8 Louisiana Seafood Orders You Should Skip And 8 That Locals Actually Enjoy

Louisiana’s seafood scene is just as deep and flavorful as its winding bayous. Whether you’re grabbing a bite at a roadside shack or dining at a fancy spot, the Pelican State serves up endless ways to enjoy the Gulf’s freshest catches.
But not every dish lives up to the hype, so knowing what to order (and what to skip) can make all the difference. Here’s what the locals swear by, and what they say you can pass on.
1. SKIP: Out-of-Season Crawfish

The cardinal sin of Louisiana seafood dining! Ordering crawfish when they’re not in season (typically outside January to June) guarantees disappointment. They’ll be small, expensive, and probably imported from somewhere else.
My cousin once paid $15 for a measly half-pound of out-of-season mudbugs that tasted like cardboard. Save yourself the heartache and wallet pain – just wait for crawfish season!
2. SKIP: Shrimp Cocktail

Boring, predictable, and usually overpriced! Louisiana offers countless exciting ways to enjoy shrimp – why settle for cold, often previously frozen specimens dunked in bottled sauce? The shrimp cocktails served in many tourist spots use imported tiger shrimp instead of sweet Gulf shrimp.
These larger but less flavorful imposters lack the distinctive taste that makes Louisiana seafood special. Your taste buds deserve better than this uninspired appetizer.
3. SKIP: Frozen Alligator Bites

Rubbery, freezer-burned nuggets masquerading as exotic fare! Most restaurants serving alligator get it pre-breaded and frozen, resulting in tough, flavorless meat that could be anything under all that breading.
Fresh alligator tail, properly tenderized and cooked, bears little resemblance to these chewy imposters. Save your curiosity for establishments that source local, fresh alligator – or skip this novelty act altogether and focus on Gulf seafood instead.
4. SKIP: Fish Sandwich with Tartar Sauce

Generic fish sandwiches lurk on Louisiana menus as safe options for unadventurous eaters. Usually made with frozen, imported fish filets, these bland offerings miss the point of Louisiana seafood entirely.
The standardized tartar sauce from institutional-sized jars adds insult to injury. I watched a tourist order this at a renowned seafood joint while locals cringed!
Skip this forgettable sandwich and embrace the bold flavors that make Louisiana cuisine legendary.
5. SKIP: Fried Seafood Platter with Cocktail Sauce

These mountains of breaded and deep-fried seafood often mask questionable quality beneath heavy breading. The accompanying cocktail sauce – usually straight from a bottle – does nothing to elevate the experience.
My fishing guide calls these “seafood cemetery platters” because you can’t taste what you’re eating. Quality seafood deserves better treatment than this deep-fried funeral.
6. SKIP: Blackened Everything

The blackening craze got out of hand decades ago, yet tourists still clamor for anything “blackened.” While Chef Paul Prudhomme’s original blackened redfish was magnificent, today’s versions often substitute heavy seasoning for cooking skill.
Authentic blackening requires precise technique and a screaming-hot cast iron skillet. Most restaurants just coat fish in spices and cook it normally.
The result? Overly spiced seafood without the proper crust or flavor complexity that defines true blackening.
7. SKIP: Crab Cakes with Filler

Louisiana blue crab deserves better than being mixed with excessive breadcrumbs and fillers! Authentic crab cakes showcase the sweet meat, not disguise it.
Too many restaurants serve hockey puck-dense crab cakes that taste more like fried breadcrumbs than seafood. The worst offenders add bell peppers and other vegetables that compete with the delicate crab flavor.
When crab is this good, less is definitely more.
8. SKIP: Pre-Shelled Crawfish

Convenience comes at a steep price when it comes to pre-shelled crawfish. The joy of a proper crawfish boil involves the social ritual of peeling, talking, and taking your time. Pre-shelled tails often lack freshness and that distinctive crawfish flavor.
Growing up in Breaux Bridge, we’d laugh at tourists who’d ask for their crawfish pre-peeled. Half the experience is getting your hands dirty and working for your meal!
9. LOVE: Chargrilled Oysters

Bubbling with garlic butter, herbs, and Parmesan cheese, chargrilled oysters represent Louisiana ingenuity at its finest. The flames caramelize the cheese while the oysters cook just enough to maintain their briny essence.
Unlike raw oysters that can intimidate newcomers, these grilled beauties offer an approachable entry point into oyster appreciation. Drizzle the remaining butter sauce on French bread for an extra treat!
10. LOVE: Crawfish Étouffée

Golden-brown roux transformed into a velvety blanket for plump crawfish tails – étouffée is Cajun comfort in a bowl. The slow-simmered trinity of bell peppers, onions, and celery creates depth that fast-food versions can never match.
Ladled over fluffy white rice, this dish captures the essence of Louisiana’s culinary soul. The best étouffée has a slight kick that warms rather than burns, letting the sweet crawfish flavor shine through.
11. LOVE: Oyster Po’Boy, Dressed

Crispy, cornmeal-dusted oysters nestled in French bread with the perfect crust-to-softness ratio – heaven in sandwich form! “Dressed” means loaded with lettuce, tomatoes, pickles, and mayo, creating textural magic against the crunchy-then-creamy oysters.
The bread matters enormously – it should crackle when squeezed but not shatter. During Jazz Fest years ago, I watched a local refuse a po’boy because the bread wasn’t right. That’s the standard you should expect!
12. LOVE: BBQ Shrimp

Despite the name, no barbecue sauce appears in this New Orleans classic! “BBQ shrimp” refers to Gulf shrimp swimming in a buttery, peppery, Worcestershire-spiked sauce that demands French bread for sopping.
Traditionally served with heads and shells on, the mess is part of the experience. The shells infuse the sauce with extra flavor as they cook.
Every local has their preferred spice level, but all agree: this dish is finger-licking, napkin-destroying deliciousness worth the cleanup.
13. LOVE: Boiled Crawfish

Nothing says Louisiana like a newspaper-covered table piled high with spicy, red crawfish! The proper technique – twist, peel, suck the head (where all the flavor hides) – becomes second nature after your first pound.
Locals judge a boil by its seasoning complexity and whether the crawfish absorbed the flavor without overcooking.
My first date with my husband was a backyard boil – I knew he was a keeper when he showed me his perfect peeling technique!
14. LOVE: Soft Shell Crab Po’Boy

Crispy-fried whole soft shell crab with legs sticking out of French bread creates an unforgettable sandwich experience! The entire crab, shell and all, becomes tender enough to eat during its post-molting stage.
The contrast between the crunchy fried exterior and the sweet, tender crab meat inside is magical. During soft shell season, my grandmother would make us wait by the phone for her seafood vendor’s call – then we’d drop everything to pick up these fleeting delicacies!
15. LOVE: Stuffed Flounder

A whole Gulf flounder butterflied and packed with a decadent crabmeat dressing represents Louisiana seafood at its most luxurious. The delicate fish pairs perfectly with the rich stuffing, creating harmony rather than competition.
Traditional preparations include a light sauce that enhances rather than overwhelms. When the server brings this showstopper to your table, you’ll understand why locals save this dish for special occasions.
The best versions use jumbo lump crabmeat with minimal binders.
16. LOVE: Turtle Soup

Velvety, complex, and enriched with a splash of sherry at serving, turtle soup represents old-school Louisiana elegance. The soup’s deep flavor comes from a serious roux, turtle meat, and hours of patient simmering.
Finding authentic turtle soup gets harder each year, making it a treasure when spotted on menus. Commander’s Palace still serves the gold standard version.
The earthy, slightly gamy flavor profile offers something uniquely Louisiana that you simply can’t find elsewhere.