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K-Paul's Louisiana Kitchen
416 Chartres St
New Orleans, LA 70130
Uber
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Main Menu
Appetizers
Chicken And Andouille Gumbo (cup)
pan-braised chicken, chef paul's own andouille sausage made in chef's meat plant in melville, louisiana with fresh vegetables, cooked in a chicken stock and dark roux. served with rice
- Starting At $6.95
Turtle Soup (cup)
ground turtle meat, beef tenderloin, onions, bell peppers, celery, tomatoes and seasonings, simmered in a beef stock, which produces a rich soup. finished with fresh spinach, chopped hard-boiled eggs and dry sherry
- Starting At $6.95
Leek And Shiitake Champagne Cream Soup (cup)
leeks, sun-dried tomatoes and shiitake mushrooms seasoned and smothered together, de-glazed with champagne and chicken stock then creamed
- Starting At $6.95
Shrimp And Corn Maque Choux
louisiana shrimp, corn cut off the cob and simmered together with onions, bell pepper & celery to create a dish named for corn the indians grew and fertilized with whole fish, which created a taste that the french related to cabbage, so they named it "maque choux, " which literally translates to "like cabbage." served with rice
- Starting At $6.95
Fried Green Tomatoes With Shrimp Caper Dill Remoulade
green tomatoes seasoned and dipped in corn meal batter, deep-fried and layered with sauteed fresh louisiana shrimp in a caper and dill remoulade sauce
- Starting At $6.95
K-pauls Fried Oysters Pernod
fresh louisiana oysters, seasoned, battered, deep-fried and served with a fresh spinach and pernod liqueur cream sauce. served with jalapeno toast points
- Starting At $6.95
Pan-fried Rabbit Tenderloin With Creole Mustard Sauce
fresh rabbit from crickhollow farms seasoned, battered, deep-fried and served with fresh, sauteed spinach and creole mustard sauce
- Starting At $6.95
Crawfish Enchilada
a corn tortilla stuffed with fresh, sauteed louisiana crawfish topped with green chili pork sauce, mozzarella and cheddar cheese and baked in the oven
- Starting At $6.95
Cajun Jambalaya
the most famous rice dish in louisiana cooking. we start with onions, bell peppers, celery, tasso, sausage, chicken, tomatoes, jalapenos and garlic, combined with a rich stock and simmered for hours with just the right amount of rice folded in and served with sauce piquant
- Starting At $6.95
Salads
K-paul's House Salad
fresh mixed greens with a choice of one of our three wonderful, homemade dressings, either green onion (created here at k-paul's 22 years ago) or a dill vinaigrette (created by chef paul miller) or rich, danish blue cheese dressing
- Starting At $5.50
Roasted Pear, Pecan, And Bleu Cheese Salad
sliced, roasted fresh pears with fresh roasted pecans and crumbled bleu cheese, served on a bed of mixed greens with a white balsamic, honey-lime vinaigrette dressing
- Starting At $5.50
K-paul's Spinach Salad
fresh young spinach leaves topped with sliced hard boiled eggs, sauteed mushrooms and fried bacon bits, tossed with k-pauls special spinach salad dressing
- Starting At $5.50
Caesar Salad
k-paul's version of a classic! romaine lettuce topped with a dressing made from egg yolks, homemade vinegar, olive oil, lemon juice, anchovies, creole mustard and ground parmesan and romano cheese
- Starting At $5.50
Main Courses
Bronzed Swordfish Hot Fanny Sauce
fresh swordfish fillet seasoned, bronzed and served with a sauce of roasted pecans, jalapenos, browned garlic butter, veal glaze & lemon juice. served with potatoes and veggies
- Starting At $29.95
Classic Crawfish Etouffee
a classic combination of fresh louisiana crawfish smothered in a brown gravy made with a rich seafood stock, browned flour, onions, bell peppers, celery, garlic & seasonings and served with rice veggies
- Starting At $29.95
Blackened Louisiana Drum
fresh drum fish from louisiana waters seasoned and blackened in a cast iron skillet and served with drawn butter, potatoes and veggies
- Starting At $29.95
Duck And Shrimp Dulac
julienned duck breast & shrimp in a sauce of leeks, sun-dried tomatoes, shiitake & oyster mushrooms and duck glaze and served with pasta
- Starting At $29.95
Blackened Stuffed Pork Chop Marchand De Vin
tender pork chops stuffed with ricotta, asiago, mozzarella & caciocavello cheese & fresh basil, then seasoned and blackened in a cast iron skillet and served with a marchand de vin sauce of prosciutto ham, red wine and mushrooms. served with a stuffed potato and veggies
- Starting At $29.95
Eggplant Pirogue With Seafood Atchafalaya
eggplant pirogue (cajun canoe) seasoned, battered, deep-fried and filled with fresh louisiana shrimp, bay scallops, crawfish and sun-dried tomatoes in a garlic, parsley, seafood stock and butter emulsion. served with rice and veggies
- Starting At $29.95
Blackened Twin Beef Tenders With Debris
twin beef tenders seasoned and blackened in a cast iron skillet and served with debris sauce, potatoes and veggies
- Starting At $29.95
Desserts
Bread Pudding With Hard Sauce A New Orleans Tradition
a mixture of breads soaked in a rich custard and baked with raisins and pecans to make a moist dessert served with a hard sauce
- Starting At $6.00
Chocolate Hill
our homemade, rich chocolate bundt cake with a chocolate ganache underneath and white and dark chocolate drizzled on top
- Starting At $6.00
Sweet Potato Pecan Pie
creamy sweet potato filling & pecan syrup layer, baked and served with chantilly cream
- Starting At $6.00
Custard Marie Creme Brulee
with a praline bottom
- Starting At $6.00
Browse Nearby
General Info
About Us
In 1979, when Chef Paul Prudhomme and his late wife, K, opened their "modest", 62-seat K-Paul's Louisiana Kitchen on Chartres Street in the historic French Quarter of New Orleans, they had no idea the restaurant was soon to become a sensation, with nightly lines of eager diners waiting sometimes hours to be seated. That was back in the days when K-Paul's didn't accept reservations or credit cards! But now, under the hands-on direction of Chef Paul Prudhomme, the restaurant has gone through major changes to keep up with the growing demands of its clients and the times. Based on the designs of the original 1834 structure, K-Paul's was extensively refurbished and expanded in 1996 and now offers seating for more than 200 dining guests. Dining areas include seasonal balcony dining, spacious dining rooms on both the first and second floors and an intimate climate-controlled courtyard for dining al fresco. K's Parlor, an enclosed private room on the second floor, is host to parties, corporate events, and other special occasions. Both floors feature an open kitchen where diners can see exactly how each delectable dish is prepared. K-Paul's gladly accepts reservations and offers catering on-site or anywhere around the world