Chef Brandon Boudet, Co-owner and Head Chef of Los Angeles hotspots Dominick’s and Little Dom’s, is a New Orleans native who shares his love of Louisiana and Italian cuisine with Angelenos. Each year Dominick’s and Little Dom’s celebrate Mardi Gras in true Bourbon Street style with cocktails, bites and of course Jambalaya.
This year will be no exception. Chef Brandon has transformed Dominick’s and Little Dom’s menus into a Fat Tuesday feast, from King Cake to Po Boy’s this menu will have New Orleanian’s feeling right at home. Menu items will include:
Catfish (alls middendorfs)
4oz of paper thin sliced catfish dredged in buttermilk, and corn flour and served with homemade hot sauce
a stew of chicken , Andouille sausage , and shrimp cooked in a rich broth thickened with a very dark roux and served over a bit of rice
Louisiana jasmine style rice cooked with chicken, Andouille sausage, bacon, shrimp, celery, garlic, onion, green peppers, tomatoes, and green onions
Yeasted lightly sweetened dough cut in squares and fried into light airy pillows. Served hot with lots of powdered sugar and raspberry sauce