DINNER

Served Daily starting at 3:30. 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

    • CAPTAIN MORGAN SHRIMP
      Large black tiger shrimp blackened, served with a homemade Captain Morgan raspberry sauce.
    • OLD BAY SHRIMP
      Hot Peel & Eat Shrimp tossed in Old Bay and butter. Served with cocktail-sauce.
    • CAJUN GORGONZOLA MEATBALLS
      4 blackened meatballs stuffed with Gorgonzola crumbles. Served over white rice and homemade creole sauce.
    • CRAWFISH
      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.
    • CRAB CAKE APPETIZER
      Two crab cakes with fresh blue crabmeat and our own Cajun seasonings, served with our homemade Louie dressing.
    • AHI TUNA
      Seared with black and white seasame seeds. Served with wasabi, ginger and soy sauce.
    • GARLIC MUSSELS
      A pound of fresh Canadian mussels sautéed in a hot and spicy garlic butter sauce.
    • JOHNNY’S CAJUN BOILED PEANUTS

    Chicken

    • BOURBON STREET CHICKEN
      Caramelized butter and seasoning, blackened, and topped with bourbon peaches.
    • CHICKEN ÉTOUFFÉE
      Grilled or Blackened Chicken Breast, topped with our Crawfish Étouffée. Served with chef sides.
    • CAJUN CHICKEN PASTA
      Grilled or Blackened Chicken over our creamy alfredo and Linguine.
    • BAYOU ROAD CHICKEN
      Blackened Chicken with our Homemade Gorgonzola Cream. Served with chef sides.

    N'awlins Specialties

    • THE MOULIN ROUGE
      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.
    • JAMBALAYA PASTA
      Andouille sausage sautéed with pork, chicken, crawfish, shrimp and linguini tossed in lobster cream sauce. For the jambalaya lover.
    • SHRIMP CREOLE
      Large gulf shrimp in a wonderful creole sauce served around rice.
    • TRADITIONAL JAMBALAYA
      Andouille sausage, chicken, pork, shrimp and crawfish cooked together with rice, peppers and onions. Medium spicy.
    • CRAWFISH ÉTOUFFÉE
      Fresh sautéed vegetables in a hot and spicy crawfish sauce with onions, celery, bell peppers, and our famous crawfish.

    Raw Bar

    • SMOKED FISH DIP
      Fresh smoked Mahi-Mahi.
    • OYSTERS
      Louisiana or Gulf are wonderful. For those people who are connoisseurs or who truly believe the motto: “Eat oysters, love longer!” Steamed or raw.
    • CLAMS
      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

    • DINNER SALAD
      Mixed baby field greens and veggies with your choice of dressing.
    • CAESAR SALAD
      Traditional Caesar, fresh romaine, croutons, light Caesar dressing and grated Romano cheese.
    • CAJUN SHRIMP OR CHICKEN CAESAR
      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 STEAK GORGONZOLA
      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.
    • AHI TUNA SALAD
      Served with mixed field greens, artichokes, sundried tomatoes and gorgonzola crumbles.

    Seafood

    • SEARED AHI TUNA
      Yellow Fin Tuna with black & white sesame seeds drizzled with a Wassabi Mayo. Served with chef sides.
    • JUMBO SEA SCALLOPS
      Wrapped in bacon, seasoned and cooked to perfection. Finished off with a drizzle of lobster Parmesan sauce. Served with chef sides.
    • BLACKENED FRESH CATCH
      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.
    • GRILLED RUM SOAKED SHRIMP
      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.
    • CRAB STUFFED SHRIMP
      Jumbo shrimp stuffed with our delicious lump crab stuffing.  Finished off with a lobster cream sauce.  Served with Chef sides.
    • CRAB CAKE DINNER
      Two crab cakes made from lump blue crabmeat and our own Cajun seasonings, served with our homemade Louie dressing. Served with chef sides.
    • SHRIMP PASTA
      Shrimp sautéed in extra virgin olive oil, lemon, white wine, garlic and fresh basil in a light tomato cream sauce over pasta.
    • PANKO PARMESAN CRUSTED MAHI MAHI
      Pan fried with a drizzle of remoulade sauce. Served with chef sides.

    Steaks / Chops

    • PONTCHARTRAIN SKIRT STEAK
      Chargrilled and topped with sautéed onions, pepper, and pineapple. Finished off with mozzarella cheese. Served with chef sides.
    • TASSO CHOPS
      Two center cut pork chops, grilled and topped with a tasso & spinach cream sauce. Served with chef sides.
    • NEW YORK STRIP
      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

    • LOBSTER BISQUE
      Bisque sets the pace for a great experience. Light, but full of flavor.
    • CLAM CHOWDER
      We don’t usually brag but this is the best! Three for three first place.
    • CHICKEN GUMBO
      Our gumbos are a meal, so enjoy and share as a part of your Crawdaddy’s experience.