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THIS RESTAURANT IS CLOSED Bayou Bob's Restaurant Review: This far inland gambling on seafood and shoreline cuisine can be risky. But for the body craving a fresh crustacean, Bayou Bob’s is a safe harbor---especially if the shellfish you seek is the crayfish. December to July, Bob serves up lofty platters of mudbugs so good they’d make the Neville Brothers sing. These critters are flown in fresh, doused with salt and cayenne and sent to the steamer, a head-suckers’ dream at elevation. We wash ’em down with a chilly Dixie lager. The rest of the year Bob’s offers other treats for Big Easy fans, who’ll feel at home amongst the joint’s fishing nets and Louisiana memorabilia. Blackened catfish is black and burned on the outside, moist and flaky within. The etouffé is a viscous country-style version, heavy on the roux and lean on the proteins, thick as Delta backwater. We save wiggle room for the bread pudding, a sandbag- heavy version swimming in a sugary whisky sauce. Okay, New Orleans natives may deem Bayou Bob’s a less-than-perfect representation of the real thing. But so many miles from the Crescent City, we say Bob’s is faux real.