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BELLE ISLE BAYOU |
Where y’at? |
ONLY HERE |
I’m just a po’ boy |
Old school |
On the Side |
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5180 S. Conway Ave., Orlando. 407-250-6763. belleisle-bayou.com |
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It looks just like a little dive café in the New Orleans Bywater, and that’s a good thing. |
Crawfish pistolettes: Fried French bread rolls stuffed with crawfish étouffée and cheese—like a savory seafood donut. |
Smoked sausage from Lafayette, Louisiana. BBQ pulled pork. Fried Gulf oysters. |
Well-cooked roux makes for an authentic deep, dark jambalaya. |
Housemade chips. Moist and dense hushpuppies. Fried pickles. |
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THE BIG EASY |
Where y’at? |
ONLY HERE |
I’m just a po’ boy |
Old school |
On the Side |
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15502 Stoneybrook West Parkway, Winter Garden. 407-654-3279. facebook.com/whodatbigeasy |
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Gold and purple (LSU colors) everywhere; a bit chain-ish, but small enough to be friendly. |
Curry shrimp and grits (strange but good). Beignets filled with vanilla cream. Andouille sweet potato hash for Sunday brunch. |
Roast beef from a 50-year old Cajun recipe. House-made olive salad on the stacked muffuletta. |
Blackened redfish filet topped with cream sauce, shrimp and sausage. Order extra cornbread. |
Spicy Cajun crab dip. Tangy Cajun coleslaw. |
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KING CAJUN CRAWFISH |
Where y’at? |
ONLY HERE |
I’m just a po’ boy |
Old school |
On the Side |
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914 N. Mills Ave., Orlando. 407-704-8863. leonheart.com/tastychomps/kingcajun |
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So much like a N’awlins boiling point (crawfish restaurant), you’ll expect to see Lake Pontchartrain outside. |
Hot boiled crawfish is the draw. Try the tongue-numbing “Rajun Cajun” spices if you dare. |
Fried catfish, tilapia, basa (catfish) or calamari. |
Jambalaya and gumbo with a slightly Southeast Asian twist. |
Bite-sized, pop-in-your-mouth hushpuppies. |
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TIBBY’S |
Where y’at? |
ONLY HERE |
I’m just a po’ boy |
Old school |
On the Side |
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2203 Aloma Ave., Winter Park. 407-672-5753; 494 W. State Road 436, Altamonte Springs. tibbys.com |
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So full of beads, giant beer mugs and parade float decorations it could be on Bourbon Street. |
Crawfish pies—little handheld crispy delights. Shrimp and alligator cheesecake. |
Cajun burger (spicy ground sausage). Half-oyster, half- crawfish sandwiches. Pork tenderloin. |
Thick and rich seafood and sausage. Grilled hot sausage served with red beans cooked longer than a Cajun drawl. |
Potato salad, grits and dirty rice, all made with andouille. Hope you like sausage! |
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VOODOO KITCHEN FOOD TRUCK |
Where y’at? |
ONLY HERE |
I’m just a po’ boy |
Old school |
On the Side |
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407-422-3099. voodookitchenfoodtruck.com |
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Everywhere. Voodoo Kitchen materializes like Marie Laveau on a moonlit Mardi Gras night. |
“Pasta-laya,” jambalaya served on pasta, and perhaps the best crawfish étouffée in town. |
The slow-cooked, pulled roast beef “Sloppy,” drenched in rich gravy. |
“Voodoo” shrimp and grits, garlic infused shellfish on cheesy, cheesy grits. |
Red beans and rice—sometimes that’s all you need. |
