What You'll Get
Holiday cooking is a lot like holiday shopping: both involve weeks’ worth of preparation and pressure, and in the end, nobody fully appreciates socks filled with creamed corn. Give the gift of a stress-less supper everyone will love with today’s Groupon to Andria’s Cajun Cuisine in Plano. Choose between the following options:
- For $80, you get a holiday dinner for 12 with a smoked bone-in ham (a $165 value).
- For $80, you get a holiday dinner for 12 with a smoked turkey (a $165 value).<p>
Both meals include: * Choice of cornbread dressing or baked macaroni * Salad * Bread * Green peas * Choice of bread pudding or peach cobbler<p>
Orders for Christmas must be placed by December 15 and picked up by December 24.
Under the direction of executive chef Nappy Modjulua, the food artisans at Andria’s Cajun Cuisine assemble festive holiday meals headlined by succulent smoked turkeys or bone-in hams, fully prepared and ready for easy pickup. Hosts can trim their tables with a choice of cornbread dressing or baked macaroni based on their guests’ preference or of the advice of an impartial fortune cookie, and salad and green peas add a fresh dash of color to plate palettes. Mealtime merry making ends with sweet servings of bread pudding or peach cobbler, inviting guests to linger together longer as they sit beside the glow of a fireplace filled with fruitcakes.
The Fine Print
Promotional value expires Mar 7, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per order. Valid only for option purchased. Must place order 1 week in advance; Christmas orders must be placed by Dec. 15. Pick-up only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Andria's Cajun Cuisine
Andria's Cajun Cuisine assembles recipes plucked from the table of restaurant owner Precious Wyatt's childhood. Wyatt grew up in New Orleans and after relocating to Plano, she found herself longing for the distinct flavors of the Crescent City. To reclaim the dishes of her youth, she enlisted the skills of Nappy Modjulua, who received intense culinary training in West Germany and later honed her abilities as an executive sous-chef in Louisiana. The executive chef's worldly background in Italian, French, and African cooking styles enlivens the menu of Cajun specialties, which includes classics such as blackened fish, crayfish étouffée, and crab-stuffed eggplant along with desserts capable of convincing any child to eat all of his math homework.