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Calories in Seafood Bayou Pasta by Walk On’s and Nutrition Facts

We stretched the catfish fillets into two additional leftover meals. I first discovered this delicious dish called Bayou Pasta at Walk On’s Sports Bistreaux a few years ago. For the record, the menu also offers a selection of wraps, tacos and burgers, many of which are spicily prepared with blackened seasonings, Buffalo sauce, Boom Boom sauce, jalapeño peppers and the like. Walk-On’s was founded by Brandon Landry and Jack Warner, who quickly became friends during their time as walk-ons on the Louisiana State University basketball team.

So, first off- thanks to the neon sign! I didn’t really want to visit a chain restaurant… Especially if it’s a place I can eat at if I’m back in San Diego. Place the shrimp in a medium bowl and season with 1/2 tsp salt and 1/4 tsp black pepper.

But besides that the server was great and apologized for the mix up. The food though umm you shouldn’t probably just do burger and fries and nothing else . Of course, it’s breaded and deep-fried, but I peeled some of the breading back just to get a sense of the meat flavor. It’s mildly fishy, with a firm lobster-like texture, but it was quite palatable. The breading was laced with a peppery kick that wasn’t overwhelming but had a bit of an after burn. Landry and Warner had little business experience and financial backing, but they were determined to make their dream a reality.

They are also running a relief kitchen for victims of Hurricane Laura in the Lake Charles area. In 2012, Walk-On’s was awarded the #1 sports bar in America by ESPN. In 2015, NFL All-Pro Quarterback Drew Brees became a co-owner. In jj burton abc news weight loss 2017, it was named a winner for the Nation’s Restaurant News Menu. In 2020, it was crowned #1 on Entrepreneur’s 2020 Top New Franchises Ranking. Today, Walk-On’s has over 100 locations in the works across 15 different states.

Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. The Boom Boom sauce on the popcorn shrimp was sneaky as well, not bringing the heat early but leaving a lingering simmer in its aftermath.

Add cream, hot sauce, & Worcestershire. Simmer until thickened or reduced by half. Add butter, salt, pepper, & green onions. I need to also mention that we were well taken care of throughout our meal, despite our server having her hands full.