Lunch

Served Daily 11:00 - 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.
    • CRAB STUFFED PORTABELLO
      “Cow tipping is not nice – we move before picking.” Marinated in a balsamic vinaigrette then grilled and topped with crabmeat and Fontina cheese, served over a bed of baby field greens.  Make it a Dinner for an additional cost.
    • GARLIC MUSSELS
      A pound of fresh Canadian mussels sautéed in a hot and spicy garlic butter 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 lump blue crabmeat and our own Cajun seasonings, served with our homemade Louie dressing.
    • CAJUN GORGONZOLA MEATBALLS
      Blackened meatballs stuffed with gorgonzola crumbles. Served over white rice and homemade creole sauce.
    • OLD BAY SHRIMP
      Hot Peel & Eat Shrimp tossed in Old Bay and butter. Served with cocktail-sauce.
    • JOHNNY’S CAJUN BOILED PEANUTS

    Entrees

    • BLACKENED FRESH CATCH
      A dish in warm, caramelized butter and seasoning, then blackened on a hot skillet and served with bourbon peaches, and chef’s choice of two sides.
    • SHRIMP CREOLE
      Large Gulf Shrimp in a wonderful creole sauce, served around rice.
    • CRAWFISH ÉTOUFFÉE
      Fresh sautéed vegetables in a hot and spicy crawfish sauce with onions, celery, bell peppers and our famous crawfish.
    • JAMBALAYA PASTA
      Andouille Sausage, Chicken, Pork, Shrimp and Crawfish in every bite. For the Jambalaya lover.
    • SHRIMP PASTA
      Shrimp sauteed in extra virgin olive oil, lemon, white wine, garlic and fresh basil in light tomato cream sauce over pasta.
    • 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.
    • 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.
    • TRADITIONAL JAMBALAYA
      Andouille sausage, chicken, pork, shrimp and crawfish cooked together with rice, peppers and onions. Medium spicy.
    • CRAB CAKE LUNCH
      One Crab Cake made from fresh crabmeat and our Cajun seasonings, served with our homemade Louie dressing, with chef’s choice of two sides.
    • CAJUN GRILLED CHICKEN PASTA
      Grilled chicken breast, Cajun seasoned over pasta with rich cream sauce.

    PO’ Boys, Wraps & Burgers

    All Served with Red Beans and Rice or Pasta Salad. White or Whole Wheat Wrap available for any sandwich.

    • THE MAHI PO’ BOY OR WRAP
      Today’s fresh catch, blackened or grilled with a touch of dill sauce, topped with mozzarella, shredded lettuce and marinated tomato.
    • BBQ BACON BURGER
      Angus ground beef seasoned and topped with BBQ sauce, American cheese, bacon, lettuce, and tomato.
    • CHEESEBURGER
      Angus, seasoned and topped with Pepper Jack cheese, lettuce and tomato. Served with a side of our special sauce. This is the best you’ll find!
    • BBQ BACON CHICKEN SANDWICH OR WRAP
      Lightly seasoned grilled chicken breast with bacon, BBQ sauce, shredded lettuce and tomato finished off with Pepper Jack cheese.
    • CAJUN PHILLY CHEESESTEAK OR WRAP
      Thinly sliced Ribeye mixed with sautéed mushrooms, onions & jalapeños.Topped with Pepper Jack cheese.
    • THE RAJIN CAJUN BURGER
      Minced onions seared into a Black Angus burger. Topped with teriyaki glazed wild mushrooms, jalapenos, bacon and fontina cheese. Served with our remoulade sauce.
    • SHRIMP PO’ BOY
      Jumbo black tiger shrimp blackened, sautéed or pan fried. Served with a dill tartar sauce or our Capitan Morgan raspberry sauce.
    • PANKO PARMESAN MAHI SANDWICH
      Served with lettuce, tomato and dill tartar sauce.
    • OYSTER PO’ BOY
      Pan fried and served with our homemade Cajun Louie Sauce, lettuce and tomato.
    • CAJUN GORGONZOLA MEATBALL SUB
      Cajun meatballs stuffed into a fresh sub, with sauteed peppers, onions, creole sauce and mozzarella cheese.
    • CHICKEN N’AWLINS SANDWICH
      Spinach, tomatoes, artichokes, and basil sauteed in garlic and wine. Topped off with fontina cheese.
    • VOODOO CHICKEN SANDWICH
      Grilled or blackened chicken breast. Topped with our homemade spicy garlic voodoo sauce and melted mozzarella.

    RAW BAR

    THERE IS A RISK ASSOCIATED WITH CONSUMING RAW OYSTERS. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked. IF UNSURE OF YOUR RISK, CONSULT A PHYSICIAN.

    • SMOKED FISH DIP
      Fresh smoked Mahi-Mahi.
    • 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.
    • 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.

    SALADS

    • 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.
    • CAESAR SALAD
      Traditional Caesar, fresh romaine, croutons, light Caesar dressing and grated Romano cheese.
    • DINNER SALAD
      Mixed baby field greens and veggies with your choice of dressing.
    • MANGO CHICKEN SALAD
      Grilled chicken breast glazed with pineapple and teriyaki, sliced thin over a bed of baby field greens, finished off with our homemade mango relish and our mango poppy vinaigrette.
    • MAHI SALAD
      Grilled or blackened Mahi-Mahi, cooked your way. Served over fresh baby field greens and fresh veggies. Topped off with Romano cheese.
    • CRAB CAKE SALAD
      Served golden brown over a bed of baby field greens and mixed veggies, with lemon and our house dressing.
    • CHARBONNET STREET SHRIMP
      Blackened or grilled Black Tiger shrimp with fresh strawberries, pineapple, and fontina cheese over a bed or baby spinach. Topped off with a warm bacon raspberry dressing.
    • 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.

    TODAY’S SOUP

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