About
Us
Since 1985
I remember gathering with extended family and friends in the backyard or in the park on an early summer afternoon and enjoying seafood until the late evening…
The boil bags were always filled with fresh caught Blue crabs, Jersey sweet corn, Cajun Sausage, Fresh caught crawfish, Red potatoes and my signature Cajun & Creole garlic butter sauce.
This was always a staple on every picnic table and when the blue crabs weren't available we would load up those bags with fresh steamed snow crabs, sweet Jersey corn, fresh gulf shrimp, Cajun sausage and red potatoes.
This was part of what I remember and what elevated the beginning of an amazing seafood boil business we call The Dawg House Seafood Co.
We like to consider ourselves the alternative to the usual boil joint that serves mostly frozen everything. This is DEFINITELY NOT US!
We keep everything ULTRA FRESH and ULTRA PREMIUM to ensure you are getting the best possible quality and flavor. The taste of what we serve will showcase that statement to perfection.
Chef Mike
Our Virtual Restaurant
Do you enjoy the taste of fresh seafood? You’re not alone,
we love it too and we're saving you a trip to the Gulf of Louisiana.
At The Dawg House Seafood Company our goal is always to deliver an incredible Cajun fusion seafood experiences.
How this happens may look and feel a bit different now as we take extra precautions to protect the well-being of our community. We've enhanced our health and cleaning protocols to make sure we continue to be a safe and clean welcoming environment for everyone. We're paying special attention to our pick up and delivery concept and how we now prepare and package our food. In addition, we’re transforming the way our staff interact with you without losing our thoughtful approach to fantastic service.
​
Chef Mike's cooking philosophy is rooted in sourcing the best ingredients available and bringing them to life through a perfectly curated and creative menu.
At The Dawg House Seafood Company Chef Mike applies his passion and culinary expertise to create dishes representative of a great seafood boil eatery with a fusion of Cajun, Creole and New England influence.
