Boudreaux's menu reads like the cookbook ABCs of Acadiana: alligator, boudin, crawfish, red beans and rice, shrimp Creole and two kinds of gumbo. Fried oysters are especially good, and the fried catfish fillets are commendable, flaky and moist inside, with a salty, black-peppered cornmeal coating.
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What do you get when you cross a food sampling event with a live Iron Chef competition, musical entertainment, and an open bar? One hell of an event, otherwise known as the Houston Press Menu of Menus®. Tuesday night, the Housto...
Many diners hate decisions. Sometimes we sit there and numbly stare at menus that have too much to offer, as paralyzed as a deer in the path of an oncoming 18-wheeler. Thank heavens for the combo étouffée platter ($10....
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