The chefs at Bayou Dawn's, Too don't have to look far for their culinary inspiration. In fact, they focus on the Cajun recipes of their own households. Chefs fry up catfish for po' boys, mold sausage into boudin balls, and blend shrimp stock with a variety of spices to create their shrimp etouffee. Country dinners are also offered with selections like steak and hamburger specials, as well as a kids' menu for those who aren't old enough to eat seafood yet. Bayou Dawn's, Too specializes, however, in crawfish, which they boil with spicy ingredients to create a meal by the pound when in season or by the more involved crawfish census.