Blue Bayou Restaurant & Oyster Bar Menu in Louisiana

Louisiana crawfish tails and shrimp in cajun seasoning topped with a creamy lemon butter garlic sauce | Add Jumbo Lump Crabmeat

Fresh crab, onions, peppers, pan seared • Our most popular appetizer

Lightly fried oysters in our house seasoning blend.

Marinated alligator perfectly fried and served with creole mustard sauce.

Traditional New Orleans style with chicken, andouille sausage and white rice.

Creamy slow simmered red beans served with white rice.

A Louisiana tradition with chicken and andouille sausage smothered with spices and white rice.

Crispy romaine lettuce, croutons, Caesar dressing, and parmesan cheese.

Mixed greens, cherry tomato, purple onion, cucumber, parmesan, croutons and house made dressing.

Half Dozen $15.00 | Dozen $27.00 • Fresh Louisiana oysters shucked to order and served with all the fixings.

Six fresh shucked Louisiana oysters on the half shell, chargrilled over an open flame, smothered with our unique zesty Cajun garlic-herb sauce, and topped with a blend of parmesan and Romano cheese.

Six freshly sautéed shucked Louisiana oysters, chargrilled on the half shell topped with spinach in rich cream and cheese.

Six fresh shucked Louisiana oysters, chargrilled on the half shell and topped with creole tomato and garlic sauce.

Lightly fried shrimp battered in our house seasoned flour.

Lightly fried oysters in our house seasoned flour.

Lightly fried crab in our house seasoned flour.

Thin cut catfish, fried crispy in our house seasoned flour.

New Orleans Style BBQ shrimp sautéed in a garlic Worchestershire butter sauce.

8oz Angus beef patty, lettuce, tomato, red onions, pickles, spicy mayo, and American cheese on a toasted sesame seed bun.

Any three $30.00 | All Four $35.00 • A sampling of the city's most famous dishes: Creole Jambalaya, Crawfish Etouffee, Red Beans & Rice, and Chicken and Andouille Gumbo.

Fresh caught redfish fillet blackened with Cajun spices and served with sautéed vegetables | Add Jumbo Lump Crabmeat +$8.00

Fresh caught redfish fillet stuffed with Louisiana crabmeat dressing, baked and topped with crawfish cream sauce and Jambalaya.

Shrimp and crawfish tails, bell peppers and onions in a creamy Alfredo sauce tossed over penne pasta.

Fettuccine pasta tossed in Cajun creamy Alfredo sauce.

Creamy, slow simmered red beans served over white rice and alligator Andouille sausage.

Louisiana crawfish sautéed in a traditional creole tomato base stew over steamed white rice.

A Louisiana tradition with chicken and Andouille sausage smothered with creole spices and white rice.

Traditional New Orleans style with chicken and Andouille sausage over white rice.

Fried green tomatoes and seasoned creamy southern grits surrounded by shrimp, drizzled with a Cajun cream sauce.

Large buttery pecans layered on a rich, smooth filling with a hint of Kentucky bourbon on a pastry crust.

A warm pecan brownie topped with vanilla bean ice cream, smothered in our caramelized praline rum sauce and topped with pecan pieces.

Served with our famous praline rum sauce.

A combination of bananas, cinnamon, brown sugar and rum, piled high atop a rich New York style cheesecake.