Looking for a meal that will make your taste buds dance? Head over to The Bayou where spicy treats and tasty eats stir up some eatery excitement.
Jump right into the flavors and order the big fun wings, tossed in hot sauce, butter and spice or enjoy the Ragin' Cajun Calmari which is served deep fried with cherry pepper relish and Bayou red hot sauce.
Fish fanatics can indulge in the enticing crawfish tempura, prepared under a drizzle of spicy red hot mayo. More mild palates will love either the vidalia onion fritters (served with spicy dijoin honey sauce on the side) or the crunchy chicken tostadas.
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Even the salads and soup stir up tasty cajun flavors with options such as the gumbo in a cup or bowl, house salad in red hot vinaigrette and Creole mustard or the Jambalaya salad, which is a blend of mixed greens, pepperjack, mushroom and red onion, diced andouille and smoked chicken in creamy Creole mustard dressing.
Heading to the entrees menu, guests will find a whole other level of spicy dining delights. Choose the blackened voodoo dish, complete with a selection of steak, shrimp, chicken or catfish seared in a "fiery blend of herbs and spices."
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Marie Laveau's voodoo tuna with jalapeno caramel sauce and the El Diablo, whose name speaks for itself, wake up taste buds across the island. Have a little fun by choosing the Mardi Gras pasta, a blend of penne and fresh garden vegetables sauteed in a creamy Alfredo sauce.
Check out the daily specials menu to see what is in store for future trips. Tuesday is home to the $15 po' boy plus a free beer and Wednesday is the weekly crawfish boil. On Thursdays, enjoy a bowl of gumbo, jambalaya and a chunk of cornbread for $12 and a free 8 p.m. buffet at the bar. Gather around on Fridays for drink specials from 5 p.m. to 7 p.m., as well as a free buffet.
Speaking of drinks, The Bayou has plenty to wash down the zesty meals. Try an uptown margarita, a traditional margarita with a splash of black currant liqueur; the cajun martini, a jalapeno infused martini served with a jalapeno stuffed olive or the Sazerac, which is rye whiskey, Peychaud bitters and a bit of Herbsaint stirred over some ice.
