Fresh Cooked Crawfish Near Me

Fresh Cooked Crawfish Near Me – It’s the most wonderful time of the year. Your calendar alarm reminder has gone off. It’s officially crawfish season, and like us, you’re ready to get a little messy at your next dinner. Whether you call them crawfish, crayfish, crawdads, or mudbugs; or if you like them coated in garlic and butter or spiced up with a classic cajun, there’s a boiling point for you. Below, you’ll find our favorite places in all of Houston. And although we like to shine a light on them, no matter what the month is, keep in mind that some spots have also opened the tent for the season.

We suggest sitting at the tables on the street in front, where you won’t feel guilty for 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 chicken breasts stuffed with frozen lobster, crawfish étouffée-stuffed pork chops, and crawfish pie to take home.

Fresh Cooked Crawfish Near Me

This outlet is owned by a wholesaler in Louisiana that supplies many of Houston’s favorite crawfish restaurants. And while you can get fresh, good, well-seasoned crawfish, corn and potatoes, you can’t sit down to enjoy it because there are no dining tables. Instead, take everything to the window to go to the front. Do you cook everything yourself? You can get live crawfish here, too. Their first boil will start mid-February, but check their website for updates.

Louisiana Crawfish Boil

Brooks Bassler’s local chain offers a version of Houston 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 mixed in post-boil to bring a bitter burst. Diners have the option of tossing a sausage into their boils, including unusual varieties like spicy alligator andouille mixed with lobster, corn and potatoes. Or choose a less practical option, and order Lloyd’s excellent creamy shrimp étouffée with red roux.

The LSU banners in this tiny log cabin are your first clue that this is the place for authentic Louisiana-style crawfish. The regular crawfish is full of lemon and slightly spicy flavor, while the “swollen lips” version offers maximum heat. Boils can come with a side of exceptional smoked sausage, best washed down with a craft beer or a frozen margo on the front porch. In a hurry? Take the drive-thru.

This is a friendly, no-frills store that offers a couple of TVs, cheap beer, and Cajun and Viet-Cajun options. The garlic butter sauce is spicier and garlicky than others you’ll find in town. As for the heat, there are several levels, starting with spicy and extra spicy (enough to hit your lips with a slight burning sensation). Blue crab, crab leg and shrimp balls are also available. Still hungry? Tack on 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 boilies for family and friends out of a trailer in Waller in the late 80s and early 2000s. 90. The trailer became so popular, he eventually opened his own restaurant. The newest location on Beamer Road offers two flavors of crawfish: traditional Cajun and a sweet and sour garlic glaze called Craven. Tran always goes to Louisiana himself to pick his crawfish, so it is of impeccable quality and freshness.

Cooked Crayfish Hi Res Stock Photography And Images

Featured everywhere from the Washington Post to PBS’ Mind of a Chef series, the crawfish here are cooked in a wok after being boiled in a Cajun seasoning, much the same way the Chinese prepare crab and lobster, so that these spices and oils cover everything and become. down deep in the crevices. The Special Kitchen, bursting with green onion, garlic, lemons, orange, butter and garlic, is sweet, salty, spicy and completely original, while the flavor of Thai basil evokes the streets of Bangkok.

Chef/owner Trong Nguyen began offering mudbugs in mouth-numbing garlic butter more than a decade ago, as that style had become a staple of Houston’s crawfish diet. An order of Medium Viet-Cajun here is hot enough, but don’t stop there: Nguyen’s eclectic menu includes other non-shrimp dishes you can’t miss, from the Vietnamese fried chicken dish, com ga xa xiu, to the hot salty such as the lau duoi bo with ox tail. Be prepared to wait up to an hour, but trust me, it’s worth it.

In his cafe in Hong Kong City Mall IV, and now in a new second location in Alte, owner Kiet Duong uses real butter and sugar, which makes his crawfish sweeter 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 guests like to combine their flavors, 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, it has expanded to stores in Cypress, Mont Belvieu, Pearl Land, Sugar Land and Webster. Come anywhere and enjoy the boat-shaped bar and spicy boiled lobster. Look out for the Park’s annual tree festival, usually held in April. Warm up with the Cajun Boil Platter, currently available in Pearland, Sugar Land and Webster, and includes snow crab, crawfish, jumbo shrimp, corn and potatoes.

How To Boil Crawfish

This is the place for the ultimate Cajun crawfish fix, thanks to the irresistibly mouthwatering Mr. Crawfish mixed with spices cooked in mudbugs. You’ll also experience the friendly service, quick bar service, and Zydeco soundtrack, not to mention the super handy post-dinner wash station. in étouffée sauce), red beans and rice, or redfish garnished with shrimp étouffée.

This pop-up currently serves crawfish at Tikila’s in the Heights. At five pounds for $50, you’re getting a serious plate of spices to pair with their tasty frozen tropical cocktails. In addition, 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 at his father’s parking lot crawfish boils (where he also learned his meticulous crawfish cleaning methods). This is old-school Cajun crawfish, served with sausage and lots of soft potatoes and corn on the side. You are free to shoot your own beer, as the place is also BYOB.

What started as a small stand at the 99 Ranch Market in Memorial in 2010 has expanded to include 25 franchised locations in Texas, with 13 in the Houston area alone. It’s 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 & sour, and house Cajun (the best) with sauces they have. customize themselves. The extensive Asian fusion menu has offerings like lobster pho and empanadas. Because it’s a franchise, the quality varies from place to place, but the original at 99 Ranch remains the best.

How To: Boil Crawfish

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

This crawfish joint and full-service restaurant offers lakeside dining under shaded palapas that overlook the same body of water the crawfish come from, so you know it’s fresh. They also offer shrimp, catfish, steak, 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 outside of that, take the RV and stay at Pincher’s personal RV Park.

This sprawling establishment, run by a couple that serves crawfish events, offers mostly outdoor seating and, on weekends, live music. Eat at one of the picnic tables, or fill your cooler with a crawfish feast to go.

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

Bayou Country Crawfish Trail

This is a sprawling country store with a tiny bar and lots of used wooden booths and tables. Legend has it that the Repkas started giving away free lobster in the mid-80s to bar and grocery customers. These days, most of the action takes place on the back patio, where giant pots boil thousands of pounds of crawfish from Eunice, Louisiana. Check out theirs

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