Our Cajun Kitchen | Louisiana Fish House

Real Roux. No Shortcuts.

Every dish starts the same way — the right seasoning, the right technique, made to order. That's the only way we know how to cook.

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Boudin balls with the perfect snapCrawfish étouffée built on real rouxBlackened redfish, your wayShrimp po'boys piled highGumbo that takes you back to LouisianaBoudin balls with the perfect snapCrawfish étouffée built on real rouxBlackened redfish, your wayShrimp po'boys piled highGumbo that takes you back to LouisianaBoudin balls with the perfect snapCrawfish étouffée built on real rouxBlackened redfish, your wayShrimp po'boys piled highGumbo that takes you back to LouisianaBoudin balls with the perfect snapCrawfish étouffée built on real rouxBlackened redfish, your wayShrimp po'boys piled highGumbo that takes you back to LouisianaBoudin balls with the perfect snapCrawfish étouffée built on real rouxBlackened redfish, your wayShrimp po'boys piled highGumbo that takes you back to LouisianaBoudin balls with the perfect snapCrawfish étouffée built on real rouxBlackened redfish, your wayShrimp po'boys piled highGumbo that takes you back to LouisianaBoudin balls with the perfect snapCrawfish étouffée built on real rouxBlackened redfish, your wayShrimp po'boys piled highGumbo that takes you back to LouisianaBoudin balls with the perfect snapCrawfish étouffée built on real rouxBlackened redfish, your wayShrimp po'boys piled highGumbo that takes you back to Louisiana

Made To Order, Every Single Plate

Grilled, blackened, fried — ask us how you want it. Our kitchen cooks for the person eating it, not the other way around.

Gulf Classics and Comfort Plates

From shrimp Alfredo and catfish plates to wings and pork chop dinners — this is a Louisiana kitchen with range.