Mama Roux’s Menu is a selection of delicious toppings set on top the New Orleans Favourite “Dirty Rice” This mixture of rice braised in a rich home-made stock of onions, peppers, celery and MudBugs famous house dry-rub. This is smoked spices, herbs and buttery-sweet onion, bags of flavour and spice, but not too much chilli, this isn’t about heat – more about taste-bud satisfaction. All our Southern Comforts come with your choice of our Home-Style sauces.

We love Brisket when its slow cooked in stock & we love Brisket from an oak-fired pit. So we do both: Part 1 is brined in Creole spices, then Dry rubbed & Oak smoked in onions & garlic for at least 5 hours. Part 2 is cooked low and real slow in a stock of beef bouillon, molasses & Southern Comfort. We separate both creations from their dripping and make a gravy to which we add even more Bourbon & spices. The smoked onions get further cooked down in butter and it all gets combined into one glorious mess.

Our 'Nawlins' style pork shoulder gets brined for 24 hours then coated in honey, mustard & dry-rub. Into the smoker until it's pull-apart soft - and combined with sauteed onions, bay, thyme, heaps of garlic and a little smoked paprika. Then smothered in our home-grown Memphis BBQ.

Chicken Thigh cooked in a Creole broth of onions, peppers, celery, tomatoes and spices. Bones are removed when soft and the broth is put on low heat until thick, then we spike it with hints of cinnamon, molasses, thyme and just a little Kashmir chilli. The tender, flavoursome thigh meat is combined with the finished stock creating a dish worthy of its Mardi Gras roots.

First we make a fine stock of vegetables with bay, cinnamon bark, onions, thyme and garlic. Then we gently thicken the stock, add chopped San Marzano tomatoes, and finish with our blend of dry-rub spice. To this concoction we add Red beans, Black Eyed peas, Black beans, White Kidney beans, Borlotti beans & Kala Chana. The whole lot is combined with heaps of fried onion and pepper - Its a Bean stew straight from the Bayou.

Fat Tuesdays Menu is all about crispy, eat-with-your-bare-hands luxuries. These dishes are coated in dry-rub, dipped in Creole spiked flour & deep fried to crispy perfection. Served over a heap of hand mixed coleslaw that we always do fresh to order. Like all our dishes we finish these crispy eats with a healthy lashing of sauce of your choice.

A whole mess of wings, heated through in our flavour brine until succulent and then crisped up in the fryer and coated in our dry-rub. These are the perfect vehicle for our incredible home-grown sauces. Shown here coated half N' half in Memphis BBQ & Gator-Breath

We oven cook our pork ribs low and slow, coated in an extravagant amount of our delicious dry-rub. When done they love to fall off the bone – but we stick them in place with a coating of Creole breadcrumb. Flashed in the fryer to order your left with a mind blowing combination of crispy outer spice and the deliciously soft rib meat within.

Heaps of baby cold-water prawns coated in buttermilk and seasoned flour. Fried to a golden brown crisp to order and coated in our dry-rub & garlic butter sauce. Served with fresh lemon for squeezin’ & a garnish of red chilli, dill and coriander.

A half pound of home-ground steak, dusted in dry-rub, charred on an iron griddle & glazed with Memphis BBQ. Served up on a Brioche roll with lettuce, tomato, sweet pickle slice, buttermilk fried onion, applewood smoked cheddar, crispy bacon & classic Ranch.

Our home-grown sauce selection is presented to you upon purchase of any of our tasty menu items. Just like the rest of our culinary offerings these sauces take hours and hours to prefect and are prepared fresh.

Proper Genuine Memphis Barbecue, slightly smokey and tangy initial hit, followed by a mellow-sweet aftertaste. Tomatoes, onions, garlic and our famous spice blend bubbling away for hours, finished up with cider vinegar and molasses. Perfect for the pulled pork – One of our customers’ favourites.

Citrus & Herb classic ranch. This is a delicate blend of dill, lemon and parsley flavours on a creamy base of yogurt & mayonnaise. This bad boy goes well on everything – we mix it with the hot sauce, we mix it with the BBQ - we even put it on our bacon barms.

A Louisiana-Style hot sauce; aged chilli, vinegar, sugar, garlic and tomato – held in emulsion with a frankly naughty amount of melted butter. A little bite goes a long way – not too hot for the uninitiated – great on its own or combined with the refreshing citrus ranch dressing.

The “Big Easy”, Crescent City, New Orleans, whatever you call it – it means comfort food. These sides are just what you need to make (an even bigger) meal of our main dishes.

A New Orleans favourite, Creole style loaded vegetable rice. American long grain cooked in a home-made stock we have steeped with herbs and spices all day long. To this we add molasses, paprika & cinnamon and cook out our rice with Borlotti bean, Garden Peas, sweetcorn & Red Beans. Once it's cooked it gets hit with butter, Creole spice blend, spring onion, coriander & a little diced red chilli.

Onion, cabbage, carrot, fennel, parsley, dill & coriander all sliced super-fine. This mix we keep chilled right up to the moment you order. Then we cover a handful in our Ranch-Hand sauce, add a little sea salt, and mix to perfection. Fragrant & crisp with a citrus kick and creamy sauce – goes great with all the meats.

2 x half cut corn on the cob, fattened up in hot water – coated in our dry-rub and seared on our griddle to a caramel lustre. Finished with a glorious coating of garlic butter.

Extremely moreish american style butter popcorn, made old school (In a screaming hot pan). Coated in melted butter and our secret popcorn seasoning dust - plus some MudBugs Dry-Rub & Monin Caramel Syrup. Just a little spice kick added to a buttery, sweet & salty snack.

Menu

MENU

Have a look at the MudBugs Core menu

Our favourite dishes from the Creole Smorgasbord - our full takeaway menu is available for download below and our events brochure shows all the menus available for your event.

Mama Roux Southern Comforts

Bourbon St. Brisket

Smoke-Pit Boston Butt

Chicken Carnivale

Bayou Bean Stew

Fat Tuesday’s Crispy Eats

Louisiana Chicken Wings

MudBugs Baby Back Ribs:

Popcorn Shrimp

The Big Easy Burger

Tastes of the Southern Eleven

Hoisin-Hookup

Memphis Walkin' BBQ

Classic Ranch

Gator Breath

Crescent City Sides

Dirty Rice

MudBugs Slaw

Creole Corn on the Cob

Movie Night Popcorn