La Crawfish - Houston, TX

This is what we’re world-famous for guys and gals! Boiled up and rested in our huge stock pots to allow, for all that goodness to soak into the crawfish. Then shaken up just the way you like with one or a combination of our garlic butter, house Cajun rub or hot and sour sauces when you order! Peel’em, eat’em and enjoy the experience with your favorite people!

12 ct. Another item super popular on our menu! Succulent fresh shrimp expertly boiled to a pink perfection! Grab a few pounds and have it your way with one of our awesome sauces and your custom spice level! You’re definitely not going to leave disappointed!

. Our most ordered Crab variant! Sweetmeat naturally combined with our garlic butter, house Cajun rub or hot and sour sauces make for some of the best eating!

The name says it all. The King of all Crabs! These meaty crab legs are worth the effort to pick and eat. Grab a 1 lb. or 2 lb., and ask for one or a combination of our garlic butter, house Cajun rub or hot and sour sauces tossed with your order.

Size B red potatoes boiled just right to compliment your boiled seafood order. So good that we’ve had some folks come in and just order a bunch of potatoes tossed with one of our signature sauces and that’s just their meal!

Mini ear corn-on-the-cob that are just so plump, sweet and ever so delicious! Let our special sauces fill the tight spaces between those juicy kernels for some of the most flavor blasting bites of corn you’ll ever eat guaranteed!

Sold per 1/2 link. Coarse-grained double smoked pork sausage made from smoked Boston shoulder roast, garlic, pepper, onions, wine, some nice Cajun spices, and then smoked again. It’s something really special you’ll definitely won’t want to miss.

Garlic butter, house Cajun rub or hot and sour sauces.

12 ct. Started as just “kitchen food”, it’s now a huge hit! Whole shrimp, lightly tossed in some flour, then cooked to golden perfection and lightly dusted with a bit of salt and pepper magic! We top it off with caramelized yellow onions and green jalapenos.

12 ct. The menu addition was concocted by the creative culinary minds found in the LA Crawfish test kitchen! Whole shrimp marinated in a barbecue spice blend, a touch of flour, deep-fried to golden perfection and yes, tossed again in our barbecue-y spices, it will tantalize your taste buds!

Yep, our world-famous crawfish pho. Invented in the top-secret LA Crawfish test kitchen years ago and featured in countless media outlet publications worldwide since then! It’ll literally change your life, or so we’ve been told so many times over! It’s a Cajun infused broth with a dozen or so hand-peeled crawfish tail meat and sliced double smoked Andouille sausage accompanied by the traditional Vietnamese pho accouterments.

This fusion is greatly admired for its balance of spicy, sour, salty and sweet flavors and the predominant flavor of lemongrass. Served in a huge bowl with slow-cooked slices of tender Beef Brisket and thin cut strips of Beef Tripe. This is one of the most ordered bowls of pho at our shops!

A Thai inspired fusion pho that can be best characterized by its distinct hot and sour flavors, with fragrant spices and herbs generously used in the broth. Jumbo shrimp is the protein typically served in the dish garnished with slivers of green and yellow onion, tomato wedges, chopped basil, cilantro and a squeeze of lime.

A Chinese 30-ingredient spice blend makes this fusion pho an all-time fan favorite. Typically served with beef meatballs and thinly-sliced eye of round beef, cooked medium rare by pouring piping hot broth right over the top. This one is definitely soup for the soul!

A 60-year-old family recipe perfected and passed through the generations of the Ngo family. The deeply flavored beef broth is steeped for close to a day just to ensure all that beefy flavor builds up in the broth itself. Served with a portion of rice noodles, beef brisket, eye of round, flank, tripe, tendon, meatballs, and then garnished with thinly sliced white and green onion, plus cilantro. Then you simply add your pick of bean sprouts, Thai basil, jalapenos, lime juice, sriracha, Hoisin sauce, vinegar, and fish sauce.

A 60-year-old family recipe perfected and passed through the generations of the Ngo family. The deeply flavored beef broth is steeped for close to a day just to ensure all that beefy flavor builds up in the broth itself. Served with a portion of rice noodles, tender beef brisket, and then garnished with thinly sliced white and green onion, plus cilantro. Then you simply add your pick of bean sprouts, Thai basil, jalapenos, lime juice, Sriracha, Hoisin sauce, vinegar, and fish sauce.

A 60-year-old family recipe perfected and passed through the generations of the Ngo family. The deeply flavored beef broth is steeped for close to a day just to ensure all that beefy flavor builds up in the broth itself. Served with a portion of rice noodles, beef eye round, and then garnished with thinly sliced white and green onion, plus cilantro. Then you simply add your pick of bean sprouts, Thai basil, jalapenos, lime juice, sriracha, Hoisin sauce, vinegar, and fish sauce.

A 60-year-old family recipe perfected and passed through the generations of the Ngo family. The deeply flavored beef broth is steeped for close to a day just to ensure all that beefy flavor builds up in the broth itself. Served with a portion of rice noodles, sliced chicken breast, and then garnished with thinly sliced white and green onion, plus cilantro. Then you simply add your pick of bean sprouts, Thai basil, jalapenos, lime juice, sriracha, Hoisin sauce, vinegar, and fish sauce.

A 60-year-old family recipe perfected and passed through the generations of the Ngo family. The deeply flavored beef broth is steeped for close to a day just to ensure all that beefy flavor builds up in the broth itself. Served with a portion of rice noodles, beef meatballs, and then garnished with thinly sliced white and green onion, plus cilantro. Then you simply add your pick of bean sprouts, Thai basil, jalapenos, lime juice, sriracha, Hoisin sauce, vinegar, and fish sauce.

A 60-year-old family recipe perfected and passed through the generations of the Ngo family. The deeply flavored beef broth is steeped for close to a day just to ensure all that beefy flavor builds up in the broth itself. Served with a portion of rice noodles, beef eye round, beef meatballs, and then garnished with thinly sliced white and green onion, plus cilantro. Then you simply add your pick of bean sprouts, Thai basil, jalapenos, lime juice, sriracha, Hoisin sauce, vinegar, and fish sauce.

A 60-year-old family recipe perfected and passed through the generations of the Ngo family. The deeply flavored beef broth is steeped for close to a day just to ensure all that beefy flavor builds up in the broth itself. Served with a portion of rice noodles, beef flank, and then garnished with thinly sliced white and green onion, plus cilantro. Then you simply add your pick of bean sprouts, Thai basil, jalapenos, lime juice, sriracha, Hoisin sauce, vinegar, and fish sauce.

A 60-year-old family recipe perfected and passed through the generations of the Ngo family. The deeply flavored beef broth is steeped for close to a day just to ensure all that beefy flavor builds up in the broth itself. Served with a portion of rice noodles, and then garnished with thinly sliced white and green onion, plus cilantro. Then you simply add your pick of bean sprouts, Thai basil, jalapenos, lime juice, sriracha, Hoisin sauce, vinegar, and fish sauce.

The same as our world-famous crawfish pho but we've replaced the crawfish and sausage with just shrimp. Invented in the top-secret LA Crawfish test kitchen years ago and featured in countless media outlet publications worldwide since then! It’ll literally change your life, or so we’ve been told so many times over! It’s a Cajun infused broth with jumbo shrimp accompanied by the traditional Vietnamese pho accouterments.

A 60-year-old family recipe perfected and passed through the generations of the Ngo family. The deeply flavored beef broth is steeped for close to a day just to ensure all that beefy flavor builds up in the broth itself. Served with a portion of rice noodles, jumbo shrimp, and then garnished with thinly sliced white and green onion, plus cilantro. Then you simply add your pick of bean sprouts, Thai basil, jalapenos, lime juice, sriracha, Hoisin sauce, vinegar, and fish sauce.

A 60-year-old family recipe perfected and passed through the generations of the Ngo family. The deeply flavored beef broth is steeped for close to a day just to ensure all that beefy flavor builds up in the broth itself. Served with a portion of rice noodles, your custom protein combination, and then garnished with thinly sliced white and green onion, plus cilantro. Then you simply add your pick of bean sprouts, Thai basil, jalapenos, lime juice, sriracha, Hoisin sauce, vinegar, and fish sauce.

A 60-year-old family recipe perfected and passed through the generations of the Ngo family. The deeply flavored beef broth is steeped for close to a day just to ensure all that beefy flavor builds up in the broth itself. Beef bones, oxtails, cuts of beef, charred onion, charred ginger, and spices work in harmony to create this “oh so” amazing soup.

A 60-year-old family recipe perfected and passed through the generations of the Ngo family. The deeply flavored beef broth is steeped for close to a day just to ensure all that beefy flavor builds up in the broth itself. Beef bones, oxtails, cuts of beef, charred onion, charred ginger, and spices work in harmony to create this "oh so" amazing soup.

Garlicky rice noodles, caramelized onions, large scrumptious jumbo shrimp, crawfish tails, smokey Andouille sausage, fresh basil, and crispy shallots.

Cooked from scratch in our kitchens. There’s blue crab, snow crab, king crab, crawfish tails, Andouille sausage, and turkey neck all in there!

Hearty coconut milk based Thai curry with our Cajun Creole twist. Served with white Jasmine rice, red potatoes, smoked Andouille sausage and your choice of jumbo shrimp, crawfish or chicken.

Our special take on tasty seafood fried rice with a Cajun Creole kick! Choose from crawfish, jumbo shrimp or chicken.

"6 is none" and "12 is 6", which is why the 12 pieces are always a great choice! Literally better than those "other" chicken wing places. Our jumbo chicken wings are impressively moist on the inside, crispy and light on the outside, and packs in a ton of flavor with one of our awesome dry rubs or wing sauces.

Literally better than those "other" chicken wing places. Our jumbo chicken wings are impressively moist on the inside, crispy and light on the outside, and packs in a ton of flavor with one of our awesome dry rubs or wing sauces.

Tender dark meat chicken cutlets, lightly dusted in potato starch and deep-fried to golden perfection, Tossed in your choice of one of our world-famous dry rubs or sauces, Kids, adults, and everyone enjoy these little bites!

Waffle cut seasoned potatoes fried to a golden crispy delight!

Waffle cut sweet potato fried to crispy tasty perfection!

The perfect way to end your epic meal at your LA Crawfish! Crisp, golden, and a fluffy center. Our special take on traditional beignets dusted with powdered sugar and condensed milk drizzle.

3 ct. Crawfish tails, a 3-cheese blend, and grated jalapenos hugged inside a golden fried egg roll wrapper. Be careful it's hot but you'll definitely won't want to share!

2 ct. Everyone orders these here! Stuffed with a mix of hand-peeled Crawfish tails, Mirepoix, our Cajun seasoning blend and just a tad bit more. You’ve gotta try 'em!

Perfectly fried lightly battered calamari tossed ever so delicately in one of our signature dry rubs or sauces!

Perfectly fried hand-peeled crawfish tails, a tossed ever so delicately in one of our signature dry rubs or sauces!

Buttery toasted Po-boy bread. Perfect for sopping up that scrumptious sauce leftover in your crawfish or boiled seafood bags!

Bowl. Equal parts jasmine rice and water cooked up soft, fluffy and ready for a bit of that leftover sauce in your Crawfish bag! A frequent customer request at the beginning so we just had to add it onto a part of our permanent menu.