Sip our signature drink…
A Broussard’s Smile.

It has a hit of cognac
with a dash of
Mandarin Napoleon
liqueur and citrus juices.

Is it ANY surprise that New Orleans is responsible for introducing the country to a deliciously sinful phenomenon known as The Cocktail? That’s right. Leave it to the city that loves to party to give out THE BEST party favors! Some may call it mischief… those who know better call it genius! So “What,” you ask, “makes New Orleans the birth place of The Cocktail?” Ladies and Gentlemen, meet The Sazerac, the Cocktail Family’s first born.

Here’s how it happened…

Once upon a time, in 1830, a creole apothecary named Antoine Amadie Peychaud, dispensed a propriety mix of aromatic bitters called “Peychaud’s Bitters”, from his French Quarter shop. Fame befell him when he began serving his clients a special toddy which consisted of sugar, a drop of water, a few dashes of absinthe, his secret blend of bitters and a particular brand of cognac called Sazerac-de-Forge et fils. In 1870, the primary ingredient was changed from cognac to American Rye Whiskey and the absinthe (which had been banned) was replaced with Herbsaint. Back then, the Sazerac was prepared in an egg cup called a “coquetier”. It is from this word that “cocktail” was derived and thus, a lifestyle was born!

The drink has been enjoyed for over 150 years

… and now we all live, basking in the liquid delights of the official drink of New Orleans, happily ever after!

 COME ON IN, PULL UP A BAR STOOL AND LET US MIX YOU UP OUR SIGNATURE COCKTAIL!   STAY AND HAVE A BITE OFF OF OUR SAVORY BAR MENU, WHILE YOU’RE AT IT!

                                                                                                  RECIPE 

The name Bouillabaisse comes from the method of the preparation – the ingredients are not added all at once. The broth is first boiled (bouillir) then the different kinds of fish are added one by one, and each time the broth comes to a boil, the heat is lowered (abaisser).

Wip up our World Famous Bouillabaise in the comfort of your own kitchen, using the following recipe:

Broussard’s Bouillabaisse

    Broth

½ Lb. Carrots, Chopped                    ½ Cup Tomato Paste

½ Lb. Celery Ribs, Chopped              1 Gallon Shrimp or Fish Stock

½ Lb. Onions, Chopped                    2 Cups Chopped Tomatoes

½ Lb. Fennel                                            1/8 Oz. Saffron

½ Lb. Green Peppers, Chopped         Salt to Taste

½ Cup Olive Oil                                White Pepper to Taste

1 Tbsp. Cup Chopped Garlic            3 Bay Leaves

¼ Cup Chopped Shallots

1.             Peel and split the Carrots and Slice them Diagonally; Slice the Celery the same way. Also Cut the Onions, Fennel, and Green Peppers in a Similar Fashion.
2.           In a Suitable Stock Pot, Heat the Olive Oil, Sauté the Carrots, Celery, and Fennel until Half-Cooked. Add the Onions, Peppers, Garlic and Shallots.
3.           When the Mixture is thoroughly heated, stir in the Tomato Paste and Cook for 10 minutes, Stirring Regularly. Then add the Stock, preferably lukewarm. Add the Tomatoes, Crushing and Draining by hand as you go. Then add the Saffron, already “Steeped” in Hot Water, Salt and Pepper, and Bay Leaves. Bring to a Full Boil, Remove from Heat, Cool, and Chill.

                                                                   Bouillabaisse Seafood Ingredients (Serves 6)

          1 Lb. Peeled, Deveined, Raw Shrimp     ½ Lb. Fresh Fish, Trout, Pompano

          1 Cup Raw Oysters                                         etc., Cut into 1 Inch Cubes

          ½ Lb. Lump Crabmeat                                ½ Lb. Raw Scallops

          ½ Lb. Peeled Crawfish Tail Meat            18 Fresh Mussels

4.          When ready to Complete and serve the Bouillabaisse, Heat the Broth in a Soup Pot to a Boil. Add the Shrimp, Oysters, Crabmeat, Crawfish, Fish, Scallops, and Mussels. Bring Back to a Simmer and Cook for Only about 5 Minutes, or just enough time for the seafood to be Cooked but not Overdone. Serve.

Bon Appetite!!

Feel free to email Chef Gunter Preuss and Chef Tory Stewart if you have any questions

The Mirliton is a favorite food of South Louisiana and a staple of Creole Cuisine. Once the principal food of the  Aztecs and Mayas, the Mirliton made it’s way to North America and made Louisiana one of it’s principle homes.

The Mirliton (pronounced me-lay-taw if you live in the country and mirl-uh-tahn if you live in the city) can be fried, stuffed, pickled, stir fried, cooked with tomatoes and used in salads. When stuffed with shrimp and crabmeat, this South Louisiana delicacy makes for a mouth watering experience!

The Mirliton is also known as the Chayote [chi-OH-tay], Alligator Pear, Mango Squash and Vegetable Pear.

You be the Chef!! Impress any guest with the following recipe for Broussard’s Seafood Stuffed Mirliton:

Stuffed Mirliton with Wild Louisiana Shrimp and Lump Crabmeat

For 2

1.   Split Fruit in Half  & Remove Stone
2.  Boil in Salt Water until Tender
3.  Cool, Then Remove Inside 
4.  Save to Mix with Shrimp and Crabmeat Stuffing

Shrimp and Crabmeat Stuffing 

2 oz. Butter

1 Shallot Chopped

1 Teaspoon Chopped Dill

½ Cup Whipping Cream

4 oz. Peeled Shrimp

4 oz. Lump Crabmeat

¼ Cup White Wine

1. Sauté Butter and Shallots in Pan
2. Add Cream, Reduce ½
3. Add Wine and Dill
4. Fold Shrimp and Crabmeat in Sauce; Cook 5-10 Minutes, Depending on Size of Shrimp
5. Season with Salt and Pepper
6. Scoop in Mirliton, Sprinkle Tops with Bread Crumbs and 1 Pat of Butter.
7. Then Bake in 350 Degree Oven Until Hot 
8. Serve with Wild Rice and a Marinara Sauce.

Bon Appetite!!

Feel free to email Chef Gunter Preuss and Chef Tory Stewart with any questions