Best Place To Eat Crawfish In Louisiana

Best Place To Eat Crawfish In Louisiana – It is the most wonderful time of the year. Your calendar alarm reminder has sounded. It’s officially crawfish season, and like us, you’re ready to get a little dirty at your next dinner party. Whether you call them crayfish, crayfish, crawdads, or mud bugs; or whether you like them smothered in garlic and butter or seasoned with a classic Cajun kick, there’s a boil for you. Below, you’ll find our favorite spots throughout Houston. And while we like to highlight them no matter what month it is, keep in mind that some places haven’t opened for the season yet.

We suggest sitting at the sidewalk tables out front, where you won’t feel guilty about making a big mess. Opened in 2001, this location is a carryover from the original Abe’s in Lake Charles, Louisiana, which also makes delicious frozen crawfish-stuffed chicken breasts, pork chops smothered in crawfish étouffée, and crawfish cake to go to home.

Best Place To Eat Crawfish In Louisiana

This outlet is owned by a wholesaler in Louisiana that supplies many of Houston’s favorite lobster restaurants. And while you can get fresh, cheap, and well-seasoned crawfish, corn, and potatoes, you can’t sit down to enjoy them because there are no tables to eat. Instead, pick up everything at the to-go window in the front. Cook everything yourself? You can also get live crayfish here. Their first boil will start in mid-February, but check their website for updates.

Everything You Need To Know About Hosting A Crawfish Boil

Brooks Bassler’s local chain offers a Houston take on Big Easy food with po’ boys, gumbo, fried fish and, when in season, crawfish. Choose from old-school Louisiana style, with no spices added after boiling, or Tex-Orleans, where garlic paste is mixed in after boiling for a sweet-and-sour explosion. Diners have the option of tossing some sausage into their boils, including unusual varieties like spicy alligator andouille mixed with crawfish, corn, and potatoes. Or go for a less practical option and order Lloyd’s excellent and creamy crawfish étouffée with red roux.

The LSU banners on this little wooden shack are your first clue that this is the place for authentic Louisiana-style crawfish. Regular crawfish are bursting with lemony flavor and mildly spicy, while the “puffy lips” version offers maximum heat. Boils can come with a side of exceptionally smoky sausage, best washed down with a craft beer or frozen margarine on the front porch. In a hurry? Hit the drive-thru.

This is a friendly, no-frills store that offers a couple of TVs, inexpensive beer, and Cajun and Viet-Cajun options. The garlic butter sauce is hotter and spicier than others you’ll find around town. As for the heat, there are multiple levels, starting with hot and extra hot (enough to coat your lips with a slight burning sensation). Blue crab, crab leg, and shrimp boils are also available. Still hungry? Add an order of fried catfish with a side of vegetable fried rice.

This is the kind of mom and pop place that is a joy to stumble upon. The owner, Henry Tran, is a former shrimper and fisherman from Port Arthur who started making boils for family and friends in a trailer in Waller in the late ’80s and early ’90s. The trailer became so popular that he eventually opened his own restaurant. The newer location on Beamer Road offers two flavors of crawfish: traditional Cajun and a sweet and sour garlic glaze called Craven. Tran still drives all the way to Louisiana to pick out his crawfish, so it’s impeccable in quality and freshness.

Where’s The Cheapest Crawfish In Baton Rouge?

Featured everywhere from the Washington Post to the PBS series Mind of a Chef, here crawfish are cooked in a wok after simmering them with Cajun seasonings, the same way the Chinese prepare crab and lobster, so those spices and oils coat everything and get really deep into the cracks. Mixed with green onion, garlic, lemons, orange, butter and garlic, the Kitchen Special is sweet, savory, tangy and totally original, while the flavor of Thai basil evokes the streets of Bangkok.

Chef/owner Trong Nguyen began offering bugs in mouth-numbing garlic butter more than a decade ago, just as that style was becoming a staple of Houston’s crawfish diet. An order of medium Viet-Cajun here is fiery enough, but don’t stop there: Nguyen’s eclectic menu includes other non-crawfish dishes that you simply can’t miss, from the Vietnamese fried chicken dish, com ga xa xiu, to savory stews like lau duoi bo with oxtail. Prepare to wait up to an hour, but trust us, it’s worth it.

In his cafe inside Hong Kong City Mall IV, and now in a new second location in the Heights, owner Kiet Duong uses real butter in addition to sugar, which makes his crabs extra sweet and, let’s be honest, more addictive. The flavors—Original Cajun, Kickin’ Cajun, garlic butter, lemon pepper, Thai basil, and The Mix, a blend of garlic butter and lemon pepper—appeal to a variety of palates. Duong says that guests like to combine their flavors, and the combination of garlic butter and Thai basil is now one of the most popular orders.

Floyd Landry opened this original Beaumont location in 2004 and it’s been famous ever since. Today, it has expanded to stores in Cypress, Mont Belvieu, Pearl Land, Sugar Land, and Webster. Drop by any venue and enjoy the boat-shaped bar and spicy boiled langoustines. Keep an eye out for the annual parking lot crab party, which usually takes place in April. Heat up with the Cajun Boil Platter, currently available at Pearland, Sugar Land, and Webster, and includes snow crab, lobster, jumbo shrimp, corn, and potatoes.

How To Eat Crawfish?

This is the place for the best dose of Cajun crab, thanks to the irresistibly mouth-burning Mr. Crawfish spice blend cooked on bed bugs. You’ll also enjoy the friendly service, quick bar service, and upbeat Zydeco soundtrack, not to mention the super-handy wash-down station after meals. in étouffée sauce), red beans and rice, or redfish topped with lobster étouffée.

This pop-up is currently serving crawfish at Tikila’s in the Heights. At five pounds for $50, get a serious plate of spice to go with your tasty frozen tropical cocktails. Additionally, the menu features many other seafood dishes such as shrimp and crab legs.

JuJu got his nickname from his mawmaw in Ville Platte, Louisiana, and learned to cook in crawfish boils in his father’s parking lot (where he also learned her meticulous crawfish-cleaning methods). This is old school Cajun crawfish, served with sausage and lots of baby potatoes and corn on the side. You are free to open your own beer as the place is also BYOB.

What started as a small stand inside 99 Ranch Market in Memorial in 2010 has expanded to include 25 franchised locations throughout Texas, with 13 in the Houston area alone. It’s counter service only, but customers can park at a table inside with their own case of beer (it’s also BYOB) and go to town devouring flavors including garlic butter, hot and sour, and house cajun (the better) with sauces that they customize themselves. The extensive Asian-fusion menu has offerings like crab pho and empanadas. Because it’s a franchise, quality varies from place to place, but 99 Ranch’s original interior is still the best.

Louisiana’s Bayou Country Crawfish Trail

Sometimes the most inconspicuous places are the best hidden gems. Not only is this where the Texas crawfish business started, but it also serves some of the best Cajun food this side of the Sabine River. Stop by a weekend night to listen to live Cajun music and dancing, and order anything from fried shrimp and fish to a boatload of crawfish. The seasoning used is unique.

This full-service restaurant and lobster joint offers lakeside dining under shaded palapas that overlook the same body of water the lobsters come from, so you know they’re fresh. They also offer shrimp, catfish, steaks, chicken, burgers, po-boys, Cajun dishes, and even fried alligator. If you’re coming from downtown Houston, it’s about an hour’s drive to El Campo, but if you’re taking a road trip, grab the RV and stay at Pincher’s personal RV park.

Run by a couple who cater lobster events, this sprawling establishment offers mostly outdoor seating and, on weekends, live music. Eat at one of the picnic tables or fill your cooler with a crab feast to go.

When you see the giant red crab greeting guests at the original Richmond Avenue location, you know you’re in the right place. The menu includes plenty of Louisiana staples (gumbo, grilled oysters, boudin, even Natchitoches meat pies) and makes fried and marinated blue crabs with barbecue sauce in season (usually June through October). Crayfish are sold by the pound with all sorts of extras: corn, potatoes, sausage, crawfish, you name it.

When Is Crawfish Season?

This is a sprawling country store with a small bar and lots of worn wooden booths and tables. Legend has it that the Repkas began giving away crayfish in the mid-1980s to patrons of the bar and grocery store. These days, much of the action takes place in the backyard, where giant pots boil thousands of pounds of crawfish from Eunice, Louisiana. Check your

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