When you see the giant red crawfish on top of the restaurant that greets guests, you’ll know you’re at the right place. The menu includes loads of Louisiana staples—gumbo, chargrilled oysters, boudin, even Natchitoches meat pies—and offers barbecue sauce–marinated, deep-fried blue crabs in season (usually from June to October). Crawfish is sold by the pound with all kinds of extras—corn, potatoes, sausage, hard boiled eggs, you name it.