Page 37 - South Mississippi Living - April, 2025

edges. The mellow, creamy béchamel tempers the acidity of the balsamic, rounding out all the flavors.
Now, for the Coast classics - the gumbo and the crab claws. The crab claws came out swimming in clarified butter. They were topped with Parmesan and toasted under the broiler until the cheese was golden. They were exactly what you want and expect of this dish - succulent and buttery. I also enjoyed the gumbo. It had a dark, Cajun roux on the thinner side with plenty of seasoning and seafood. There was no okra or tomatoes. I prefer a lot of spices in my gumbo, and this one did not disappoint. I noted the flavors of black pepper, bay leaves and filé among a robust blend.
Between the appetizers and main courses we had the pleasure of meeting Chef Chad Johnson. Although he is new to Blue Bayou, he is no stranger to Hancock County. He grew up in the area, developing a deep appreciation
for food and the way cuisine shapes the culture. He trained at the Culinary Institute of America in New York and worked all over the country. He spent time in the kitchens at some of the top restaurants in New Orleans, including Brennan’s and Commander’s Palace. However, Coastians will be most familiar with his cooking as the last chef at Chappy’s – a mainstay of our coast cuisine for many years. If you know, you know.
Blue Bayou was voted the #1 steakhouse on the Mississippi Gulf Coast.
I had a chance to sample two cuts, and I must say that their honor is well- deserved. Their filet was tender, juicy and had a complex flavor. Their signature Cowboy Cut is a 24 oz. Ribeye. It was well marbled with a distinct flavor from the glaze and topped with a sprig of fresh rosemary, giving it a hint of the herb.
The signature Blue Bayou Seafood Pasta incorporates all your shellfish favorites – crab, shrimp and crawfish cooked with Andouille and spices in a béchamel sauce served over linguine. The linguine had a toothsome bite, perfectly al dente and held the sauce and Parmesan cheese topping well.
I had the special, which was Chilean sea bass. It was pan seared, topped with jumbo lump crabmeat and arugula and served over haricots verts
and puréed yellow bell pepper sauce. It was absolutely beautiful, with the bright yellow and green base and stacked high with the thick cut of fish and generous toppings. The bell pepper puree was smooth, sweet and slightly tangy. It was light enough that it didn’t overpower the delicate flavor of the fish and the crabmeat while still adding a little kick of flavor. The fish was flaky, fresh and pan seared to perfection. The plump chunks of crabmeat added a buttery quality while the arugula rounded the combination out with an earthy and mild, peppery flavor.
Simply put, Blue Bayou knocked it out of the park. This was an excellent dining experience. The menu boasts high cuisine, but keeps its down-to- earth, coastal roots at the heart of everything offered. It’s a beautiful setting with professional, attentive service. I have to give a proper acknowledgement to our server, Kyle, and our bartender, Jessica. They are both friendly, highly skilled and obviously take pride in their work. Don’t hesitate to make that drive to the far western end of the Coast. You’ll be glad you did!
Blue Bayou offers excellent weekly specials! The Edge is an early dining experience with a fixed price menu. Wednesdays are Prime & Wine Nights, Thursdays there is a Pork Chop Special, and Sundays are a fixed price brunch.
SOUTH MISSISSIPPI Living | www.smliving.net
April 2025 | 37
Burnt end pork belly.
Marinated crab claws.
Seafood pasta.
Chilean sea bass.