Ever have difficulty shucking oysters? This article goes into detail on getting those suckers open. If you don’t feel like going through the hassle, stop by Orleans Seafood Kitchen for some delicious Texas Raw Oysters. Relax with a drink while we shuck ’em for you!
Orleans Seafood Kitchen (OSK) was recently published in Katy Magazine’s June-July Foodie Issue highlighting their Cajun culinary expertise and overviewing the menu items available, with special mention to the ever-famous Pecan-crusted Rainbow Trout sautéed in a brown butter sauce and topped with shrimp and crabmeat; and the Salmon Orleans: grilled salmon with crawfish and pico de gallo topped generously with lemon garlic butter sauce.
OSK is proud to be part of the Katy community since 2008 and is honored to be part of Katy Magazine’s Foodie Issue!
Come celebrate the return of football at Orleans Seafood Kitchen with our Season Kickoff Specials! Drinks specials include the Tiger Pride, Who Dat, and the Texan Spritzer!
Tiger Pride – Ciroc Berry, Chambord & Amaretto Disaronno w/ Fresh Pineapple Juice – $7.00
Who Dat – Alize Gold Passion, Bacardi 151, Layered Meyer’s Dark & Gold Rum w/ Fresh Orange Juice & Pineapple Juice – $9.00
Texan Spritzer – Hypnotiq, Ciroc Apple, Blue Curacao, Chambord & Soda w/ a splash of Grenadine – $8.00
Orleans Seafood Kitchen was recently published in a hard bound recipe book titled “Houston Classic Seafood, Recipes From Favorite Restaurants” by author Erin Hicks Miller. The featured item is an OSK favorite, Pecan Crusted Rainbow Trout, and the spread includes the recipe, photo of the entrée, a short history on the restaurant and its founders, Chance Comstock and Marcus Payavla, and even offers a wine pairing to go with the recipe. Click here to purchase the book on Amazon.
Want to show your support for OSK? Now you can, with t-shirts from Orleans Seafood Kitchen for only $13! With multiple colors and designs, you’re sure to find a shirt that you’ll love.
Shirts are only available for purchase at the restaurant. Contact us for more information.
Orleans Seafood Kitchen was featured in the Katy edition of the Community Impact newspaper. The article covers how Orleans was founded and how its authentic Cajun experience separates it from the competition. Owner Chance Comstock also weighs-in on his journey and provides insight into the hardships of the restaurant business.
Click here to view the article
Want to learn more about Orleans Seafood Kitchen? Feel free to read more about our story and our mission or contact us with any questions you might have.
Come by and enjoy these summer drink specials at Orleans Seafood Kitchen! Hennessy Strawberry Lemonade – Premium Hennessy VS, Grand Marnier with strawberry, sweet & sour, and a squeeze of lemon – $9. Hennessy Vanilla Colada – Premium Hennessy VS, Vanilla Crown with pineapple juice and piña colada in a drizzled caramel glass – $8. Summer Beer Bargains – Frosty Favorites – All 23 oz. Ice Cold Draft Beer just $5!
Happy Father’s Day! Enjoy our Father’s Day special on Sunday, June 18th at Orleans Seafood Kitchen featuring Beef Medallion and Lobster for only $23.99!
Special valid on 06.18.17 only while supplies last.
Happy Mother’s Day! Enjoy our Mother’s Day Special on Sunday, May 14th at Orleans Seafood Kitchen featuring Grilled Lobster Tail with Shrimp & Scallops served with a Summer Squash Medley & Dirty Rice – Only $23.99!
Special valid all day only on 05-14-17 while supplies last.
Is Purging Crawfish in a Saltwater Bath a Myth?
One of the more common discussions we have with guests at Orleans Seafood Kitchen related to crawfish is the widely held opinion that soaking crawfish in a saltwater bath, prior to cooking, purges the gut content. This practice is so widely held as truth that it is almost imaginable that this procedure could actually be a myth. Recently, LSU did a study to test this concept. They washed one test set of crawfish in freshwater, another in saltwater and yet another remained unwashed. The washed crawfish had less exterior debris because the life crawfish rubbed against each other in the close quarters of their bath, which made for a cleaner crawfish in the boiling pot, but the bath did little in either case to reduce the gut content. Though not a wide practice, some commercial crawfish farms, will soak the crawfish away from their food source for 24 hours to purge the gut, but the saltwater bath theory has turned out to be nothing more than a myth perpetuated over the years… as far back as the 1800s and over the course of crawfish fans cooking nearly 100 million pounds of commercially available Louisiana crawfish.
Read the Full Study: Effectiveness of a Saltwater Bath in Purging Crawfish