Don’s Seafood - Metairie Menu

DON’S original – Broiled shrimp with bacon, jalapeños and pepper jack cheese.

Creamed spinach, shrimp and crabmeat topped with melted pepper jack cheese. Served with chips.

Made with pork and rice.

Freshly battered and lightly fried.

Farm-raised and tenderized.

Farm-raised and blackened.

Louisiana Gulf oysters on the half shell, charbroiled with garlic butter & Romano cheese.

Louisiana Gulf oysters on the half shell, charbroiled with bacon, jalapeños & pepper jack cheese.

Traditional Louisiana dark roux-based recipe. Served with our hand stuffed crawfish heads.

Boneless chicken and smoked andouille sausage.

Boiled shrimp, crawfish and lump crabmeat served over garden greens.

Grilled shrimp served in flour tortillas, with avocado ranch slaw, onions, cilantro, and Cajun chargrilled corn.

Crawfish tails and andouille sausage with Cajun chargrilled corn and avocado cilantro ranch.

Half-pound hamburger with American cheese, mayo, lettuce, tomato, onion and pickles with French fries.

Half-pound hamburger with pepper jack cheese, mayo, lettuce, tomato, onion, pickles, bacon and jalapeños with French fries.

Fried catfish with mayo, lettuce, tomato, onion and pickles with French fries.

Fried shrimp piled high on French bread with mayo, lettuce, tomato, pickles, with French fries.

Stuffed shrimp, fried catfish, fried shrimp, fried oysters, shrimp étouffée, French fries and coleslaw. Add a cup of gumbo for $4

Fried Gulf Fish with jumbo lump crab cream sauce and corn grits.

Gulf shrimp with French fries and coleslaw.

Fried and served with French fries and coleslaw.

Pond-raised, thin and crispy with French fries and coleslaw.

Fried catfish with red beans and rice, and hush puppies.

Fried shrimp and shrimp étouffée.

Gulf shrimp with corn and potatoes.

Grilled shrimp in a creamy garlic butter sauce over sweet corn grits with andouille pork sausage.

Louisiana Gulf fried oysters with French fries and coleslaw.

Louisiana crawfish, onions, bell pepper and celery, in a light roux.

Fried crawfish & crawfish étouffée, served over rice.

Fried chicken tenders with camp sauce with French fries and coleslaw.

A cup of shrimp gumbo, stuffed shrimp, fried shrimp, jacked up shrimp, broiled shrimp, shrimp étouffée, shrimp au gratin, and stuffed potato.

A cup of crawfish bisque, fried crawfish, crawfish au gratin, Jacked Up Crawfish, broiled crawfish, crawfish étouffée & a stuffed potato.

Louisiana catfish filet fried & topped with crawfish étouffée, served over rice.

Atlantic salmon with soy ginger glaze, steamed vegetables and sweet potato casserole.

With green beans and garlic mashed potatoes.

With green beans and garlic mashed potatoes.

Stuffed with shrimp and crab stuffing with green beans and a stuffed potato.

Louisiana lump crabmeat in a creamy au gratin sauce. Served with a dinner salad & a stuffed potato.

Fried cheese stuffed ravioli topped with a crawfish cream sauce.

Blackened shrimp with Alfredo sauce over penne pasta.

With green beans and garlic mashed potatoes.

Stuffed with cheese and topped with onion gravy. With green beans and French fries.

12 oz. aged ribeye. Served with dinner salad & a stuffed potato.

8 oz. aged filet. Served with dinner salad & a stuffed potato.

20 oz. blackened bone-in aged ribeye. Served with dinner salad & a stuffed potato.

Farm-raised catfish, fried golden brown, accompanied by tartar sauce. (Appetizers for 10-15)

Gulf shrimp, fried golden brown, accompanied by tarter and cocktail sauce. (Appetizers for 10-15)

Always popular, accompanied by cocktail and tartar sauces. (Appetizers for 10-15)

Chicken breast tenders fried golden brown, accompanied by camp sauce. (50 pcs)

Gulf Shrimp, boiled in Don’s seasonings accompanied by cocktail sauce. (Appetizers for 10-15)

Fried Catfish, Fried Shrimp or Fried Oyster piled high on French bread dressed with mayo, lettuce, tomato and pickles. (15-3” sandwiches)

Fresh Louisiana cold boiled shrimp set on a bed of lettuce with tomatoes, eggs, croutons, red onion and parmesan sheese. Small (Appetizers for 8-10), Large (Appetizers for 15-20)

An assortment of lettuce, tomatoes, onions, parmesan and croutons with your choice of dressing. Small (Appetizers for 8-10), Large (Appetizers for 15-20)

Shrimp, crawfish tails or chicken tossed in Don’s alfredo sauce topped with cheese and baked golden brown. Small (Appetizers for 8-10), Large (Appetizers for 20-30)

served with rice and bread (serves 8-10)

served with rice and bread (serves 8-10)

An Acadiana favorite made with pork rice and served with pepper jelly. (40 pcs.)

Our version of the famous Southern classic. (40 pcs.)

Just like Grandma’s. (Serves 10-15)

(Serves 10-15)

By the quart (serves 6-8)

(Serves 10-15)

(Serves 10-15)

(Serves 15-20)

(1 Gallon)

(1 Gallon)

Includes fries or mashed potatoes, hush puppies, coleslaw, and bread pudding

Includes fries or mashed potatoes, hush puppies, coleslaw, and bread pudding

Includes fries or mashed potatoes, hush puppies, coleslaw, and bread pudding

Includes mashed potatoes or steamed veggies, green beans and bread pudding

Includes mashed potatoes or steamed veggies, green beans and bread pudding

Includes mashed potatoes or steamed veggies, green beans and bread pudding

Includes mashed potatoes or steamed veggies, green beans and bread pudding

Includes mashed potatoes or steamed veggies, green beans and bread pudding

House specialty

20oz Bloody Mary with Tito's and a whole bunch of veggies.

Champagne, Bayou Satsuma Rum, Bols Peach Schnapps and fresh squeezed orange juice.

Champagne, Hendricks Gin and elderflower liqueur.

Bourbon of choice, Cherry & Orange Angostura Bitters and Signature Sugar Stick.

Coffee spiked with Jameson, Frangelico, Baileys Irish Cream.

Homemade waffles topped with our Camp Chicken and maple syrup. Served with fruit.

Scrambled eggs, Louisiana crawfish, Poche’s andouille sausage, topped with cheddar cheese. Served with diced hashbrowns and fruit.

Poached eggs over a biscuit, topped with Poche’s andouille sausage, Louisiana crawfish and hollandaise. Served with diced hashbrowns and fruit.

Poached eggs over fried crab cakes, topped with hollandaise. Served with diced hashbrowns and fruit

Grilled Gulf shrimp in a creamy garlic butter sauce over sweet corn grits.