Louis! Gioia’s Hot Salami, ham, cheese and olive spread on a round, seeded loaf. Spice it up Voodoo Style! $1 extraĬombining the best of both New Orleans and St.
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Traditional NOLA sandwich on Gambino's bread from New Orleans with lettuce, tomato, onion, pickle and our Cracked Pepper Mayonnaise. Two toasted slider buns stacked with Pappy's pulled pork, tossed in our Sweet & Tangy Brown Ale BBQ sauce and topped with our Spicy Cajun Coleslaw. all natural grain fed split chicken breast seasoned with our blend of Cajun spices andserved with a side of our Cracked Pepper Mayonnaise. Our Special Recipe Andouille Sausage 9.99Ī 7 oz. $11.99Ī french baguette hollowed out and stuffed with sautéed minced garlic, onions, peppers, our Grinder sauce and your choice of protein:
One pound, fresh fried and tossed in our Honey Chipotle sauce. Half pound of farm raised catfish lightly breaded in Uncle Duey's special seasoning and flash fried. Prime, marinated alligator tail meat served with our Tartar sauce. The ultimate savory cheesecake of shrimp, Louisiana alligator tail meat and smoked pork sausage from Poche’s in Louisiana with a blend of cream cheese and warm gouda cheese. Served shell on, your choice hot or chilled and served with our Spicy Gin Cocktail sauce. Dressed with a blend of cheeses, shredded lettuce, pico de gallo and our Chipotle Sour Cream. Three soft flour tortillas filled with prime Louisiana alligator tail meat, marinated and naked fried. A NOLA classic and not Shrimp on the Barbie! Garnished with Cajun rice and served with french bread. $15.99įresh Gulf shrimp sautéed with butter, worcestershire and Creole spices. Then tossed in our Sweet ‘n Spicy Sriracha Voodoo sauce and garnished with our Spicy Cajun Coleslaw. Įight Gulf shrimp hand breaded and flash fried. $16.99ĭeep fried golden and served with our Spicy Gin Cocktail sauce. Sprinkle with cheese, and toss to combine.Three house made, wild caught Maryland blue crab cakes served over fried green tomatoes and topped with our Crawfish Cardinale sauce and grated parmesan cheese. Stir in salt and pepper, remove from heat and transfer to a large plate. Add the garlic and cook, stirring constantly, until fragrant but not brown, 1 to 2 minutes.Īdd breadcrumbs, increase heat to medium and cook, stirring often until toasty and browned, 7 to 9 minutes. Heat butter in a large skillet over medium-low until foamy. Process the bread in a food processor until finely ground, yielding 4 cups. Top with remaining cheese and sprinkle with breadcrumbs.īake until topping is bubbly, browned and crisp, about 8 minutes. Transfer mixture to prepared baking dish. Stir in cooked pasta and cook until heated through, about 2 minutes. Whisk in the cayenne, black pepper and salt. Gruyere to sauce, and cook, whisking constantly until smooth, about 5 minutes. Gradually add the American cheese, 2 1/4 c. Reduce heat to medium and whisk constantly until thickened, 4 to 5 minutes. Gradually which in the milk and bring mixture to a boil. Add the flour and cook, whisking constantly, until mixture turns a light and toasty brown, 5 to 6 minutes. Melt 1/2 cup butter in a large saucepan over medium-high heat. Drain, rinse, and toss with oil to prevent sticking. In a large stockpot of salted boiling water, cook the pasta until al dente, about 11 minutes.
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