Crawfish Etouffée Dog at Dat Dog
of the first vendors in the newly reimagined St . Roch Market . Elysian Seafood spotlights the best Louisiana seafood around , from freshly shucked oysters to gulf shrimp . Crawdad fans will be wowed by their delectable crawfish étouffée , a traditional blonde roux-based version kicked up with poblano peppers and charred green onions . Don ’ t miss the
crawfish sausage po-boy , a savory link of crawfish and pork served dressed with white cheddar , house-made Creole mustard aioli and green tomato chow-chow . Need crawfish for a crowd ? The duo also operate a catering company called Elysian Events , which serves up bite-sized mudbug dishes like mini crawfish pies with charred green onion vinaigrette , and a playful take on a crawfish boil consisting of corn custard topped with spicy crawfish tails , potatoes , and Andouille sausage .
DAT DOG | datdog . com Founded in 2011 , this colorful sausage-centric spot has grown from a single 475-square-foot “ hot dog stand ” to three thriving locations in the New Orleans area ( two Uptown and one located on Frenchmen St .), one in Lafayette and a fifth in Texas . Legions of faithful hot dog enthusiasts pour into the ultra casual , lively joint to enjoy an array of all-beef hot dogs , gourmet sausages ( including several vegan options ), 21-day aged ground beef burgers , tasty tots and fries , craft beers , premium cocktails , and more . Dog lovers can select from classic kielbasa or Italian sausage to more exotic like alligator , duck , and even crawfish . Create your own mudbug sausage concoction by choosing from thirty toppings including Andouille sauce , bacon , blackberry sauce , chipotle mayo , guacamole , sauerkraut and pico de gallo to name a few . Can ’ t decide ? Opt for the house special crawfish étouffée dog , a mildly seasoned sausage topped with house-made crawfish étouffée , onions , tomatoes , sour cream , and Creole mustard . Complete your crawdad craving with fries or tots slathered with savory crawfish étouffée and wash it all down with a house-made margarita .
16 | The French Quarterly