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Floyd's Cajun Seafood and Texas Steakhouse

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Here recently, I got the chance to stop by Floyd's Cajun Seafood and Texas Steakhouse in Sugar Land. In addition to Sugar Land, Floyd's Cajun Seafood has three locations in areas surrounding Houston including Webster, Beaumont, and Pearland. Based on their menu, the focus seemed to be seafood, but they do have a small section that offers several alternatives for ribeye and other cuts. I did find the inclusion of steaks on the menu to be a bit random, but I assume I should try them before passing final judgment. Cajun seafood restaurants tend to do very well in Houston given our close proximity to both Louisiana and the Gulf. I, for one, am a big fan of Cajun seafood because sometimes nothing is better than a big ole' bowl of gumbo!

Many of the items on the menu had curb appeal including the cocktail menu. I was torn between several choices, but I was told the gumbo was killer. The gumbo at Floyd's Cajun Seafood is a dark roux based gumbo with crabmeat and shrimp. I liked the fact that the rice came on the side and the ratio was just perfect. I want gumbo with a side of rice, not rice with a side of gumbo. I do enjoy a little sausage in my gumbo as it provides the additional saltiness that is near and dear, but it was still fantastic. I didn't even have the go on a hunt to find the seafood in my gumbo. You could easily spoon the whole and tender pieces of shrimp and I wasn't bothered one bit when I found a small piece of shell. At least I knew they were using real crab meat! I think every table had placed an order, so I had clearly made the right decision. Unless of course everyone had a buy one get one free gumbo card....doubt it.

In addition to the traditional Cajun dishes like etoufee and boudin (came in links or fried balls), they also had an "Oyster Bar" and a few grilled selections. The Oyster Bar had options like their "Famous Oysters Floyd" (topped with crab meat shrimp and creamy cheese) and their Grilled Oysters Lafayette (topped with garlic butter and parmesan cheese). You could also get them blackened, pan fried, or just plain ole' shucked. The grilled options included grouper, snapper, redfish, and flounder (which came whole and stuffed with crabmeat). The stuffed flounder is a Texas sized portion and can easily be shared.

The sauce options, also known as "Good On Da Top", offered popular favorites like the Pamela sauce (white wine butter sauce with shrimp, crab, tomatoes and mushrooms) and my favorite, the Ponchartrain (cream sauce with shrimp, crab, and mushrooms). One thing you will always find at a Cajun restaurant is some form of sauce. I prefer my seafood like I prefer my soul food...smothered, covered, or fried!

You really can't go wrong with anything on the menu but if you're not feeling that adventurous, the fried seafood is a great bargain. You can go with a duo and combine crawfish, shrimp, catfish, etc., or you can just go with a large portion of a single selection to make sure you get your fix. The catfish is excellence with its crispy cornmeal exterior and juicy insides, but the butterfly shrimp left a little to be desired.

The owners Bret Floyd, Floyd Landry (yes, of the Landry's family), and Gary Pearce have done well at not changing what is great about Floyd's even as they have continued to open more locations. The basics: People want good food and great prices. Not only do you get a great deal at Floyd's but the staff are a hoot and we couldn't stop laughing! Now that's my kinda place! At Floyd's Cajun Seafood you will always find something you like. There are not many places in Houston that you could visit multiple times a week and not be completely over it in a few months. Okay, Pappadeaux fans...here's your chance to try something new!

 

~ Shanna "Urban Girl" Jones, Urban Swank

Floyd's Cajun Seafood  on Urbanspoon

Written by Shanna Jones
Shanna Jones

Shanna Jones

Urban Girl

Shanna's passions are centered around her love for exploring new destinations, restaurants, and being ahead of the "know". Although she is not professionally versed in the in's and out's of the kitchen, she surely knows her way around it! In summary, she is a true foodie at heart and a travel expert by trade. Shanna is the co-founder and editor of Urban Swank. She focuses on food and travel.

Email: shanna@urbanswank.com

Twitter: @shannajonesinc


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