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Crazy Creole Cafe Menu and Delivery in Long Beach CA, 90813
  • Crazy Creole Cafe

  • Subs & Sandwiches, Seafood, Dessert, Cajun & Creole Food, Southern Food, Cajun/Creole, Southern, Desserts
  • 900 Long Beach Blvd Long Beach CA, 90813
    - (0) EatStreet Rating
  • Hours Closed
  • ETA 55 - 70 min
  • Delivery Minimum $25.00 - $100.00
  • Delivery Cost $2.00
  • Popular Items
  • Crawfish Etouffee Plate (Pronounced Ay-too-Fay) - In French translates into the meaning of "smothered" A succulent, rangy roux-based sauce seasoned to perfection. Crawfish tail meat smothered and served over rice. A very classy Cajun dish!
  • Chef Guy's Bread Pudding There's pudding and then there's Chef Guy's Bread Pudding! Raisins soaked in Jack Daniels for 24 hours. One bite and you're hooked!
  • Canned Soda Coke, Diet Coke, Dr Pepper, 7-Up, Fruit Punch, Root Beer, Sunkist Orange, Strawberry.
  • Peach Cobbler This recipe is from Mia the Cobbler Queen and one of the best you've ever tasted!
  • Entrees
  • Served With Two Side Dishes.

  • Crawfish Etouffee Plate (Pronounced Ay-too-Fay) - In French translates into the meaning of "smothered" A succulent, rangy roux-based sauce seasoned to perfection. Crawfish tail meat smothered and served over rice. A very classy Cajun dish!
  • Shrimp Etouffee Plate (Pronounced Ay-too-Fay) - In French translates into the meaning of "smothered" A succulent, rangy roux-based sauce seasoned to perfection. Shrimp smothered and served over rice. A very classy Cajun dish!
  • Chicken Etouffee Plate (Pronounced Ay-too-Fay) - In French translates into the meaning of "smothered" A succulent, rangy roux-based sauce seasoned to perfection. Chicken smothered and served over rice.
  • Shrimp Creole Plate Stewed Tomatoes with herbs and spices simmered all day. It's a little zesty but still tangy...served over rice with shrimp. It's the chef's favorite of all the dishes. It will set off your taste buds.
  • Chicken Creole Plate Equally delicious as our Shrimp Creole. We use the same sauce.
  • Red Beans and Rice Plate There aren't many food traditions that characterize New Awlins better than Red Beans and Rice on a Monday Night. Camellia Red Beans cook slowly with all the herbs and spices & Smoked Beef Sausage.
  • Blackened Catfish Plate Often associated with Cajun cuisine this technique was popularized by Chef Paul prudhomme. The fish is dipped in melted butter and then dredged in a mixture of herbs and spices. It is then cooked on a very hot grill, delicious!
  • Bar-B-Que Shrimp Plate Chef Guy's version of New Awlins Bar B Q Shrimp. Not too hot, perfect spice, excellent citrus balance. Also served with dipping bread. A must try.
  • Southern Fried Pork Chop Plate Two Pork Chops seasoned in flour and fried to perfection.
  • Fried Catfish Plate 3 piece of fish fried to perfection.
  • Fried Red Snapper Plate 3 piece of fish fried in seasoned cornmeal.
  • Fried Shrimp Plate 10 shrimp seasoned with creole spices and deep fried to perfection.
  • Bayou Bowls
  • Crawfish Etouffee Bowl A succulent, tangy roux-based sauce seasoned to perfection. Crawfish tail meat smothered and served over rice. Choice of 16 oz. small or 32 oz. large.
  • Shrimp Etouffee Bowl A succulent, tangy roux-based sauce seasoned to perfection. Smothered and served over rice. Choice of 16 oz. small or 32 oz. large.
  • Chicken Etouffee Bowl A succulent, tangy roux-based sauce seasoned to perfection. Smothered and served over rice. Choice of 16 oz. small or 32 oz. large.
  • Shrimp Creole Bowl Stewed tomatoes with herbs and spices simmered all day. It's a little zesty but still tangy. Served over rice with shrimp. Choice of 16 oz. small or 32 oz. large.
  • Chicken Creole Bowl Stewed tomatoes with herbs and spices simmered all day. It's a little zesty but still tangy. Choice of 16 oz. small or 32 oz. large.
  • Red Beans and Rice Bowl Camellia beans cook slowly with all the herbs and spices. Beef sausage and smoked turkey. Choice of 16 oz. small or 32 oz. large.
  • Gumbo
  • Seafood Gumbo A dark rue, seasoned with Creole herbs and spices. Shrimp and crab with thigh meat, chicken and beef hot link and beef smoke sausage. Choice of small, large, or 1 gallon.
  • YaYa Gumbo Gumbo YaYa was invented by Chef Paul Prudhomme . It's so tasty it makes you say YaYa! It is one of the most iconic dishes of New Orleans cuisine. It's a chicken base Gumbo with smoke turkey and chicken hot link. Choice of small, large, or 1 gallon.
  • Okra Gumbo In several West African languages, the word for okra is ki ngombo or in its shortened form gombo. Gumbo was originally made with okra. We add Blue Crab, Shrimp and Chicken hot link. Choice of small, large, or 1 gallon.
  • Turkey Bone Gumbo Gumbo that Creole makes after the holidays. Made in house turkey hot sausage, turkey smoked sausage, light and dark turkey meat. Choice of small or large.
Restaurant is Closed, But You Can Order Ahead
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