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 steak option for those who prefer something beyond seafood. The use of traditional seasonings, slow-cooked sauces, and bold flavors made each dish unique. Some had a deep, smoky taste, while others leaned toward creamy textures with rich roux bases. Below are the items I sampled, along with prices, ingredients, and personal observations.
Item | Price | Allergens | Taste & Texture | Extras | Personal Notes |
Crawfish Etouffee | $33.95 | Shellfish | Thick, rich, slightly spicy sauce over white rice | Traditional Cajun roux | Bold, spicy, and comforting; perfect if you love deep flavors. |
Shrimp Etouffee | $29.95 | Shellfish | Smooth, well-seasoned, milder than crawfish version | Thick sauce over shrimp | A lighter take on etouffee, shrimp texture shines through. |
Aged Beef Ribeye* | $45.95 | Possibly dairy (butter on potato) | Juicy, well-marbled, seared crust | Baked potato, green beans | A non-seafood Cajun option; good for variety seekers. |
Crawfish Platter | $35.95 | Shellfish, gluten | Crispy fried crawfish plus saucy etouffee | Two styles on one plate | Great combo for those who want both crunch and sauce. |
Jumbo Shrimp Brochette | $31.95 | Shellfish, dairy, possibly pork | Smoky, cheesy, slightly spicy with bacon crisp | Monterey Jack, jalapeño, bacon | The smoky bacon and creamy cheese complement the shrimp well. |
Blackened Catfish | $23.95 | Fish | Peppery, slightly smoky, firm texture | Red beans & rice | A classic Cajun blackened dish; balanced and satisfying. |
Pasta Mardi Gras | $35.95 | Shellfish, gluten | Creamy, rich, seafood-forward pasta | Andouille sausage, mushrooms, shrimp | A filling dish packed with Cajun flavors and textures. |
Crawfish Etouffee
Crawfish Etouffee was one of the most comforting Cajun dishes on the menu. It arrived in a deep, wide bowl filled with a thick, golden-brown sauce, poured generously over a mound of white rice. The sauce had a deep, rich flavor from a roux-based blend that gave it a smooth consistency. The crawfish were plentiful, tender, and slightly sweet, balancing well with the heat from the seasoning.
The dish had just the right level of spice; bold but not overpowering. I could taste the depth of flavors from the slow-cooked vegetables, onions, garlic, and a hint of paprika. Each bite combined the hearty, well-seasoned roux with the soft, fluffy rice, creating a balanced experience.
Price: $33.95
Ingredients: Crawfish, roux-based sauce, white rice
Allergens: Shellfish
Taste & Texture: Velvety sauce, tender crawfish, mildly spicy kick
Best For: Those who enjoy deep, slow-cooked Cajun flavors with a bit of spice
What I appreciated most was how filling it was; this dish can easily stand alone as a meal. It had a warmth that made it feel homemade, as if it had been simmering for hours. The portion was generous, and the sauce was thick enough to coat each grain of rice without being too heavy. If you’re looking for a true Louisiana classic, this is a great pick.
Shrimp Etouffee
If you prefer a milder take on etouffee, the Shrimp Etouffee is a solid choice. It shares the same roux-based sauce as the crawfish version but with shrimp instead. The shrimp were firm, slightly sweet, and absorbed the sauce well. Compared to crawfish, shrimp have a softer bite, which made this dish feel a little lighter overall.
The sauce itself had a glossy sheen, a sign of the well-prepared roux. It clung beautifully to the rice, making sure each spoonful had a good balance of shrimp, sauce, and grains. While the spice level was slightly lower than the crawfish version, it still carried that signature Louisiana heat in the background.
Price: $29.95
Allergens: Shellfish
Taste & Texture: Creamy, savory, with shrimp adding a delicate seafood note
Best For: Those who want a milder alternative to the crawfish etouffee
What I found interesting was how the shrimp and sauce blended. The shrimp didn’t overpower the dish but instead allowed the depth of the roux to shine through. The consistency was perfect; not too thick, not too thin. If you like smooth, rich, and comforting dishes but want something lighter than crawfish, this is a great alternative.
Aged Beef Ribeye
I was surprised to see a steak option among the Cajun specialties, but this ribeye fit in well. The 16 oz. cut was cooked to order, arriving with a beautiful charred crust while still juicy inside. It was served with a loaded baked potato and crisp green beans, which balanced out the plate.
The seasoning was simple but effective, letting the natural richness of the beef shine through. The edges had a bit of Cajun-style blackening, which added a smoky depth. If you enjoy steak but want a slight Cajun flair, this one delivers.
Price: $45.95
Allergens: Possible dairy (if butter is used on the potato)
Taste & Texture: Smoky, well-marbled steak with a hearty bite
Best For: Those who want a break from seafood but still enjoy bold flavors
I enjoyed the slight Cajun twist on a traditional steakhouse cut. It wasn’t overly spicy, but the rub gave it an extra layer of seasoning that made it stand out from a typical ribeye.
Crawfish Platter
This dish was an exciting combination of two styles; fried crawfish and crawfish etouffee. It gave me the best of both worlds: crunchy, golden-fried crawfish alongside a saucy, flavorful portion of etouffee. The plate was colorful, with deep reddish-brown etouffee on one side and crisp, lightly battered crawfish on the other.
Price: $35.95
Combo: Fried crawfish plus crawfish etouffee
Allergens: Shellfish, gluten
Taste & Texture: Crunchy, crispy fried pieces vs. soft, saucy etouffee
I liked how I could switch between the different preparations of crawfish. The fried pieces were crisp without being greasy, while the etouffee side was thick and flavorful. It made for a dynamic dish, perfect for those who want variety on one plate.
Jumbo Shrimp Brochette
This dish featured jumbo shrimp wrapped in smoky bacon, with each piece stuffed with Monterey Jack cheese and jalapeño. The bacon added a salty, crispy contrast to the shrimp’s tenderness, and the cheese created a creamy middle layer. Served over dirty rice, it had a spicy and savory combination that felt distinctly Cajun.
Price: $31.95
Allergens: Shellfish, dairy, possibly pork
Taste & Texture: Smoky, spicy, cheesy, with a firm shrimp bite
Best For: Those who enjoy bold, layered flavors
The mix of textures; crispy bacon, soft shrimp, melted cheese; made each bite interesting. I found the spice level just right, with the jalapeño adding heat without overpowering the dish.
Blackened Catfish
The Blackened Catfish was packed with deep smoky flavors from its spice rub. The seasoning created a crisp crust on the fish, while the inside remained flaky. The red beans and rice on the side provided an earthy, hearty contrast.
Price: $23.95
Allergens: Fish
Taste & Texture: Spicy, blackened crust with moist, flaky interior
Best For: Those who enjoy strong, smoky seasonings
The catfish was cooked perfectly, and the seasoning blend included just enough cayenne to give it a little heat without overwhelming the natural taste of the fish.
Pasta Mardi Gras
This was one of the heartiest Cajun dishes, with a mix of linguine, crawfish, andouille sausage, crimini mushrooms, and grilled shrimp. The sauce combined marinara and cream, giving it a balanced, slightly tangy but rich flavor.
Price: $35.95
Allergens: Shellfish, gluten
Taste & Texture: Creamy, mildly spicy, loaded with protein
Best For: Those who want a pasta dish with Cajun flavors
The mix of meats and seafood made this dish filling, while the sauce kept everything tied together. If you want pasta with a Louisiana touch, this is a great choice.
Which Cajun Dish Stood Out the Most?
For me, the Crawfish Platter was the best choice. It provided two completely different textures and flavors on the same plate, making it more exciting than a single dish. The fried crawfish added crunch, while the etouffee offered deep, rich flavors. If you want a full Cajun experience in one order, this platter is the way to go.
Final Thoughts on Pappadeaux’s Cajun Specialties
Pappadeaux’s Cajun Specialties capture the essence of Louisiana cooking with bold flavors, rich sauces, and perfectly seasoned meats and seafood. Each dish highlights a different aspect of Cajun cuisine, from the slow-cooked roux in the etouffee to the smoky spice blend on the blackened catfish. The variety ensures that both seafood lovers and meat enthusiasts will find something to enjoy.
For those who prefer saucy, slow-simmered flavors, the Crawfish Etouffee or Shrimp Etouffee are great options. They offer warmth and depth, with a smooth sauce that soaks into the rice. If you enjoy a crispy texture with a touch of spice, the Jumbo Shrimp Brochette brings together smoky bacon, melted cheese, and jalapeño for a bold, well-rounded bite. The Blackened Catfish is another excellent choice for those who love strong, smoky seasonings without overwhelming spice.
For hearty eaters, the Pasta Mardi Gras is a filling option, loaded with shrimp, crawfish, and sausage in a creamy marinara sauce. Meanwhile, the Aged Beef Ribeye is an unexpected but well-executed choice for those looking for a break from seafood while still enjoying Cajun-style seasoning.
If I had to recommend just one standout dish, it would be the Crawfish Platter. It perfectly showcases two sides of Cajun cooking; crispy, golden-fried crawfish and the deep, flavorful etouffee sauce. The mix of textures and flavors keeps every bite exciting.
Whether you’re visiting Pappadeaux for the first time or looking to try something new, their Cajun Specialties deliver bold flavors, high-quality ingredients, and well-crafted dishes that capture the heart of Louisiana cuisine.