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Signature menu · Season 3 · Louisiana
Gulf Coast Seafood & Creole Dinner
Season 3 follows the Gulf west to Louisiana. There is gumbo built on a dark roux, redfish blackened in cast iron with crawfish étouffée, quail and waffles, and a bananas Foster soufflé to finish.
(GF) gluten-free · (V) vegetarian · ✳️ served raw or cooked to order. Every dish can be adjusted for allergies and diets; tell us about them when you book.
✳️ Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
No shellfish? Swap in…
The shrimp and grits soufflé, the blue crab salad and the redfish with crawfish étouffée contain shellfish. Start with the boudin balls or the duck and andouille gumbo, choose the heirloom tomato and watermelon salad, and pick from the other four mains. We also leave the seafood tower and chilled seafood platter off the table. Your chef confirms every dish when you book.
Make it a celebration
Add a seafood tower for six, $425: oysters raw or baked, crab fingers, lobster tails and shrimp cocktail. Grazing boards for about ten start at $150, from champagne and brie to Spanish charcuterie.
About this menu
Where does the fish come from?
The redfish is from the Gulf, and the speckled trout is local. Both are premium mains and add $10 a guest.
Is there a vegetarian main?
Yes: the Louisiana Vegetable Soufflé, with a buttermilk biscuit crust and roasted garlic oil. The heirloom tomato and watermelon salad is vegetarian as well.
How is it different from the Lowcountry Southern Supper?
Season 3 cooks from Louisiana: gumbo, boudin, étouffée and bananas Foster. The Lowcountry Southern Supper leans toward Charleston, with she-crab bisque, honey-glazed fried chicken and local fish with mango beurre blanc.
Let's plan your table
Build your event and see your quote in about four minutes. Nothing is charged until you've seen it, and a person reads every request within 24 hours.
Questions first? Email admin@chefjojo30a.com.