It’s Mardi Gras at Big Jones! Laissez les bon Temps Rouler!

Crawfish were once considered the lowest of the low - a couple of generations ago, no self-respecting Cajun would publicly admit to enjoying crawfish. Now of course, they are celebrated as the tasty morsels they are. Photo credit: Heather Sperling
Crawfish etouffee is one of the most iconic dishes of Mardi Gras. Our version is based on an old Cajun recipe from the 1930’s Photo credit: Heather Sperling

There are but a few days left to fatten up before the end of the Mardi Gras season, and we’re here to serve with our annual celebration of all things South Louisiana, bringing you some of our favorite dishes from the Creole and Cajun traditions which can be enjoyed all year, but which bring special significance to the season for us fans of Louisiana cooking, Mardi Gras being one of America’s greatest cultural phenomena. Besides great Cajun and Creole food, we’ll be playing New Orleans jazz and funk, mixed in with a little Cajun country music and zydeco, all of which make for a great party vibe. Wash it all down with carefully crafted hurricanes, peach daiquiris, Vieux Carrés, sazeracs, or local craft beer.

In keeping with Big Jones Mardi Gras tradition, our entire dinner menu will change for the last six days of Mardi Gras, from Thursday, February 27 through Fat Tuesday, which falls on March 4 this year. So, if you’re wont to enjoy the many different offerings we’ve got on tap, you don’t have to have them all in one sitting (though that would be a truly Creole way of celebrating Mardi Gras!) you can stop by more than once to get your fill of some of these dishes we won’t see again until next year.

Some of our regular menu will remain, including the favorites shrimp & grits, gumbo ya-ya, and crab cakes, all of which are perfect ways to celebrate Mardi Gras, but here are the once-a-year dishes we cherish, and hope you’ll join us to indulge:

Barbecued Shrimp   12
One of our favorite Creole dishes and truly unique to New Orleans, and a hallmark of gluttony – jumbo head-on Louisiana shrimp in tangy & spicy sauce, served with wood-grilled dipping bread

Cajun Boudin   12
Decadent pork liver and rice sausage breaded and deep fried, served with cayenne mayonnaise and piccalilli

Alligator & Andouille Sauce Piquant  25
Louisiana alligator simmered in a spicy sauce with homemade andouille sausage, served with buttered rice

Crawfish Etouffee, ca. 1930   24
Louisiana crawfish tails simmered in butter and wine with trinity and garlic, served with buttered aromatic rice and scallions

Peacemaker Po’ Boy  15
Crispy fried oysters on a French roll with butter lettuce, homemade mayonnaise, and local hothouse tomatoes

Roast Beef & Debris Po’ Boy   15
Thinly-sliced roast local grassfed chuck with debris gravy, shredded cabbage, and homemade mayonnaise

Jambalaya   14   Serves 4-6
Cooked and served in a cast iron kettle—Louisiana rice, smoked andouille sausage, and tomato baked with trinity and chicken broth

Red Beans and Rice   7 / 4
Small red beans slowly cooked with pickled pig’s feet and smoked ham, served with buttered rice and chow-chow

Calas, ca. 1890
Homemade sourdough rice fritters in the old Creole way, served with chocolate sauce   8

King Cake
Homemade traditional yeast cake filled with praline cheesecake, topped with royal icing   6

Please join us, and especially if you are looking for a seat on Fat Tuesday, make a reservation by calling 773-275-5725. The menu is available from Thursday through Tuesday night, so if Fat Tuesday isn’t an option for you, you can enjoy the same delicious food Monday, Sunday, or even over the weekend! Laissez les Bon Temps Rouler!

Homemade king cake!
Homemade king cake!
Barbecued shrimp - one of our favorite Creole dishes, only available once a year
Oh yes, there will be fried chicken!
Oh yes, there will be fried chicken!