Crazy Creole Cafe

Made in house.

Mad in house.

Made in house.

(Pronounced Ay-too-Fay) - In French translates into the meaning of "smothered" A succulent, rangy roux-based sauce seasoned to perfection. Crawfish tail meat smothered and served over rice. A very classy Cajun dish!

(Pronounced Ay-too-Fay) - In French translates into the meaning of "smothered" A succulent, rangy roux-based sauce seasoned to perfection. Shrimp smothered and served over rice. A very classy Cajun dish!

(Pronounced Ay-too-Fay) - In French translates into the meaning of "smothered" A succulent, rangy roux-based sauce seasoned to perfection. Chicken smothered and served over rice.

(Pronounced Jahm-buh-Lie-uh) - The word is said to be a combination of the French word "Jambon" meaning ham and the African word "Aya" meaning rice. The dish first showed appeared in Louisiana Cuisine in early 18th century. A rich blend of tomatoes, Creole Seasonings with three types of sausage, 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.

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.

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's version of New Awlins Bar B Q Shrimp. Not too hot, perfect spice, excellent citrus balance. Also served with dipping bread. A must try.

Two Pork Chops seasoned in flour and fried to perfection.

3 piece of fish fried to perfection.

3 piece of fish fried in seasoned cornmeal.

10 shrimp seasoned with creole spices and deep fried to perfection.

Made with pork.

Vegetarian

Vegetarian

Vegetarian

Vegetarian

Vegetarian

Vegetarian

Half cob. Vegetarian

Made with Smoked Turkey

2 crab.

A succulent, tangy roux-based sauce seasoned to perfection. Crawfish tail meat smothered and served over rice. Choice of 16 oz. small or 32 oz. large.

A succulent, tangy roux-based sauce seasoned to perfection. Crawfish tail meat smothered and served over rice. Choice of 16 oz. small or 32 oz. large.

A succulent, tangy roux-based sauce seasoned to perfection. Smothered and served over rice. Choice of 16 oz. small or 32 oz. large.

A succulent, tangy roux-based sauce seasoned to perfection. Smothered and served over rice. Choice of 16 oz. small or 32 oz. large.

A succulent, tangy roux-based sauce seasoned to perfection. Smothered and served over rice. Choice of 16 oz. small or 32 oz. large.

A succulent, tangy roux-based sauce seasoned to perfection. Smothered and served over rice. Choice of 16 oz. small or 32 oz. large.

A rich blend of tomatoes, Creole seasoning with three types of sausage, chicken and shrimp. Choice of 16 oz. small or 32 oz. large.

A rich blend of tomatoes, Creole seasoning with three types of sausage, chicken and shrimp. Choice of 16 oz. small or 32 oz. large.

Stewed tomatoes with herbs and spices simmered all day. It's a little zesty but still tangy. Served over rice with shrimp. Choice of 16 oz. small or 32 oz. large.

Stewed tomatoes with herbs and spices simmered all day. It's a little zesty but still tangy. Served over rice with shrimp. Choice of 16 oz. small or 32 oz. large.

Stewed tomatoes with herbs and spices simmered all day. It's a little zesty but still tangy. Choice of 16 oz. small or 32 oz. large.

Stewed tomatoes with herbs and spices simmered all day. It's a little zesty but still tangy. Choice of 16 oz. small or 32 oz. large.

Camellia beans cook slowly with all the herbs and spices. Beef sausage and smoked turkey. Choice of 16 oz. small or 32 oz. large.

Camellia beans cook slowly with all the herbs and spices. Beef sausage and smoked turkey. Choice of 16 oz. small or 32 oz. large.

A dark rue, seasoned with Creole herbs and spices. Shrimp and crab with thigh meat, chicken and beef hot link and beef smoke sausage. Choice of small, large, or 1 gallon.

A dark rue, seasoned with Creole herbs and spices. Shrimp and crab with thigh meat, chicken and beef hot link and beef smoke sausage. Choice of small, large, or 1 gallon.

A dark rue, seasoned with Creole herbs and spices. Shrimp and crab with thigh meat, chicken and beef hot link and beef smoke sausage. Choice of small, large, or 1 gallon.

Gumbo YaYa was invented by Chef Paul Prudhomme . It's so tasty it makes you say YaYa! It is one of the most iconic dishes of New Orleans cuisine. It's a chicken base Gumbo with smoke turkey and chicken hot link. Choice of small, large, or 1 gallon.

Gumbo YaYa was invented by Chef Paul Prudhomme . It's so tasty it makes you say YaYa! It is one of the most iconic dishes of New Orleans cuisine. It's a chicken base Gumbo with smoke turkey and chicken hot link. Choice of small, large, or 1 gallon.

Gumbo YaYa was invented by Chef Paul Prudhomme. It's so tasty it makes you say YaYa! It is one of the most iconic dishes of New Orleans cuisine. It's a chicken base Gumbo with smoke turkey and chicken hot link. Choice of small, large, or 1 gallon.

In several West African languages, the word for okra is ki ngombo or in its shortened form gombo. Gumbo was originally made with okra. We add Blue Crab, Shrimp and Chicken hot link. Choice of small, large, or 1 gallon.

In several West African languages, the word for okra is ki ngombo or in its shortened form gombo. Gumbo was originally made with okra. We add Blue Crab, Shrimp and Chicken hot link. Choice of small, large, or 1 gallon.

In several West African languages, the word for okra is ki ngombo or in its shortened form gombo. Gumbo was originally made with okra. We add Blue Crab, Shrimp and Chicken hot link. Choice of small, large, or 1 gallon.

Gumbo that Creole makes after the holidays. Made in house turkey hot sausage, turkey smoked sausage, light and dark turkey meat. Choice of small or large.

Gumbo that Creole makes after the holidays. Made in house turkey hot sausage, turkey smoked sausage, light and dark turkey meat. Choice of small or large.

Seasoned so well and deep fried to perfection.

5 Shrimp & 2 piece of Catfish or Red Snapper

The best tasting fish in town.

If you don't like Catfish you'll love this Fish.

Doesn't get more Cajun than this.

Two Crabs with each order.

Real Louisiana gator! High in protein and low in fat, it's a very popular dish in Bayou country.

Two pork chops lightly breaded in seasoning flour and fried to perfection.

There's pudding and then there's Chef Guy's Bread Pudding! Raisins soaked in Jack Daniels for 24 hours. One bite and you're hooked!

Same as Chef Guy's Bread Pudding but we've added chocolate. This is too sinful to talk about!

This recipe is from Mia the Cobbler Queen and one of the best you've ever tasted!

Coke, Diet Coke, Dr Pepper, 7-Up, Fruit Punch, Root Beer, Sunkist Orange, Strawberry.

Black & White, Green Tea, Watermelon, Sweet Tea, Green Tea Lemonade, Mango.

Made in house.

Made in House

Made in house

Made in house

Made in house

Made in house

Chef guy's version of  New Awlins Bar B Q Shrimp. Not too hot, perfect spice, excellent citrus balance. Also served with dipping bread. A must try.

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.

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.

Equally delicious as our shrimp creole. We use the same sauce.

Served with stewed tomatoes with herbs & 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.

Same sauce as crawfish but with chicken.

3 pieces of fish fried in seasoned cornmeal.

3 pieces of fish fried to perfection.

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.

2 pork chops lightly breaded in seasoned flour & fried.

Same sauce as crawfish but with shrimp.

10 shrimp seasoned with creole spices an deep fried to perfection.

Served with 3 pieces.

Served with blue plate mayo, lettuce, tomatoes & pickles.

Served with blue plate mayo, lettuce, tomatoes & pickles.

Served with blue plate mayo, lettuce, tomatoes & pickles.

Served with blue plate mayo, lettuce, tomatoes & pickles. Half shrimp & fish.

Served with blue plate mayo, lettuce, tomatoes & pickles. Half shrimp & oyster.

Served with blue plate mayo, lettuce, tomatoes & pickles.

Served with blue plate mayo, lettuce, tomatoes & pickles.

Served with blue plate mayo, lettuce, tomatoes & pickles.

Served with blue plate mayo, lettuce, tomatoes & pickles.

2 pieces.

Served with blue plate mayo, lettuce, tomatoes & pickles.

Served with blue plate mayo, lettuce, tomatoes & pickles.

Served with blue plate mayo, lettuce, tomatoes & pickles.

Served with blue plate mayo, lettuce, tomatoes & pickles.

Served with blue plate mayo, lettuce, tomatoes & pickles.

Gumbo yaya was invented by chef paul prudhomme . It’s so tasty it makes you say yaya! It is one of the most iconic dishes of New Orleans cuisine. It's a chicken base gumbo with smoke turkey and chicken hot link.

A dark roux, seasoned with Creole herbs & spices. Snow & blue crab, shrimp & chicken thigh meat. Also added chicken sausage, beef hot sausage & beef smoke sausage.

Sauteed okra with stewed tomatoes, onion, bell pepper, celery and Creole seasoning.

Sauteed okra with stewed tomatoes, onion, bell pepper, celery and Creole seasoning.

Real Louisiana gator.

Two crabs with basket.

2 pork chops lightly breaded in seasoning flour.

Lightly seasoned and deep fried to perfection.

10 shrimp seasoned so well and deep fried to perfection.

Served with 5 shrimp and 2 pieces of catfish or red snapper.

The best tasting fish in town.

If you don't like catfish you'll love this fish.

1 pound

One pound

One pound.

One pound.

One pound.

One pound.

This recipe is from Mia the cobbler Queen OMG better than my Mothers! Sorry mom.

There's pudding and then there's Chef Guy's Bread Pudding! Raisins soaked in Jack Daniels for 24 hours. One bite and you're hooked!

Same as Chef Guy's Bread Pudding but we've added chocolate. This is too sinful to talk about!

Three pieces.

Three pieces.

Blue plate mayo, lettuce, tomatoes, and pickles.

Blue plate mayo, lettuce, tomatoes, and pickles.

Blue plate mayo, lettuce, tomatoes, and pickles.

Blue plate mayo, lettuce, tomatoes, and pickles.

Blue plate mayo, lettuce, tomatoes, and pickles.

Blue plate mayo, lettuce, tomatoes, and pickles.

Blue plate mayo, lettuce, tomatoes, and pickles.

Blue plate mayo, lettuce, tomatoes, and pickles.

Blue plate mayo, lettuce, tomatoes, and pickles.

Blue plate mayo, lettuce, tomatoes, and pickles.

Blue plate mayo, lettuce, tomatoes, and pickles.

Blue plate mayo, lettuce, tomatoes, and pickles.

Blue plate mayo, lettuce, tomatoes, and pickles.

A succulent, tangy roux based sauce seasoned to perfection. Craw fish tail meat smothered and served over rice.

Same sauce as craw fish but with chicken.

Stewed tomatoes with herbs and spices simmered all day. Served over rice with shrimp.

Camellia red beans cook slowly with all the herbs, spices, and smoked beef sausage.

Perfect spice and excellent citrus balance. Also served with dipping bread.

Three piece of fish fried to perfection.

Ten shrimp seasoned with Creole spices and deep fried to perfection.

Same sauce as craw fish but with shrimp.

A rich blend of tomatoes and Creole seasonings with three types of sausage.

Equally delicious as our shrimp Creole. We use the same sauce.

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.

Two pork chops lightly breaded in seasoned flour and fried.

Three piece of fish fried in seasoned cornmeal.

A dark rue, seasoned with Creole herbs, spices, shrimp, crab thigh meat, chicken, beef hot link, and beef smoke sausage.

Gumbo was originally made with okra. we also add blue crab, shrimp, and chicken hot link.

Chicken base gumbo with smoked turkey and chicken hot link.

A succulent and tangy roux based sauce seasoned to perfection. Craw fish tail meat smothered and served over rice.

A succulent and tangy roux based sauce seasoned to perfection.

Camellia beans cook slowly with all the herbs and spices. Beef sausage and smoked turkey.

A succulent and tangy roux based sauce seasoned to perfection.

A rich blend of tomatoes, Creole seasoning with three types of sausage, chicken, and shrimp.

Stewed tomatoes with herbs and spices simmered all day. It's a little zesty but still tangy.

Stewed tomatoes with herbs and spices simmered all day. It's a little zesty but still tangy. Served over rice with shrimp.

Fried in peanut oil and served with seasoned French fries.

Fried in peanut oil and served with seasoned French fries.

Fried in peanut oil and served with seasoned French fries.

Fried in peanut oil and served with seasoned French fries.

Five shrimp and two pieces. Fried in peanut oil and served with seasoned French fries.

Fried in peanut oil and served with seasoned French fries.

Fried in peanut oil and served with seasoned French fries.

Two crabs. Fried in peanut oil and served with seasoned French fries.

Two pork chops. Fried in peanut oil and served with seasoned French fries.

Half cob.

Raisins soaked in Jack Daniels for 24 hours.

This pie has a heavenly hand made crust that's filled with fresh Southern pecans.

Same as Chef guy's bread pudding but we have added chocolate.

Real key limes.

Slow cooked with Creole herbs & spices. Served over rice with a rich dark gravy. A must try, no small tails in our Southern Oxtails.