Jazz A Louisiana Kitchen Menu

Tender shrimp tossed in Cajun seasoned batter, fried 'til golden and served with hazel dressing.

Tender crawfish tails beer battered and tossed in our spicy voodoo sauce and served with your choice of ranch or bleu cheese dressing.

Tender mushroom caps topped with signature seafood stuffing and baked with Parmesan cheese and white wine.

Two golden brown krab cakes topped with a shrimp and krab Parmesan cream sauce.

N'awlins favorite boiled red beans and authentic spices over dirty rice.

Our signature beans and rice served with authentic, spicy andouille sausage.

Your choice of smoked or jalapeño boudin sausage link with a generous portion of red beans and rice.

A Cajun staple. Andouille sausage, beef tenderloin, and tasso slow-cooked with dirty rice and creole tomato sauce.

Three breaded and fried boudin balls served with a side of jambalaya.

Seasoned, breaded calamari, fried golden brown and served with sauce piquant and Parmesan cheese.

Served with tartar sauce and some lemons for squeezing.

A heaping pile of our signature beer-battered onion rings.

A generous portion of jambalaya, popcorn shrimp, fried shrooms, and onion rings. Serves 3-4.

Spicy voodoo-infused chicken wings are meaty, plump, and perfect for sharing with the group.

Sliced dill pickles fried in yellow cornmeal and served with ranch dressing.

Jambalaya, beans and rice, cup of gumbo, and two hushpuppies.

A perfect side salad with choice of dressing on the side, fresh tomatoes, and homemade croutons.

A dozen seasoned shrimp on a bed of mixed greens and veggies. Served with choice of dressing and homemade croutons.

Sliced grilled chicken tenders served piping hot on a bed of mixed greens and veggies. Served with choice of dressing and homemade croutons.

Hot Boiled Crawfish with a Corn Cobette, New Potato and Drawn Butter

One delicious catfish fillet piled on a fresh baguette.

Tender chicken breast fried golden brown and served on a baguette.

Seasoned and breaded calamari piled high on a French baguette and dressed with sauce piquant.

Crawfish tails tossed in signature Cajun seasoned batter, fried 'til golden, and piled on a baguette.

Authentic, spicy andouille sausage topped with Monterey Jack cheese and dressed with sauce piquant.

Half pound prime burger grilled your way.

This half lb. prime burger has some zing! Topped with andouille sausage and Monterey Jack cheese.

Tender chicken breast tossed with spicy voodoo sauce and served on a fresh bun.

Crawfish tail meat sauteed with spicy andouille sausage tossed with a Parmesan cream sauce.

Diced chicken tenders sauteed and finished with fettuccine and Parmesan cream sauce.

Seared chicken tenders on cast iron skillet sauteed into our most popular pasta dish.

Bell peppers, celery, onions, and mushrooms in a chicken fettuccine Alfredo pasta dish.

Shrimp, krab, and scallops in a thick, creamy Alfredo sauce.

Plump, juicy shrimp sauteed in a made-from-scratch Parmesan cream sauce tossed with fettuccine.

This house favorite consists of plump shrimp and julienned veggies that are sauteed in a lemon and cayenne cream sauce.

If you're not in the mood for the creamy Parmesan sauce, but want a li'l pasta to fill you up, this is your dish! Our spicy sauce piquant's gonna get this chicken kickin'!

Half red sauce, half Alfredo sauce, and a whole lotta flavor.

One seasoned and seared 8 oz. tilapia fillet served on a bed of rice.

Seasoned and seared on a cast iron griddle, this baby's topped with a zesty Alfredo sauce with julienne veggies and a touch of cayenne.

Shrimp, scallops, and krab sauteed in a garlic butter sauce piled atop a beautiful piece of blackened tilapia served on a bed of rice.

Boneless skinless chicken breasts seasoned and seared on cast iron griddle.

Mushrooms sauteed in butter with scallions.

Skewered shrimp seasoned and seared on a cast iron griddle.

4 oz. yellowfin tuna steaks seasoned, seared, and topped with dill hollandaise sauce.

Shrimp skewers cooked in our egg Parmesan batter and served on a bed of rice.

Choice of beef, chicken, shrimp, or combination sauteed with vegetables and Cajun spices over dirty rice.

Two flour battered catfish fillets piled on top of seafood stuffing and topped with a cheesy Alfredo sauce. Served with new potatoes and your choice of veggie.

8 oz. wild caught Alaskan salmon grilled and topped with lemon pepper sauce over a bed of rice.

Chicken topped with shrimp and krab Parmesan cream sauce over a bed of rice.

Chicken topped with a garlic butter sauce with shrimp and krab over a bed of rice.

Shrimp in homemade beer batter and fried.

Juicy chicken tenders seasoned, battered, and served with choice of dipping sauce.

Seasoned and battered chicken strips tossed in made-from-scratch voodoo sauce and served with ranch or bleu cheese dressing.

Delicious, flaky, and golden brown.

With tartar sauce and hazel dressing.

10 oz. French cut pork chop seasoned, grilled to perfection, and topped with a honey bourbon cream sauce. Served with garlic mashed potatoes.

7 oz. filet mignon seasoned, grilled to your liking, and topped with a garlic butter and mushroom sauce. Served with garlic mashed potatoes.

7 oz. filet mignon seasoned and grilled to perfection and topped with worcestershire garlic butter sauce. Served with garlic mashed potatoes.

Shrimp sautéed in a spicy dark roux and stock sauce. A Cajun staple with nutty flavor.

Crawfish tail meat sautéed in spicy dark roux and stock sauce. A Cajun staple with nutty flavor.

Diced blackened chicken tenders sautéed with mushrooms in spicy dark roux and stock sauce.

Shrimp and scallops sautéed in signature tequila lime cream sauce.

Shrimp sautéed in garlic, butter, and mushroom sauce.

A rich Creole dish containing a hint of coconut, shrimp, scallops, crawfish, and krab meat.

Tender shrimp sautéed with tomato, peppers, onions, celery, and Cajun spices.

Tender shrimp sautéed with tomato, peppers, onions, celery, and Cajun spices with crawdads.

Choice of smoked or jalapeño sausage.