Pappadeaux Seafood & Cajun: Explore Appetizers, Soups, Chef Specials, Fried Platters & More
I discovered Pappadeaux when I was searching for a place that served vibrant seafood near my neighborhood. I visited once and saw so many enticing dishes that I wanted to explore the entire menu in detail. That curiosity led me to review every section, from classic appetizers to chef-inspired entrées, so I could share my honest impressions.
In this outline, you will find appetizers, soups, salads, Cajun specialties, chef selections, fried seafood, and sides. I have included prices, main ingredients, and possible allergens for each category to make choosing easier. Additionally, I sprinkled in personal notes from my own experience to help you decide what suits your taste best.
Jumbo Shrimp Cocktail
$17.95
Fried Calamari
Medium: $16.95
Large: $25.95
Crispy Alligator
Medium: $18.95
Large: $24.95
Chef Selection Oysters*
4 for $9.95
6 for $14.95
12 for $28.95
Chef Selection Oysters*
$15.95
Crab & Spinach Dip
$22.95
Shrimp & Crawfish Fondeaux
$24.95
Oven-Baked Crab Cake
$35.95
Louisiana Shrimp Gumbo
Cup: $9.95
Bowl: $13.95
Louisiana Crab Gumbo
Cup: $11.95
Bowl: $15.95
Louisiana Crab Gumbo
Cup: $11.95
Bowl: $16.95
Louisiana Andouille Sausage & Seafood Gumbo
Cup: $12.95
Bowl: $17.95
Pappadeaux House Salad
$8.95
Pappas Greek Salad
$16.95
Pappas Greek Salad
$33.95
Pappas Greek Salad
$29.95
Aged Beef Ribeye*
$45.95
Crawfish Platter
$35.95
Jumbo Shrimp Brochette
$31.95
Blackened Catfish
$23.95
Pasta Mardi Gras
$35.95
Wild-Caught Grouper
$41.95
Crispy Salmon & Spanish Octopus*
$41.95
Naked Salmon*
$31.95
Wild-Caught Red Snapper & Jumbo Crab
$47.95
Naked Snapper
$38.95
Texas Redfish Pontchartrain
$45.95
Naked Redfish
$36.95
Atlantic Salmon Alexander*
$39.95
Rainbow Trout & Shrimp
$28.95
Naked Trout
$26.95
Fried Shrimp
Small: $23.95
Medium: $29.95
Fried Oysters
Medium: $25.95
Large: $29.95
Stuffed Shrimp
$23.95
Crawfish Dinner
Medium: $22.95
Large: $31.95
Shrimp & Cajun Chicken Tenderloins
Medium: $22.95
Large: $29.95
Cajun Chicken Tenderloins
Medium: $14.95
Large: $21.95
Catfish Fillets
3 fillets: $22.95
4 fillets: $27.95
Shrimp & Catfish Fillets
$31.95
Sampler Platter
$34.95
Sampler Platter
$39.95
Pappadeaux Platter
$43.95
Truffle Potatoes
$8.95
Fresh Green Beans & Almonds
$8.95
Baked Potato
$8.95
Sautéed Spinach
$8.95
Red Beans & Rice
$8.95
Dirty Rice
$4.95
French Fries Platter
$6.95
Garlic Bread
$6.95
Which Appetizers Does Pappadeaux Offer?
I started my meal at Pappadeaux with several appetizers because I love sampling smaller dishes before diving into larger plates. The variety felt inviting, and I was eager to see how each one would stand out. Below are my personal notes, prices, and important details to help you choose.
Jumbo Shrimp Cocktail
I tried the Jumbo Shrimp Cocktail first because I’m a big fan of shrimp. Each piece was plump and chilled, served with a tangy cocktail sauce that added just the right amount of bite.
Fried Calamari
Fried Calamari was next on my list, and it arrived with a crunchy coating. It came with artichoke hearts, spicy marinara, and lemon aioli, which offered a nice balance of tangy and creamy flavors.
Crispy Alligator
I was curious about the Crispy Alligator because it’s not a dish I see often. It came with potato sticks and a Creole sauce that provided a mild tang and a little spice.
Chef Selection Oysters
When I saw the Chef Selection Oysters on the menu, I wondered if they were served raw or grilled. These can sometimes be raw, so a personal caution might be needed if you’re new to oysters.
Mozzarella Cheese Bites
Mozzarella Cheese Bites caught my eye as a comfort-food favorite. They came with a spicy marinara sauce that had enough kick to complement the creamy cheese.
Crab & Spinach Dip
The Crab & Spinach Dip arrived with parmesan crostini on the side. It was a warm, creamy blend that felt perfect for sharing.
Shrimp & Crawfish Fondeaux
I found the Shrimp & Crawfish Fondeaux to be another cheesy delight. It had a rich sauce with chunks of shrimp and crawfish, plus garlic bread on the side.
Oven-Baked Crab Cake
Finally, I tried the Oven-Baked Crab Cake, which featured jumbo lump crab and a lemon caper butter sauce. It tasted fresh and slightly tangy from the lemon.
Which Appetizer Stood Out the Most?
Personally, I would pick the Crispy Alligator as the most unique. It’s not something I see often, and the Creole dipping sauce added an exciting flavor twist. I also appreciated how the dish felt adventurous without being overwhelming. If you prefer a more familiar appetizer, the Fried Calamari offers a comforting crunch and tasty dipping sauces.
Which Soups & Salads Does Pappadeaux Offer?
I wanted to sample Pappadeaux’s soups and salads because I had heard about their hearty flavors. I noticed each gumbo included different meats or seafood, and the salads offered varying textures and toppings. Below are my thoughts, along with prices and key details.
Louisiana Shrimp Gumbo
I tried this gumbo first because I love shrimp in a robust broth. The cup size was enough for a small taste, while the bowl felt more like a meal.
Louisiana Crab Gumbo
This gumbo used a base similar to the shrimp version, but the focus leaned heavily on crab. I found it warm, slightly peppery, and satisfying, though spice levels can vary by batch.
Louisiana Seafood Gumbo
This version included both shrimp and crab, so it felt more abundant in seafood variety. The broth was somewhat thicker, and I appreciated the fresh seafood chunks floating in every spoonful.
Louisiana Andouille Sausage & Seafood Gumbo
I chose this gumbo last because I was curious about the sausage. The smoky sausage flavor gave it a heavier feel, and the seafood balanced that richness.
Pappadeaux House Salad
I needed some greens after all the rich gumbo, and this salad did not disappoint. The mix of tomatoes, red onion, cheddar, and honey bacon gave every forkful a pop of flavor.
Pappas Greek Salad
This salad was prepared table-side, which added a fun twist. It contained vibrant vegetables, kalamata olives, and feta cheese, plus capers and pepperoncini peppers for extra tang.
Which Soup or Salad Stood Out the Most?
I personally enjoyed the Louisiana Andouille Sausage & Seafood Gumbo the most among the soups and salads. It had a strong smoky flavor from the sausage, and the seafood pieces added a rich contrast. The andouille also introduced a bit more spice, which kept the gumbo interesting from the first spoonful to the last. If you prefer something lighter, the Pappadeaux House Salad makes a crisp and refreshing option, but I found the smoky, bold taste of the gumbo impossible to resist.
Which Cajun Specialties Does Pappadeaux Offer?
I explored the Cajun Specialties because I wanted to taste authentic flavors that reflect Louisiana cooking. The dishes range from spicy crawfish to hearty etouffee, and there’s even a succulent beef option for those who prefer something beyond seafood. Below are the items I sampled, along with prices, ingredients, and personal observations.
Crawfish Etouffee
I found the Crawfish Etouffee comforting and rich, thanks to a thick sauce over white rice. The spicy, smooth roux heightened the natural sweetness of the crawfish.
Shrimp Etouffee
The Shrimp Etouffee had a similar sauce, though the shrimp brought a lighter seafood taste compared to crawfish. It arrived piping hot and paired well with the white rice.
Aged Beef Ribeye
I was surprised to see a steak option among Cajun items, yet this 16 oz. ribeye provided a satisfying break from seafood. It came with a baked potato and green beans, which balanced the meaty richness.
Crawfish Platter
This platter combined fried crawfish with crawfish etouffee, which felt like a best-of-both-worlds scenario for me. The plate arrived with both crunchy fried morsels and a saucy, spiced portion.
Jumbo Shrimp Brochette
Bacon-wrapped shrimp sounded enticing, and these came stuffed with Monterey Jack cheese and a sliver of jalapeño. The spicy filling, smoky bacon, and succulent shrimp created a layered taste that felt distinctly Cajun.
Blackened Catfish
I wanted a traditional blackened dish, and this catfish did not disappoint. It arrived with red beans and rice, which complemented the smoky seasoning on the fish.
Pasta Mardi Gras
This linguine-based meal featured crawfish, andouille sausage, crimini mushrooms, and a marinara cream sauce. It was topped with jumbo grilled shrimp, making it a hearty and vibrant entrée.
Which Cajun Stood Out the Most?
Although each Cajun dish had its appeal, I would pick the Crawfish Platter as the standout. It combined fried crawfish with crawfish etouffee, so you experience both a crunchy and a saucy take on the same main ingredient. This combo covered two distinct Cajun styles, and I loved how I could switch between dipping into the rich etouffee sauce and savoring the crisp fried crawfish. If you crave variety on a single plate, this platter delivers a perfect glimpse into Cajun flavors at Pappadeaux.
Which Entrées Are Chef’s Favorites?
I noticed Pappadeaux includes several “Chef Selections” that looked more elevated than standard fare. I wanted to see how the fresh seafood and specialty sauces would compare to their classic Cajun dishes. Below are the items I discovered, with prices, key ingredients, and my personal impressions.
Wild-Caught Grouper
This dish combined seared grouper with shrimp, scallop, clams, and mussels in a tomato lobster broth, plus a lemon herb aioli. It felt like a mini seafood feast on one plate.
Crispy Salmon & Spanish Octopus
Here, pan-seared salmon paired with grilled octopus, Manchego potato puree, and salsa verde. The octopus offered a subtle chewiness, while the potato puree provided creamy contrast.
Naked Salmon
Sometimes simpler is better, and the Naked Salmon offered a clean, grilled fish with Manchego potato puree on the side. There were no heavy sauces, allowing the natural flavor of the salmon to shine through.
Wild-Caught Red Snapper & Jumbo Crab
When I saw “jumbo lump crab,” I felt drawn to this option. The snapper arrived grilled, topped with lemon butter, toasted almonds, and a side of sautéed spinach.
Naked Snapper
If you want snapper without additional toppings, the Naked Snapper came pan-grilled, accompanied by sautéed spinach. It felt more straightforward but still flavorful.
Texas Redfish Pontchartrain
This dish showcased pan-grilled redfish, lump crab, shrimp, and a brown-butter wine sauce over dirty rice. The sauce tasted velvety, giving the redfish a richer flavor profile.
Naked Redfish
The Naked Redfish offered a grilled preparation without extra sauce, plus dirty rice on the side. It had a leaner, cleaner taste compared to the Pontchartrain style.
Atlantic Salmon Alexander
If you enjoy multiple seafood elements in one meal, the Salmon Alexander came with shrimp, scallops, crawfish, and a white wine cream sauce, all served over dirty rice.
Rainbow Trout & Shrimp
I tried this pan-grilled trout with seared shrimp, lemon butter, and truffle potatoes. The lemon butter offered a bright accent, and the potatoes tasted creamy with a light truffle essence.
Naked Trout
This simpler version of the trout included the same truffle potatoes but skipped additional toppings like shrimp or sauce, focusing solely on the fish.
Which Chef Selection Stood Out the Most?
From the Chef Selections, I found the Wild-Caught Grouper the most captivating, thanks to the variety of seafood in the tomato lobster broth. Each spoonful provided a different texture; from the brininess of clams and mussels to the tenderness of shrimp and scallop; and the lemon herb aioli gave a light tanginess that sealed the deal for me. If you enjoy a hearty seafood mix, this dish might top your list.
Which Fried Seafood Options Are Available?
I was excited to explore Pappadeaux’s fried seafood because I wanted something crunchy and comforting. Each item arrived sizzling hot, served with fries, and loaded with flavor. Below are the main offerings, along with price, allergens, and my personal observations.
Fried Shrimp
I always enjoy fried shrimp, so I tried the small portion first. The coating felt crunchy, and the shrimp remained juicy inside.
Fried Oysters
These oysters arrived lightly breaded and fried until golden. The texture struck a balance between crisp exterior and soft interior.
Stuffed Shrimp
The stuffed shrimp included a savory filling—usually a blend of crab, spices, and breadcrumbs. Each bite offered both sweetness from shrimp and a richer filling.
Crawfish Dinner
I love crawfish, so this dinner caught my attention. It consisted of fried crawfish tails that were crunchy and satisfying.
Shrimp & Cajun Chicken Tenderloins
This combo catered to those who want both seafood and chicken. The shrimp retained a crisp coating, and the tenderloins were slightly spiced.
Cajun Chicken Tenderloins
I ordered a medium portion of these tenders. Each piece was coated in a lightly seasoned batter, offering a mild spice.
Catfish Fillets
The fillets arrived as three or four pieces, depending on your choice. Each fillet was flaky inside with a crunchy crust.
Shrimp & Catfish Fillets
This plate combined shrimp and catfish, which satisfied my craving for variety. The catfish fillets contrasted well with the shrimp’s texture.
(Additional note: All fried items come with French fries. Add Soft Shell Crab for $10.95.)
Which Fried Seafood Stood Out the Most?
I would pick the Crawfish Dinner as my standout choice. The fried crawfish tails offered a distinct flavor you don’t always find in regular fried seafood, and each bite felt fun to eat. If you prefer a more standard option, Fried Shrimp might be your favorite, but the Crawfish Dinner gave me a unique taste of the Gulf region’s culinary style.
Which Fried Platters Does Pappadeaux Offer?
I was drawn to Pappadeaux’s fried platters because they promised a range of seafood in one meal. Each platter arrived loaded with crispy items, which felt perfect for sharing or for one person with a hearty appetite. Below are the main platters, including prices, what they include, and any allergen details.
Sampler Platter
This platter brings together a variety of fried items for those who want a little bit of everything. You get a fried catfish fillet, shrimp, crawfish, and chicken tenderloins.
Seafood Platter
The Seafood Platter focuses more on fish and shellfish. It includes two fried catfish fillets, shrimp, oysters, stuffed shrimp, and stuffed crab. It felt like a seafood feast on one plate.
Pappadeaux Platter
This platter takes the Seafood Platter up a notch by adding extra fried shrimp and crawfish. It’s a generous choice for anyone craving multiple textures and flavors at once.
Which Fried Platter Stood Out the Most?
I found the Seafood Platter particularly appealing because it provided a broad mix of items, including oysters, which aren’t always on mixed platters. If you want the maximum variety, the Pappadeaux Platter adds even more shrimp and crawfish, but for me, the Seafood Platter struck the right balance without feeling too overwhelming.
Which Side Dishes Are Offered?
I noticed that Pappadeaux’s sides covered everything from classic comfort foods to lighter vegetable options. Below, I’ve listed each side dish with its price, potential allergens, and a quick personal note.
Truffle Potatoes
I tried the Truffle Potatoes because I enjoy anything with a subtle, earthy twist. They arrived warm, with a creamy texture and a gentle truffle aroma.
Fresh Green Beans & Almonds
I picked these beans to balance out some of my heavier main dishes. The green beans were crisp, and the almonds added a satisfying crunch.
Baked Potato
I wanted a classic side, so the Baked Potato suited my craving. It came out hot, ready to be loaded with butter or toppings if desired.
Sautéed Spinach
I enjoy adding greens to my meal, so I opted for the Sautéed Spinach. It was lightly seasoned and soft, making it easy to eat alongside spicy or fried items.
Red Beans & Rice
This felt like a true Cajun side, featuring a mildly spiced bean mixture over fluffy rice. The texture was thick, and the flavors leaned toward smoky.
Dirty Rice
I sampled the Dirty Rice for a more robust Cajun taste. It included savory seasonings and possibly small bits of meat, which boosted the flavor profile.
- Price: $4.95
- Allergens: Might contain sausage or chicken stock
- Observation: Perfect if you love bold, spiced rice.
French Fries
French Fries were a safe choice for anyone who wants something crispy and familiar. They were lightly salted and served in a generous portion.
Garlic Bread
I opted for Garlic Bread when I wanted something aromatic. It arrived toasted with a golden surface and a pleasant garlicky finish.
Which Side Stood Out the Most?
I found the Truffle Potatoes the most distinctive. The light truffle fragrance made them feel a bit more special than regular mashed potatoes. If you prefer something simpler, the Fresh Green Beans & Almonds or Sautéed Spinach might be your best pick for a green component.
Pappadeaux Lunch Food Serving Options
| Dine-in | Available |
| Takeaway | Available |
| Delivery | Unavailable |
| Outdoor seating | Unavailable |
| No-contact delivery | Unavailable |
Find Pappadeaux on Social Media
| https://www.facebook.com/PappadeauxSeafoodKitchen | |
| https://www.instagram.com/pappadeaux/?hl=en | |
| https://twitter.com/pappadeaux | |
| Youtube | https://www.youtube.com/user/PappasRestaurants |
Get Pappadeaux Restaurants On Google Map
Conclusion
I discovered a wide range at Pappadeaux, from crispy fried seafood to smoky blackened catfish. Each section, whether it be soups, Cajun classics, or chef-inspired plates, offered a unique experience, and I found it refreshing to see so many dishes in one place. I realized that the gumbos can vary in spice, so there’s room to explore different heat levels. Whether you lean toward hearty comfort foods or lighter grilled items, you’ll likely find something that suits your preferences.
I believe each menu category caters to a different appetite, from the bold flavors of crawfish etouffee to the simpler “naked” fish options. I hope this outline helps you discover new favorites or confirm your usual picks. If you feel adventurous, consider trying a dish like the Crispy Alligator or the Wild-Caught Grouper to add some excitement to your meal. If you prefer familiar comforts, fried shrimp or a bowl of warm gumbo might be just the thing.
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