A Creole classic, cooked slow

Tender crawfish folded into a rich, slow-cooked roux and served with white rice and toasted bread. It is one of the clearest examples of Creole cooking on our menu: butter, a dark roux built up over time, and crawfish carrying the flavor all the way through the plate.

Every platter comes with your choice of one side and is available in a lunch or dinner portion — ask for dirty rice if you want the classic Louisiana pairing.

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Serving Southwest Houston

We cook this étouffée fresh at 10600 Fondren Road and send it out by drive-thru, pickup or delivery through DoorDash. Feeding a crowd? Ask about family trays through catering. Open Monday–Saturday, 6:30am–7:30pm; closed Sunday.

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Gumbo — a darker roux, loaded with seafood and sausage
Crawfish Fettuccine — the same crawfish in a creamy Creole pasta sauce
Shrimp & Grits — Gulf shrimp in Creole cream sauce over grits
Catfish Étouffée — the catfish version, over white rice

Crawfish Étouffée

A Creole classic, cooked slow

Serving Southwest Houston

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