“Whether you’re here for dinner with the family, date night, cocktails with the girls or to watch a game on the big screen, we’re always happy to share our Louisiana culture with you,” said Jackson. As one might suspect, pub grub is the name of the game at Walk-On’s. You’ll find appetizers like fried pickle chips, mozzarella sticks, boneless wings, spinach and artichoke dip, and Cajun Queseaux . I noticed fried alligator ($12) in the lineup and had to give it a try. As for the dessert, we went with the skillet cookie sundae and it wasn’t bad.

Has lightly battered Shrimp and Includes Crawfish. Location is in a decent area and appearance inviting. Would visit again next time in town and recommend for others.

While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan.

Using a separate dry spoon or your fingers, toss to evenly coat. Carefully slip the battered shrimp into the fryer and fry until golden brown and crisp, about 5 minutes; drain on paper towels. Walk On’s was started in Louisiana in the early 2000’s and is primarily located in the southern states, but is quickly expanding. When my husband and I find a dish at a restaurant that we love, we often attempt to recreate it so we can enjoy it more often at home.

The powdery beignets were uber-sweet and melted in my mouth. The bread pudding was warm and gooey and was topped with enough doughnut glaze to almost send me into a sugar coma. The Grub Spouse and I headed roseanne barr weight loss that way for dinner last week. We arrived to find them doing a bustling business on a weeknight. Masks are required, although we noted that no distancing measures were employed to separate tables.

Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes.

We stretched the catfish fillets into two additional leftover meals. I first discovered this delicious dish called Bayou Pasta at Walk On’s Sports Bistreaux a few years ago. For the record, the menu also offers a selection of wraps, tacos and burgers, many of which are spicily prepared with blackened seasonings, Buffalo sauce, Boom Boom sauce, jalapeño peppers and the like. Walk-On’s was founded by Brandon Landry and Jack Warner, who quickly became friends during their time as walk-ons on the Louisiana State University basketball team.

Bayou Pasta is so rich and succulent with lots of plump Louisiana crawfish tails mixed into a creamy sauce with fettuccine and perfectly seasoned, battered and fried gulf shrimp. The Spouse’s catfish meal was quite an experience. The breaded fillets were what one might expect from fried catfish, but I actually preferred the fried crawfish bits and the étouffée, both of which embodied more bold and interesting flavors. Most notable, however, was this entrée’s portion size. We ate and ate and ate and hardly put a dent in the monstrous platter.