|I caught Chef Cody Carroll (left) pulling out a fresh batch |
of his famous boiled crawfish.
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|
|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 Seafood Muffaletta: sautéed shrimp, crawfish, mushrooms, onions, and garlic with Provolone.|
|Louisiana Seafood Gumbo.|
|Chef Sam prepared this beautiful and delicious Bloody Mary while Chef Cody made one of my favorites: fried rabbit with red beans and rice.|
|The Hot Tails boiled crawfish... legit!|