The low-slung white building with its spreading porch housing Floyd's Cajun Kitchen almost looks like a home you might find in South Louisiana. Inside, the aromas of food definitely put you in Cajun Country. The five-page menu covers everything from crawfish boulettes (crawfish stuffing rolled into balls, breaded and fried, $6.50) to court bouillon (seafood stew, $12.95), the best crawfish étouffée you'll find in Houston ($10.95) and blackened catfish, served with a three-alarm rendition of red beans and rice ($8.95). Recipes have been in Floyd Landry's family since the 1930s. No skimping of portions here, either. The grilled flounder ($15.95) is bigger than the plate on which it is served. One look at the fried or broiled seafood platter ($14.95) will wilt the biggest appetite. It includes a catfish fillet, shrimp, crawfish tails, oysters, a crab cake and stuffed shrimp. The bowl of red beans and rice that accompany many entrées is a meal unto itself. Take it slow. A Cajun is rarely in a hurry.
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