Btown Gyros

Lamb & beef, or chicken, with lettuce, tomato, onion, and tzatziki sauce.

Lamb & beef, or chicken, with lettuce, tomato, onion, and tzatziki sauce.

The mother of all gumbos and the essence of creole and Cajun cookery! A rich and hearty soup thickened with our homemade brown roux. Sausage chicken, cooked okra and fresh vegetables give flavor and meaning to this dish, File is added to give our gumbo its power.

Bob-O?s hearty white bean chili, stocked with chicken and served over rice Louisiana style.

Chicken slow-cooked in buffalo sauce. Spicy and flavorful.

Mon?te chou (my petit little cabbage head,) give Papa some mo? o? dem red beans! Usually eaten on Monday, or ?Wash Day,? this treat is available here every day. Beans are soaked overnight, then slowly cooked down with sausage, onions, peppers, celery, and spices.

One of this location's most popular dishes. A heartwarming dish with crawfish and fresh vegetables in a creamy roux.

The spiciest of the etouffees, and the spiciest of DAT's dishes. A creamy roux of Thai spices, peanuts, and chicken.

Chicken slow-cooked in a rich bourbon sauce.

Slow-cooked chicken, seven different hot sauces, Italian herbs, garlic, and a special blend of Bayou spices make this dish one of our hottest.

Seasoned bread crumbs, beer, and pulled chicken combine in a tomato base.

The mother of all Gumbos and the essence of creole an Cajun cookery! Rich and hearty soup thickened with our homemade brown roux. Sausage, chicken, cooked okra and fresh vegetables give flavor and meaning to this dish. File is added to give our Gumbo its "power." Served over rice with Cajun garlic bread.

Bob-O's hearty white bean chili, stocked with chicken and served over rice Louisiana Style. Served over rice with Cajun garlic bread.

"Jambalaya is like the fleeting moment after a beautiful we kiss." The name is derived from French (ham=jambon) and African languages (rice=aya). Rice is cooked down in a rich chicken stock with sausage, onions, bell peppers and celery. Served over rice with Cajun garlic bread.

Chicken slow-cooked in a buffalo sauce. Spicy and flavorful. Served over rice with Cajun garlic bread.

Mon'te chou (my petite little cabbage head), give Papa some mo'o' dem red beans! Usually eaten eaten on Monday, or "Wash Day," this treat is available here every day. Beans are soaked overnight then slow cooked down with sausage, onions, peppers, celery and spices. Served over rice with Cajun garlic bread.

One of this location's most popular dishes. A heartwarming dish with crawfish and fresh vegetables in a creamy roux. Served over rice with Cajun garlic bread.

The spiciest of the Etouffees, and the spiciest of DAT's dishes. Creamy roux of Thai spices, peanuts and chicken. Served over rice with Cajun garlic bread.

Chicken slow-cooked in a rich, sweet bourbon sauce. Served over rice with Cajun garlic bread.

Slow-cooked chicken, seven different hot sauces, Italian herbs, garlic and a special blend of Bayou spices make this dish one of our hottest. Served over rice with Cajun garlic bread.

Seasoned bread crumbs, beer and pulled chicken combine in tomato base. Served over rice with Cajun garlic bread.

Vegetarian. Mache Cous laced with black beans for a spicy-sweet sensation.

Vegetarian. Spinach, artichokes and cheese are smothered to perfection and create a delightful twist on this Etouffee classic.

Vegan. Louisiana sweet tomatoes slow-cooked with red wine, onions, green peppers, celery, spices and completed with fresh green and yellow.