Why celebrate National Crawfish Day for just one day when you can do it all week? Razzoo’s Cajun Cafe is turning April 17 into a full week of crawfish, offering 5 lbs for $30 Monday through Friday at locations across Texas.
Served hot with corn and potatoes, Razzoo’s crawfish delivers bold, Louisiana-style flavor in a laid-back, high-energy setting. It’s an easy, crave-worthy way to celebrate crawfish season beyond just one day.
That’s the hook—but it only works because the crawfish holds up.
At Razzoo’s, the boil comes out fast, hot, and loaded with spice. Not subtle, not restrained. Garlic, heat, salt—everything pushed forward so it hits immediately and stays there. The shells stain your fingers, the table starts to fill, and before long you’re not thinking about anything except the next one. That’s how it’s supposed to go.
The corn and potatoes aren’t filler. They sit in the same boil, pull in the same seasoning, and end up carrying just as much flavor. If you know, you reach for those between tails—they stretch the whole thing out.
Inside, it’s busy in the way a crawfish place should be. Full tables, drinks moving, people leaning over trays instead of sitting back. No one’s rushing you, but no one’s slowing things down either. It’s built for groups, for second rounds, for staying longer than you planned.
There’s other food—étouffée, fried seafood, the usual Cajun lineup—but it all circles back to the same thing. The boil is the point. Always has been.
And that’s why the deal works. It’s not just quantity. It’s the right kind of crawfish for it—strong, consistent, and built to be eaten by the pound.
