All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Water covers more than 75% of the globe, teeming with still undiscovered life forms we could probably boil. Discover delicious fish with this Groupon.
Choose Between Two Options
- $10 for three pounds of seasoned low-boil crawfish at Jubilee Joe's (an $18.99 value)
- $16 for one entry to the annual Crawfish Boil at the Oak Mountain Amphitheatre (a $16 value) and all-you-can-eat crawfish (a $9 value; $25 total value)
On Saturday, May 18 from 12 p.m. to 9 p.m., the Oak Mountain Amphitheatre houses Jubilee Joe's annual Crawfish Boil. To the tune of live music from ensembles such as Dikki Du and The Zydeco Krewe and the Aaron Blades Band, visitors line up for all-you-can-eat crawfish and children frolic between giant inflatables and a face-painting station. In addition to the buffet, restaurant staff will also serve some of their other dishes, including crawfish by the pound. Children ages 6 and under attend for free.
The Fine Print
Expiration varies. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Limit 1 per visit. Dine-in only. Valid only for option purchased. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Jubilee Joe's
One might not expect to find an authentic Cajun seafood restaurant on the outskirts of Birmingham, but it's hard to question Jubilee Joe's credentials. Owner Kash Siddiqui sources much of the restaurant's shellfish, fish, and alligator from Troy Landry and his son Jacob, fishermen extraordinaire and stars of History Channel's "Swamp People". As chronicled on ABC 33/40, the duo sometimes visits the restaurant: an upscale seafood shack with tiled floors, modern hanging lights, and framed illustrations and photographs of seafood.
Though there's a chance the Landrys are just dropping by to say hello, they might also be stopping in to sample the chef's authentic Cajun cuisine. Jubilee Joe's menu features pots of seasoned low-boil shrimp, crawfish, and crabs, as well as Southern staples such as fried green tomatoes, grouper, and bayou oysters. The culinary team stacks po' boy sandwiches with catfish, lump crab, and gator tail, and crafts entrees such as blackened tilapia, New Orleans–style blackened chicken, and crawfish alfredo. Once a year, they bring the food out of the restaurant and into the Oak Mountain Amphitheatre for the Crawfish Boil. The event highlights the chef's signature dish amid live music and family-friendly activities designed to appease the angry Lord Crawfish, sending him back into the ocean depths for one more year.