a new orleans classic! large, fresh shrimp served in their shell. spicy, messy, and absolutely delicious!
Crawfish Pie
fresh louisiana crawfish tails simmered in etouffee sauce with pepper cheese wrapped in a flaky puff pastry and baked golden brown. served with etouffee sauce for dipping.
Cajun Salads
Michaul's Favorite Salad (michele's Favorite!)
large baby spinach salad topped with 6 oz. of prime rib, crumbled bleu cheese, and toasted pecans drizzled with hot pepper vinaigrette. to die for!
Michaul's Traditional Favorites
Alligator Sauce Piquant
fresh tender gator battered and fried, served in a rich red cajun sauce. spicy with a hint of sweetness.
Catfish Pecan
filet of catfish dipped in a seasoned egg batter and totally encrusted with roasted pecans fried to perfection and laced with lemon and butter.
Michaul's Chef Specialty
Traditional Cajun Family Style Sampler
coleslaw, cajun meat pies, crawfish pie, alligator sausage, shrimp etouffee, jambalaya, red beans and rice with andouille sausage, 1 cup of chicken gumbo per person. bread pudding with rum sauce or chocolate mousse in chocolate cup or pecan pie
Deluxe Cajun Family Style Sampler
blackened prime rib over baby spinach salad topped with bleu cheese, toasted pecans drizzled with hot pepper vinaigrette, cajun meat pies, crawfish pie, crawfish etouffee, shrimp michaul's over pasta, jambalaya, 1 cup of seafood gumbo per person, alligator sausage, choice of any single dessert.
Golden Crispy Side
Includes Pork Jambalaya, Cole Slaw, Corn Macque-choux In Sweet Tart Shell
Fried Shrimp
dipped in egg batter, breaded and deep-fried in peanut oil. served with a cup of etouffee over rice.
Fried Catfish
farm-raised, dipped in egg batter, breaded and deep-fried in peanut oil to a golden brown
Cajun's Dream Desserts
Bread Pudding
with rum sauce - michele's mom's recipe!
Chocolate Suicide Cake
with homemade ice cream bomb dipped in chocolate
Pecan Pie
homemade with vanilla ice cream
Chocolate Mousse
in chocolate cup
Praline Cheesecake
with homemade ice cream bomb dipped in hardened praline sauce, served over more hot praline sauce