Razzoo's Menu Flashcards
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Questions and Answers

What is Gumbeaux (Seafood)?

  • Shrimp, oysters, and fish stewed in a dark stock with okra, tomatoes, and other veggies topped with rice. (correct)
  • White meat chicken and spicy smoked sausage stewed and topped with rice.
  • Small shrimp battered and fried, served over spicy fries.
  • Sliced dill pickle chips, battered and fried.

    • What ingredients are in the Gumbeaux (Chicken & Andouille)?

  • Bacon and plenty of spice.
  • Shrimp, oysters, and fish.
  • White meat chicken and spicy smoked sausage. (correct)
  • Alligator tail meat.

    • What is Fried Alligator made from?

  • Deep-fried sausage balls.
  • White alligator tail meat lightly battered and fried. (correct)
  • Shrimp and crab stuffing.
  • Stuffed jalapeno peppers.

    • What topping is commonly served with Fried Pickles Pluckers?

    <p>Cajun buttermilk and red spice</p> Signup and view all the answers

    What are Rat Toes filled with?

    <p>Shrimp and crab stuffing</p> Signup and view all the answers

    What is included in the Fried Shrimp Po'Boy?

    <p>Spicy fried popcorn shrimp on garlic-buttered toast with tartar sauce.</p> Signup and view all the answers

    Blackened Chicken Po'Boy uses tartar sauce.

    <p>False</p> Signup and view all the answers

    What is served with Jambalaya Rice?

    <p>Spicy creole sauce, andouille sausage, chicken, shrimp, crawfish, and fish cooked into rice.</p> Signup and view all the answers

    Which salad contains hard boiled eggs and fried onions?

    <p>Chopped Salad</p> Signup and view all the answers

    What seasonings are in Dirty Rice?

    <p>Ground beef, chicken, cumin, hot sauce, and veggies.</p> Signup and view all the answers

    Fried Okra is sliced okra that is battered, fried, and seasoned with a little red spice and served with ___________.

    <p>Cajun Buttermilk</p> Signup and view all the answers

    Study Notes

    Seafood Dishes

    • Gumbeaux (Seafood): Stewed shrimp, oysters, and fish in dark stock with okra and tomatoes, topped with rice; garnished with three crackers and a spoon.
    • Gumbeaux (Chicken & Andouille): White meat chicken with spicy smoked sausage, stewed and topped with rice; served with chives, three crackers, and a spoon.

    Appetizers

    • Fried Alligator: Lightly battered and fried white alligator tail served with spicy fries, lemon, kale, and cocktail sauce.
    • Popcorn Shrimp: Battered small shrimp fried and served over spicy fries, accompanied by lemon, kale, and cherry mustard.
    • Fried Crawfish Tails: Battered and fried crawfish tails served over spicy fries with lemon, kale, and cherry mustard.
    • Cajun Fondue Dip: Choice of crawfish, chicken, or popcorn shrimp sautéed in garlic butter and creamy cheese sauce, served with diced tomatoes, chives, ten garlic toasts, and a soup spoon.
    • Fried Pickles Pluckers: Sliced dill pickle chips battered and fried, served with Cajun buttermilk and red spice.
    • Rat Toes: Five jalapeño peppers stuffed with shrimp and crab filling, battered and fried; served with Cajun buttermilk and red spice.
    • Firemouth Wings: Ten marinated chicken wings and drumsticks, lightly floured and fried, coated in spice; served with Cajun buttermilk and red spice.
    • Boudin Balls: Boudin sausage mixed with BBQ ouch sauce, deep-fried into balls, served with BBQ ouch for dipping; garnished with lemon and kale.

    Salads

    • Chopped Salad: Mixed greens including iceberg and romaine with shredded carrots, red cabbage, diced tomatoes, cucumbers, cheese, bacon, hard-boiled eggs, and fried onions; dressing options include Italian, Blue Cheese, 1000 Island, Honey Mustard, Cajun Buttermilk, or Oil & Vinegar.
    • Caesar Salad: Romaine lettuce tossed with homemade croutons, creamy Caesar dressing, and parmesan cheese; accompanied by garlic bread.
    • Blacken'd Chicken Salad: Chopped or Caesar salad topped with sliced blackened chicken breast; served with a choice of dressing.

    Main Courses

    • Hurricane Glazed Salmon: Served on a bed of salad greens with balsamic vinaigrette, red onions, cucumbers, tomatoes, and pecans.
    • Fried Shrimp Po'Boy: Spicy fried popcorn shrimp in garlic-buttered French loaf with tartar sauce, topped with lettuce, tomatoes, pickles, and red onions; served with spicy fries and three hushpuppies.
    • Fried Catfish Po'Boy: Similar to the shrimp po'boy but features spicy fried catfish; served with the same toppings and sides.
    • Blackened Fish Po'Boy: Blackened tilapia filet served on garlic-buttered French loaf with similar toppings and sides.
    • Blackened Chicken Po'Boy: Blackened chicken breast, served like other po'boys but with mayo instead of tartar sauce.

    Sides and Rice Dishes

    • Red Beans & Rice: Slow-cooked beans with bacon and spices served over white rice.
    • Jambalaya Rice: Spicy creole sauce combined with andouille sausage, chicken, shrimp, crawfish, and fish, cooked with rice and veggies.
    • Dirty Rice: Rice seasoned with ground beef, chicken, cumin, hot sauce, and vegetables.
    • Fried Okra: Sliced okra battered, fried, and seasoned; served with Cajun buttermilk.
    • Mashed Potatoes: Mashed red skin potatoes with optional cream gravy topping.
    • Red Skin Taters: Small roasted red potato wedges, seasoned.
    • Hushpuppies: Homemade cornmeal-based fritters with onions and jalapeño peppers.
    • Veggie d'jour: Seasonal vegetable or corn on the cob.

    Specialty Dish

    • Andouille Red Beans and Rice: Grilled Cajun sausage served over smoky beans and seasoned rice; garnished with lemon, kale, chives, and served with garlic toast.

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    Test your knowledge of Razzoo's culinary delights with these flashcards. Each card presents a delicious dish, featuring its definition and unique ingredients. Perfect for food enthusiasts wanting to learn more about Louisiana cuisine!

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