If you’re driving down North Claiborne Avenue and your car suddenly smells like a mix of cayenne, bay leaves, and steam, you’ve arrived. You haven't hit a tourist trap. Honestly, most tourists don't even know this place exists, which is exactly why the locals love it. Cajun Seafood on Claiborne—specifically the 1479 N. Claiborne Ave location—isn't just a restaurant. It’s a neighborhood engine. It's the kind of place where the line moves fast, the floors might be a little slick with condensation, and the food is served in heavy-duty plastic bags or styrofoam that feels like it’s barely holding back the tide of butter.
New Orleans is full of "fancy" seafood. You can go to the French Quarter and pay $45 for a plate of shrimp and grits that looks like a painting. But when you’re actually hungry? When you want your fingers to turn a slight shade of orange from the spice? You go to the corner of Claiborne and St. Bernard.
The Reality of Cajun Seafood on Claiborne
Let's get one thing straight: this is not a sit-down date spot. If you walk in expecting cloth napkins and a wine list, you’re going to be very confused. It’s a "stop n go" joint. You walk in, you stare at the steam tables and the massive tubs of boiled crawfish, and you make your choice.
The original Cajun Seafood opened its doors on South Broad in 1995. Since then, it’s expanded, but the Treme location on Claiborne has a specific kind of energy. It’s tucked right under the I-10 overpass, a reminder of the city's complex history with urban development and the resilience of the community. People are always assembled there. It feels a bit like Mardi Gras every Tuesday at noon. You’ll see city workers in high-vis vests, students from nearby schools, and grandmas who have been peeling shrimp since before you were born.
What’s Actually on the Menu?
People come for the boil. That’s the soul of the place. But the menu is surprisingly deep, mixing traditional Cajun flavors with some unexpected New Orleans staples.
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- The Boiled Crawfish: This is the #1 seller for a reason. In early 2026, prices have hovered around $9.99 to $15.99 per pound depending on the season and the catch. They don't just boil them in water; they soak them in a spice blend that has some serious kick.
- The "Extras": You haven't lived until you’ve tried the boiled turkey necks. They’re tender, falling off the bone, and they soak up the spicy broth like a sponge. They also do boiled pig feet and D&D smoked sausage.
- Ya-Ka-Mein: Often called "Old Sober," this is a New Orleans classic. It’s a salty, beefy noodle soup with a boiled egg. It’s basically the city's version of ramen, and Cajun Seafood does a "Combination" version for about $13.19 that will cure any hangover known to man.
- The Platters: If you want fried food, the House Special Platter is the heavyweight champion. For roughly $35.99, you get fried shrimp, catfish, oysters, and a soft-shell crab. It’s enough food to feed a small family, or one very determined individual.
Navigating the Spice and the Chaos
Ordering at Cajun Seafood on Claiborne is a skill. You have to be ready.
The staff is efficient, which some people mistake for being "brusque." They aren't being mean; they just have a line of twenty people behind you who all want their shrimp po-boy "dressed" (that means mayo, lettuce, tomato, and pickles).
The spice level is legit. It’s not "tourist spicy" where it’s just a little tingle. It’s "my nose is running and I need a Big Shot soda" spicy. If you aren't sure, ask for the mild garlic butter on the side. But if you want the real experience, get the spicy. Your taste buds will thank you later, even if they’re screaming at the time.
Why the Broadmoor and Treme Locations Differ
While the family owns multiple spots—Uptown on Broad, Downtown on Almonaster, and the East location on Read Blvd—the Claiborne spot has a different "flavor." It’s a bit more gritty. It’s a bit more "New Orleans." The Broad Street location is often cited as the "original" and carries that prestige, but Claiborne is where the pulse of the Treme beats.
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Common Misconceptions About Cajun Seafood
A lot of people think all Cajun food in New Orleans is the same. It’s not. There’s a distinct difference between "Restaurant Cajun" and "Neighborhood Cajun."
Misconception 1: It’s just for tourists. Hardly. If you stand in line, you’ll hear the "Who Dat" talk and local gossip. This is a community hub.
Misconception 2: It’s only about the seafood. Actually, their Chinese specialty dishes and fried chicken wings are sleeper hits. They do a 50-piece wing pack for about $40 that is a staple at local house parties. The shrimp fried rice is often used as a side instead of french fries, which is a pro move you should definitely adopt.
Misconception 3: You can eat there.
Technically, there are a few places to lean, but it’s essentially a takeout operation. Most people take their bags to a nearby park or back home. Pro tip: if you’re traveling, don't open those bags in your Uber unless you want to pay a cleaning fee for the smell of garlic and crab.
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Looking at the Numbers: 2026 Pricing
Inflation hits everyone, even the seafood joints. Back in 2024, you could get a po-boy for under ten bucks. Today, a 12-inch Shrimp Po-Boy will set you back about $16.49. Is it worth it? When you see the amount of shrimp they cram into that Leidenheimer French bread, you won't complain. They don't count the shrimp; they just keep piling them on until the bread can't close.
The market price for snow crab legs has stayed relatively high, often sitting at $31.99 a pound. If you're on a budget, stick to the Daily Special Plate which usually runs around $11.99. It’s the most bang for your buck in the city.
Practical Advice for Your Visit
If you're planning to head to Cajun Seafood on Claiborne, here is the play:
- Check the hours: They generally open at 10:30 AM and close around 8:30 PM (8:00 PM on Sundays). Don't show up at 8:25 expecting a full boil; the kitchen starts winding down early.
- The "Big Shot" Pairing: You have to drink a Big Shot soda with this. It’s a local rule. Pineapple or Black Cherry cuts through the salt and heat perfectly.
- Napkins are gold: Grab more than you think you need. Then grab five more.
- Call ahead: If you're getting a large order or a few po-boys, call it in. It saves you from standing in the heat, though people-watching in the line is half the fun.
The beauty of this place is its consistency. In a city that has changed so much—through storms, gentrification, and economic shifts—this corner remains the same. It still smells like a boil. It still serves the community. It still offers the best damn turkey necks in the 504.
If you want to experience the real New Orleans, the one that doesn't have a gift shop or a jazz band playing "When the Saints Go Marching In" for the tenth time today, you find yourself on Claiborne. You get a bag of crawfish, a couple of boiled eggs that have turned pink from the soak, and you enjoy the best meal $20 can buy.
Your Next Steps:
- Check the current market price for crawfish if it's between January and June; prices fluctuate weekly based on the catch.
- Map out the 1479 N. Claiborne Ave location specifically if you want the Treme experience, as Google often redirects users to the Broad Street flagship.
- Order the Ya-Ka-Mein as a side or a starter if you’ve never had it; it’s a culinary rite of passage in New Orleans that most visitors miss.