Zeppelin Hall is bringing the flavors of the Big Easy straight to Jersey City.
Now through March 3, diners can order dishes from Zeppelin Hall’s Mardi Gras menu, which includes everything from a crawfish boil to a hearty seafood gumbo.
Here’s a rundown of what’s on the menu.
New Orleans Crawfish Boil
The star of Zeppelin Hall’s Mardi Gras Fest is undeniably the NoLa-inspired Crawfish Boil.
Freshness is the key to a good crawfish boil, says Zeppelin Hall executive chef and Chopped champion Franco Robazetti. Each crawfish boil entree includes a pound of crawfish — flown in fresh from New Orleans — with Cajun spices, potatoes, and corn. It’s a messy, but delicious meal that can be split amongst two friends.
Seafood Gumbo
You can’t have a New Orleans fest without seafood gumbo and Zeppelin Hall’s gumbo is chock-full of shrimp and meaty Alaskan snow crab legs. The broth is thick and spicy, though nothing non-spice eaters should worry about.
Shrimp Po’ Boy
This massive Shrimp Po’ Boy is made with giant butterfly gulf shrimp and topped with a spicy remoulade sauce. The shrimp are flavored with Old Bay seasoning and you’ll find the same Cajun spices in the shrimp po’ boy as you do in the gumbo. It’s served with a side of sweet potato fries.
Shrimp & Grits
This iconic Southern dish is made with six grilled shrimp and served on a bed of stone-ground hominy grits. The grits are creamy and taste of lobster bouillon. Although this dish has New Orleans written all over it, it should appeal to any seafood fan.
The Big Easy Muffaletta
The Big Easy Muffaletta features stacks of Genoa salami, sopressatta, and Provolone cheese served on a grilled Italian paesano bread. It’s also topped with red peppers, pepperoncini, olives, and aged red wine vinegar.
