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- $8 for $15 worth of dine-in Cajun food
- $10 for $15 worth of Cajun food for carry-out
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Furlongs Crazy Bout Cajun
Growing up in Louisiana, Tommy Walters spent a lot of time in the kitchen, learning the ins and outs of Cajun cuisine from his father, Chef Roland Walters. So it's no surprise that when he grew up, Tommy opened his own Cajun restaurant. He even passed down that love of cooking to his daughter, Emilee, who now runs Furlongs Crazy Bout Cajun alongside her father. The pair fry up cuts of catfish, toss shrimp in a buttery garlic sauce, and marinate crab legs in garlic sauce. They serve a lot of traditional Cajun cuisine, but they've also created their own unique takes on the region's dishes and ingredients. They stuff quail before serving it over a bowlful of spicy jambalaya, and they top new york strip steaks with roasted tomato relish, lump crab, and blue-cheese crumbles. To offset these spicy dishes, they also offer a range of mixed drinks, housemade root beer, and ladlefuls of imported bayou water.
85% of 139 customers recommend
“service was very friendly an good ...food was very good . only thing is expected the craw fish app to be Cajun”
“The catfish po boy is amazing!”
“Delicious! Try the crawfish étouffée!!!”