shrimp¾ cup mayonnaise

½ to 1½ tablespoons Asian chili sauce1 tablespoon honey

1 teaspoon minced garlic2 teaspoons salt, plus more

1 teaspoon pepper, plus more1½ cups �our

1 cup cornstarch2½ pounds shrimp

4 eggs, beaten

In a bowl, whisk together mayonnaise, chili sauce, honey and garlic; season with salt and pepper to taste and refrigerate. Mix dry ingredients together with 2 teaspoons salt and 1 teaspoon pepper; set aside. Peel and devein shrimp; dredge shrimp in dry mix. Dip shrimp into egg wash; dredge again in dry mix. Place shrimp on a rack inside of a rimmed baking sheet. Fry in small batches, draining on paper towels. Remove sauce from refrigerator; toss shrimp in sauce and serve in a basket with dipping sauce of choice. Yields 10 to 12 appetizer servings. Enjoy.

Restaurant Recipe


Ol’ Hickory Café807 South Main StreetFarmerville, LA 71241

318-368-2527

Ol’ Hickory Café is a small, locally-owned café in Farmerville best known for their seafood bu�et and wonderful, rustic atmosphere. Don’t let the seafood talk fool you. Ol’ Hickory also has the best burgers around—burgers so huge, the customers recommend you skip the fries. �e service is timely and the waiters are attentive and friendly. If you don’t have time to stop in and sit a spell, they also have a drive-thru window to pick up take-out orders at your convenience.

Monday – Saturday: 10:30 am to 9:00 pm

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Heavenly Strawberry BitesHeavenly Strawberry Bites1 package strawberry cake mix

1 egg, beaten2¾ cups whipped topping

Powdered sugar

Preheat oven to 350°. In a large bowl, combine cake mix, whipped topping and egg; mix until well-blended. Batter will be sticky. Pour powdered sugar in a separate bowl; drop batter by teaspoonful into powdered sugar, rolling lightly to coat. Place on parchment-lined cookie sheet. Bake 10 to 12 minutes, or until lightly browned. Remove to wire rack to cool (this is a must). �ese cookies will melt in your mouth.

Local FavoriteLocal Favorite


�e Rockin’ Cajun Tamale104 South Main Street Highway 167

Junction City, LA 71749318-608-5023

Find us on Facebook

�e Rockin’ Cajun Tamale is proud to serve up just the type of good, authentic Cajun food you expect from a down-home Louisiana restaurant. Open six days a week for lunch and dinner, this family-owned restaurant features indoor and outdoor dining as well as take-out for those on the go. Stop by to enjoy the best fried alligator, étou�ée pie, fried tamales, homemade fried pickles, fresh fried cat�sh, and, for dessert, a serving of some refreshing grape ambrosia. �e hospitality and food will keep you coming back for more. �e Rockin’ Cajun Tamale also caters. Visit today!

Monday: 5:00 pm to 10:00 pmTuesday – �ursday: 11:00 am to 9:00 pm

Friday: Noon to MidnightSaturday: Noon to 11:00 pm

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Potato SoupPotato Soup1 carrot, diced

2 large russet potatoes, diced1 small onion, chopped

1 cup milkSalt and pepper to taste

Place vegetables in saucepan with 2½ cups water; cook until tender. Run vegetables through a sieve or vegetable mill. In a double boiler, heat mixture. Add milk, stirring well; season to taste. Keep warm in double boiler until ready to serve.

Local Favorite


�e Dock1829 Lake Street

Lake Providence, LA 71254318-559-3625

�e lake, the people, the food - that’s what �e Dock loves about Lake Providence and also why they opened the restaurant. �e Dock loved the idea of eating great seafood with good friends while watching the sunset over the magni�cent lake. �e menu consists of local favorites such as alligator, shrimp, boudin, oysters, cat�sh, craw�sh, and steaks. �e Dock’s “Sho-Nu� ” Seasoning (their exclusive recipe) has become a favorite among the customers. �e Dock was recently named one of the “11 Scrumptious Restaurants in Louisiana You Never Even Knew Existed.” Come and enjoy lake-front dining over beautiful Lake Providence.

Saturday – �ursday: 9:00 am to 9:00 pmFriday: 9:00 am to 10:00 pm

Roasted Parmesan Roasted Parmesan Sweet PotatoesSweet Potatoes

2 to 3 large sweet potatoes, peeled and cubed

2 cloves garlic, minced1 tablespoon olive oil

2 tablespoons grated Parmesan cheese1½ teaspoon dried thymeSalt and pepper to taste

Preheat oven to 400°. Line large baking sheet with foil; spray foil with cooking spray. In a bowl, mix sweet potatoes, garlic, olive oil, Parmesan cheese, dried thyme, salt and pepper. Place on baking sheet spreading in single layer. Roast in oven for 30 minutes or until tender. Toss occasionally while cooking.

Family FavoriteFamily Favorite

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Citrus Oven-Roasted Citrus Oven-Roasted ChickenChicken

¼ cup olive oil4 cloves garlic, minced

2 tablespoons sugar2 lemons, one juiced and one sliced2 oranges, one juiced and one sliced

1 tablespoon Italian seasoning½ teaspoon paprika

1 teaspoon onion powder¼ teaspoon Sho-Nu� Seasoning (or

other Cajun seasoning)Salt and pepper, to taste

10 to 12 pieces (about 4½ pounds) bone-in chicken

1 medium onion, thinly sliced1 teaspoon dried thyme

1 tablespoon dried rosemary

Preheat oven to 400°. In a bowl, whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, Sho-Nu� Seasoning, salt and pepper. Can make ahead of time and marinate chicken overnight. Place chicken, skin side up in a 9x13-inch baking dish. Pour oil mixture all over chicken, turning pieces to coat. If you marinated the chicken in the mixture, still add all marinade into pan. Arrange slices of lemon, orange, and onion around and under chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper. Bake, uncovered, 1 hour, or until chicken is cooked and juices run clear.


Pistachio CakePistachio Cake1 (3.4-ounce) box pistachio pudding mix

1 box yellow cake mix½ cup orange juice

½ cup water4 eggs

1 cup vegetable oil¾ cup chocolate syrup

Powdered sugar for dusting

Preheat oven to 350°. In a bowl, blend pudding mix, cake mix, orange juice, water, eggs and oil; beat 2 minutes. Pour ¾ batter into a well-greased and �oured Bundt pan. Mix remaining batter with chocolate syrup. Pour into pan. Bake 1 hour. Cool cake; dust with powdered sugar.



Grace Estate Bed and Breakfast

1114 Broadway StreetMinden, LA 71055

318-639-9595www.graceestate.orgFind us on Facebook

Nestled in historic Downtown Minden, Grace Estate Bed and Breakfast is a colonial-revival-style mansion boasting huge windows, oversized original mahogany doors, and mahogany pocket doors in the downstairs front parlor and formal dining room. A gorgeous staircase leads upstairs where three elegant suites await guests. Enjoy your gourmet breakfast on the front porch or inside at one of many dining tables. Take a stroll in the back garden among century-old camellia bushes, or sit and read in the brick-enclosed courtyard while the tranquil rose garden fountain sings in your ear. �is is the place for ultimate relaxation.

Monday – Friday: 11:00 am to 2:00 pmFriday: 5:00 pm to 9:00 pm

Sunday: 10:30 am to 2:00 pm

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Shrimp SaladShrimp Salad2 tablespoons shrimp boil

2 pounds shrimp, peeled and deveined1 cup uncooked white rice

½ cup chopped onion½ cup chopped green olives

Black pepper1 cup mayonnaise

In a saucepan over medium-high heat, bring 4 cups water and shrimp boil to a boil; add shrimp and boil 4 minutes. Remove shrimp, reserving water; set shrimp aside to cool. Place reserved water back over medium-high heat; add rice and boil until tender, about 15 to 20 minutes. Drain rice and set aside to cool. Chop shrimp into bite-sized pieces. In a large serving bowl, stir together rice, shrimp, onion, olives and black pepper to taste; add mayonnaise and stir gently to mix well.



Mel’s Cajun Fried Chicken & Catsh340 Highway 594 • Monroe, LA 71203

318-343-6400 www.melscajun.com Find us on Facebook

Looking for authentic Cajun food in a friendly environment? Stop by Mel’s Cajun Fried Chicken and Cat�sh, easy access o� I-20 exit 124. With over 40 years of experience the chicken has been perfected to the point that served with homemade hushpuppies, unique dipping sauce and gravy so good it should be illegal will keep you coming back for more. Mel’s also serves local farm-raised cat�sh, seasoned and cooked to perfection. �e best Cajun cooking around, Mel’s with a�ordable food, friendly sta� and welcoming environment can’t be beat. Come experience the true taste of Louisiana.


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Dream Pie CrustDream Pie Crust3 egg whites

¾ cup brown sugar1 teaspoon white vinegar

1 teaspoon vanilla

Preheat oven to 250°. Using a mixer, beat egg whites until frothy. Slowly add sugar as you continue beating. Add vinegar and vanilla; continue to beat until sti� and glossy. Grease a 9-inch pie pan; add beaten whites, shaping over bottom with a spatula and using point to shape sides. Bake 1 hour and 15 minutes. Remove from oven and cool. Use just as you would any other pie crust.

Local Favorite


Trio’s Dining2219 Forsythe Avenue

Monroe, LA 71201318-387-3577

www.triosdining.com • Find us on Facebook

Trio’s Dining is a 22-year-old, family-owned restaurant in Monroe. It has an eclectic menu of dishes with a Louisiana and Mediterranean �air, featuring gourmet specials like Mediterranean quesadillas, Trio’s Pizza, Trio’s Pasta, craw�sh étou�ée, blackened cat�sh, steak, and so much more. Trio’s prides itself on getting to know guests, being open 7 days a week, and providing a drive-thru pickup window. Featuring a newly remodeled bar, Trio’s also carries a variety of import beers and seasonal cra� beers on tap. Enjoy a handcra�ed specialty drink, wine, or indulge in bottomless champagne during brunch every Sunday between 10 am and 3 pm. Come on over and meet friends where friends meet.

Monday – Saturday: 11:00 am to 11:00 pmSunday: 11:00 am until

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Mediterranean QuesadillasMediterranean Quesadillas1 spinach tortillaSpinach to taste

Shredded mozzarella cheese to tasteFeta cheese to taste

Diced sun-dried tomatoes to tasteDiced fresh tomatoes to taste

Sliced black olives to tasteCapers to taste

Place tortilla on a grill or �at top and �ll with remaining ingredients; cook 2 to 3 minutes, fold over and continue to cook until each side is browned. Serve with Tzatziki sauce.

Restaurant RecipeRestaurant Recipe

Trio’s PastaTrio’s Pasta½ cup chopped onion

¼ cup chopped bell pepper1 cup diced tomato

½ cup chopped mushrooms¼ cup diced black olives

2 tablespoons oil2 tablespoons butter

1 (8-ounce) package angel hair pasta, prepared according to box instructions

1 cup white wineSalt and pepper to taste

Parmesan cheese, freshly gratedPrecooked chicken or shrimp, if desired

In large saucepan over medium heat, sauté vegetables in oil and butter; cook down 5 minutes. Add pasta and toss with white wine. Season with salt and pepper. Stir until heated through and top with Parmesan. If desired, add shrimp or chicken.



Waterfront Grill5201 Desiard StreetMonroe, LA 71203

318-345-0064www.waterfrontgrill.com

Find us on Facebook

�e Waterfront Grill—one of Monroe, Louisiana’s best-known restaurants—provides an upscale and casual-dining atmosphere with relaxing views of the tranquil Bayou DeSiard. Numerous delectable appetizers, char-grilled burgers, sandwiches and po-boys of several varieties complement the mouth-watering selection of entrees. Feast on superbly grilled Black Angus steaks, succulent chicken dishes, or savory seafood dishes either grilled, baked, or sautéed. A private meeting room capable of seating up to 60 is available for your private meetings and parties. Enjoy outdoor dining on the Deck overlooking Bayou DeSiard. Visit the Waterfront Grill for a memorable dining experience!


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Oyster’s WeemoOyster’s Weemo1 dozen raw Gulf oysters

1 ounce unsalted butter, meltedCajun seasoning to taste

½ cup sliced white mushrooms¼ cup chopped fresh chives

¼ cup shredded Parmesan cheese¼ cup Italian breadcrumbsLemon wedge for garnish

1 loaf French bread, sliced

Preheat oven to 450°. Add oysters and butter to a gratin pan or other oven-safe casserole dish; add Cajun seasoning to taste. Top with mushrooms, chives, Parmesan and breadcrumbs. Bake 10 minutes, or until mixture is bubbling. Garnish with lemon wedge and serve with hot French bread.



Fish Tale Grill2214 Highway 604

Saint Joseph, LA 71366318-766-0075

Find us on Facebook

Fish Tale Grill is located in beautiful Tensas Parish near Lake Bruin. �ey serve an eclectic variety of Southern Louisiana dishes. �e menu ranges from salads, burgers and plate dinners to highly desirable weekend specials and catering. Featuring a casual, family-friendly atmosphere, Fish Tale Grill has something for every walk of life. Come eat, drink, and be merry at Fish Tale Grill, where everyone has a story to tell.

LunchTuesday – Saturday: 11:00 am to 2:00 pm

Sunday: 11:00 am to 1:00 pmDinner

Tuesday – �ursday: 5:00 pm to 7:30 pmFriday & Saturday: 5:00 pm to 8:30 pm

Seth’s Red SauceSeth’s Red Sauce4 tablespoons olive oil

1 onion, diced1 tablespoon salt

1 tablespoon black pepper1 tablespoon Cavender’s All Purpose

Greek Seasoning1 tablespoon granulated garlic

2 tablespoons Italian seasoning⅛ cup sugar

1 (6-ounce) can tomato paste6 (8-ounce) cans tomato sauce

1 cup grated Parmesan

In a medium-sized saucepan, heat olive oil over medium-high heat. Add onion and sauté until transparent. In a separate bowl, mix together salt, pepper, Cavender’s, garlic, Italian seasoning and sugar; add to saucepan and allow mixture to cook down, stirring frequently. Reduce heat to simmer and add tomato paste. Brown tomato paste, continuing to stir. Add tomato sauce and allow mixture to cook down, stirring frequently. Once thickened slightly, remove from heat and stir in Parmesan cheese. Mix well and serve over your favorite pasta.

Restaurant Recipe

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Blackened Chicken AlfredoBlackened Chicken Alfredo1 stick butter½ cup �our

1 teaspoon white pepper1 tablespoon granulated garlic

1 tablespoon Cavender’s All Purpose Greek Seasoning

1 tablespoon chicken base (or bouillon cube)

2 tablespoons lemon juice⅓ cup dry white wine

1½ quarts heavy whipping cream12 chicken breasts, trimmed and sliced

½ cup Chef Paul Prudhomme’s Blackened Red�sh Magic

1 to 2 tablespoons olive oilGrated Parmesan for garnish

Sliced green onion for garnish

In a large saucepan over medium heat, melt butter; stir in �our, mixing evenly until it develops a slightly tan color. Add white pepper, garlic, Cavender’s, chicken base, lemon juice and wine; whisk until well-combined. Reduce to low heat and slowly stir in heavy whipping cream. Continue to stir as sauce thickens. In a bowl, combine chicken with Red�sh Magic seasoning; toss until su�ciently coated. Heat olive oil in a cast-iron skillet over medium-high heat; add seasoned chicken and sauté until internal temperature reaches 165°. Once sauce is thickened, serve over your favorite pasta topped with chicken and a garnish of grated Parmesan cheese and green onion. Serves a crowd.

Restaurant Recipe

Buddy Burger Buddy Burger 8 ounce ground beef patty

2 slices thick-cut bacon⅓ cup julienned onion

2 tablespoons jalapeños4 tablespoons barbecue sauce

⅓ cup shredded Cheddar cheeseDesired condiments

Hamburger bun

Grill burger and bacon in a skillet (may also use a charcoal grill if desired). In a skillet, sauté onions and jalapeños in bacon drippings, cooking until onions are caramelized. When burger is almost cooked, top with onion and jalapeños, bacon, barbecue sauce and Cheddar cheese. Cover with a lid or an upside down pan approximately 45 to 60 seconds. Assemble on a toasted bun with condiments and dressings of choice, like mayonnaise, lettuce, tomato, pickles or mustard.

Restaurant Recipe


Lumberjack Grill26026 Highway 371Sarepta, LA 71071

318-994-2018Find us on Facebook

Lumberjack Grill puts the “sizzle” in Sarepta with their USDA Choice Black Angus Rib-Eyes which are char grilled to order. Lumberjack Grill serves up home-cooked meals, salad bar and desserts with a nice, family atmosphere for dining in or taking out. Order o� the menu or enjoy one of their daily lunch specials. When you see the locals gather for breakfast, you know you’re in the right place. You’ll never leave hungry when you dine at Lumberjack Grill.

7 Days a Week: 6:00 am to 9:00 pm

Lumberjack Grill26026 Highway 371

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Fried Green TomatoesFried Green Tomatoes5 to 6 green tomatoes, sliced

2 cups buttermilk3 cups Louisiana Fish Fry

Oil

Pour buttermilk in bowl. Pour �sh fry mixture in separate container. Dip tomato slices in buttermilk. Dredge slices in �sh fry until evenly coated on both sides. Shake o� excess breading. Heat enough oil to cover tomato slices. Carefully place in skillet; fry until golden brown on both sides. Drain on paper towels. Enjoy.



Cajun Hospitality in the SwampWildlife Gardens combines the adventure of a swamp with the quaintness of a bed & Breakfast for a truly unique experience that cannot be duplicated.

Betty and James Provost started Wildlife Gardens in 1986. Betty kept things running when James passed away in 1997, and currently runs Wildlife Gardens with lots of help from her husband, Vernon Eschete. Starting o� simply as a wildlife tour, Wildlife Gardens grew over the years into a

place of irresistible Cajun charm and ambiance. Betty says, “We want to do more than just give a tour. We want to share our heritage.”

You can still enjoy the self-guided walking tour which is a fun walk through the swamp. You will see a variety of local and exotic plants and animals including wild peacocks, bobcats, racoons, and much more. Tour the alligator farm, and even visit an authentic trappers cabin which is �lled with genuine hunting, �shing and trapping items donated by family, friends and visitors. It’s a rustic cottage, alive with history.

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�e bed & breakfast cabins are very rustic – exactly what you would expect in a swamp. You can feed alligators right o� the porch. �e delicious Cajun breakfast is not the norm either as you sit and visit with other guests and most likely with owner Betty and her husband Norm.

As a matter of fact, Betty and Norm may be the best part of the experience. �ey are lovely and engaging hosts who enjoy talking about the history of the area, Cajun culture and life on the Bayou.

Where else can you enjoy a tranquil stay in an authentic cabin on the bayou as you listen to the wildlife all around? A truly romantic Cajun experience.

Wildlife Gardens 5306 North Bayou Black Drive

Gibson, LA 70356985-575-3676

www.wildlifegardens.com


BeauxJax5781 South Lakeshore Drive

Shreveport, LA 71119318-828-1167

www.beauxjax.com Find us on Facebook, Waitr &

iHeart Deliveries

BeauxJax opened as a food truck in 2015 under the direction of Chef Aaron “Peanut” Hanning and Beau Hays, two Louisiana-bred friends with a passion for handcra�ed Cajun cuisine. �e friends soon expanded to a full-blown catering business and, later, opened a permanent location where patrons could �nd delicious food, as well as catering consultations and tastings. BeauxJax on Cross Lake is a humble, thirty-seat bistro that radiates the “hole-in-the-wall” atmosphere found in so many New Orleans restaurants. Beyond great food, you can expect a �rm hand shake and great company. BeauxJax also o�ers delivery through Waitr and iHeart Deliveries.


35

Whole Bacon-Wrapped Whole Bacon-Wrapped Alligator Stu�ed with Alligator Stu�ed with

Crab CakesCrab Cakes1 (5-foot) farm-raised alligator

(purchase at www.lacraw�sh.com)40 strips Applewood smoked bacon

½ gallon thin BBQ sauceLake Pontchartrain Blue Crab Cakes

mix, doubled

Fire up smoker with wood chip mix of choice, preheating to 225°. With aluminum foil, wrap alligator head, feet and last 8 inches of tail; stu� body cavity with Crab Cake mixture. Line smoker grates with foil, place alligator belly-down and smoke 4 hours, ensuring internal temperature reaches 165°; mop with BBQ sauce occasionally. Remove alligator from smoker and increase temperature to 300°. Leaving head, feet and end of tail in foil, wrap top side of body, legs, and tail with bacon. Line smoker grates with new foil and smoke alligator, belly-down, 1 hour. Remove from smoker. Carve and serve over street tacos.


Lake Pontchartrain Blue Lake Pontchartrain Blue Crab CakesCrab Cakes

¼ cup chopped green bell pepper¼ cup chopped red bell pepper

¼ cup chopped yellow bell pepper10 cups sourdough breadcrumbs

1 tablespoon Louisiana Hot Sauce1 tablespoon Cajun seasoning

2 cups heavy mayo2 pounds fresh blue crab claw meat

Butter for searing

In a large mixing bowl, gently toss all ingredients together, adding more mayo as needed for binding; form into palm-sized patties. Melt butter in a large skillet over medium heat; increase heat to high and sear Crab Cakes 90 seconds on each side. Serve over mixed green salad and top with remoulade. Makes 15 cakes.



Crawdaddy’s Kitchen9370 Mans�eld Road

Shreveport, LA 71118318-688-7532

www.crawdaddyskitchen.comFind us on Facebook

�e family-owned Crawdaddy’s Kitchen has been serving authentic Cajun cuisine for over 15 years. A combination of spiced Cajun fare and the relaxed attitude oflaissez les bons temps rouler (let the good times roll) planted the idea to bring a taste of South Louisiana up to Shreveport. Come enjoy the delicious fried seafood, cat�sh, and authentic Cajun dishes in a relaxed, festive atmosphere. Enjoy indoor or patio dining with a full-service bar. Families and large groups are always welcomed. Taste a bit of Acadiana when you try the best boiled craw�sh in town!

Craw�sh Season Hours: December to JuneMonday – Saturday:11:00 am to 10:00 pm

Sunday:11:00 am to 9:00 pm

Sunday – �ursday: 11:00 am to 9:00 pmFriday and Saturday: 11:00 am to 10:00 pm

Cajun Scallops Cajun Scallops 1 teaspoon olive oil

1 large red onion, thinly sliced and separated into rings

1 teaspoon Cajun seasoning½ teaspoon ground black pepper

1 teaspoon butter1 garlic clove, chopped¾ pound fresh scallops

1 to 2 teaspoons hot sauce

Heat oil in a cast-iron skillet over high heat. Add onion, Cajun seasoning and pepper; sauté 3 minutes. Add butter and garlic; sauté 30 seconds. Add scallops; cook 1 minute or until browned. Sprinkle with hot sauce; turn. Cook 3 minutes or until done.


37

Shrimp-and-Corn Bisque Shrimp-and-Corn Bisque 4 cups fat-free milk

2 cups peeled and diced baking potato1 teaspoon Cajun seasoning for seafood

(such as Chef Paul Prudhomme’s Seafood Magic)¼ teaspoon salt

¼ teaspoon pepper2 (14.75-ounce) cans no-salt-added

cream-style corn1 pound large shrimp, peeled and

deveined

Using a Dutch oven, combine milk, potato, Cajun seasoning, salt and pepper; bring to a boil. Reduce heat; simmer milk mixture for 10 minutes, stirring occasionally. Stir in corn, and bring to a boil. Add shrimp; cook for 2 minutes or until shrimp are done.


New Orleans New Orleans Barbecue Shrimp Barbecue Shrimp

4 pounds large, fresh, unpeeled, headless shrimp (or 6 pounds shrimp with heads)

½ cup butter½ cup olive oil

¼ cup chili sauce¼ cup Worcestershire sauce

2 lemons, sliced4 garlic cloves, chopped

2 tablespoons Creole seasoning2 tablespoons lemon juice

1 tablespoon chopped parsley1 teaspoon paprika1 teaspoon oregano

1 teaspoon ground red pepper½ teaspoon hot sauce

French bread

Spread shrimp in a shallow aluminum-foil-lined broiler pan. In a saucepan over low heat, combine butter, olive oil, chili sauce, Worcestershire sauce, lemons, garlic, Creole seasoning, lemon juice, parsley, paprika, oregano, red pepper and hot sauce, stirring until butter melts; pour over shrimp. Cover and chill 2 hours, turning shrimp every 30 minutes. Bake, uncovered, at 400° for 20 minutes; turn once. Serve with bread.



Monjunis Italian Café & Grocery1315 Louisiana AvenueShreveport, LA 71101

318-227-0847www.monjunis.com • Find us on Facebook

Louisiana Avenue is where it all began. �e original Monjunis opened 29 years ago under the direction of Jimmy Rosso. Housed in a one-room, 1920s-era building, the success of the restaurant eventually allowed an expansion to 4 franchised locations. As the business grew, so did the customers, who are considered friends and family. �e menu is inspired by traditional Italian food. Monjunis lasagna is a tempting layer of noodles, specially seasoned meat, parmesan cheese, and delicious sauce, all baked to perfection. Over 1,000 orders of it are served every week. Visit Monjunis for Italian fare with a Louisiana twist.


39

Bread Pudding with Bread Pudding with Whiskey SauceWhiskey Sauce

Pudding:1 cup half-and-half

1 cup milk½ pound loaf French bread

2 eggs1 cup brown sugar

1 tablespoon vanilla extract½ cup walnuts

2 tablespoons unsalted butter, melted

Preheat oven to 350°. Whisk together half-and-half and milk; set aside. In a large bowl, tear bread into small pieces; pour milk mixture over top. Soak bread 10 minutes then stir. In a separate bowl, whisk eggs, sugar and vanilla until well-blended; stir in walnuts. Pour over bread and gently mix; set aside. Coat sides and bottom of a 9x9-inch baking dish with melted butter; pour Bread Pudding mixture into dish. Bake 1 hour, or until bubbly on sides and golden brown in the middle. Cool 5 minutes. Cut into squares.

Whiskey Sauce:2½ cups powdered sugar

3 eggs1½ sticks butter, melted1 shot whiskey, optional

Mix all ingredients in a blender until smooth. Drizzle over warm Bread Pudding squares.

Restaurant Recipe


Shane’s Seafood & BBQwww.shanesseafood.com

4726 East Texas StreetBossier City, LA 71111

318-742-8112Sunday-�ursday 10:30 am to 8:30 pmFriday & Saturday 10:30 am to 9:30 pm

9133 Mans�eld RoadShreveport, LA 71118

318-687-3120Open during craw�sh season

9176 Mans�eld RoadShreveport, LA 71118

318-687-5015Sunday 11:00 am to 9:00 pm

Monday-�ursday 10:30 am to 9:00 pmFriday & Saturday 10:30 am to 10:00 pm

5914 Youree DriveShreveport, LA 71106

318-865-6088Sunday 11:00 am to 9:00 pm

Monday-�ursday 10:30 am to 9:00 pmFriday & Saturday 10:30 am to 10:00 pm

It all started with craw�sh on Mans�eld Road back in 1994. Now Shane’s has four locations across Shreveport and Bossier City serving fried cat�sh, barbecue, alligator, and of course boiled craw�sh in season. But it doesn’t stop there. Shane’s has Zwolle tamales, Natchitoches meat pies, and fried green tomatoes. You’re at home with more lagniappe than you can shake a stick at. Shane’s has the best BBQ smoked brisket, ribs, chicken, and more. Shane’s also o�ers on-site catering for a variety of special events. So jump in your pirogue and get on down to Shane’s for a taste of Acadiana.

41

Bourbon and Butter CookiesBourbon and Butter Cookies1 cup butter1 cup sugar

1 egg3 cups si�ed �our

1 tablespoon bourbon

Cream real butter and sugar. Add egg, �our and whiskey. Mixture will be sti�. Form small balls; place on cookie sheet. Press down with fork. Bake 12 to 15 minutes at 350°. Remove immediately. Yield 6 dozen.



McCoy’s Butcher Block2047 Highway 171

Stonewall, LA 71078318-925-2031

www.mccoysbutcherblockla.com Find us on Facebook

McCoy’s Butcher Block is a family-owned restaurant in Stonewall serving as your home for local farm-fresh eggs, produce, and specialty meat. McCoy’s o�ers home-style, heat-and-

eat meals for dinner made easy. Stop by for lunch or dinner and try a handcra�ed, half-pound burger that is second to none. At McCoy’s Butcher Block, they’re always cooking up something good, from casseroles to stu�ed whole chickens to fresh Cajun cracklins.

Monday – �ursday: 10:00 am to 7:30 pmFriday & Saturday: 10:00 am to 8:30 pm

43

Chocolate Cake with Hot Chocolate Cake with Hot Fudge SauceFudge SauceChocolate Cake:

2 cups brown sugar½ cup shortening1 cup buttermilk

1 teaspoon vanilla2½ ounces unsweetened chocolate

3 eggs2 cups all-purpose �our, si�ed

1 teaspoon baking soda½ teaspoon salt

Preheat oven to 350°. Cream together brown sugar and shortening; add buttermilk and vanilla. Melt unsweetened chocolate; add to creamed mixture. Add eggs one at a time, mixing well. Si� together �our, baking soda and salt; add to creamed mixture and beat 2 minutes. Pour batter into a 9x13-inch greased and �oured pan. Bake 40 to 45 minutes.

Hot Fudge Sauce:1 (4-ounce) bar German chocolate

8 tablespoons butter3 cups powdered sugar

1⅔ cups evaporated milk1¼ teaspoons vanilla

Melt chocolate and butter in a saucepan over low heat. Stir in powdered sugar, alternating with evaporated milk, blending well a�er each addition. Bring to a boil over medium heat, stirring constantly. Cook and stir until mixture becomes thick and creamy, about 8 minutes. Stir in 1¼ teaspoons vanilla. Serve warm over Chocolate Cake.

Local Favorite


Knock Out BBQ219 North Cedar Street

Tallulah, LA 71282318-474-7899

Find us on Facebook

Knock Out BBQ is a culinary gem nestled in historic Downtown Tallulah. It is housed in a charming, old gas station that was renovated by Chef Shawn Sherrill, a Le Cordon Bleu graduate. �e menu features many smoked favorites from ribs to beef brisket. Seven side orders are prepared daily along with cat�sh plates and various sandwiches, all reasonably priced, fast, friendly and convenient. All meats are smoked over a locally sourced combination of hardwoods—no charcoal. �is is where the smoke is no joke. All these elements blend into a beautiful, tasty BBQ journey every time you visit.


Armadillo EggsArmadillo Eggs24 jalapeños peppers

Olive oil for coating peppers1 pound Rudy Farm sausage

2 cups all-purpose baking mix1 (16-ounce) package shredded

Cheddar cheese1 tablespoon cayenne pepper

4 garlic cloves, minced1 (16-ounce) package shredded

Monterey Jack cheese

Preheat oven to 350°. Cut slits in peppers; scoop out and discard seeds and seeds and �brous inner ribs. Rub peppers with olive oil; set aside. In a large bowl, mix sausage, baking mix, Cheddar cheese, cayenne pepper and garlic. Stu� peppers with Monterey Jack cheese. Shape sausage mixture around pepper to form a ball with tip of pepper sticking out like a tail; repeat for each pepper. Place “tail”-up on a baking sheet and bake 25 minutes, or until lightly browned.


45

Brisket ChiliBrisket Chili2 tablespoons olive oil

3 pounds brisket, cooked and shredded3 cloves garlic, minced

3 tablespoons chili powder2 teaspoons ground cumin

3 tablespoons all-purpose �our1 tablespoons dried oregano

2 (14-ounce) cans beef broth, divided1 teaspoon salt

¼ teaspoon ground black pepper

Heat oil in a large skillet over medium-high heat; add meat and sauté 2 minutes. Reduce heat to medium and stir in garlic. In a small bowl, combine chili powder, cumin and �our; sprinkle over meat and stir until evenly coated. Crumble oregano over meat and pour in 1½ cans of broth. Add salt and pepper; stir well. Bring to a boil, reduce heat to low and simmer, partially covered, about 90 minutes. Add remaining broth and simmer 30 minutes, or until meat begins to fall apart. Cool, cover and refrigerate to allow �avors to blend. Makes 8 servings.


Spicy Black-Eyed Spicy Black-Eyed Pea RelishPea Relish

3 cups dried black-eyed peas2 slices thick-cut bacon

¼ bunch fresh thyme2 tomatoes, quartered

5 dried red chile peppers5 cloves garlic

Salt and black pepper to taste4 cups low-sodium chicken broth

¼ cup chopped fresh cilantro plus more for garnish

4 scallions, chopped1 lemon, juiced

Extra-virgin olive oil for drizzling

Combine peas, bacon, thyme, tomatoes, chiles and garlic in a large pot. Add salt and pepper and pour chicken broth over top; simmer over medium-low heat 1 hour, or until peas are tender. Drain peas, reserving cooking liquid. Discard thyme and chiles. Remove bacon, tomatoes and garlic from cooked peas; set aside. Cut up bacon and fold into peas along with cilantro, scallions and lemon juice. In a blender, puree tomatoes and garlic in reserved cooking liquid; dress peas with puree and season with salt and pepper, if needed. Top with cilantro and drizzle with olive oil.



AAbbeville

Bourbon Street Deli 92Dupuy’s Seafood & Steak 94SHUCKS! �e Louisiana Seafood House!!! 96

Abita Mystery House 217Abita Springs

UCM Museum 217Adams Cat�sh House 196Addis

MeMe & Company Café 164Akers

Middendorf ’s 194Alexandria

Fatboy & Skinny’s 56Lucille’s Red Kettle Restaurant 58Quebedeaux’s Boudin & Cracklins 60Sentry Grill 62

Alligator Park 73

BBaton Rouge

Carlton’s Seafood 166Rice & Roux 168Ronnie’s Boudin & Cracklin House 218Sammy’s Grill 170

Bear’s RestaurantCorn Casserole 203

Bear’s Restaurant 202BeauxJax 34

Lake Pontchartrain Blue Crab Cakes 35Whole Bacon-Wrapped Alligator Stu�ed with

Crab Cakes 35Belle Chasse

Adams Cat�sh House 196Salvo’s Seafood Restaurant & Market 198

Big Al’s Seafood Restaurant 106Blackened Brew 212Bossier City

Shane’s Seafood & BBQ 40Bourbon Street Deli 92

Bread Pudding with Rum Sauce 93

BoyceTunk’s Cypress Inn & Oyster Bar 64

Brad’s Family Restaurant 52Breaux Bridge

Buck & Johnny’s 98Chicken on the Bayou & Boudin Shop 100Poche’s Market and Restaurant 102

Buck & Johnny’s 98Chef Tony’s Famous Homemade Bread Pudding

99Creamed Spinach 99Remoulade Sauce 98

BunkieRocky’s Tails & Shells Dugout Grill & Bar 66

CCabin Restaurant 174

Black-Eyed Peas 175Café JoJo’s 136

Peas and Meatballs 137Shrimp l’Monelli 137

Café Josephine 156Crabmeat Au Gratin 157

Cajun Catch Seafood Market & Deli 176Brown-Sugar-Baked Salmon with Bacon 177Shrimp Casserole 176Shrimp & Corn Bisque 177

Cajun Cat�sh House 84Cocktail Sauce 85Frog Leg Marinade 84Hushpuppies 85

Cajun Tales Seafood Restaurant 160Cane River Bar & Grill 80

Chicken & Sausage Jambalaya 81Shrimp Pasta 81

Carlton’s Seafood 166Central

Sammy’s Grill 170Chalmette

Rocky & Carlo’s Restaurant & Bar 200

Restaurant Index

241

Chef Roy’s Frog City Café 148Craw�sh Macque Choux 149Fig Cake 149Old-time Craw�sh Étou�ée 148

Chicken on the Bayou & Boudin Shop 100Chef Nab’s Craw�sh Étou�ée 101

Chicory’s Co�ee & Café 104Chef Patricia’s White Chocolate

Bread Pudding 105Homemade Buttermilk Biscuit 104Stu�ed Potato Casserole 105

ClarenceGrayson’s Bar-B-Q 68

ClintonJohnny B’s Café 172

Corner Co�eehouse 48Broccoli Salad 48Chicken & Sausage Gumbo 49Hello Dolly Dessert Bars 49Spicy Crackers 48

Cotten’s Famous Hamburgers 120Cottonport

T-Jim’s Grocery & Market 70Covington

Bear’s Restaurant 202Gallagher’s Grill 204Shack, �e 206Zoe’s Bakery 208

Crawdaddy’s Kitchen 36Cajun Scallops 36New Orleans Barbecue Shrimp 37Shrimp-and-Corn Bisque 37

Creole House Restaurant, �e 184

DDad’s Bar & Grill Restaurant 210

Cajun Craw�sh Bread 211Darrow

Houmas House 179DeRidder

Presley’s 74Dock, �e

Citrus Oven-Roasted Chicken 19Pistachio Cake 19Roasted Parmesan Sweet Potatoes 18

DubachLillian Veau’s 12

Dupuy’s Seafood & Steak 94Crabmeat Au Gratin 95Seafood Gumbo 95White Chocolate Bread Pudding 94

EEast Gate Barbecue 138

Cinnamon Raisin Bread Pudding with Walnut Rum Sauce 139

EmpireDad’s Bar & Grill Restaurant 210

FFarmerville

Ol’ Hickory Café 14Fatboy & Skinny’s 56Fish Tale Grill 28

Blackened Chicken Alfredo 29Buddy Burger 29Seth’s Red Sauce 28

531 Liberty Café 108Mardi Gras Slaw with Dressing 109Seared Tuna Po-Boy with Lemon Basil Mayo 109

French Market Express 82Cajun Rice 83New Orleans Remoulade Sauce 83

GGallagher’s Grill 204

Rémoulade 204Seafood Mirliton Dressing 205

GibsonWildlife Gardens 33

GonzalesCabin Restaurant 174Cajun Catch Seafood Market & Deli 176Tee Wayne’s Cajun Cooking 180

Grace Estate Bed and Breakfast 20Grand Coteau

Chicory’s Co�ee & Café 104Grayson’s Bar-B-Q 68

Pecan Pie 69


HHammond

Blackened Brew 212Original Chookie’s Seafood

& Oyster Bar, �e 214Ronnie’s Boudin & Cracklin House 218

Hart’s Bar-B-Que and Seafood, LLC 220Double-Decker Club Box 221Loaded BBQ French Fries 220Pound Cake (Long Loaf) 221

Hop-N-Shop Deli 186Craw�sh Étou�ée 187

HoumaBig Al’s Seafood Restaurant 106531 Liberty Cafe 108Melvin’s Restaurant 110

Houmas House 179

JJackie’s Riverside Steak & Seafood 76Jane’s Seafood 140Jan’s Cajun Restaurant 224

Vivian’s Oyster Dressing 225Jean La�tte Swamp & Airboat Tours 230

Craw�sh Cheesecake 231Jennings

Rocket Drive Inn 114Johnnie Mae’s Seafood and Grille 158

Crab Cakes 159Slick Rick’s Famous Chicken Salad 159

Johnny B’s Café 172Jonesville

Jackie’s Riverside Steak & Seafood 76

KKentwood

Hart’s Bar-B-Que and Seafood, LLC 220Skinney’s Restaurant 222

Knock Out BBQ 44Armadillo Eggs 44Brisket Chili 45Spicy Black-Eyed-Pea Relish 45

Knuckle Suckers 88

LLafayette

Pamplona Tapas Bar & Restaurant 116T-Coon’s Restaurant 118

La�tteJan’s Cajun Restaurant 224

Lake CharlesCotten’s Famous Hamburgers 120Loggerheads Bar and Grill 122Luna Bar & Grill 124Nina P’s Café 1261910 Restaurant and Wine Bar 130Pujo St. Café 132Rikenjaks Brewing Company 134

Lake ProvidenceDock, �e 18

La Pines Café 236Baked Mac & Cheese 236Cajun Corn Pudding 237

LeBleu’s LandingCraw�sh Cheese Sauce 155

LeBleu’s Landing 154Lillian Veau’s 12

Lillian V’s Bang Bang Shrimp 13Livonia

Not Your Mama’s Café & Tavern 182Loggerheads Bar and Grill 122Lucille’s Red Kettle Restaurant 58Lumberjack Grill 30

Fried Green Tomatoes 31Luna Bar & Grill 124

Tuna Cassidy 125

Jackie’s Riverside Steak & Seafood 76Junction City

Rockin’ Cajun Tamale, �e 16Rockin’ Cajun Tamale, �e 16Jungle Gardens 129

243

MMagnolia Café 188

Guac Dippers 189Turkey Special 189

Mama’s Fried Chicken 144Manchac

Middendorf ’s 194Mandeville

McClain’s Pizza 226Nan’s New Orleans Café and Poboy 228

MarksvilleStephens Heads or Tails 78

MarreroJean La�tte Swamp & Airboat Tours 230

McClain’s Pizza 226Hummus 227Jalapeño Poppers 226�e Roslyn Pizza 227

McCoy’s Butcher Block 42Mel’s Cajun Fried Chicken & Cat�sh 22Melvin’s Restaurant 110

Oyster Rockefeller Soup 111MeMe & Company Café 164Middendorf ’s 194

Middendorf ’s Barbequed Shrimp 195Middendorf ’s House-Made Banana Bread Pud-

ding with Rum Sauce 195Minden

Grace Estate Bed and Breakfast 20Monjunis Italian Café & Grocery 38

Bread Pudding with Whiskey Sauce 39Monroe

Mel’s Cajun Fried Chicken & Cat�sh 22Trio’s Dining 24Waterfront Grill 26

Morgan CityCafé JoJo’s 136East Gate Barbecue 138

NNan’s New Orleans Café and Poboy 228Natchitoches

Alligator Park 73Cane River Bar & Grill 80French Market Express 82

New IberiaJane’s Seafood 140Victor’s Cafeteria 142

New OrleansPaddlewheeler Creole Queen, �e 232Walker’s Southern Style BBQ 234

Nina P’s Café 126Broccoli Salad 127Candied Pecans 126Nina’s Lump Crab Cakes 127

Houma1921 Seafood & Oyster Bar 112

1910 Restaurant and Wine Bar 1301921 Seafood & Oyster Bar 112

Bread Pudding with Vanilla Sauce 113Chargrilled Oysters 112

Not Your Mama’s Café & Tavern 182Crab Bites 183Heavenly Cake 183

OOl’ Hickory Café 14Opelousas

Mama’s Fried Chicken 144Soileau’s Dinner Club 146

Original Chookie’s Seafood & Oyster Bar, �e 214Shrimp Fettucine 215

Outlaw BBQ 46Cheese Bread 47Hot Pecan Spread 47Orange Pineapple Salad 47


PPaddlewheeler Creole Queen, �e 232

Cat�sh Courtbouillon 233Pamplona Tapas Bar & Restaurant 116

Ceviche 117Morcilla 117

PaulinaCreole House Restaurant, �e 184

PinevilleCajun Cat�sh House 84Southern Creations Catering &

Country Bu�et 86Plaquemine

Hop-N-Shop Deli 186Poche’s Market and Restaurant 102

Cracklin’ Molasses Cake 103Pork Backbone Stew 103

PollockKnuckle Suckers 88

PrairievilleSammy’s Grill 170

Presley’s 74Pujo St. Café 132

Oyster Pujo 132Shrimp Bisque 133Shrimp Wine and Garlic 133

QQuebedeaux’s Boudin & Cracklins 60

Couch La Rouge 61

RRascal’s Cajun Restaurant 150

Craw�sh Étou�ée 150Grilled Shrimp Fettuccine 151Shrimp and Crabmeat Gumbo 151

RayneChef Roy’s Frog City Café 148Rascal’s Cajun Restaurant 1503 Peas In a Pod

Cajun Restaurant & Sweet Shoppe 152

Rice & Roux 168

Rikenjaks Brewing Company 134Cat�sh Meuniere 135Mamou Chicken Salad 135

Rocket Drive Inn 114Rockin’ Cajun Tamale, �e 16Rocky & Carlo’s Restaurant & Bar 200

Rocky & Carlo’s Italian Salad 201Rocky & Carlo’s Veal Parmesan 201

Rocky’s Tails & Shells Dugout Grill & Bar 66Boiled Craw�sh 67Red�sh Pontchartrain 67

Ronnie’s Boudin & Cracklin House 218Boudin-Stu�ed Bacon-Wrapped BBQ Chicken

218Cracklin Mac-N-Cheese 219Gritsalaya 219

SSaint Francisville

Magnolia Café 188Saint Joseph

Fish Tale Grill 28Saint Rose

Truck Farm Tavern 190Salvo’s Seafood Restaurant & Market 198

A�er the Boil Craw�sh Stew 199Craw�sh Dip 198Salvo’s Seafood Boil 199

Sammy’s Grill 170Shrimp Bienville 171

SareptaLumberjack Grill 30

Sentry Grill 62Shack, �e 206

Flourless Chocolate Cake 207Jalapeño Apple Slaw 207

Shane’s Seafood & BBQ 40Shreveport

BeauxJax 34Crawdaddy’s Kitchen 36Monjunis Italian Café & Grocery 38Shane’s Seafood & BBQ 40

245

SHUCKS! �e Louisiana Seafood House!!! 96Craw�sh Étou�ée 96Flavored Saltines 97Spinach Bread 97

Skinney’s Restaurant 222Shrimp Creole 223

SlidellLa Pines Café 236Southside Café 238

Soileau’s Dinner Club 146Soileau’s Shrimp Creole 147

Southern Creations Catering & Country Bu�et 86Poppa T’s Craw�sh Voo Doo Rolls 87

Southside Café 238Craw�sh & Asparagus Bisque 239

Stephens Heads or Tails 78Stonewall

McCoy’s Butcher Block 42Sulphur

LeBleu’s Landing 154Sunset

Café Josephine 156

TTallulah

Knock Out BBQ 44T-Coon’s Restaurant 118

Bread Pudding 119Cat�sh Salad in Avocado 119

Tee Wayne’s Cajun Cooking 180Pork and Sausage Jambalaya 181

3 Peas In a Pod Cajun Restaurant & Sweet Shoppe 152

Shrimp Potato Soup 153T-Jim’s Grocery & Market 70

Baked Wild Ducks 70Boudin Egg Rolls 71T-Jim’s Cajun Stu�ed Pork Chops 71

Trapp’s 50Trio’s Dining 24

Mediterranean Quesadillas 25Trio’s Pasta 25

Truck Farm Tavern 190BBQ Mac N Cheese 191

Tunk’s Cypress Inn & Oyster Bar 64Snapper Sandy 65

UUCM Museum 217

VVictor’s Cafeteria 142

Blackberry Cobbler 143Homemade Custard Sauce 143

VidaliaJohnnie Mae’s Seafood and Grille 158

VivianOutlaw BBQ 46

WWalker’s Southern Style BBQ 234Waterfront Grill 26

Oyster’s Weemo 27Welsh

Cajun Tales Seafood Restaurant 160West Monroe

Corner Co�eehouse 48Trapp’s 50

Wildlife Gardens 33Winnsboro

Brad’s Family Restaurant 52

ZZachary


Sammy’s Grill 170Zoe’s Bakery 208

German Country Plum Tart 208

AA�er the Boil Craw�sh Stew 199Alligator

Whole Bacon-Wrapped Alligator Stu�ed with Crab Cakes 35

Anise Drops 235Appetizers. See also Dips

Armadillo Eggs 44Boudin Egg Rolls 71Crab Bites 183Crab Cakes 159Deep-Fried Tuna Balls 77Flavored Saltines 97Fried Green Tomatoes 31Gauc Dippers 189Jalapeño Poppers 226Lake Pontchartrain Blue Crab Cakes 35Mediterranean Quesadillas 25Poppa T’s Craw�sh Voo Doo Rolls 87Spicy Crackers 48Stu�ed Sweet Peppers 197Tomato Surprise 51Whole Bacon-Wrapped Alligator Stu�ed with

Crab Cakes 35Apple Pie with Streusel Topping 173Armadillo Eggs 44

AvocadoCat�sh Salad in Avocado 119Gauc Dippers 189

BBaked Egg Casserole 115Baked Mac & Cheese 236Baked Wild Ducks 70Banana Bread Pudding with Rum Sauce, Midden-

dorf ’s House-Made 195Bars, Hello Dolly Dessert 49BBQ Mac N Cheese 191Beef. See also sausage

Brisket Chili 45Buddy Burger 29Cajun Rice 83Cottage Pie 161Double-Decker Club Box 221Ground Chuck Casserole 59Hot Pecan Spread 47Loaded BBQ French Fries 220Peas and Meatballs 137Spoon Burgers 89Vivian’s Oyster Dressing 225

Biscuit, Homemade Buttermilk 104Bisque

Craw�sh & Asparagus Bisque 239Shrimp Bisque 133Shrimp & Corn Bisque 177

Blackberry Cobbler 143Blackened Chicken Alfredo 29Black-Eyed Peas 175Blueberry Cupcakes 107Boiled Craw�sh 67Boudin Egg Rolls 71Boudin-Stu�ed Bacon-Wrapped BBQ Chicken 218Bourbon and Butter Cookies 41Brazil Nut Fudge 131Bread. See also Sandwiches

Baked Egg Casserole 115Bread Pudding 119Bread Pudding with Rum Sauce 93Bread Pudding with Vanilla Sauce 113

Recipe Index

247

Bread Pudding with Whiskey Sauce 39Broiled Oysters 75Cajun Craw�sh Bread 211Cheese Bread 47Chef Patricia’s White Chocolate

Bread Pudding 105Chef Tony’s Famous Homemade

Bread Pudding 99Double-Decker Club Box 221Gauc Dippers 189Homemade Buttermilk Biscuit 104Hushpuppies 85Middendorf ’s House-Made Banana Bread

Pudding with Rum Sauce 195Oyster’s Weemo 27Shrimp Bienville 171Spinach Bread 97Vivian’s Oyster Dressing 225White Chocolate Bread Pudding 94

Brisket Chili 45Broccoli

Broccoli Salad 48, 127Mardi Gras Slaw with Dressing 109Salvo’s Seafood Boil 199

Broccoli Salad 48, 127Broiled Oysters 75Brown-Sugar-Baked Salmon with Bacon 177Buddy Burger 29

CCabbage

Jalapeño Apple Slaw 207Mardi Gras Slaw with Dressing 109Rocky & Carlo’s Italian Salad 201

Cajun Corn Pudding 237Cajun Craw�sh Bread 211Cajun Rice 83Cajun Scallops 36Cajun Shrimp Stew 229Cakes

Chocolate Cake with Hot Fudge Sauce 43Cracklin’ Molasses Cake 103Crinoline Gingerbread with Lemon Glaze 53Fig Cake 149

Flourless Chocolate Cake 207Heavenly Cake 169, 183Pineapple Cake 165Pistachio Cake 19Pound Cake (Long Loaf) 221Vanilla Wafer Cake 185

CandyBrazil Nut Fudge 131Candied Pecans 126

CarrotsCottage Pie 161Jalapeño Apple Slaw 207Mardi Gras Slaw with Dressing 109Potato Soup 17Salvo’s Seafood Boil 199Shrimp Potato Soup 153

CasserolesBaked Egg Casserole 115Corn Casserole 203Ground Chuck Casserole 59Shrimp Casserole 176Stu�ed Potato Casserole 105

Cat�shCat�sh Courtbouillon 233Cat�sh Meuniere 135Cat�sh Salad in Avocado 119

Ceviche 117Chargrilled Oysters 112Cheese Bread 47Chef Nab’s Craw�sh Étou�ée 101Chef Patricia’s White Chocolate Bread Pudding 105Chef Tony’s Famous Homemade Bread Pudding 99Chicken

Blackened Chicken Alfredo 29Boudin-Stu�ed Bacon-Wrapped

BBQ Chicken 218Chicken & Sausage Gumbo 49Chicken & Sausage Jambalaya 81Citrus Oven-Roasted Chicken 19Mamou Chicken Salad 135


Slick Rick’s Famous Chicken Salad 159

Trio’s Pasta 25Chili, Brisket 45Chocolate

Brazil Nut Fudge 131Chef Patricia’s White Chocolate

Bread Pudding 105Chocolate Cake with Hot Fudge Sauce 43Flourless Chocolate Cake 207Heavenly Cake 183Hello Dolly Dessert Bars 49Pistachio Cake 19

Chocolate Cake with Hot Fudge Sauce 43Cinnamon Raisin Bread Pudding with Walnut

Rum Sauce 139Citrus Oven-Roasted Chicken 19Cobbler, Blackberry 143Cocktail Sauce 85Coconut

Hello Dolly Dessert Bars 49Vanilla Wafer Cake 185

CookiesAnise Drops 235Bourbon and Butter Cookies 41Heavenly Strawberry Bites 15Pecan Sighs 121

CornA�er the Boil Craw�sh Stew 199Boiled Craw�sh 67Cajun Corn Pudding 237Corn Casserole 203Craw�sh Macque Choux 149Salvo’s Seafood Boil 199Shrimp-and-Corn Bisque 37Shrimp & Corn Bisque 177

Cottage Pie 161Couch La Rouge 61Crab

Cat�sh Meuniere 135Crab Bites 183Crab Cakes 159Crabmeat Au Gratin 95, 157Lake Pontchartrain Blue Crab Cakes 35Nina’s Lump Crab Cakes 127

Salvo’s Seafood Boil 199Seafood Gumbo 95Seafood Mirliton Dressing 205Shrimp and Crabmeat Gumbo 151Shrimp & Corn Bisque 177Snapper Sandy 65Whole Bacon-Wrapped Alligator Stu�ed with

Crab Cakes 35Cracklin Mac-N-Cheese 219Cracklin’ Molasses Cake 103Craw�sh

A�er the Boil Craw�sh Stew 199Boiled Craw�sh 67Cajun Craw�sh Bread 211Chef Nab’s Craw�sh Étou�ée 101Craw�sh & Asparagus Bisque 239Craw�sh Cheesecake 231Craw�sh Cheese Sauce 155Craw�sh Dip 198Craw�sh Étou�ée 96, 150, 187Craw�sh Macque Choux 149Old-Time Craw�sh Étou�ée 148Poppa T’s Craw�sh Voo Doo Rolls 87Salvo’s Seafood Boil 199Seafood Mirliton Dressing 205Snapper Sandy 65

Creamed Spinach 99Crinoline Gingerbread with Lemon Glaze 53Cupcakes, Blueberry 107

DDeep-Fried Tuna Balls 77Desserts. See also Cookies, Cakes, Pies

Apple Pie with Streusel Topping 173Bread Pudding 119Bread Pudding with Rum Sauce 93Bread Pudding with Vanilla Sauce 113Bread Pudding with Whiskey Sauce 39Chef Patricia’s White Chocolate Bread Pudding

105Chef Tony’s Famous Homemade

Bread Pudding 99Crinoline Gingerbread with Lemon Glaze 53German Country Plum Tart 208

249

Lemon Custard 123Raspberry Peach Hand Pies 167White Chocolate Bread Pudding 94

DipsCraw�sh Dip 198Hummus 227

Dream Pie Crust 23Dressing, Seafood Mirliton 205Ducks, Baked Wild 70

EEasy Shrimp Creole 213Egg Rolls, Boudin 71Étou�ées

Chef Nab’s Craw�sh Étou�ée 101Craw�sh Étou�ée 96, 150, 187Old-Time Craw�sh Étou�ée 148Shrimp Étou�ée 145

FFig Cake 149Fish

Brown-Sugar-Baked Salmon with Bacon 177Cat�sh Courtbouillon 233Red�sh Pontchartrain 67Snapper Sandy 65Tuna Cassidy 125

Flavored Saltines 97Flourless Chocolate Cake 207Fried Green Tomatoes 31Frog Leg Marinade 84Frosting, Maple Pecan 107

GGarlic Grits 141German Country Plum Tart 208Gingerbread with Lemon Glaze, Crinoline 53Gritsalaya 219Grits, Garlic 141Ground Chuck Casserole 59Guac Dippers 189Gumbo

Chicken & Sausage Gumbo 49Seafood Gumbo 95Shrimp and Crabmeat Gumbo 151

HHam

Black-Eyed Peas 175Double-Decker Club Box 221Tomato Surprise 51

Heavenly Cake 169, 183Heavenly Strawberry Bites 15Hello Dolly Dessert Bars 49Homemade Buttermilk Biscuit 104Homemade Custard Sauce 143Hot Fudge Sauce 43Hot Pecan Spread 47Hushpuppies 85

JJalapeño Apple Slaw 207Jalapeño Poppers 226Jambalaya, Chicken & Sausage 81

LLake Pontchartrain Blue Crab Cakes 35Lemon

Citrus Oven-Roasted Chicken 19Lemon Basil Mayo 109Lemon Custard 123Lemon Glaze 53Pound Cake (Long Loaf) 221Seared Tuna Po-boy with Lemon Basil Mayo 109

Lillian V’s Bang Bang Shrimp 13Loaded BBQ French Fries 220

MMamou Chicken Salad 135Maple Pecan Frosting 107Maque Choux, Craw�sh 149Mardi Gras Slaw with Dressing 109Marinade, Frog Leg 84Mediterranean Quesadillas 25Meuniere, Cat�sh 135Middendorf ’s Barbequed Shrimp 195Middendorf ’s House-Made Banana Bread Pudding

with Rum Sauce 195


Morcilla 117Mushrooms

A�er the Boil Craw�sh Stew 199Oyster’s Weemo 27Salvo’s Seafood Boil 199Shrimp Fettucine 215Trio’s Pasta 25Tuna Cassidy 125

NNew Orleans Barbecue Shrimp 37New Orleans Remoulade Sauce 83Nina’s Lump Crab Cakes 127Nuts. See also Pecans

Brazil Nut Fudge 131Pistachio Cake 19Roslyn Pizza, �e 227Sweet Potato Casserole 63

OOld-Time Craw�sh Étou�ée 148Olives

Mediterranean Quesadillas 25Rocky & Carlo’s Italian Salad 201Trio’s Pasta 25

OrangeCitrus Oven-Roasted Chicken 19Orange Pineapple Salad 47Pistachio Cake 19

OystersBroiled Oysters 75Chargrilled Oysters 112Oyster Pujo 132Oyster Rockefeller Soup 111Oyster’s Weemo 27Vivian’s Oyster Dressing 225

PPasta

Baked Mac & Cheese 236BBQ Mac N Cheese 191Blackened Chicken Alfredo 29Cracklin Mac-N-Cheese 219Grilled Shrimp Fettuccine 151Peas and Meatballs 137Rocky & Carlo’s Veal Parmesan 201Shrimp Fettucine 215Shrimp Pasta 81Trio’s Pasta 25

Peach Hand Pies, Raspberry 167Pear Relish 57Peas

Black-Eyed Peas 175Peas and Meatballs 137Spicy Black-Eyed Pea Relish 45

PecansAnise Drops 235Blueberry Cupcakes 107Broccoli Salad 127Candied Pecans 126Cracklin’ Molasses Cake 103Fig Cake 149Heavenly Cake 183Hello Dolly Dessert Bars 49Hot Pecan Spread 47Maple Pecan Frosting 107Orange Pineapple Salad 47Oyster Pujo 132Pecan Pie 69Pecan Sighs 121Vanilla Wafer Cake 185

PiesApple Pie with Streusel Topping 173Cottage Pie 161Dream Pie Crust 23Pecan Pie 69Raspberry Peach Hand Pies 167

251

PineappleBread Pudding with Vanilla Sauce 113Orange Pineapple Salad 47Pineapple Cake 165Salvo’s Seafood Boil 199

Pistachio Cake 19Pizza, �e Roslyn 227Poppa T’s Craw�sh Voo Doo Rolls 87Pork. See also Sausage

BBQ Mac N Cheese 191Cajun Rice 83Couch La Rouge 61Morcilla 117Pork and Sausage Jambalaya 181Pork Backbone Stew 103Pork Chop Sauce Piquant 79T-Jim’s Cajun Stu�ed Pork Chops 71

PotatoesA�er the Boil Craw�sh Stew 199Boiled Craw�sh 67Cajun Shrimp Stew 229Cottage Pie 161Ground Chuck Casserole 59Loaded BBQ French Fries 220Potato Soup 17Roasted Parmesan Sweet Potatoes 18Salvo’s Seafood Boil 199Shrimp-and-Corn Bisque 37Shrimp Potato Soup 153Stu�ed Potato Casserole 105

Pound Cake (Long Loaf) 221Pudding

Bread Pudding 119Bread Pudding with Rum Sauce 93Bread Pudding with Vanilla Sauce 113Bread Pudding with Whiskey Sauce 39Cajun Corn Pudding 237Chef Patricia’s White Chocolate

Bread Pudding 105Chef Tony’s Famous Homemade

Bread Pudding 99Middendorf ’s House-Made Banana Bread Pud-

ding with Rum Sauce 195

RRaisins

Bread Pudding with Vanilla Sauce 113

Broccoli Salad 48, 127Cinnamon Raisin Bread Pudding with Walnut

Rum Sauce 139Cracklin’ Molasses Cake 103Mardi Gras Slaw with Dressing 109

Raspberry Peach Hand Pies 167Red�sh Pontchartrain 67Relish, Pear 57Relish, Spicy Black-Eyed Pea 45Rémoulade 204Remoulade Sauce 98Remoulade Sauce, New Orleans 83Rice

Cajun Rice 83Cajun Shrimp Stew 229Chicken & Sausage Jambalaya 81Craw�sh Étou�ée 150Craw�sh Macque Choux 149Pork and Sausage Jambalaya 181Pork Backbone Stew 103Pork Chop Sauce Piquant 79Seafood Gumbo 95Shrimp Casserole 176Shrimp Étou�ée 145Shrimp Salad 21Stu�ed Sweet Peppers 197


Roasted Parmesan Sweet Potatoes 18Rocky & Carlo’s Italian Salad 201Rocky & Carlo’s Veal Parmesan 201Roslyn Pizza, �e 227Rum Sauce 93

SSalads

Broccoli Salad 48, 127Cat�sh Salad in Avocado 119Mamou Chicken Salad 135Orange Pineapple Salad 47Rocky & Carlo’s Italian Salad 201Shrimp Salad 21Slick Rick’s Famous Chicken Salad 159

Salmon with Bacon, Brown-Sugar-Baked 177Salvo’s Seafood Boil 199Sandwiches

Buddy Burger 29Double-Decker Club Box 221Seared Tuna Po-boy with Lemon Basil Mayo 109Spoon Burgers 89Turkey Special 189

SaucesCocktail Sauce 85Craw�sh Cheese Sauce 155Frog Leg Marinade 84Homemade Custard Sauce 143Hot Fudge Sauce 43New Orleans Remoulade Sauce 83Rémoulade 204Remoulade Sauce 98Rum Sauce 93Seth’s Red Sauce 28Vanilla Sauce 113Walnut Rum Sauce 139Whiskey Sauce 39

SausageA�er the Boil Craw�sh Stew 199Armadillo Eggs 44Baked Wild Ducks 70Chicken & Sausage Gumbo 49Chicken & Sausage Jambalaya 81Couch La Rouge 61Gritsalaya 219Oyster Pujo 132Pork and Sausage Jambalaya 181Pork Chop Sauce Piquant 79Salvo’s Seafood Boil 199T-Jim’s Cajun Stu�ed Pork Chops 71

Scallops, Cajun 36Seafood. See also Crab, Shrimp

Brown-Sugar-Baked Salmon with Bacon 177Cajun Scallops 36Ceviche 117Red�sh Pontchartrain 67Salvo’s Seafood Boil 199Seafood Gumbo 95Seafood Mirliton Dressing 205Snapper Sandy 65

Seared Tuna Po-boy with Lemon Basil Mayo 109Seth’s Red Sauce 28Shrimp

Cajun Shrimp Stew 229Easy Shrimp Creole 213Grilled Shrimp Fettuccine 151Lillian V’s Bang Bang Shrimp 13Middendorf ’s Barbequed Shrimp 195

253

New Orleans Barbecue Shrimp 37Red�sh Pontchartrain 67Salvo’s Seafood Boil 199Seafood Gumbo 95Seafood Mirliton Dressing 205Shrimp-and-Corn Bisque 37Shrimp and Crabmeat Gumbo 151Shrimp Bienville 171Shrimp Bisque 133Shrimp Casserole 176Shrimp & Corn Bisque 177Shrimp Creole 223Shrimp Étou�ée 145Shrimp Fettucine 215Shrimp l’Monelli 137Shrimp Pasta 81Shrimp Potato Soup 153Shrimp Salad 21Shrimp Wine and Garlic 133Snapper Sandy 65Soileau’s Shrimp Creole 147Trio’s Pasta 25

SlawJalapeño Apple Slaw 207Mardi Gras Slaw with Dressing 109

Slick Rick’s Famous Chicken Salad 159Snapper Sandy 65Soileau’s Shrimp Creole 147Soups

Craw�sh & Asparagus Bisque 239Oyster Rockefeller Soup 111Potato Soup 17Shrimp Bisque 133Shrimp & Corn Bisque 177Shrimp Potato Soup 153

Spicy Black-Eyed-Pea Relish 45Spicy Crackers 48

SpinachCreamed Spinach 99Mediterranean Quesadillas 25Oyster Pujo 132Oyster Rockefeller Soup 111Spinach Bread 97

Spoon Burgers 89Spreads

Hot Pecan Spread 47Hummus 227Lemon Basil Mayo 109Pear Relish 57Spicy Black-Eyed Pea Relish 45

StewsA�er the Boil Craw�sh Stew 199Cajun Shrimp Stew 229Pork Backbone Stew 103

StrawberryHeavenly Cake 169Heavenly Strawberry Bites 15

Stu�ed Potato Casserole 105Stu�ed Sweet Peppers 197Sweet Potatoes

Roasted Parmesan Sweet Potatoes 18Sweet Potato Casserole 63

TT-Jim’s Cajun Stu�ed Pork Chops 71Tomato Surprise 51Trio’s Pasta 25Tuna

Deep-Fried Tuna Balls 77Seared Tuna Po-boy with Lemon Basil Mayo 109Tuna Cassidy 125

TurkeyDouble-Decker Club Box 221Turkey Special 189

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