Welcome to the Bayou

Fat Thursday at Sun Down, Two Thousand Fourteen, Black Rock City, NV

A Tribute to Chef Paul Prudhomme



Cajun Popcorn

Bacon fat popped organic yellow corn popcorn, toasted in a Barbeque Magic spice mix and cold smoked with bourbon barrel staves


Hush Puppies

Fluffy corn pillows, filled with roasted farmers market peppers and sweet corn served with a Cajun Stone IPA Remoulade dip


First Course


Pig Head Étouffée

Tasso flavored brined pig heads, slowly braised in “trinity’ and Anchor Maple Red Ale then stewed

 in a milk chocolate colored roux


Satan Étouffée

a milk chocolate colored vegan roux mixed with “trinity’ and Anchor Maple Red Ale

then stewed in a roasted vegetable stock, satan and sweet potatoes


Farro & Pearl Barley

An ancient grain cooked with pearl barley in a roasted vegetable stock


Second Course


Chicken, Rabbit and Andouille Sausage Gumbo

Stewed chicken, pulled apart and mixed with Chef Paul’s Andouille sausage, Trinity, rabbit meat and a roasted French Style chicken stock,

thickened with Filé powder


GPS Dirty Hippy Rice

Duck hearts, chicken gizzards & livers stewed in duck fat and browned with pork, onions, peppers and celery,

toasted rice and cooked in rich pork stock


Blackened Tofu Gumbo

Cajun marinated extra firm tofu that is blacked and stewed with Trinity, roasted peppers and vegan broth, thickened with Filé powder

Served with steamed white rice


Third Course


GPS ID Beignets

Fried ID sized yeast doughnuts, coasted in powdered sugar and malt powder mix and

served with a Anderson Valley Bourbon Barrel Aged Imperial Stout dark chocolate dipping sauce


GPS Hurricanes

Light and dark rum mixed with pineapple juice, orange juice, blood orange juice, guava nectar, passion fruit juice,

passion fruit syrup and grenadine syrup, served on tap


Select Craft Beers on Tap


For more Creole | Cajun Recipes, check out The Food of Mardi Gras page.

(Visited 110 times, 1 visits today)