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Thursday, April 10, 2014

Hot Tails in New Roads: Dare to be Delicious

I caught Chef Cory Carroll (left) pulling out a fresh batch  of his famous boiled crawfish.
I caught Chef Cody Carroll (left) pulling out a fresh batch
of his famous boiled crawfish.
Hot tails is tucked away in New Roads, Louisiana which is about 45 minutes outside of Baton Rouge, and it is worth every second of the drive! Louisiana Culinary Institute classmates, turned chefs, turned married couple are the creators of Hot Tails. This is a casual yet hardcore Cajun place that has a lot more going on than it might appear. Each dish is prepared with an artful mind, a bold taste profile, and several smiling faces. In its inception, the primary reason for its existence was to be a crawfish house. Chefs Cody and Sam Carroll have a crawfish farm up the road of their own so they know exactly where the mudbugs are coming from. They then boil some of the most delicious batches of crawfish anywhere in the state.

Along the way Chefs Cody and Sam started to incorporate their flare into some of the dishes we all grew up loving. Everything coming out of the Carrolls’ kitchen is spot on. Every site, sip, and bite presents out of control deliciousness. They have been recognized as the Crawfish King and Queen by Louisiana Seafood and have been the subject of many write ups in various publications that adorn their walls at Hot Tails. Trust me--this place is worth checking out.

Here's a sampling of their menu so you don't have to take just my words for it, but you can also see for yourself. To taste and smell, though, you'll have travel to New Roads.


Blackened Alligator Po-Boy with Fried Okra and a pint of Tin Roof Blonde
Blackened Alligator Po-Boy with Fried Okra and a pint of Tin Roof Blonde

The legendary Creole Crawfish Burger topped with sautéed crawfish, onions, mushrooms and pepperjack cheese.
The legendary Creole Crawfish Burger topped with sautéed crawfish, onions, mushrooms and pepperjack cheese.

The monstrous Gulf Platter with a fried soft shell crab, oysters, catfish, crawfish tails, and the most tender frog legs in existence.
The monstrous Gulf Platter with a fried soft shell crab, oysters, catfish, crawfish tails, and the most tender frog legs in existence.

The Seafood Muffaletta: sautéed shrimp, crawfish, mushrooms, onions, and garlic with Provolone.
The Seafood Muffaletta: sautéed shrimp, crawfish, mushrooms, onions, and garlic with Provolone.

Louisiana Seafood Gumbo.
Louisiana Seafood Gumbo.

Chef Sam prepared this beautiful and delicious Bloody Mary while Chef Cory made one of my favorites: fried rabbit with red beans and rice.
Chef Sam prepared this beautiful and delicious Bloody Mary while Chef Cody made one of my favorites: fried rabbit with red beans and rice.

Some of the best boiled crawfish I've had in a while.
The Hot Tails boiled crawfish... legit!

Hot Tails on Urbanspoon