Crazy Creole Cafe

(Now Closed)

Cajun and Creole Restaurant$$$$

Saint Mary, Long Beach

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Crazy Creole Cafe

9 Photos

Go Menu 16Catering 5

Go Menu

Appetizers

All Sausages made in house

1 Louisiana Beef Sausage

3.50

1 Cajun Pork Sausage

3.50

1 Chicken Sausage

3.50

1/2 Pound Cajun Pork Boudin

4.50

1/2 Pound Crawfish Boudin

5.00

3 Cajun Pork Boudin Balls

8.00

1 Pound Louisiana Beef Sausages

7.00

1 Pound Cajun Pork Sausages

7.00

1 Pound Chicken Sausages

7.00

1 Pound Cajun Pork Boudin

8.00

1 Pound Crawfish Boudin

9.00

3 Crawfish Boudin Balls

9.00

Entrees

All Entrees served with 2 side dishes

Southern Oxtails with Rice & Gravy

23.00

Slow cooked with Creole herbs & spices. Served over rice with a rich dark gravy. A must try, no small tails in our Southern Oxtails

Shrimp Creole Plate

16.00

Stewed Tomatoes with herbs and spices simmered all day. It's a little zesty but still tangy...served over rice with shrimp. It's the chef's favorite of all the dishes. It will set off your taste buds

Red Beans & Rice

15.00

There aren't many food traditions that characterize New Awlins better than Red Beans and Rice on a Monday Night. Camellia Red Beans cook slowly with all the herbs and spices & Smoked Beef Sausage

New Orleans Bar-B-Que Shrimp Plate

16.00

Chef Guy's version of New Awlins Bar B Q Shrimp. Not too hot, perfect spice, excellent citrus balance. Also served with dipping bread. A must try

Shrimp Etouffee Plate

20.00

(Pronounced Ay-too-Fay) - In French translates into the meaning of "smothered" A succulent, tangy roux-based sauce seasoned to perfection with Shrimp

Southern Fried Pork Chop Plate

16.00

2 Pork Chops lightly breaded in seasoned flour & fried

Fried Red Snapper Plate

16.00

3 Piece of fish fried in seasoned cornmeal

Jambalaya Plate

17.00

(Pronounced Jahm-buh-Lie-uh) - The word is said to be a compound word of Jambon from the French meaning"ham and "Aya meaning rice in African. The dish first showed up in Creole Cuisine in early 18th century. A rich blend of tomatoes, Creole Seasonings with three types of sausage also Chicken and Shrimp

Chicken Creole Plate

14.00

Equally delicious as our Shrimp Creole. We use the same sauce

Blackened Catfish Plate

16.00

Often associated with Cajun cuisine this technique was popularized by Chef Paul Prudhomme. The fish is dipped in melted butter and then dredged in a mixture of herbs and spices. It is then cooked on a very hot grill, delicious!

Crawfish Etouffee Plate

21.00

(Pronounced Ay-too-Fay) - In French translates into the meaning of "smothered" A succulent, tangy roux-based sauce seasoned to perfection. Crawfish tail meat smothered and served over rice. A very classy Cajun dish!

Chicken Etouffee Plate

19.00

(Pronounced Ay-too-Fay) - In French translates into the meaning of "smothered" A succulent, tangy roux-based sauce seasoned to perfection with Chicken

Fried Catfish Plate

16.00

3 Piece of fish fried to perfection

Fried Shrimp Plat

18.00

10 Shrimp Seasoned with Creole Spices & deep fried to perfection

Side Dishes

Dirty Rice

4.50

Cabbage

4.00

Creole Potato Salad

3.50

Crazy Mac & Cheese

5.50

Steam White Rice

2.50

1/2 Boil Seasoned Corn

1.50

Garlic French Bread with Cheese

3.50

Jambalaya

6.00

French Fries

3.50

Red Beans

4.00

3 Red Potatoes

3.00

Po Boy's

New Orleans Style "Dressed" comes with Mayonnaise, Lettuce, Tomatoes & Pickles - Extra Fixins Remoulade, Hot Sauce, Creole Mustard & Onion

Roast Beef with Debris Gravy

12.00

Grilled Shrimp

14.00

Fried Oyster

15.00

1/2 Shrimp & 1/2 Fish

14.50

Blackened Catfish

14.50

Fried Red Snapper

13.00

Cajun Chop Chicken

9.00

Cajun Spicy Pork Sausage

10.00

Fried Shrimp

14.00

Fried Soft Shell Crab

19.00

1/2 Shrimp & 1/2 Oyster

14.50

Fried Catfish

14.00

Fried Alligator

17.00

Fried Pop Corn Crawfish

14.50

Louisianna Beef Sausage

10.00

Chicken Sausage

10.00

Gumbo

Seafood Gumbo

21.00

A dark roux, seasoned with Creole herbs & spices. Snow & blue crab, shrimp & chicken thigh meat. Also added chicken sausage, beef hot sausage & beef smoke sausage

Yaya Gumbo

13.00

Gumbo YaYa was created by Chef Paul Prudhomme. It's so tasty it makes you say YaYaYa. It's a chicken base Gumbo with chicken thigh meat, smoke turkey and chicken hot sausage

Bayou Bowls

Jambalaya

12.00

Chicken Creole

10.00

Crawfish Etouffee

19.00

Chicken Etouffee

15.00

Shrimp Creole

12.00

Red Beans & Rice

10.00

Shrimp Etouffee

17.50

From the Fryer

All Baskets served with Seasoned French Fries - Fried in Peanut Oil

Fried Shrimp Basket

16.00

10 Shrimp Seasoned so well and deep fried to perfection

Fried Oyster Basket

16.00

Lightly seasoned and deep fried to perfection

Fried Catfish Basket

14.00

The best tasting fish in town

Fried Pop Corn Crawfish Basket

14.50

Doesn't get more Cajun than this

Fried Alligator Basket

17.00

Real Louisiana Gator

Fried Shrimp & Fish Basket

16.00

5 Shrimp & 2 piece of Catfish or Red Snapper

Fried Oyster & Shrimp Basket

16.00

Lightly seasoned and deep fried to perfection

Fried Red Snapper Basket

14.00

If you don't like Catfish you'll love this Fish

Fried Soft Shell Crabs Basket

19.50

Two Crabs with basket

Fried Pork Chops Basket

15.00

2 Pork chops lightly breaded in seasoning flour

Seafood Boil

Market Price per pound - Price Subject to change

Step 1 - Pick Your Seafood Per Pound

Shrimp

15.00

Snow Crab

29.00

Clams

12.00

Crawfish

Out of Season

Dungeness Crab Legs Clusters

29.00

King Crab

42.00

Mussels

12.00

Step 2 - Pick Your Flavor

Louisiana Style (No Sauce)

Garlic Lemon Butter Sauce

Creole Garlic Butte

Garlic Butter Sauce

Asian Cajun Sauce

Step 3 - Pick Your Spice Level

Mild

Hot

Medium

Asian Hot

Step 4 - Pick Your Sides

Corn On the Cobb (1/2 Corn)

2.50

Beef Smoke Sausages

4.00

Chicken Hot Sausage

3.50

Red Potatoes

2.50

Extra Asian Cajun Sauce

2.00

Steam Rice

2.00

Beef Hot Sausage

3.50

Cajun Pork Sausage

3.50

Dipping French Bread

1.50

Dessert

Chef Guy's Bread Pudding

6.00

There's pudding and then there's Chef Guy's Bread Pudding! Raisins soaked in Jack Daniels for 24 hours. One bite and you're hooked!

Peach Cobbler

6.00

This recipe is from Mia the Cobbler Queen OMG better than my Mothers! Sorry Mom

Chocolate Bread Pudding

6.00

There's pudding and then there's Chef Guy's Bread Pudding! Raisins soaked in Jack Daniels for 24 hours. One bite and you're hooked! We've added chocolate. This is too sinful to talk about!

Bundt Personal Cakes

$5.50. Pick One:

Zesty Lemon

Cookies 'N Cream

7 Up

German Chocolate

Red Velvet

Beverages

Southern Sweet Tea (Free Refills)

2.95

Brewed in house

Southern Lemonade (Free Refills)

2.95

Made in house

Unsweetened Tea (Free Refills)

2.95

Brewed in house

Muddy Water (Free Refills)

2.95

Our version of the Arnold Palmer

Fountain Soda (Free Refills)

$2.95

Coke

Sprite

Dr Pepper

Diet Coke

Fruit Punch

Orange

Catering

Full Trays

16 ounce serving feeds 25 to 30 people

Jambalaya

275.00

Crawfish Etouffee & Rice

325.00

Chicken Etouffee Rice

250.00

Chicken Creole & Rice

225.00

Red Beans & Rice

175.00

Shrimp Etouffee & Rice

300.00

Shrimp Creole & Rice

280.00

Side Dishes

8 ounce servings feeds 25 to 30 people

Crazy Mac & Cheese

120.00

String Beans

130.00

Dirty Rice

85.00

Collards Greens

110.00

Cabbage

80.00

Gumbo

by the gallon

Seafood Gumbo

90.00

Okra Gumbo

84.00

Yaya Gumbo

72.00

Salads

8 ounce servings feeds 25 to 30 people

Cajun Potato Salad

85.00

Coleslaw

70.00

Mixed Green Salad

150.00

With Chicken Breast

Creole Mac Salad

80.00

Mixed Greens Salad

75.00

Desserts

8 ounce servings feeds 25 to 30 people

Bread Pudding

125.00

Peach Cobbler

100.00

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