First Course Options:

  • Combo Sampler: fried gator bites, fried crawfish tail, cream-cheese poppers, onion chips, sweet-potato sticks, and juicy fried mushrooms
  • Barbecue Shrimp: garlic, wine, onions, peppers, mushrooms, and Cajun Kitchen’s own barbecue sauce
  • Cajun “Whoopee Pie”: corn bread and crab with a creamy mushroom sauce
  • Crab Ring: large, battered onion ring loaded with crab and melted pepperjack cheese
  • Mussels & Garlic: Prince Edward Island mussels in butter, garlic, and white-wine sauce

Second Course:

  • Soup du Jour

Third Course Options:

  • Roast Long Island Duck: served over seasoned rice with two sides
  • Crab-Stuffed Flounder: served with a lemon rind and wine-and-cream reduction
  • Catfish Prudhomme: crawfish étouffée over rice topped with a filet of farm-raised, blackened catfish, étouffée, hush puppies and honey butter
  • Boudreaux’s Seafood Platter: fried tilapia, scallops, shrimp, hush puppies with honey butter, frizzled onions, and french fries
  • King Louis Supreme: blackened catfish layered with Atlantic crab claw, topped with a tomato sauce and served with vegetables
  • Shrimp Sunny: mound of crab topped with a filet of catfish and crawfish étouffée and surrounded by a choice of blackened shrimp or batter-dipped shrimp, with salad or slaw

Fourth Course:

  • Rotating selection of desserts