Blackened, grilled or flash fried, served over fried spinach with crumbled blue cheese and sweet soy molasses.12.95
Sautéed jumbo shrimp over spicy cheese grits, topped with Cajun cream sauce.7.95
Crispy fried calamari served with a spicy citrus chili sauce.Single 10.95 / Double 18.95
Henry’s own shrimp & crawfish cake served over Creole sauce; served with remoulade.9.95
A spicy Louisiana favorite made with chicken and andouille sausage, served over rice.Cup 5.95 / Bowl 10.95
Camellia® red beans and andouille sausage slow cooked in rich stock and
served over rice.
Flash fried, with hoisin or buffalo sauce and remoulade.Single 10.95 / Double 20.95
Shrimp and crawfish in a rich, spicy cheese dip served with sliced French bread.9.95
Chef’s sweet and spicy hush puppies with jalapeño peppers, served with remoulade.As seen on Food Network 5.95
Hot and spicy pork mixed with onions, rice and herbs. Fried to perfection and served with remoulade.10.95
Seafood, andouille sausage, peppers, onions and celery in a Creole-style rice.Cup 6.95
Your choice of crawfish tails and/or shrimp simmered with onions, peppers, sherry and tomatoes in a rich crawfish sauce, served over rice.Cup 8.95
Shrimp, sautéed peppers, onions, celery and garlic simmered in a rich Creole cream sauce, served over rice.Cup 6.95
Choose three different cups from the following: gumbo, red beans & rice, Louisiana shrimp & grits, jambalaya, shrimp Creole or étouffée. A perfect way to sample classic Cajun!19.95
A Cajun term meaning ‘something extra’. Ours is a variety appetizer plate with fried oysters, crawfish, shrimp and bayou cake, served over Creole sauce (great for 4 or more).23.95
Flash fried and served with remoulade and hoisin; served with remoulade.Single 9.95 / Double 17.95
A NOLA tradition featuring shrimp in a savory aromatic butter and Abita Turbodog® barbecue sauce; served with French bread.10.95
Served with house-made tortilla chips and Wickles Pickles®.9.95
Spring mix with tomatoes, cucumbers and red onions.Side 3.95 / Entrée 6.95
Romaine lettuce with house-made croutons, Parmesan cheese and Chef’s own Louisiana Caesar dressing.Side 4.95 / Entrée 6.95
Mama J’s local greens with Parmesan cheese, spiced walnuts and grapes.Side 5.95 / Entrée 9.95
To Any Salad:
Add grilled, blackened or fried chicken breast.
Add grilled jumbo shrimp or fried popcorn shrimp.
Add sauteed or fried crawfish.
Add grilled or blackened salmon.
Grilled salmon over Mama J’s local greens with sun-dried cranberries, spiced walnuts and Parmesan cheese, dressed with Chef’s Honey Dijon.18.95
Served with Cajun fries or Zapp’s® Potato Chips. Add pimento cheese or bacon to any sandwich or wrap 1.95
French bread with tomato, lettuce and red onion topped with remoulade. Flash fried shrimp or catfishHalf 11.95 / Whole 17.95
Oysters or crawfish
Grilled, blackened or fried chicken breast
Chef says ‘Make it a La La!’
Buttermilk fried chicken breast served on a bun with lettuce, tomato, red onion, bacon and Zatarain’s® mayo.10.95
Our flash fried fresh catch served on a bun with lettuce, tomato, red onion and house-made tartar.10.95
8 oz. grind of brisket, short rib and ground chuck topped with bourbon onions, chipotle BBQ, smoked Gouda and a big ‘ole onion ring.11.95
Our flash fried fresh market catch wrapped with coleslaw and remoulade.11.95
Price includes soft drink, tea or coffee.
Created daily by Chef Henry and his ‘Krewe’.12.95
Price includes soft drink, tea or coffee.
All entrées include a side Caesar or house salad.
Shrimp, oysters or crawfish, flash fried and tossed with tasso, spinach and roasted garlic in Henry’s Cajun cream sauce. Served over pasta or French bread.Featured on ABC Nightline 17.95
All three seafood selections add 3.95
Fried diced chicken breast tossed with tasso, spinach and roasted garlic in Henry’s Cajun cream sauce, served over pasta or French bread.15.95
Fried or blackened catfish over spicy cheese grits with Henry’s crawfish cream sauce.As seen on Food Network 16.95
Over Jambalaya add 3.95
Grilled, diced chicken breast with mushrooms and crabmeat in Henry’s Cajun cream sauce, served over rice.13.95
Henry’s own shrimp & crawfish cake served over Creole sauce. Served with spicy cheese grits.12.95
All dishes can be served extra spicy (X, XX, XXX) on request.
X = chili garlic, XX = sriracha, XXX = ghost pepper
Shrimp, sautéed peppers, onions, celery and garlic simmered in a rich Creole cream sauce, served over rice.13.95
Seafood, andouille sausage, peppers, onions and celery in a Creole-style rice.12.95
Your choice of crawfish tails and/or shrimp simmered with onions, peppers, sherry and tomatoes in a rich crawfish sauce, served over rice.15.95
Sautéed jumbo shrimp over spicy cheese grits, topped with Cajun cream sauce.13.95
Marinated in garlic, olive oil and herbs. Grilled and served with tasso cream gravy, Cajun fried new potatoes and vegetable du jour.12.95
Grilled chicken breast and jumbo shrimp over whipped potatoes with Henry’s Cajun cream sauce and chipotle BBQ sauce.14.95
Over whipped potatoes with tasso cream gravy and vegetable du jour.12.95
Layers of flavor! Melted smoked Gouda over Cajun cream sauce with crabmeat on a fried chicken breast atop whipped potatoes.15.95
Your favorite flash fried seafood served with Cajun fries, coleslaw and hushpuppies. Choose from Oyster plate, Shrimp plate, Crawfish plate or Catfish plate. 14.95 Extra hungry? Chef says add a little lagniappe! (oyster, shrimp, crawfish or catfish) 5.95 each.
Created daily by Chef Henry and his ‘Krewe’.
Juicy, seasoned grilled chicken breasts served with wild rice, sautéed spinach and tomatoes.14.95
Juicy, seasoned grilled salmon served with wild rice, sautéed spinach and tomatoes.16.95
Salmon, blackened or grilled, served with wild rice, crispy Brussels sprouts, roasted red peppers and caramelized onions topped with an aged balsamic glaze.18.95
Spinach, tomatoes, mushrooms and roasted garlic cloves sautéed with rosemary olive oil and topped with Parmesan cheese.11.95
Add diced chicken breast, andouille sausage, shrimp and/or crawfish
*THESE ITEMS ARE COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
11:00am – 9:30pm
11:00am – 10:30pm
Due to staffing challenges, we will be temporarily closing on Mondays beginning March 14th. Our business hours will remain the same the rest of the week; open Tuesday through Thursday 11am-9pm and Friday-Saturday 11am-10pm.
This temporary change will allow us more availability in scheduling our current amazing staff while concentrating our efforts on hiring and developing additional staff.
Thank you for your ongoing enthusiastic patronage as we strive to maintain our high standards in food and service while adapting to today’s business climate. We’ve come 21 years with your support and look forward to many more years of providing the Henry’s experience that you’ve come to know and celebrate! Enjoy your (temporary) day off!