• We get our bread for the sandwiches from Gambino’s Bakery which is located in New Orleans. We make our muffeletta sandwiches from an autnenique New Orleans. recipe.
• Shrimp come from Apalachicola, Florida….they are locally caught and called “hoppers”.
• All our breading for the fried fish and oysters comes from the Louisiana Fish Fry Company located in Louisiana. We have it shipped in by truck.
• We also have no trans fats in our fryers. All seafood is fried in peanut oil.
• Mention we make our own beer cheese, the perfect appetizer.
• In general our restaurant is Cajun in theme. All our recipes were given to us by Chef Frank P. Scalafani certified executive chef (New Orleans) or Chef Helen Prejean, of Hammond,  la.
• The chef @ the bluegill was trained in New Orleans and in shorty’s seafood restaurant in Hammond, la.
• The chef is also “serve safe” certified a nationally recognized food safety handling program.

Po-Boy Sandwiches: Often called the “peacemaker”, this colorful name came from the powers this sandwich has on an irate wife. Many a husband brought the peacemaker/po-boy home after a night on the town with his friends and co-workers in hopes of getting out of the dog house. The ingredients are important and must be of excellent quality any Louisianan can tell you that the true measure of a po-boy is the bread. We use true New Orleans French bread baked by the Gambino Bakery in New Orleans. Why is it named the po-boy? Two legends prevail: 1. The term “poor-boy” was coined at the French market coffee stall run by Madame Begue in 1896 where African American youths with no money would beg for sandwiches for “a poor boy”. 2. Bennie & Clovis Martin , former employees of New Orleans street car co. also claim to have originated the sandwich. During the streetcar strike of 1929, the two offered free food to any “poor-boy” or union member who came to their French Market coffee stand and restaurant. Apparently sandwiches were on French bread so the name stuck.

Muffuletta Sandwich: The name is Italian but the sandwich is a New Orleans delicacy. The secret to an original sandwich is the bread and olive salad. A 10” round Italian loaf French bread. We once again import this directly from Gambino’s Bakery in New Orleans. The olive salad is also a Louisiana product. Ingredients are 10” round bread, olive salad, genoa salami, cappicola ham and provolone cheese.The  most famous muffulettas are made at Central Grocery on Decatur St. in New Orleans. Legend has it they were invented there by employees trying to use discarded olive parts from the bottom of olive barrels they were importing from Italy.

Gumbo: A cross between a soup and a stew. Gumbo was named for the African word for okra (ki ngombo”). Okra was brought to America by African slaves and is a base gumbo ingredient. Most feel French bouillabaisse was the predecessor to gumbo. The base ingredients are :roux (French gravy), okra, onions ,celery , green peppers, green onions, bacon, shrimp & seasonings. This is served over rice. We make our gumbo from scratch here @ the “Bluegill”. Ours is a seafood gumbo. There are 100’s of variations of gumbo.

Crawfish Julie: Tantalizing Cajun sauce is a combination of crawfish, cream & produce. Served over chicken flavored rice. This dish is similar to gumbo only made with a cream base. True New Orleans favorite.

Beer Cheese: A cheese spread made here which consists of whipped sharp cheddar cheese, spices ,all whipped together for hours with flat day old beer. The legend has the origin in Frankfort Kentucky by a tavern owner of German descent. He invented it to utilize beer that had gone flat. Common in the middle part of KY. Excellent with cold beer !

Peel & Eat Shrimp: The owners of the “Bluegill” travel to Apalachicola Florida and buy shrimp directly from the shrimp processors. They have the shrimp IQF’s (instantly quick frozen) in 25 lb. boxes. This will keep the shrimp in fresh condition for over 3 months. We can haul 1200 lbs at a time. You should see our cooler !!!!!!!!!!!!