The Maple Tree Inn: A Louisiana Gem In Chicagoland
Topic: Food
Maple Tree Inn's Famous Hickory Buttered BBQ Shrimp & Grits
The Maple Tree Inn, located in suburban Blue Island, IL is a real hidden gem that's been serving excellent Louisiana cuisine to the Chicago area for decades. Highly-acclaimed for its fare, the Maple Tree Inn was opened in 1975 by chef, Charlie Orr, aka "The Walrus." The restaurant is committed to the art of Cajun/Creole cooking and maintaining its status as the first and longest-running Cajun/Creole restaurant in Chicagoland. All of their food is prepared in-house, from the Smoked Andouille Sausage, Jambalaya, and Étouffée, to the famous Hickory Buttered BBQ Shrimp & Grits (pictured above). Drink selections feature signature New Orleans cocktails, such as the Hurricane and Creole Voodoo Zombie, 8 boutique wines on draft, and a carefully curated list of 24 craft beers on draught, including a few rare vintage bottles.
I've had the Gumbo, the Jalapeno Cornbread Muffins, and the Mississippi Mud Cake -- All Were Outstanding! I ate there once when a dish called "Shrimp Bienville" was on offer. It looked very tempting, and even though I'm allergic to shrimp, I felt compelled to sample...It Was Magnificent! Their current impressive menu includes:
Hickory Buttered BBQ Shrimp
half-pound jumbo peeled shrimp sautéed in a garlic butter sauce with tomatoes and spices,
served with jalapeño cheddar cheese grits
Chicken, Sausage and Seafood Creole Jambalaya
hearty, highly seasoned rice-based dish with slow-roasted rotisserie chicken, house smoked andouille sausage,
jumbo peeled shrimp, crawfish tails, clams, mussels, and squid
N’awlins Bouillabaisse (Boo-ya-bes)
classic, elegant Provencal (French) fish stew with jumbo shell-on shrimp,
jumbo scallops, catfish, pollock, squid, crawfish, clams, mussels, and oysters
Crawfish Étouffée (Ay-too-fay)
half-pound tender crawfish tails smothered in a dark roux with butter, garlic, onions, peppers,
and white wine, served with white rice
Blackened Redfish Étouffée
two Louisiana redfish fillets blackened with Cajun spices, delicately placed atop white rice,
smothered with crawfish étouffée, and served with Cajun shoestring fries
Beer Battered Soft Shell Crabs
three large soft shell crabs, beer battered and deep fried,
served with smothered greens and a Creole mustard crème fraîche
Jumbo Blackened Sea Scallops
half-pound U/10 scallops blackened with Cajun spices, served with warm creamed brie sauce,
and a grilled corn & andouille maque choux
Dis and Dat Platter
a bit of dis and a bit of dat ~ hickory buttered BBQ shrimp, crawfish etouffee, ribs, and red beans & rice,
served with Cajun shoestring fries
Trout Almondine
fresh-caught, pan-seared trout, topped with brown butter toasted slivered almonds,
served atop shallot roasted new potatoes & seasonal vegetables, finished with Meuniere Butter
Duck Confit & Andouille Cassoulet
duck confit, house smoked andouille sausage & pancetta in a rich, slow-cooked white bean stew
with roasted red & yellow peppers, onions, celery, and Tasso
Shrimp Creole
large shrimp simmered in a spicy, tomato-based sauce with “the Trinity,” garlic, bay leaf, and red wine,
served with white rice
* Blackened Prime Ribeye
14 - 16 oz. cut blackened with Cajun spices, served with caramelized onion cream sauce
and basil & garlic mashed potatoes, topped with fried onion strings
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The Maple Tree Inn provided me with an excellent dining experience, and I'm sure it will provide the same to you. Visit and visit often...you won't be disappointed! HIGHLY RECOMMENDED!!!
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