Where To Eat Crawfish Near Me – It’s the most wonderful time of the year. Your calendar alarm reminder has gone off. It’s officially lobster season and, like us, you’re ready to get messy at your next dinner party. Whether you call them crayfish, crayfish, crawfish or mud; or if you like them slathered in garlic and butter or spiced with a classic Cajun kick, there’s a stew 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 spots have yet to open stores for the season.
We suggest you sit at the sidewalk tables out front, where you won’t feel guilty about making a big mess. Opened in 2001, this location is an outpost of the original Abe’s in Lake Charles, Louisiana, which also makes delicious frozen lobster-stuffed chicken breasts, lobster-smothered pork chops, and lobster pie to go. taken home
Where To Eat Crawfish Near Me
This shop is owned by a Louisiana wholesaler that supplies many of Houston’s favorite lobster restaurants. And while you can get fresh, cheap, nicely seasoned crawfish, corn, and potatoes, you can’t sit down to enjoy them because there are no dining tables. Instead, get everything in the window to move forward. Are you cooking everything yourself? You can also get live lobster here. Their first brew will begin in mid-February, but check their website for updates.
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Brooks Bassler’s local chain offers a Houston take on Big Easy grub with po’ boys, gumbo, fried fish and, when in season, lobster. Choose between old-school Louisiana style, with no spices added after the boil, or Tex-Orleans, where garlic paste is mixed in after the boil to bring a bitter burst. Diners have the option of throwing some sausage into the stew, including unusual varieties like spicy alligator andouille mixed with lobster, corn and potatoes. Or go for a less practical option and order Lloyd’s excellent Creamy Lobster Etouffée with Red Roux.
The LSU banners on this little wooden shack are the first clue that this is the place for authentic Louisiana-style lobster. The regular prawns are packed with lemon flavor and a little spicy, while the puffy lips version delivers maximum heat. Stews can come with a side of extremely smoky sausage, best washed down with a craft beer or a frozen marg on the front porch. In a hurry? Hit the car.
This is a friendly, no-frills storefront that offers several TVs, cheap beer, and Cajun and Viet-Cajn options. The garlic butter sauce is spicier and more garlicky than any you’ll find around town. As for the heat, there are multiple levels, starting with spicy and extra spicy (enough to cover the lips with a slight burning sensation). Blue crab, crab legs and shrimp boils are also available. Still hungry? Top off 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 lobsterman 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 90s. The trailer became so popular that 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 still goes down to Louisiana himself to pick his lobster, so it’s of impeccable quality and freshness.
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Featured everywhere from the Washington Post to PBS’ Mind of a Chef series, the shrimp here are cooked in a wok after being simmered with Cajun spices, much the same way the Chinese prepare crabs and lobsters, so that those spices and oils coat everything. and take you down deep into the cracks. The kitchen’s specialty, packed with green onions, garlic, lemon, orange, butter and garlic, is sweet, savory, delicious and thoroughly original, while the aroma of Thai Basil evokes the streets of Bangkok.
Chef/owner Trong Nguyen began offering mouth-watering mud in garlic butter more than a decade ago, just as the style was becoming a staple of Houston’s shrimp diet. An order of the Viet-Cajun medium here is hearty enough, but don’t stop there: Nguyen’s eclectic menu includes other non-lobster dishes you simply can’t miss, from the Vietnamese fried chicken dish, com ga xa xiu, to the delicious pots. si lau duoi bo with oxtail. Be prepared to wait up to an hour – but, trust us, it’s totally worth it.
At his cafe inside Hong Kong City Mall IV, and now at a second new location in the Heights, owner Kiet Duong uses real butter as well as sugar, which makes his shrimp sweeter and, let’s face it, honest, more dependent. The flavors — Original Cajun, Kickin’ Cajun, Garlic Butter, Lemon Pepper, Thai Basil and The Mix, a mix of garlic butter and lemon pepper — appeal to a variety of palates. Duong says guests like to mix and match their flavors, with the Thai Garlic Butter/Basil combo now one of the most popular orders.
Floyd Landry opened this original location in Beaumont in 2004 and it has been popular ever since. Today, it has expanded to stores in Cypress, Mont Belvieu, Pearl Land, Sugar Land and Webster. Come to any place and enjoy the boat-shaped grass and spicy boiled shrimp. Watch for 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, shrimp, prawns, corn and potatoes.
Whole Spanish Boiled Crawfish
This is the place for the ultimate Cajun lobster fix, thanks to Mr. You’ll also enjoy the friendly service, fast bar service and upbeat Zydeco soundtrack, not to mention the super handy post-meal washing up station. For a heartier meal, get the Mardi Gras pasta (with shrimp, lobster and smoked sausage in etouffée sauce), red beans and rice, or redfish stuffed with lobster etouffée.
This pop-up is currently serving lobster at Tikila’s in the Heights. At five pounds for $50, get a seriously spicy dish to pair with their delicious tropical frozen cocktails. Plus, the menu features plenty of other seafood like shrimp and crab legs.
JuJu got her nickname from the mawmaw in Ville Platte, Louisiana, and learned to cook in her father’s lobster parking lot (where she also learned her meticulous methods of cleaning lobsters). This is old-school Cajun lobster, 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 99 Ranch Market in Memorial in 2010 has expanded to include 25 franchised locations across Texas, with 13 in the Houston area alone. It’s counter-service only, but patrons can park themselves at a table inside with their case of beer (it’s also BYOB) and go to town devouring the flavors, including garlic butter, hot and sour, and house Cajun (the best) with dip. personalize themselves. The extensive Asian fusion menu has offerings like pho and empanadas. Because it’s a franchise, the quality varies from location to location, but the original inside 99 Ranch remains the best.
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Sometimes the lowest points are the best hidden gems. Not only did he start the lobster business in Texas, he also serves the best Cajun food this side of the Sabine River. Stop in on a weekend night for live Cajun music and dancing and order anything from shrimp and fish fry to a lobster boat. The spice used is unique.
This full-service lobster joint offers lakeside dining under shaded palapas that overlook the same water the lobster came from, so you know it’s 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 making the trip from there, take the RV and stay at Pincher’s own RV park.
This sprawling establishment, run by a couple who caters to lobster events, offers mostly outdoor seating and, on weekends, live music. Eat at one of the picnic tables or fill your cooler with a lobster feast to go.
When you see the giant red float that greets guests at the original location on Richmond Avenue, you’ll know you’re in the right place. The menu includes many Louisiana staples—gumbo, grilled oysters, boudin, even Natchitoches meat pie—and does blue crabs marinated in barbecue sauce, deep-fried in season (usually June through October). Shrimp is sold by the pound with all kinds of toppings – corn, potatoes, sausage, crab, you name it.
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This is a spacious country store with a small bar and lots of worn wooden booths and tables. Legend has it that the Repkas started giving away free lobster in the mid-80s to bar and grocery patrons. These days, most of the action takes place in the backyard, where giant pots boil thousands of pounds of lobster from Eunice, Louisiana. Check theirs
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