Boudreaux and Thibodeaux have been working hard over at Crazy Alan’s Swamp Shack. The upstairs deck is temperature controlled, perfect for all the intense weather we’ve been having in the Clear Lake Area recently. You can’t get a better view of the Kemah Boardwalk Marina anywhere else in the area. And most importantly, a barrage of new menu items are coming this February. On the horizon for spring, when the weather settles and live music starts back up, you might see the two cousins swinging hammers, building a brand new outside kitchen for boiling crawfish and smoking Alan’s famous oysters!
The Swamp Shack’s humorously named menu items add a fun, swamp-like atmosphere to the dining experience. But clever names don’t adequately describe the satisfaction in each savory bite! Due to popular demand, additions will include some old Seabrook Beach Club gems, along with several mash-ups of current crowd favorites and some exciting new items to fill out the menu.
Swamp Shack’s burger menu is getting several major additions. Prized among patrons, Alan’s mouth-watering ground beef burgers are infused with fresh ingredients, creating a uniquely enjoyable taste. Two of the most popular burgers on the menu, the Swamp Hog – a beef patty stuffed and cooked with bacon – and the Water Moccasin – a beef patty stuffed and cooked with jalapeños – have been swamptastically combined to create the colossal “In-Breed” burger. Another exciting addition is the Alligator burger – a beef patty stuffed and cooked with tenderized chunks of real alligator meat. Crawfish lovers already appreciate the Mudd Bugg burger, but try it blackened in crawfish spices and you’ll be a fan forever.
Those who recall Alan’s famous shrimp stuffed jalapeños from the Beach Club days, will be pleased to see they’re now on the Swamp Shack menu. Other appetizer additions include an award-winning shrimp & oyster diablo (shrimp, an oyster and a jalapeño wrapped in bacon and deep fried), crab stuffed mushrooms, smoked oysters, real alligator legs (if alligator nuggets aren’t enough!), and various sampler plates to try them all. If you’re with a group of friends, be sure to share some boiled seafood treats. The Mix Crab Pot includes a Blue Crab, clusters of each Snow Crab, Dungeness and a leg of King Crab; and the ultimate Boiled Seafood Feast includes everything in the Mix Crab Pot plus two pounds of crawfish, half a pound of boiled shrimp and lobster tail!
More traditional seafood plates have been added to round out the menu, satisfying a diverse array of palates. Additions include buffalo wings, Swamp tacos (alligator, fish or shrimp), Bayou Po-Boys (fried alligator, shrimp, crawfish or shrimp slaw), a rib-eye steak sandwich, a club sandwich, fried oyster dinner, Cajun fried Blue Cat dinner, chicken & sausage jambalya, Cajun shrimp and/or crawfish etouffee, BBQ bacon shrimps, Red Snapper, a fried “Trash” platter (with jumbo shrimp, oysters, catfish fillet and alligator), and grilled “Captains” platter (with jumbo shrimp, scallops, and snapper filet). Top it all of with Alan’s new strawberry pudding cake!
Nearly doubling the menu, the Swamp Shack is fast becoming a full service seafood restaurant, equipped to cater to any needs of its diverse clientele. Already a hit with the locals who are crazy about crawfish all year round and its award-winning gumbo, the added selections are certainly a “win” for the restaurant. Just look at the cover of this month’s SCENE – and Thibodeaux must be very proud.
Originally published in The SCENE Magazine – February 2011