Crazy Creole Cafe

shredded lettuce, mayo, tomatoes and pickles

onions, mustard, creole mustard, ketchup, hot sauce and remoulade

slow cooked, rich gravy. a little messy but that's how we love our roast beef down in n'awlins!

seasoned so well and deep fried in peanut oil. you will want to keep on eating the shrimp!

lightly seasoned and deep fried to perfection. not always available. very picky on the oysters

nothing like a good piece of southern fried fish!

you can taste the beef no fillers! fire on the bayou!

specially made for us and seasoned by the gods!

creole seasoning and grilled to perfection.

seasoned so well and deep fried in peanut oil.

lightly seasoned and deep fried to perfection.

the best tasting catfish fish in town.

a combination of shrimp - oyster - catfish you better be hungry

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. this dish makes you feel a little uppity... a very classy cajun dish!

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. this is my signature dish!

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 nawlins better than red beans and rice on a monday night. camellia beans cook slowly with all the herbs and spices. smoked sausage and andouille - (pronounced on-doo-wee).

a dark rue roux, seasoned with creole herbs and spices. chicken thigh meat and drumbeats. also added is smoked turkey sausage and chicken hot links. seasoned with file (pronounced fee-lay). this gumbo is poultry based, containing no pork no beef.

a dark rue, seasoned with creole herbs and spices. shrimp and crab with chicken thighs meat. also added are chicken hot links, beef hot links, andouille & beef smoked sausage. eat this one and you will think you are in n'awlins!

very large bowl. a brown rue seasoned with creole herbs and spices. three type of shrimp also three types of crab and chicken thigh meat, andouille & beef smoked sausage is also added. chicken, turkey & beef hot links gives this gumbo a well balance taste. chef guy duplantier own creations a must try if you love gumbo.

there's pudding and then there's nawlins bread pudding! raisins soaked in jack daniels for 24 hours. one bite and you're hooked

same as nawlins bread pudding but we've added chocolate. this is too sinful to talk about!

this pie has a heavenly hand-made crust that's filled with fresh southern pecans!

pucker up it's the key limes that go into this real key lime pie from key west, fl dating back to the 1800's!

this recipe is from mia the "cobbler queen." omg better than my mother's! sorry mom