Pappadeaux Menu Prices 2026: Seafood, Crawfish, Steaks & Combos

Pappadeaux is a casual dining seafood chain, so prices are higher than fast food. Expect to pay $25–$45 per person for an entrée. The most-ordered item — the Fried Gulf Shrimp Platter — is $26.99. The Crawfish Étouffée is $24.99. Blackened Salmon runs $29.99. Premium entrées like Alaskan King Crab Legs ($54.99) or Surf & Turf ($59.99) push the check higher. With an appetizer, entrée, dessert and a drink, a full Pappadeaux dinner for one person typically runs $50–$80 before tax and tip. For reference, Pappadeaux sits in the same price tier as Outback Steakhouse or Red Lobster, with slightly higher prices due to its focus on fresh Gulf seafood.

Crawfish étouffée (pronounced ay-TOO-fay) is a classic Louisiana Cajun dish: crawfish tails smothered (that's what étouffée means in French) in a rich, buttery sauce built on the Cajun "holy trinity" — onion, celery and bell pepper — with a dark flour roux and Cajun spices, served over steamed white rice. It's the defining dish of the Louisiana Cajun tradition. Pappadeaux's version ($24.99) uses Louisiana crawfish tails — not frozen imports — and the sauce is made with the proper dark roux and a generous amount of butter. The dish is available year-round at Pappadeaux (crawfish season runs roughly February through June, with frozen tails used off-season), which is one of the reasons the chain built a loyal following in states outside Louisiana where étouffée can be hard to find.

Yes — Pappadeaux Seafood Kitchen is one brand within the Pappas Restaurants family, a private Houston-based restaurant group founded by Greek immigrants Harris and Pete Pappas in the 1970s. The Pappas family owns and operates over 90 restaurants across multiple concepts: Pappadeaux Seafood Kitchen (Cajun-Creole seafood), Pappasito's Cantina (Tex-Mex), Pappas Bar-B-Q (Texas BBQ), Pappas Bros. Steakhouse (fine dining steaks), Pappas Burgers, and others. Pappas Restaurants is one of the largest privately held restaurant groups in the United States. All locations are family-owned — the company does not franchise.

The Fried Gulf Shrimp Platter ($26.99) is Pappadeaux's most-ordered entrée — it's the item the chain is best known for and the one most frequently listed in reviews. Gulf shrimp are large, fresh, lightly battered and fried golden. The second most popular is the Crawfish Étouffée ($24.99), which draws guests who want something distinctively Cajun. The Combination Platter ($31.99) — any two of fried shrimp, catfish, oysters or crab — is the top-ordered platter. For starters, the Fried Alligator ($18.99) is the chain's most distinctive appetizer, frequently cited as a must-try by first-timers.

Yes — Fried Alligator ($18.99) is one of Pappadeaux's most distinctive menu items and a frequent conversation starter. The meat used is alligator tail — the leanest, tenderest cut — lightly seasoned, battered and fried until golden. The flavor is mild and slightly sweet, often compared to chicken or pork tenderloin, with a firmer texture. The remoulade dipping sauce (a Cajun mayonnaise-mustard condiment with capers and horseradish) pairs well. For many guests eating at a Texas or Georgia Pappadeaux, it's their first taste of alligator. Alligator is farmed in Louisiana and Florida and is a traditional Cajun and Southern Louisiana ingredient.

Pappadeaux Seafood Kitchen operates about 45 locations as of 2026, concentrated in the following states: Texas (the most — Houston, Dallas-Fort Worth, San Antonio, Austin, Midland), Georgia (Atlanta area), Colorado (Denver area), Illinois (Chicago area), Arizona (Phoenix area) and New Mexico (Albuquerque). A small number of other locations exist in states including Indiana and Oklahoma. All locations are corporate-owned by the Pappas family — the company does not franchise. Use the official store locator at pappadeaux.com for current hours and locations.

Pappadeaux is casual dining — there is no formal dress code. The atmosphere is festive and family-friendly, with a nautical and Cajun bayou theme. Most guests dress in casual or smart-casual clothing. The noise level tends to be lively rather than fine-dining quiet. Large parties, birthday groups and families are common. Business casual attire fits fine, but jackets are not required or expected. Unlike Pappas Bros. Steakhouse (the Pappas family's fine-dining steakhouse), Pappadeaux explicitly positions itself as an upbeat casual seafood house.

Pappadeaux markets its seafood as fresh Gulf Coast product, and the chain's reputation is built on receiving regular deliveries of Gulf shrimp, red snapper, catfish, oysters and other regional species. The Pappas family's Texas base and close supplier relationships with Gulf Coast fishing operations give Pappadeaux better freshness than most national casual dining chains in the same tier. That said, some items — like Maine lobster tail, snow crab and king crab — are cold-water species that arrive frozen from Alaska or Maine, not live, which is standard across casual dining. Crawfish is fresh and live during Louisiana crawfish season (February–June) and frozen tails the rest of the year. If freshness of a specific item matters, ask your server at the time of visit.