Our order included catfish Acadian ($19), an entree that includes a catfish filet (blackened or fried) served over rice and smothered in etouffee, a seafood stew with your choice of crawfish or gumbo, with a side of three “bubba” shrimp. I opted to have the catfish and shrimp blackened with shrimp etouffee rather than crawfish.
“Blackened” doesn’t mean burned. Prudhomme devised a cooking technique in which meat or seafood is dredged in Cajun spices and then seared in melted butter in a cast-iron skillet that gives the food a darkened surface that at first blush could be mistaken for charred.
My dining companion sampled from the appetizer menu and chose four: red beans and rice with sausage ($7), a small gumbo ($4), jambalaya ($8) and boudin balls ($7). Gumbo is a thickened soup made here with sausage, chicken and rice. Jambalaya is a mixture of meats and rice. Boudin is a blood sausage, but boudin balls are comprised of the sausage mixture coated and deep fried.