[UPDATED] The Call of the Craw: CrawDady Opens at The Rock
Writer & Photographer: Nick Blevins
[This article was originally published on 2/23/26, and updated on 3/6/26]
The wet cajun, left, and the viet-cajun on the right
The moment of truth. Though craw-craziness had prevented me from trying the main attraction last time, I returned with my son — an avowed crawfish obsessive — to the Frost Plaza’s wide, open space on a Friday afternoon, to better understand CrawDady’s tantalizing flavors on offer throughout spring.
Of the crawfish coatings available, we tried the Viet-Cajun and the wet Cajun, as well as their boudin balls and a boudin sausage link. After ordering, they took my phone number to contact me when it was ready, which was hardly necessary; we’d been sitting at a nearby table for about three minutes when they arrived: big, meaty suckers piled high into a sizable foil tray, bright red and beautifully cooked. With the lightest twist of a tail, succulent seafood gave forth, over and over. The Viet-Cajun’s aromatic blend of ginger and lemongrass was right at home with the mild crawfish, while the wet cajun had a buttery, peppery punch that was flavorful without setting off scoville alarms; the sausage buried like lost treasure beneath both had a savory depth and satisfying snap — and like the best boils, reached even greater heights when dipped in the sauce.
My hot take: boudin is best as a ball. With its audibly crisp, well-seasoned outer shell and plenty of vantage points to get at all that tasty meat, I found myself marveling at the benefits of its form factor as much as the flavor, especially when compared to the link, whose density and relative limpness left me eager to return to the delightful shape and ingredient proportions of the ball. A grain mustard remoulade was served alongside the balls, adding dimension, while yellow mustard and saltines accompanied the link for a classic Cajun experience.
Having tried most of the menu, I can now confidently confirm that CrawDady is delicious. If you’re still on the fence, get off. Drive on up to The Rock, and try it for yourself; you’ll smell the spices in the air before you even see the food trailer. I visited just after noon, and if I closed my eyes, the gray, early spring skies and persistent wind took me straight to the coast.
At the risk of blowing up my own spot, the sensory pleasure of receiving a mountainous platter of crawfish just for you is one better felt than read, and highly recommended.
Can you smell what’s cooking at The Rock?
The chicken and sausage gumbo was deeply savory with a rich, hearty roux
It’s not just a knock-off wrestler catchphrase; between the classic Italian fare of Tre Trattoria and Roca & Martillo, or the meaty, saucy morsels of Two Bros BBQ, chef Jason Dady has also been slingin’ those perennial cajun critters, mudbugs — or crayfish, for the unsouthern — for years.
“Oh man, it’s just been an all-time favorite of mine and my family,” Dady shared.
“I think the great thing about crawfish, especially crawfish boils, is that it just brings the family together.”
Each weekend through the end of spring — or as long as the seasonality of the crawfish permits — you can bring your family together to The Rock at La Cantera, where his CrawDady popup will serve seafood boils by the pound. With four flavors to choose from, including a dry spice Cajun blend, an Italian garlic and herb, the wet and spicy joint for the sauce fanatics, or a ginger and lemongrass-forward “Viet-Cajun” style, you can go with the crew, or simply consume four pounds to yourself to try them all. No bad options. According to Dady, there are also plans to add a shrimp option to the rotation this coming weekend. And hey, if you’re feeling more turfy than surfy, the chicken and sausage gumbo’s hot, savory roux will be the perfect accompaniment to a blustery spring day. Pair either of those with the boudin balls, jalapeno and white cheddar hushpuppies, or the boudin sausage links on offer, and that’s a wrap.
I’ve heeded the call of the craw since I was but a wee bébé. This time, however, there was no one on the other line; the ordering system needed a bit of work. With no buzzers or notification system, I watched as order numbers were shouted into the wind, or subsumed by the blues-y thrumming of the live band nearby. While I was able to enjoy the chicken and sausage gumbo immediately, my crawfish never arrived. Allowing for first-day kinks, I checked and confirmed that my order was received at around the 40-minute mark, but after another half hour, I decided to cut bait. While disappointing, I expect that element will be updated going forward. I will be trying those crawfish, and I will update here accordingly.
CrawDady is now open Friday through Sunday at The Rock at La Cantera.
