This collection of recipes reflects my personal taste and the way I've been cooking at home. It contains some standards from Brigtsen's, like the ever-popular Caesar Salad and Veal Parmesan, as well as new favorites from this stay-at-home phase, like the Succotash and Thai Vegetable Curry. There are two kinds of Étouffée, a Vegan, Gluten-Free Gumbo, and three fabulous sweet treats to enjoy, including my made-from-scratch Banana Pudding with Vanilla Wafers
Mojo Blanco
$4.50
Chef Frank Brigtsen's own blend of herbs and spices for Fish & Shellfish (finfish, crawfish, crabmeat, & shrimp)
Veggie Mojo
$4.50
Chef Frank Brigtsen's own blend of spices will liven up your vegetables. Can also be used as an all-purpose seasoning salt
CLOSED: 4th of July, Halloween, Thanksgiving, Christmas Eve, Christmas Day, New Year's Day, Mardi Gras Day (Fat Tuesday), Ash Wednesday. OPEN for New Year's Eve.
About Us
Since 1986, we at Brigtsen's have been sharing our love of New Orleans cuisine with our guests. Come and have dinner with the family. Gene Bourg, writing as restaurant critic for The Times-Picayune, described Brigtsen's Restaurant's interpretation of Creole/Acadian food as a "reaffirmation that Louisiana cooking is America's most durable and satisfying. Brigtsen's is now the place against which all other restaurants serving South Louisiana cuisine have to be measured."