DINNER
When the taste changes with every bite and the last bite is as good as the first, that’s Cajun! Fabulous food is a part of Cajun Pride. You go out to relax and enjoy your company… we hope this, combined with our food, makes you want to take another bite! There is nothing consistent about our dishes other than being FRESH, therefore we have a limited, ever-changing menu.
Appetizers
- Large black tiger shrimp blackened, served with a homemade Captain Morgan raspberry sauce.
- Hot Peel & Eat Shrimp tossed in Old Bay and butter. Served with cocktail-sauce.
- 4 blackened meatballs stuffed with Gorgonzola crumbles. Served over white rice and homemade creole sauce.
- There is a lot of demand in areas that serve crawfish, but there’s no doubt that where there isn’t the demand, there aren’t going to be crawfish! Crawfish don’t freeze well so we only serve fresh and we fly them straight from the source. Enjoy! “Create the demand”. One pound and then some.
- Two crab cakes with fresh blue crabmeat and our own Cajun seasonings, served with our homemade Louie dressing.
- Seared with black and white seasame seeds. Served with wasabi, ginger and soy sauce.
- A pound of fresh Canadian mussels sautéed in a hot and spicy garlic butter sauce.
Chicken
- Caramelized butter and seasoning, blackened, and topped with bourbon peaches.
- A delicious blend of crawfish tail-meat, spinach and cognac cream served over grilled chicken breast. Served with chef sides.
- Grilled fresh chicken breast, topped with peppers, onions and tomatoes in our homemade creole sauce. Topped with melted mozzarella. Served on a hot skillet.
N'awlins Specialties
- Shrimp, Tasso Ham and spinach sautéed in extra virgin olive oil, lemon, white wine, garlic and fresh basil, tossed with linguine pasta in a light tomato cream sauce.
- Andouille sausage sautéed with pork, chicken, crawfish, shrimp and linguini tossed in lobster cream sauce. For the jambalaya lover.
- Large gulf shrimp in a wonderful creole sauce served around rice.
- Andouille sausage, chicken, pork, shrimp and crawfish cooked together with rice, peppers and onions. Medium spicy.
- Fresh sautéed vegetables in a hot and spicy crawfish sauce with onions, celery, bell peppers, and our famous crawfish.
Raw Bar
- Fresh smoked Mahi-Mahi.
- Louisiana or Gulf are wonderful. For those people who are connoisseurs or who truly believe the motto: “Eat oysters, love longer!” Steamed or raw.
- We use mainly Littlenecks or Cherrystone clams because they are most tender and flavorful. The motto: “Eat clams, last longer!” We suggest a combo of oysters and clams. Steamed or raw.
Salads
- Mixed baby field greens and veggies with your choice of dressing.
- Traditional Caesar, fresh romaine, croutons, light Caesar dressing and grated Romano cheese.
- Grilled chicken or sautéed shrimp served on a bed of romaine tossed with a light Caesar dressing and croutons and topped with fresh Romano cheese.
- Grilled or blackened Fresh Catch, cooked your way. Served over fresh baby field greens and fresh veggies. Topped off with Romano cheese.
- Lightly seasoned and grilled, thinly sliced and served over a bed of baby field greens, bacon, sundried tomatoes and roasted red peppers. Tossed in our Homemade Gorgonzola cream dressing.
- Served with mixed field greens, artichokes, sundried tomatoes and gorgonzola crumbles.
Seafood
- Marinated in a balsamic vinaigrette then grilled and topped with crabmeat and Fontina cheese, served with chef sides.
- Wrapped in bacon, seasoned and cooked to perfection. Finished off with a drizzle of lobster Parmesan sauce. Served with chef sides.
- A dish in warm, caramelized butter and seasoning are applied to the fish then blackened on a hot skillet then topped with bourbon peaches. Enough to drive you crazy.
- With mango-lime relish. The slight rum flavor and mango reproduce the gulf inspiration of this dish. Take a bite, shut your eyes and enjoy.
- Jumbo shrimp stuffed with our delicious lump crab stuffing. Finished off with a lobster cream sauce. Served with Chef sides.
- Two crab cakes made from lump blue crabmeat and our own Cajun seasonings, served with our homemade Louie dressing. Served with chef sides.
- Shrimp sautéed in extra virgin olive oil, lemon, white wine, garlic and fresh basil in a light tomato cream sauce over pasta.
- Pan fried with a drizzle of remoulade sauce. Served with chef sides.
Steaks / Chops
- Chargrilled and topped with sautéed onions, pepper, and pineapple. Finished off with mozzarella cheese. Served with chef sides.
- Two center cut pork chops, grilled and topped with a tasso & spinach cream sauce. Served with chef sides.
- Eight awards won! Just what you would dream of off the grill. 12 oz. New York Strip seasoned to perfection then topped with burgundy wild mushrooms. You won’t find better!
Today's Soup
- Bisque sets the pace for a great experience. Light, but full of flavor.
- We don’t usually brag but this is the best! Three for three first place.
- Our gumbos are a meal, so enjoy and share as a part of your Crawdaddy’s experience.