
St. Patrick’s Day Specials Are Rolling at Mike Anderson’s Seafood
At Mike Anderson’s Seafood, St. Patrick’s Day isn’t just about wearing green — it’s about eating well.
The longtime Baton Rouge staple is rolling out festive features that blend Louisiana seafood tradition with a little Irish-inspired flair, giving guests plenty of reasons to celebrate all week long.
The specials menu kicks off with appetizers that lean into local flavor. The Crawfish Bisque features a dark roux and stuffed crawfish heads with a cornbread dressing, offered in both small and large portions. Kickin’ Fried Lobster Bites bring a playful twist, pairing deep-fried lobster and jalapeños tossed in a sweet chili sauce. And Bon Temps Bread delivers a New Orleans-style French bread twist baked with garlic, butter, romano, and parmesan, served hot and crispy.
For those ready to go all in, the Crawfish 7 Ways entrée is a true showcase of South Louisiana seafood. The dish includes crawfish cocktail, fried crawfish tails, crawfish bisque, crawfish étouffée, crawfish au gratin, a crawfish stuffed potato, and crawfish scampi — all on one plate. Carnival Tuna offers another elevated option, featuring grilled yellowfin tuna topped with jumbo lump crabmeat in a sweet and savory garlic sauce, served with a choice of side, salad or coleslaw, and garlic toast.
Dessert keeps things seasonal and local with a Strawberry Shortcake made from house-made sweet cornbread, topped with fresh Louisiana strawberries and vanilla whipped cream.
To wash it all down, guests can opt for a Strawberry Canebrake Draft or the Frozen Blueberry Slinger, a citrusy vodka cocktail blended with freshly squeezed lemonade and blueberry purée.
For more than 50 years, Mike Anderson’s has been a Baton Rouge tradition. This St. Patrick’s Day, the restaurant is leaning into what it does best — generous portions, bold Louisiana flavor, and a reason for the community to gather around the table. Whether you’re stopping in after the parade or simply looking for a festive seafood spread, these limited-time specials bring a little extra luck to the menu.

DigBR Staff
What used to be a monthly print magazine now turned ‘DIG’ital. DIG is how Baton Rouge keeps the pulse of our great city. We curate what’s important and deliver it fast throughout the day here and on our social channels.
By DigBR Staff
March 04, 2026
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