Rather than mimic the creole flavors of Louisiana, cooks at Boudreaux's Bistro ship seafood and other ingredients straight from the state. They then incorporate those fixings into from-scratch dishes, from shrimp simmered in tomato creole sauce to pasta tossed with alligator sausage. Starting with New Orleans french bread, the Boudreaux’s team even puts its own spin on po’ boys, tossing in fillings such as roast beef and sliced turkey.
Cajun-spiced fries and hushpuppies can accompany main dishes, while desserts such as fried beignets coated with powdered sugar end meals on a sweet note. Each southern-fried feast unfolds inside Boudreaux’s sunny dining room, which surrounds diners with black-and-white shots of Louisiana, LSU banners, and the occasional haunting by the Spirit of Jazz.