ENTREES | SIDES

Potato

almost always served with gumbo, and usually in it (generally plain, i.e. egg, potato, and mayo solely)

Corn Mush

Tasso

(spicy smoked pork used primarily for seasoning)

Boiled crawfish

(boiled with cayenne and salt, not sprinkled on after)

Crawfish etoufée

Crawfish bisque

(crawfish stew with small quenelles of crawfish stuffed into the head section of the crawfish shell)

Shrimp or Alligator Sauce Piquante

Cochon de Lait

Catfish Courtboullion 

Fried Frog Legs

Beignets & Powdered Bread

Pralines, most often made with pecans

Tarte à la Bouillie

(sweet-dough custard tarts)

Tabasco Sauce

a popular hot sauce produced in the Cajun Heartland

Macaroni and Cheese

Quesadillas; Cheese or Chicken

Crawfish pie

Apple pie

Mini Chimichangas

 Rancheros

 Taquitos

 Skillet cornbread

 Maque Choux

 Sassafrass Leaves