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SEAFOOD OKRA GUMBO |
| Okra, onion, bell peppers, celery and a tiny bit of tomato sauteed and blended with shrimp and crabs into a thick brown Creole soup - served over rice. |
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CHICKEN ANDOUILLE GUMBO |
| Boneless chicken, Andouille (a Cajun Sausage) and seasonings simmered in chicken stock - Selected by locals as the best Gumbo in the city. |
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FILE GUMBO with CHICKEN & SAUSAGE |
| Smoked Sausage and Chicken make up the base of this gumbo, but the taste is entirely different from the Chicken and Andouille version. No okra or roux, this gumbo is thickened and flavored with file', the dried, gound leaves of the sassafras tree, introduced into Creole cooking by the indigenous Choctaw Indians. |
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ARTICHOKE SOUP |
| This creamy soup is rich, hearty and flavorful. For an elegant taste treat, try adding a pint of drained oysters-a perfect blend of flavors. |
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