Meet Our Chef

Chef Joan lived in the heart of Cajun country: Lafayette, Louisiana. She gained a love and respect for the cuisine, the culture, and the people.

After graduating culinary school, she set out to deepen her knowledge by staging in three of New Orleans’s most iconic restaurants; Restaurant Revolution, Borgne, and Luke. Not only did she hone her skills there, but her vision grew into what is now Crawdaddy’s Cajun and Creole Cuisine. The menu reflects the best of both cuisines. Cajun being the heartier, more “countrified” dishes, as in the gumbos and jambalaya, and Creole being the more refined version with its fresh Blue Crab Cakes, Charbroiled Oysters, and the Filet of Beef Tenderloin with Compound Butter.

Cajun and Creole food is the culmination of French, Italian, German, Southern, African American, and Spanish cuisine. It’s roots run deep. As with so many other American regional cuisines, it is steeped in hardship and rich in tradition. We happen to believe that of all the cuisines of the Americas, Cajun and Creole reign supreme and we think you will agree.

As a result of our work with the Louisiana Department of Agriculture, we source a large portion of our seafood from reputable family fisheries and farms throughout Louisiana. We believe in helping those families thrive after the devastation of Hurricane Katrina. Our beautiful oyster plates are designed and manufactured by a family who uses a portion of their proceeds to invest in the rebuilding of the oyster beds along the coast of Louisiana. These beds were devastated by the hurricane, also. So, as you dine, remember we are helping keep small business alive. It costs a little more, but we think it’s worth it! We hope you do, too!