Tender shrimp tossed in our signature Cajun seasoned batter, fried ’til golden & piled on a baguette.
The spicier version of our classic Chicken Fettuccine. First we sear the chicken tenders on a cast iron skillet, and from there we sauté it into our most popular pasta dish.
Two flour battered catfish fillets piled on top of our seafood stuffing and topped with a cheesy Alfredo sauce. Served with new potatoes and your choice of veggie.
Here it is: our most popular item and the one that’ll keep y’all comin’ back. This chicken is topped with a shrimp & krab Parmesan cream sauce over a bed of rice with your choice of veggie. Ooo, baby!
Shrimp sautéed in our spicy dark roux & stock sauce. A Cajun staple with a nutty flavor.
Crawfish tail meat sautéed in our spicy dark roux and stock sauce. A cajun staple with a nutty flavor.
Tender shrimp sautéed with tomato, peppers, onion, celery & Cajun spices.
Oysters on the Half Shell
Hot Boiled Crawfish
Fresh Gulf oysters charbroiled with herbed garlic butter, Parmesan and Romano cheeses.
U-Peel Shrimp
At Jazz, A Louisiana Kitchen, we strive to bring genuine, New Orleans flare and affordable Creole cuisine to the areas we serve. Top that with live Jazz and you’ve got our formula for a good time.
We create a conducive atmosphere for this type of experience, through genuine care to our guests, through teamwork with our fellow workers, and with love and respect to all.
© 2024 Jazz – A Louisiana Kitchen