CUAISRITNE
Cajun Pleasures
Ricky P’s Creole Kitchen
By Margaret Word Burnside and Aaron R. Fodiman
Photography by Gram
This freshwater filet of catfish that was prepared with a Bienville sauce loaded with
crawfish is one of the special creations served at Ricky P’s Creole Kitchen in St. Petersburg.
JULY/AUGUST 2017 | TAMPA BAY MAGAZINE 171
It is like traveling to New Orleans to
dine when you go to Ricky P’s. From
the moment you walk in the door, you
will feel as though you are in the French
Quarter. Proprietors Lisa and Chef Ricky
Parsons have done everything humanly
possible to recreate the great tastes of the
Big Easy at their new restaurant.
You can start with items from their
extensive menu, such as Louisiana Crab
Cakes, Boudin Balls or Dang Dang Shrimp,
or try one of their three soups: Filé Seafood
Gumbo, Cajun Corn and Crab Bisque or
Chicken and Andouille Sausage Gumbo.
Of course, they serve a variety of oyster
preparations. We ate our way through
several servings of oysters Rockefeller, as
we can never seem to get enough of them.
Both the Creole jambalaya and the red
beans and rice can be ordered with or
without Cajun sausage, and are authentic
recipes that Ricky’s mother once made for
him. Lunch specials are available Mondays
through Saturdays and include a fried
oyster basket, shrimp étouffée, chicken
Don’t miss dessert, as each of them is
delicious. Of course, the bread pudding
is a must. You’re bound to also love the
chocolate pecan pie and Lisa P Lime
Tart. They also serve a chocolate cake,
a cheesecake and a red velvet cupcake.
There is a full bar, the service is friendly
and casual, and the prices are easy on your
budget. Ricky P’s delivers, welcomes
takeout and offers catering. This is a place
where you will feel at home and know that
they want to fulfill any special requests
you may have. Ricky is in the kitchen to
make sure you enjoy your visit and dining
experience, as hospitality is as much a
part of the Creole custom as drinking and
dancing. We have never seen Ricky dance,
but we are sure he can. We sure know he
can cook. 9
EDITOR’S NOTE: Ricky P’s Creole Kitchen is
located at 11002 Fourth St. N. in St. Petersburg
in the Bayview Shopping Plaza just north of
Gandy Boulevard, (727) 821-4061, or visit
rickyps.com.
and rice and their specialty, Po Boys
served on Leidenheimer French bread
in 5-inch or 9-inch sizes. You can choose
from 23 different Po Boys. There is even
a Frenchaletta, a vegetarian version of the
Muffaletta that was created in New Orleans
at its famous Central Grocery in 1906.
Dinner entrée selections include fried
oysters, shrimp étouffée, plus a Louisiana
Seafood Platter of shrimp, oysters, catfish
and a crab cake. In addition, catfish,
grouper or redfish dinners can be ordered
and prepared your favorite way and served
with your choice of a variety of Creole
toppings, such as Crab Louie, shrimp
étouffée, or with crab meat stuffing and
crab Louie sauce. They also offer pork
and beans, a pork chop with andouille
gravy, Steak Orleans and Chicken Venti.
You choose your sides from items such as
Cajun potato salad, Creole slaw, sautéed
vegetables, French fries, a side salad,
tomato salad, dirty rice with ground beef,
Creole jambalaya and red beans and rice
with or without sausage.
/rickyps.com