Modelo

Budweiser

Boiled Crawfish

Spicy Grilled Shrimp

Hot Boiled Shrimp

Also available with crawfish tails. Served with a house salad and bread.

Shrimp Linguini

Crawfish Spaghetti

Chicken Spaghetti

Okra

Green Beans

Coleslaw

Baked Potato

Sweet Potato Fries

Broccoli & Rice Casserole

Broccoli with Cheese Sauce

French Fries

Pinto Beans

Salad

Corn on the Cob

Boiled New Potatoes

Stuffed Potatoe

Dirty Rice

Onion Rings

Cajun Sausage Jambalaya

If you want a salted rim, rub a lime wedge around the lip of a chilled highball or pint glass, then dip the rim into coarse salt or Tajín to coat. Fill the glass about halfway with ice (about 1 cup).

Prepare glass

In a mixing glass or small shaker, combine the fresh lime juice (0.5 oz), agave nectar (0.25 oz), orange liqueur (0.25 oz), and 2 dashes of Angostura bitters. Stir or briefly shake (5–7 seconds) with a few ice cubes to chill and slightly dilute the mixture, then strain into the prepared glass over the ice.

Build base flavors

Slowly pour 12 oz of chilled Modelo Especial (or similar Mexican lager) into the glass over the back of a spoon or down the side to preserve carbonation and avoid foaming. Pour gently until the glass is nearly full, leaving a small head.

Add beer

Give the drink a gentle stir once with a bar spoon to integrate the beer with the lime-agave mixture (one or two turns). Garnish with a lime wedge on the rim. Taste and adjust: if you prefer it sweeter, add a little more agave (0.25 oz increments); for more acidity, squeeze an extra lime wedge.

Finish and garnish

Serve immediately while cold and carbonated.

Modelo Especial (or similar Mexican lager)

Lime juice, freshly squeezed

Agave nectar

Orange liqueur (Cointreau or triple sec)

Angostura bitters

Lime wedge (for garnish)

Coarse salt or Tajín (optional, for rim)

Ensure the Budweiser is well chilled before serving, ideally stored in a refrigerator at 36–40°F (2–4°C) for several hours. If the beer is not cold enough, set bottles or cans in an ice-filled cooler for 20–30 minutes.

Chill beer

If using a glass, rinse it quickly under cold water to remove dust and slightly chill the glass. This helps preserve the beer's head and carbonation. Do not use a greasy or soapy glass.

Prepare glassware

If using a bottle, remove the cap with a bottle opener. If using a can, open the tab. Keep movements steady to avoid agitation.

Open container

Hold the glass at a 45-degree angle. Begin pouring the Budweiser slowly down the side of the glass until it is about two-thirds full. Gradually tilt the glass upright and continue pouring into the center to build a 3/4–1 inch (2–3 cm) creamy head. Adjust pour speed to control foam.

The pour

If desired, serve with a lemon or lime wedge on the rim (some people prefer not to garnish lager). Present the beer immediately while cold. If you have an ice bucket, keep unopened bottles or cans chilled on ice (use approx. 2 cups ice to surround a few bottles).

Optional garnish and presentation

Enjoy the Budweiser at a relaxed pace. Be mindful of alcohol limits and never drink and drive.

Drink responsibly

Budweiser lager (chilled)

Ice (optional, for cooler/ice bucket)

Lemon or lime wedge (optional garnish)

Pint glass or beer mug (16 oz)

Bottle opener (if using bottled Budweiser)

Place live crawfish in a large tub or cooler and cover with cool water. Add 1/4 cup of the kosher salt and stir to dissolve. Let crawfish sit 5–10 minutes; then drain and discard the water. Repeat rinsing and draining 2 more times until the rinses run relatively clear. During the last rinse, spread crawfish on a tray and remove any obviously dead ones (soft shells, no movement).

Purge and rinse

Keep crawfish refrigerated or on ice while you prepare the boil. Do not soak in fresh water for long periods; short rinses are sufficient.

In a very large pot (at least 8–12 quart), add 6 liters (about 24 cups) of water and bring to a rolling boil over high heat.

Bring water to a boil

Once boiling, add the remaining 3/4 cup kosher salt, 1 cup crab boil seasoning, bay leaves, peppercorns, smashed garlic, quartered onions, thyme sprigs, and the halved lemons (squeeze 2 of the lemon halves into the pot before dropping them in). Stir and return to a vigorous boil.

Add base seasonings

Add the potatoes and cook 10 minutes. Then add the corn and sausage and cook another 5–7 minutes, until potatoes are just tender when pierced with a knife. Adjust timing if using larger potatoes or more corn.

Cook vegetables & sausage

Carefully add the live crawfish to the boiling, seasoned water. Stir gently to distribute and cover the pot. Bring back to a boil, then cook uncovered for 5–8 minutes, stirring once or twice so seasoning distributes evenly.

Add crawfish

Turn off the heat and let the crawfish and other ingredients steep in the hot seasoned water for 20–30 minutes, depending on how spicy and seasoned you want them. For more flavor, steep up to 40 minutes; for a lighter flavor, steep 15–20 minutes.

Turn off heat and steep

Taste a piece of potato or a crawfish tail to check seasoning. If desired, add up to 1/2 cup more crab boil seasoning or additional lemon juice, then steep another 5–10 minutes.

Using a large strainer basket or by lifting portions with tongs, drain the crawfish, vegetables, and sausage. Spread them out on a newspaper-lined table or large serving tray for a traditional presentation.

Drain and arrange

Drizzle the melted butter over the hot crawfish and vegetables, sprinkle chopped parsley and crushed red pepper flakes to taste. Serve immediately with extra lemon wedges and cocktail or remoulade sauce if desired.

Finish with butter and herbs

Keep leftovers refrigerated in a covered container and consume within 2 days. Reheat gently in a skillet with a splash of water or in a covered pan to retain moisture. Do not leave cooked seafood at room temperature for more than 2 hours.

live crawfish

kosher salt

crab boil or seafood boil seasoning (e.g., Zatarain's or Old Bay-style blend)

bay leaves

whole black peppercorns

garlic cloves (peeled, smashed)

yellow onions (quartered)

lemons (halved)

fresh thyme sprigs

small red potatoes

corn on the cob (cut into 3–4 pieces)

Andouille sausage (cut into 1–2 inch pieces)

unsalted butter (melted)

fresh parsley (chopped)

crushed red pepper flakes

Rinse shrimp under cold water, pat dry thoroughly with paper towels. If tails are on and you prefer them off, remove tails; otherwise leave on for presentation.

Prepare shrimp

In a medium bowl combine olive oil, fresh lime juice, minced garlic, smoked paprika, chili powder, cayenne pepper, ground cumin, honey, salt and black pepper. Whisk until emulsified.

Add shrimp to the marinade and toss until evenly coated. Cover and refrigerate for 15–20 minutes (no longer than 30 minutes to avoid over-marinating and turning shrimp mushy).

If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Preheat grill to medium-high (about 400–450°F / 200–230°C). Clean and oil the grates lightly using the neutral oil.

Thread 3–5 shrimp onto each skewer, pushing them flat so they lie snugly but not tightly; leave a little space between shrimp for even cooking. Discard leftover marinade or reserve a small portion for brushing after cooking (if you reserve any, bring it to a boil for 1–2 minutes to kill bacteria).

Place skewers on the preheated grill. Grill 2–3 minutes per side, flipping once, until shrimp are opaque, pink and have light char marks. Total cook time should be about 4–6 minutes depending on shrimp size. Do not overcook — shrimp should be just firm to the touch.

Remove shrimp from grill and transfer to a serving platter. Sprinkle with chopped fresh cilantro if using, and squeeze lime wedges over the top for brightness.

Serve immediately with extra lime wedges on the side. Suggested pairings: grilled vegetables, rice, corn tortillas or a crisp salad.

large shrimp, peeled and deveined (about 16–20 per pound)

olive oil

fresh lime juice

garlic, minced

smoked paprika

chili powder

cayenne pepper

ground cumin

honey

salt

black pepper, freshly ground

fresh cilantro, chopped (optional, for garnish)

lime wedges

neutral oil for grill brush (vegetable or canola)

skewers (if using wooden, soaked 30 minutes)

If shrimp are frozen, thaw in a bowl of cold water for 20–30 minutes. Rinse under cold water and pat dry with paper towels. If shrimp are un-deveined and you prefer, remove the vein by making a shallow cut along the back and pulling out the dark vein.

Thaw and clean

Cut the lemon in half. Reserve one half for the cooking liquid and slice the other half into wedges for serving.

In a medium saucepan or pot, combine 3 cups water, kosher salt, Old Bay seasoning, bay leaf, and peppercorns. Squeeze the juice of half a lemon into the water and then add the spent half to the pot. Bring the mixture to a rolling boil over high heat.

Bring liquid to a boil

Taste the boiling liquid carefully by dipping a spoon (cool it briefly) — it should be noticeably salty and seasoned but not overpowering. Adjust with up to 1/2 tbs more salt or 1/2 tbs more Old Bay if desired.

Adjust seasoning

Add the shrimp to the rolling boil in a single layer. Stir gently to separate. Return to a boil and cook just until the shrimp turn pink, opaque, and curl into a loose C-shape: about 2–3 minutes for large shrimp (timing will be shorter for smaller shrimp).

Add shrimp and boil briefly

As soon as shrimp are cooked through, use a slotted spoon to transfer them to a bowl of ice water to stop cooking (recommended if serving chilled) or drain them in a colander and let rest for 1 minute if serving warm. Do not overcook — overcooked shrimp become rubbery.

Immediate chill or drain

If serving warm, melt 2 tablespoons unsalted butter in the warm pot or a small skillet with 1 teaspoon hot sauce (optional) and toss the drained shrimp briefly to coat. Sprinkle with chopped parsley and squeeze fresh lemon wedges over shrimp. If shrimp were chilled, you can toss them with the melted butter or serve plain with lemon wedges and hot sauce on the side.

Butter and garnish

Serve immediately with lemon wedges and optional cocktail sauce or melted butter. Leftover shrimp can be refrigerated in an airtight container for up to 2 days.

large raw shrimp, shell on (16–20 count) or deveined

water

coarse kosher salt

fresh lemon

old bay seasoning (or seafood boil seasoning)

bay leaf

black peppercorns

unsalted butter

fresh parsley, chopped

lemon wedges

hot sauce (optional)

Bring a large pot of salted water (about 4–5 quarts) to a rolling boil. Add the linguini and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Cook pasta

While pasta cooks, heat 2 tbs olive oil and 2 tbs butter in a large skillet over medium heat. Add the diced shallot and sauté 2–3 minutes until softened and translucent.

Start sauce base

Add the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Pour in 1 cup white wine (or chicken broth) to deglaze the pan, scraping up any browned bits. Let it simmer and reduce by about half, 2–3 minutes.

Lower heat to medium-low and stir in 1 cup heavy cream. Bring to a gentle simmer and let thicken slightly for 2–3 minutes. Add 2 tbs lemon juice, 1 tsp lemon zest, 3 oz grated Parmesan, 1 tsp sea salt, and 1 tsp black pepper. Stir until the cheese melts and the sauce becomes smooth. If the sauce is too thick, add up to 1/2 cup reserved pasta water to reach desired consistency.

Add the drained linguini to the skillet and toss to coat in the sauce over low heat for 1–2 minutes so pasta absorbs sauce. If needed, add more reserved pasta water a tablespoon at a time to loosen.

While sauce is reducing, pat shrimp dry with paper towels. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. Heat 1 tbs olive oil in a separate large skillet over medium-high heat until shimmering. Add shrimp in a single layer (work in batches if necessary) and cook 1.5–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and keep warm. Do not overcook.

Prepare and cook shrimp

If using crawfish tails instead of shrimp, warm 12–16 oz pre-cooked crawfish tails in the skillet for 1–2 minutes with a splash of butter and a pinch of paprika — do not overcook — then remove and keep warm.

Once shrimp (or crawfish) are cooked, add them to the linguini in the sauce and gently toss to combine, warming the seafood in the sauce for about 30–60 seconds.

Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Sprinkle 2 tbs chopped fresh parsley and 1/4 cup extra grated Parmesan over the pasta and toss gently to combine.

Divide the shrimp linguini among 4 plates or shallow bowls. Garnish each portion with a lemon wedge and an additional sprinkle of parsley and Parmesan. Serve immediately with house salad and 1 slice of crusty or garlic bread per person.

Leftovers: store cooled pasta and seafood separately in airtight containers in the refrigerator up to 2 days. Reheat gently in a skillet with a splash of cream or pasta water to loosen sauce.

linguini pasta

extra-virgin olive oil

large shallot, finely diced

garlic cloves, minced

dry white wine (or low-sodium chicken broth)

heavy cream

fresh lemon juice

lemon zest

grated Parmesan cheese

sea salt

black pepper

red pepper flakes

raw large shrimp, peeled & deveined

black pepper (for shrimp)

paprika

olive oil (for shrimp)

extra grated Parmesan

crusty bread or garlic bread

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz spaghetti and cook until al dente according to package (usually 8–10 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta and set aside.

While pasta cooks, finely dice the onion, bell pepper and celery (classic 'holy trinity'). Mince the garlic and chop parsley and green onions. Pat crawfish tails dry with paper towels.

Prepare aromatics

Heat a large wide skillet or sauté pan over medium heat. Add 1 tbsp olive oil and 2 tbsp butter. When butter is melted and foaming, add diced onion, green pepper and celery. Cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

Sauté base

Stir in minced garlic and cook 30–45 seconds until fragrant. Add 2 tbsp tomato paste and cook, stirring, 1–2 minutes to slightly caramelize and deepen flavor.

Add garlic and tomato

Pour in 1/4 cup dry white wine (if using) to deglaze the pan, scraping up any browned bits. Let wine reduce 1–2 minutes. If not using wine, add 1/4 cup stock instead.

Deglaze

Add the 14.5 oz canned diced tomatoes (with juices), 1 cup stock, 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1/4 tsp cayenne, and 1 bay leaf. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer 6–8 minutes to meld flavors.

Build the sauce

Stir in 1/2 cup heavy cream and 2 tbsp butter. Add the crawfish tails, lemon juice, 1 tsp salt and 1/2 tsp black pepper. Gently stir to coat and warm the crawfish through; cook 3–4 minutes until tails are opaque and heated. Taste and adjust seasoning.

Finish sauce and add crawfish

Add drained spaghetti to the skillet with the sauce. Toss gently to combine, using reserved 1/2 cup pasta water a little at a time to loosen sauce and help it cling to the pasta. Cook together 1–2 minutes so pasta absorbs sauce.

Combine with pasta

Stir in chopped parsley and green onions, and the remaining 2 tbsp butter if desired for gloss. Remove bay leaf. Transfer to serving bowls. Garnish with grated Parmesan (optional), extra parsley and lemon wedges. Serve immediately.

Finish and serve

If using whole live crawfish, you can boil and peel them first; reserve any flavorful peel stock to replace some of the stock used in the sauce. Adjust cayenne to taste. For a lighter dish, omit cream and finish with a splash of pasta water and 1–2 tbsp olive oil.