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Pappadeaux Seafood Kitchen Restaurant Review: Pappadeaux holds on to the Pappas family's philosophy of serving the highest quality seafood and huge portions, all at a big price. Whether you go for the standard fried fare so popular on the Gulf Coast or the inventive Cajun specials, you could find yourself cleaning the plate that moments before had arrived in a mountainous heap. Pappadeaux's Louisiana accents include an unparalleled creamy crawfish bisque, andouille sausage and seafood gumbo, or fried alligator. Move on to shrimp or crawfish etouffée and a variety of fish dishes that can be prepared blackened (the Cajun way), pan-broiled or charbroiled. Try the Pontchartrain, usually a snapper or red fish filet, smothered in a rich, brown butter-wine sauce with shrimp and crab meat. The Opelousas is blackened and topped with blackened oysters, shrimp and crab meat. The hands-down favorite dessert at this fun, faux “bait house” is the chocolate-praline cheesecake---like no other cheesecake you've seen, this treat towers over the table in a rounded heap.