Satisfying Main Courses

Crispy birria tacos filled with tender chile-braised beef and Oaxaca cheese, served with rich consome for dipping.

A thick, beefy no-bean chili made in one pot with tomatoes, garlic, chili spices, and a gentle simmer.

A one-pan shrimp boil skillet with crisp baby potatoes, corn, smoky sausage, and a glossy garlic butter finish.

Sweet lump crab cakes with a crisp golden crust, Creole seasoning, and a creamy hot honey remoulade.

A cozy one-pot shrimp chowder with sweet corn, tomatoes, tender potatoes, smoky bacon, and a creamy broth finished with lemon and chives.

Creamy corn, crab, and shrimp chowder with tender potatoes, sweet corn, lump crab, and a quick shell-and-cob stock.

Juicy cilantro-lime shrimp, smoky charred corn, garlic, cotija, and a quick lime cream sauce in one skillet.

A hands-off Cajun shrimp boil with corn, potatoes, sausage, and boiled eggs, finished with lemon butter and fresh parsley.

Tender turkey necks braised in seasoned onion gravy and spooned over fluffy rice for a rich Southern comfort meal.

Creamy baked Cajun crawfish mac and cheese with smoky andouille, peppers, and a crisp golden topping.

Tender jumbo shells filled with Cajun shrimp, lump crab, ricotta, and cheese, then baked in a creamy Cajun tomato sauce.

Buttery New Orleans-style BBQ shrimp served over creamy Hatch green chile grits with lemon, garlic, rosemary, and smoky heat.