Sample Menus

Here are a few example menus from past events. Every event requires a personalized consultation to ensure your event is unique to you.

Home in Louisiana

A Little Smoke

Red, White, and Blue

Chicken & Sausage Gumbo

A deep, slow‑stirred dark roux forms the backbone of this classic gumbo, enriched with smoked sausage, tender pulled chicken, and the holy trinity of Louisiana aromatics. Served over steamed white rice.

Crawfish Étouffée

Plump Louisiana crawfish tails simmered in a buttery, velvety stew of onions, peppers, and garlic. Finished with fresh herbs and served over rice for a rich, comforting bite.

Smothered Pork Roast with Cajun Gravy

A traditional Sunday roast, slow‑braised until fork‑tender in onions, garlic, and house Cajun seasoning. Served with its own silky pan gravy.

Cajun Rice Dressing (Dirty Rice)

A savory blend of seasoned ground pork, herbs, and trinity vegetables folded into perfectly cooked rice. Rustic, flavorful, and deeply traditional.

Corn Maque Choux

Sweet corn sautéed with peppers, onions, and a touch of cream, creating a silky, slightly sweet side with unmistakable Cajun character.

Southern Baked Macaroni & Cheese

A rich, custard‑style macaroni baked with a blend of cheeses until golden and bubbling. A guaranteed crowd favorite.

House Salad with Creole Ranch & Cane‑Vinaigrette

Crisp greens, tomatoes, cucumbers, and red onions served with your choice of zesty Creole ranch or a lightly sweet cane‑syrup vinaigrette.

French Bread & Butter

Warm, crusty French loaves served with whipped butter — simple, classic, and perfect for sopping up sauces.

Bread Pudding with Praline Sauce

A decadent New Orleans–style bread pudding baked with warm spices and finished with a rich, buttery praline sauce.

Beignet Bites

Light, airy pastry bites dusted generously with powdered sugar — a playful nod to the French Quarter.

Smoked Cajun Brisket

Pecan‑smoked for 12–14 hours until fork‑tender, this brisket is seasoned with a bold Acadian rub of cayenne, garlic, and bay leaf. Finished with a warm cane‑syrup mop that adds a subtle sweetness to the smoky bark. Served sliced to showcase its rich marbling and deep smoke ring.

Blackened Chicken Quarters

Juicy leg quarters rubbed with a traditional blackening spice, grilled over open flame, and finished with a smoky butter baste. The result is tender chicken with a crisp, flavorful crust and a hint of charred spice.

Smoked Andouille Sausage Links

Classic Louisiana andouille, slow‑smoked until the casing snaps. Served sliced with sautéed onions and peppers, offering a spicy, smoky bite that pairs beautifully with any side.

Creole Potato Salad

Creamy, tangy, and mustard‑forward, this potato salad features chopped eggs, green onions, and smoked paprika. A perfect cooling contrast to the bold barbecue flavors.

Bayou Baked Beans

Slow‑simmered beans enriched with tasso, brown sugar, and a touch of cane syrup. Sweet, smoky, and hearty with a deep Louisiana flavor profile.

Tangy Slaw with Creole Dressing

Shredded cabbage and carrots tossed in a bright, zesty Creole vinaigrette. Crisp, refreshing, and ideal alongside smoked meats.

Buttered Cornbread Muffins

Moist, golden, and lightly sweet with a buttery finish.

Jalapeño Cornbread

A spicy twist on the classic, studded with fresh jalapeños for a gentle kick.

Buttermilk Fried Chicken Bites

Tender, hand‑cut chicken marinated in tangy buttermilk, lightly seasoned, and fried crisp. Served with a duo of house sauces: honey‑pepper glaze and cool ranch.

Classic Deviled Eggs

A smooth, whipped yolk filling with a touch of Creole mustard for depth, finished with smoked paprika and chives.

Loaded Potato Skins

Crisp potato boats filled with sharp cheddar, smoky bacon, and green onions, served with a cool sour cream drizzle.

Apple‑Pecan House Salad

Fresh greens tossed with sliced apples, toasted pecans, and dried cranberries, finished with a light maple vinaigrette.

Smoked BBQ Pulled Pork Sandwich

Hickory‑smoked pork shoulder, pulled tender and piled high on a toasted brioche bun. Served with tangy house barbecue sauce and crunchy pickles.

Classic Angus Beef Burgers

Juicy grilled patties topped with American cheese, lettuce, tomato, and onion. Served with ketchup, mustard, and house‑made burger sauce.

Grilled All‑Beef Hot Dogs

Char‑grilled and served with all the classic fixings: relish, onions, mustard, ketchup, and chili on request.

Creamy Macaroni & Cheese

Elbow pasta folded into a velvety three‑cheese sauce with a buttery breadcrumb topping.

Southern Green Beans

Slow‑simmered with onions, garlic, and a hint of smoked seasoning.

Chocolate Fudge Brownies

Rich, dense brownies with a deep cocoa flavor and soft, chewy center.

Banana Pudding Cups

Layers of vanilla pudding, fresh bananas, and soft wafers topped with whipped cream.