All Entrees served with 2 side dishes
Slow cooked with Creole herbs & spices. Served over rice with a rich dark gravy. A must try, no small tails in our Southern Oxtails.
(Pronounced Jahm-buh-Lie-uh) - The word is said to be a compound word of Jambon from the French meaning"ham and "Aya meaning rice in African. The dish first showed up in Creole Cuisine in early 18th century. A rich blend of tomatoes, Creole Seasonings with three types of sausage also Chicken and Shrimp.
Stewed Tomatoes with herbs and spices simmered all day. It's a little zesty but still tangy...served over rice with shrimp. It's the chef's favorite of all the dishes. It will set off your taste buds.
Equally delicious as our Shrimp Creole. We use the same sauce.
There aren't many food traditions that characterize New Awlins better than Red Beans and Rice on a Monday Night. Camellia Red Beans cook slowly with all the herbs and spices & Smoked Beef Sausage. Add a Beef, Chicken or Cajun Sausage Hot Link $3.50
Often associated with Cajun cuisine this technique was popularized by Chef Paul Prudhomme. The fish is dipped in melted butter and then dredged in a mixture of herbs and spices. It is then cooked on a very hot grill, delicious!
Chef Guy's version of New Awlins Bar B Q Shrimp. Not too hot, perfect spice, excellent citrus balance. Also served with dipping bread. A must try
(Pronounced Ay-too-Fay) - In French translates into the meaning of "smothered” A succulent, tangy roux-based sauce seasoned to perfection. Crawfish tail meat smothered and served over rice. A very classy Cajun dish!
Same Sauce as Crawfish but with Shrimp
Same Sauce as Crawfish but with Chicken
2 Pork Chops lightly breaded in seasoned flour & fried
3 Piece of fish fried to perfection
3 Piece of fish fried in seasoned cornmeal
10 Shrimp Seasoned with Creole Spices & deep fried to perfection
12 Oz Rib-eye steak marinated in garlic & Creole seasoning
12 oz Rib eye steak & 4 Large garlic shrimp