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Pappadeaux Seafood Kitchen Restaurant Review: The Pappas family's seafood house fun is aided by the trademark faux-rustic atmosphere, in this case, carefully designed to mimic the feel of an authentic bait house. Louisiana accents are seen in the creamy crawfish bisque, andouille sausage and seafood gumbo, fried alligator and the Cajun beignets (spicy, fried fish tenders). And that's just for starters. Move on to shrimp or crawfish etouffée or one of the 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. Amidst all this seafood is a chicken breast dusted with dozens of Cajun spices and charbroiled, served with creamy garlic mashed potatoes. The Angus rib-eye gets the same treatment to good effect. The hands-down favorite for dessert is the chocolate-praline cheesecake that towers over the table in a rounded heap. There’s a special menu for kids as well as a gluten-free menu.