Crawfish In Katy – Crawfish season is here, and there’s no shortage of dining options to fill your craving for local crustaceans. Last week, we asked readers to share their favorite mudbug hot spots, and these Katy joints topped the list.
Texas Borders Bar and Grill has been serving authentic regional dishes for more than 25 years. Crawfish is now on the menu at this popular local eatery for $9.99 a pound. Texas Borders has locations in Katy and Fulshear.
Crawfish In Katy
“Texas Borders does good crawfish and the rest of their menu is solid so when other people in my family want something different, it’s good.”
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Big N’s BBQ and Crawfish is the self-proclaimed Katy landmark for crawfish. The crawfish is served hot from a food truck permanently parked on Katy Hockley Cutoff Road. Boiled crawfish are $8 per pound, but Big N’s also sells live crawfish for $4.25 per pound.
Orleans Seafood Kitchen opened in 2008 and is owned and operated by locals Chance Comstock and Marcus Payavla. Orleans has locations in Katy and Fulshear, and both restaurants serve authentic Louisiana fare including seafood gumbo, etouffee, po-boys and boiled crawfish. Crawfish start at $9.99 per pound.
BB’s Tex-Orleans is a New Orleans-themed restaurant with a unique Texas twist. BB’s offers both Texas-style and Louisiana-style crawfish starting at $26 for two pounds.
Weather Weather Exclusive drone footage and photos show tornado aftermath in Pasadena and Houston Drone footage captured by the Houston Chronicle shows the aftermath of Tuesday’s tornado in Pasadena and Houston, as well as local recovery efforts. By Ryan Nickerson It’s the most wonderful time of the year. Your calendar alarm reminder buzzes. It’s officially crawfish season, and, like us, you’re ready to get messy with your next dinner. Whether you call them crawfish, crayfish, crawdad, or mudbugs; or if you like them slathered in garlic and butter or garnished with a classic Cajun kick, there’s a boil for you. Below, you’ll find our favorite spots throughout Houston. And while we love to shine a light on them no matter what month it is, keep in mind that some places aren’t even opening up shop for the season.
Must Try Crawfish Spots In Houston
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 an outlet of the original Abe’s in Lake Charles, Louisiana, which also makes delicious frozen crawfish-stuffed chicken breast, crawfish étouffée-smothered pork chop, and crawfish pie to take home.
This outlet is owned by a Louisiana wholesaler that supplies many of Houston’s favorite crawfish restaurants. And while you can get fresh, cheap, delicious spiced crawfish, corn, and potatoes, you can’t sit down to enjoy them because there are no dining tables. Instead, get everything in the to go window at the front. You do all the cooking? You can even get live lobster here, too. Their first brew starts in mid-February, but check their website for updates.
Brooks Bassler’s local chain offers a Houston take on Big Easy grub with po’ boys, gumbo, fried fish, and, when in season, crawfish. Choose between old-school Louisiana style, with no spices added after the boil, or Tex-Orleans, where garlic paste is stirred in post-boil to bring a bitter blast. Diners have the option of throwing a few sausages into their boils, including exotic varieties like spicy alligator andouille mixed with crawfish, corn, and potatoes. Or go for a less hands-on option, and order Lloyd’s superb, creamy crawfish étouffée with red roux.
The LSU banners on this little shack are your first clue that this is the place for authentic Louisiana-style crawfish. The regular crawfish is full of lemony and slightly spicy flavor, while the “lips swollen” version offers maximum heat. Boils can come with a side of exotic smoky sausage, best washed down with a craft beer or frozen marg on the front porch. In a hurry? Hit the drive-thru.
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It’s a friendly, no-nonsense storefront that offers a few TVs, cheap beer, and both Cajun and Viet-Cajun options. The garlic butter sauce is more pungent and garlicky than anything else you’ll find in town. As for the heat, there are many levels, starting with spicy and super spicy (enough to coat your lips with a light burning sensation). Blue crab, crab legs, and shrimp boils are also available. Still hungry? Tack on an order of fried catfish with a side of vegetable fried rice.
It’s the kind of mom-and-pop place that’s 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 out of a trailer in Waller in the late ’80s and early ’90s. The trailer became so popular, he eventually opened his own restaurant. The newest location on Beamer Road offers two crawfish flavors: traditional Cajun and a sweet-and-sour garlic glaze called Craven. Tran still comes down to Louisiana himself to get his crawfish, so it’s impeccable quality and freshness.
Featured everywhere from the Washington Post to PBS’s Mind of a Chef series, the crawfish here is cooked in a pan after being simmered in Cajun seasoning, similar to the way the Chinese prepare crab and lobster, so that the spices and oils are all put on and get. way down deep into the crevices. The Special Kitchen, tossed with green onions, garlic, lemon, orange, butter, and garlic, is sweet, savory, aromatic, and totally original, while the flavor of Thai Basil transports the streets of Bangkok.
Chef/owner Trong Nguyen began offering mudbugs in mouth-numbing garlic butter more than a decade ago, just as that style has become a staple of the Houston crawfish diet. An order of Viet-Cajun medium here is enough, but don’t stop there: Nguyen’s eclectic menu includes other non-crawfish dishes you can’t miss, from the Vietnamese fried chicken dish, com ga xa xiu, to delicious hot-pots like lau duoi bo with tail. Be prepared to wait up to an hour—but, trust us, it’s totally worth it.
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At his café inside Hong Kong City Mall IV, and now at a new second location in the Heights, owner Kiet Duong uses real butter as well as sugar, making his crawfish sweeter and , let’s be honest, it’s 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 said guests like to combine their tastes, with the Garlic Butter/Thai Basil combo now one of the most popular orders.
Floyd Landry opened this original location in Beaumont in 2004 and has been popular ever since. Today, he has expanded to stores in Cypress, Mont Belvieu, Pearl Land, Sugar Land, and Webster. Go to any location and enjoy a boat-shaped bar and spicy boiled crawfish. Check out the annual Parking Lot Crawfish Party, usually held in April. Heat up with the Cajun Boil Platter, currently available in Pearland, Sugar Land, and Webster, and includes snow crab, crawfish, jumbo shrimp, corn, and potatoes.
This is the place for the ultimate Cajun crawfish fix, thanks to Mr. Crawfish cooked in mudbugs. You’ll also enjoy friendly service, fast bar service and an upbeat Zydeco soundtrack, plus the excellent post-meal washing station. For a heartier meal, get the pasta Mardi Gras (with shrimp, crawfish, and smoked sausage in étouffée sauce), red beans and rice, or redfish topped with crawfish étouffée.
This pop-up currently serves crawfish at Tikila’s in the Heights. At five pounds for $50, get a serious plate of spice to pair with their delicious frozen tropical cocktails. Plus, the menu features plenty of other seafood fare like shrimp and crab legs.
Katy Crawfish Boil
JuJu got his nickname from his mawmaw in Ville Platte, Louisiana, and learned to cook in his father’s parking-lot crawfish boils (where he also learned his delicate crawfish cleaning technique). It’s old-school Cajun crawfish, served with sausage and lots of soft potatoes and corn on the side. You’re free to open your own beer, as the place is also BYOB.
What started as a small stand inside the 99 Ranch Market in Memorial in 2010 has expanded to include 25 franchise locations across Texas, with 13 in the Houston area alone. It’s counter-service only, but customers can park themselves at a table inside with their own case of beer (it’s also BYOB) and go to town on flavors including garlic butter, hot & sour, and home of Cajun (the best) with their dips. customize themselves. The extensive Asian-fusion menu has offerings like crawfish pho and empanadas. Since it’s a franchise, the quality varies from location to location, but the original inside 99 Ranch remains the best.
Sometimes the lowest places are the best hidden gems. Not only did the Texas crawfish business start here, it also serves the best Cajun food on the banks of the Sabine River. Stop by on a weekend night for live Cajun music and dancing, and order anything from fried shrimp and fish to a boatload
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