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Seafood crepes; stuffed crab; Louisiana oyster stew.
Stuffed Catfish over Pasta; Crawfish Burger; Crawfish Salad with Spicy Dressing
Sugar Cane Shrimp; Short Ribs on an Herbed Potato Waffle; Cane Syrup Cake
Down the Bayou Hot Soft Shell Crab; Smothered Pork Chops with Wild Rice; Plate Lunch Couche Couche
Breakfast Paella; Cajun Shrimp Bowl; Chocolate Buttermilk Pie
My Cajun Kevin Po-Boy; Tasso Potato Croquettes; Zydeco Omelet
Hot Sauce with Fermented Peppers; Sausage and Pork Jambalaya; Cracklin Cornbread
Pan Fried Bass with Lemon Garlic Herb Sauce; Biscuits and Sausage Gravy; Kolache
Smoked Meat Gumbo; Crispy Glazed Duck on Stone Ground Grits; Creole Spiced Mixed Nuts
Zwolle Hot Tamale; Louisiana Fish on the Half Shell; Blackberry Pie
Creole Pot Pie; Slow Cooked BBQ Beef Sandwich; Spicy Pecan Balls
Chicken Fried Steak, Cornish Game Hen with Carrot Souffle and Chess Pie
Fried Quail with Peach Chutney; Louisiana Catfish with Okra and Corn; Summery Peach Cake with Vanilla Whipped Cream and Cane Drizzle
White Bean Salad; Chicken and Dumplings; Hogs Head Cheese
BLT Cheesecake; Andouille Leek and Potato Soup; Eggnog Bread Pudding
Baton Rouge: Red Stick Capital, Beef Tapa with Sinangag (Garlic Fried Rice), Pork Sauce Piquant and Capital Meat Loaf with Sweet Glaze
Bloody mary-soaked shrimp salad; seafood eggplant bake; bourbon-frosted fruitcake cookies
Crab beignets; shrimp and crawfish roll; spicy red bean dip with herb flatbread crackers.
Crab au gratin; redfish mornay; seafood corn casserole.
Andouille and shrimp lasagna roll-ups; chicken madeira; fried des allemands catfish with homemade dipping sauce.
Crab cakes with lemon vinaigrette; baked Louisiana oyster casserole; pillowcase cookies.
Pumpkin soup; Chantilly cake; blueberry custard pie.
Citrusy chargrilled oysters; baked chicken with a Satsuma glaze; Louisiana citrus cake.
Hungarian stuffed cabbage rolls; terrine; Northshore chicken and market vegetable salad with pepper jelly vinaigrette.
Bacon, corn, and shrimp chowder; stuffed chayote squash; hummingbird cake.
Boudin-stuffed pork chop with Creole mustard cane syrup glaze; lyonnaise potatoes; shrimp scampi risotto.
