It has been a while since I have been here, and with my Mom in town and my brother's birthday it seemed like a great time to go. (Plus it is restaurant week, but none of us ordered from the $39 prix free menu)

I knew I was getting fish, so I went with a rum cocktail. (It works in my silly way of pairing)
This is the Watermelon libre and it was delicous, I could imagine sipping this while on the beach in Roatan. The rest of the table had wine and martinis, I had to be the one with the girly drink.

We got a few appetizers for the table, though they were more small plates than apetizers, because sharing was not that easy to do.

First up the ever so popular Buffalo Frog legs.

While they are goos, and the buffalo sauce is one of the greatest, in this dish I don't think frog legs improve over chicken. It's mostly just to try something new. They were perfectly crispy and the meat was juicy, but the onion rings were the star of the dish.

My brother got the TurduckHen sausage with eggplant something or other. It was good, I liked the bite he gave me, but it didn't compare to my appetizer.

I am a huge fan of rabbit. People like to eat Venision and duck, I seek out rabbit. If it's on the menu, I'm likely to order it. I don't think I have ever had the tenderloin by itself. The presentation led me to believe I had just ordered the most expensive chicken finger ever. It did taste a lot like chicken, but with the warm earthy tones of flavor that rabbit has, plus the meat was juicy like dark meat, yet had the appearance of chicken breast. Rabbit...the other other other white meat.

So good, and whatever they cooked the spinach in was delectable, I know it was only there to add zest and color, but I ate the spinach and the julienne zucchini on the side

For the main course my brother the birthday boy (who while an active poster for longer than me, has never once posted on this board) got the cheese stuffed pork chop with stuffed potato. It looked great. I didn't ask for any though. (we as a family commonly pass around bites of food, I'm sure others do, but this table next to us looked at us like we were weird for passing plates, but he was wearing jeans and flip flops, no that's weird)

My dad got the surf and turf which added a 4oz blackened filet to the blacked drum.

My fiance who only every orders steak and potatoes, got the blackened ribeye. It was really good, cooked to a perfect medium rare with a char on the outside. I liked it a lot.

Though when going to K-Paul's besides the jalapeno bread (not pictured) I look forward to the Blackened fish. Perfectly juicy and not overly charred like many pretenders do to "blackened". This place invented the dish, and they do it damn well.

Yum

Just perfect.
Since we were celebrating our excellent server talked us into dessert. We all split the bread pudding the creme brulee and the sweet potato pecan pie.

Of the three my least favorite was the bread pudding. You can tell it's made with the left over 'free' bread. I guess people do not like the zucchini and carrot bread, as that flavor overpowered the bread pudding, while it was still good it was no where near as good as the creme brulee with the praline in the bottom, or the excellent Sweetpotato pie with pecans. I may try to make that for Thanksgiving.

The only real miss was the gumbo, I found it too dark and while chicken and sausage gumbo is always a little smoky this was overpowering. We had a much better cajun gumbo at Stelly's of Labeau last week. (and got a cool St. Landry's most wanted shirt too)

All in all I think K-Paul's still has it and there is a reason why it still draws the crowds. Yes there are better options, and Cochoun has out cajuned them, but it is still a solid place, with great service and good comfort cajun food.

Most entrees run in the $30's with pretty much everything being wither $32 or $34. Apps run $8-$11.

I could see many entrees even being split, so budget conscious people could enjoy it as well. Glad we got to have a family dinner again, and was impressed with it being as good as I remembered it.

This post was edited on 9/19/15 at 10:30 am