All Entrees served with 2 sides
(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.
2 Pork Chops lightly breaded in seasoned flour & fried. Add 1 extra Pork Chop $7.00
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, Cajun or Creole Sausage $3.50 or add 1 Pork Chop $6.00
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 version of New Orleans Bar-B-Que Shrimp. Not to hot with just the right amount of spice and balanced with citrus flavors. Served with dipping bread. A must try.8
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
Slowly cooked with Creole seasoning. Served over rice with a rich dark gravy.
Dipping French Bread - Creole Potato Salad - French Fries - Read Beans & Rice - Steam White Rice - 3 Red Potatoes - Cabbage - 1/2 Corn on the cob - Crazy Mac & Cheese - Asparagus - Collards Greens
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