The delicacies of the deep combined with unique seasonings of Southeast Texas make Floyd’s Cajun Seafood and Steakhouse a tradition from Louisiana to Texas.Here is where you’ll experience Cajun tastes so authentic you’ll expect to find Boudreaux and Thibodeaux cooking in the kitchen. What’s behind this distinctive regional dining experience? Three restaurateurs with a reputation for quality food, exceptional service and what they call in Louisiana “Lagniappe,” or a little something extra.Bret Floyd, Floyd Landry and Gary Pearce are the owners and operators of Floyd’s Cajun Seafood Company with three locations in Pearland, Beaumont and Webster. The Beaumont location, at 2290 I-10 S., formerly Don’s Seafood, is the closet to the coast, and you’re going to savor the seaside flavors.
Kick back with the Cajuns and one of Floyd’s Authentic Bloody Mary’s, blue martinis or special pink martinis and margaritas for Breast Cancer Awareness Month at the bar where you’ll find happy hour specials every weekday from 4 to 7 p.m., or start your dining experience with hot garlic bread at a table. But remember what yo momma used to say, “Don’t fill up on da bread,” cause there is so much good food at Floyd’s you don’t want to miss one bite.
Start slow but deliberate with either cold appetizers or Lagniappetizers. Select oysters on the half shell or order them “embrochette” — wrapped with shrimp and bacon. Sit back and relax, as Floyd’s shucks the oysters fresh every day and they come in from private beds at Smith Pointe. Soon, Floyd’s will be serving up grilled oysters. These succulent favorites are grilled in the shell. As they boil, sauces and cheese is added, making them extra scrumptious. Oyster season is here through April, and Floyds is the place to get them.
Get Floyd’s Famous Seafood Salad with lump crabmeat and crawfish or crab bisque, sample the boudain or the alligator, or fill ‘er up with Floyd’s Seafood Fondue — lump crabmeat, shrimp, crawfish and mushrooms in a creamy cheese sauce with garlic toast.
Expect delicious when the menu warns that any and all entrees may have shells and pearls! Also expect to spend some time deciding what you’d like to eat. The menu is extensive, offering every coastal catch: alligator, crab, crawfish, shrimp, scallops, fish, oysters and frog legs. Order any of these sea snacks fried with french fries or in combo platters with veggies, dirty rice, sweet potato fries, homemade onion rings, hush puppies, or red beans and rice. If you need a little of everything, get Floyd’s Fried Seafood Platter; it’s served with homemade cocktail and tartar sauce.
And speaking of everything, Floyd’s Seafood Courtbouillon is a montage of seafood cooked until tender in a tomato-based sauce, with red, green and yellow peppers and onions, seasonings and spices. You get to sample fish, shrimp, crawfish, crab and more all in one dish and served over rice.
If you’re a shrimp lover, perhaps Bub’s Shrimp Platter will do you right with six fried shrimp, four shrimp and oyster embrochette, dirty rice and potatoes Floyd. If you prefer grilled or blackened cooking, try the grilled scallops or crab cakes.
Right now, barbeque crabs are da thang! They’re full and flavorful. Eat until you can’t eat another bite, and then eat another bite.
Crab meat is used for fish filling, too. Add crab stuffing to any fish including the flounder, mahi mahi, snapper, grouper and tuna. Then select from five sauces that are good on top including a wine-based Pamela sauce or a Creole-based etouffee sauce.
For those who want foods from West of the Sabine, USDA Angus beef selections are cut and cooked to your liking and served with baked potatoes or rice.Lunch is served at Floyd’s every weekday until 2 p.m. and offers the same seafood favorites as dinner but also includes Po’boys. Floyd’s doesn’t hold anything back. You can get a softshell crab Po’boy or shrimp, crab, oyster, alligator, catfish or crabcake Po’boy.
Lil’uns like bayou food like the big people, and there are great selections for the kids including shrimp, fish, chicken and crawfish but also PB&J as well as hamburgers.You’re not finished at Floyd’s until you’ve sampled Memaw’s breading pudding or Don’s Chocolate Surprise.
All uniformed officers eat at Floyd’s for 50 percent off.
Floyd’s is open Sunday-Thursday, 11 a.m. – 10 p.m., and Friday and Saturday, 11 a.m. – 11 p.m. See their Web site at www.floydsseafood.com and their Facebook page at facebook.com/floyds.steakhouse, or call (409) 842-0686.