Seafood Specialties

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Blackened Redfish offers a Cajun-inspired culinary experience with bold flavors and a spicy kick. A signature dish of Louisiana, this recipe involves coating redfish fillets with a hearty blend of Cajun seasonings and searing them in a smoking hot skillet, resulting in a beautifully blackened crust.

Blackened Redfish - Spicy, skillet-seared

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Catfish Courtbouillon is a classic Louisiana Creole dish with roots in French cuisine. This rich and spicy fish stew boasts a deep, reddish-hued tomato base and is seasoned with the trinity of Creole cooking—onions, bell peppers, and celery—along with garlic, green onions, and a blend of Cajun spices.

Catfish Courtbouillon - Tomato-based, spicy fish stew

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The Crawfish Boil is a traditional Southern feast, particularly popular in Louisiana, where large quantities of crawfish are boiled in a spicy broth with vegetables and served family-style. This social dish is often prepared outdoors in large pots and consumed at gatherings.

Crawfish Boil - Whole crawfish, seasoned boil

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Low Country Boil, traditionally known as Frogmore Stew or Beaufort Stew, is a hearty Southern dish hailing from the coastal regions of South Carolina and Georgia.

Low Country Boil - Shrimp, corn, potatoes, sausage

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Oysters Rockefeller is a luxurious appetizer that originated in New Orleans, combining fresh oysters with a rich and flavorful topping. The oysters are first shucked and placed on a half shell.

Southern Style Oysters Rockefeller

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