Mouth of the South Southern Grub 16909 Lakeside Hills Plaza

Creole risotto balls stuffed with house alligator sausage, fried golden, finished with crawfish cream sauce. Started as a Valentine's special. Guests wouldn't let it go — so now it lives here permanently.

Lobster, shrimp, blue crab, spinach, artichoke, MOTS cheese blend, a hit of Cajun spice — baked until it becomes something greater than its parts. Toast points for dragging through every last bit.

Shrimp, cast iron, Abita beer butter sauce, cracked black pepper, rosemary, grilled French bread for the sauce. Has nothing to do with barbecue. That's always been the point. Order it anyway.

Lump blue crab — the real thing — roasted peppers, citrus-dressed greens, housemade remoulade. The crab does the talking. We just don't get in the way.

House-made boudin — cured pork, rice, the holy trinity — rolled, panko-fried golden, housemade remoulade. Scratch means scratch. Every time.

Blue lump crab baked into a poblano gouda cheese gratin, served with house-fried corn tortilla chips. The kind of dish that makes the table go quiet

Hand-battered, fried, finished with house pepper jelly. Every table has someone who says they won't eat this. That person always orders the second round.

Hand-breaded, fried golden, house Cajun ranch. The one that gets ordered twice before the table admits they love it.

House smoked, charred to order — Abita Turbo BBQ, blueberry BBQ, buffalo, way hot, orange habanero, jerk. The smoke program started with our andouille. The wings are where it gets social. (Jerk wings pictured)

Slow-simmered from scratch — dark roux, house andouille, chicken, rice. The dish that tells you everything about this kitchen in one bowl.

Field greens, roasted poblano, red bell pepper, smoked gouda, green onion, spiced pecans, choice of dressing. Built for this menu specifically — you won't find this combination anywhere else in Omaha.

Our take on a Caesar! romaine hearts, grated parmesan, diced egg, crumbled tasso, croutons, shaved gruyere tossed in our house made black peppercorn dressing

Crispy house andouille, romaine, red onion, tomato, cucumber, roasted red bell pepper, smoked gouda, Cajun ranch. The sausage runs the show. Everything else is in support.

Field greens, house spiced pecans, craisins, bleu cheese crumbles, choice of dressing. Simple on purpose. Every component earning its place.

Any cup of soup paired with any small salad and grilled French bread. Simple concept. Nothing lazy about how we execute it.

Scratch made with love. You haven't had this chowder

Crawfish in a slow-built Creole roux — the holy trinity, layered seasoning, finished over house-made smoked gouda grits. The roux takes time. The crawfish makes it worth it.

Jumbo shrimp over house-made smoked gouda grits — andouille, roasted poblano, caramelized onion, finished in our Voodoo Cream. The Voodoo Cream is ours. Everything else belongs to Louisiana.

Low and slow — house andouille, chicken, peppers, onion, long-grain rice, cooked until the flavors stop being separate things. This is what patience tastes like.

Fried chicken thigh, Louisiana honey-agave glaze, slow-cooked red beans and rice. Red beans on Monday is New Orleans religion. We observe it seven days a week.

choose three — gumbo, red beans & rice, jambalaya, étouffée, crawfish mac & cheese, gouda mac & cheese, dirty rice. Not sure where to start with Louisiana food? Start here. We'll handle the rest.

shrimp, PEI mussels, mahi, crawfish — tomato-wine broth, garlic, shallots, lemon juice, house seasoning — over white rice, charred lemon, grilled French bread. Bread mandatory. The broth will make sure of it.

Blackened chicken over linguini — fire-roasted pepper cream, parmesan, grilled French bread. The dish that built this restaurant. since 2014 and we're still not tired of making it. Build it your way

Blackened catfish over house-made dirty rice — wild mushroom Creole sauce, shrimp, charred lemon, seasonal vegetables. Four layers of flavor on one plate. Every component is doing something.

Hand-breaded chicken thigh, andouille gravy, mashed potatoes, seasonal vegetables. Louisiana's answer to every bland chicken fried chicken you've ever had. This is what it was supposed to taste like.

Blackened snapper, Pontchartrain sauce — roasted wild mushrooms, lump blue crab, shrimp, bearnaise — Creole risotto, charred broccolini. Named for Lake Pontchartrain. The sauce has been in New Orleans longer than most families.

16oz hand-cut ribeye, flame-grilled, Bienville cream — shrimp, lump crab, shallots, garlic, parmesan, touch of sherry. Dirty rice, charred broccolini. Bienville sauce was created at Arnaud's in New Orleans, named for the city's founder. We put it on a ribeye. He would have approved.

Grilled 8oz filet mignon, crawfish bearnaise, blackened Gulf shrimp, mashed potatoes, charred broccolini. Breaux Bridge, Louisiana — the crawfish capital of the world. This is why.

Gulf blue crab cakes over cavatappi — white wine lemon cream, wild mushrooms, heirloom cherry tomatoes, arugula, roasted garlic basil aioli. Light enough to surprise you. Rich enough to bring you back.

Pan-seared salmon, toasted pecan crust, Creole mustard cream, dirty rice, seasonal vegetables. The pecan crust is Louisiana. The mustard cream is what makes it ours.

Fried chicken thigh, house praline glaze, applewood smoked bacon, boursin cheese, arugula, brioche bun. New Orleans has been putting praline on everything for centuries. The chicken was overdue.

House-smoked pulled pork and brisket, Abita Turbo BBQ sauce, comeback slaw, white cheddar, toasted jalapeño bread. Two smoked proteins. One sandwich. Some things don't need explaining.

Blackened chicken, charred house andouille, roasted poblano, smoked gouda, spring mix, toasted jalapeño bread. This sandwich has been here longer than most of our regulars. They know.

Mahi or shrimp, comeback slaw, cilantro, toasted flour tortilla. Some things don't need fixing. This is one of them.

Grilled ribeye, house jerk butter, haystack onions, house Creole sauce, toasted baguette. The best steak sandwich in Omaha. The whole plate makes that case — not just the ribeye.

Catfish, shrimp, or crawfish — dressed with lettuce, tomato, onion, pickle, Louisiana agave, housemade remoulade. Toasted baguette. New Orleans has been making these since 1929. We kept the tradition and upgraded every condiment.

Angus beef, house-made pimento cheese, applewood smoked bacon, fried jalapeños, arugula, house garlic basil aioli, brioche bun. The pimento cheese is house-made. Everything else followed naturally.

Angus beef, seared house andouille sausage, tasso-caramelized onion jam, Creole sauce, gruyere, arugula, brioche bun. Named for Wayne Jacob's Smokehouse in LaPlace, Louisiana — where our andouille story began. Every bite is that story.

Pulled pork, Abita turbo BBQ sauce, house slaw, comeback sauce and pickle

Award winning, whiskey glaze, vanilla ice cream

Pecans chocolate sauce and vanilla ice cream

scratch made french fried donuts dusted with a lot of confectioners sugar

Brown sugar–caramelized bananas, dark rum butter sauce, vanilla bean ice cream

Coca-Cola Original Taste — the crisp, refreshing taste you know and love

Take a Diet Coke break with this refreshing, no-calorie soft drink

Enjoy the great taste of Coca-Cola with zero sugar, zero calories

Classic, cool, crisp lemon-lime flavored taste that's caffeine free