VISALIA, Calif. (KFSN) — Cajun and creole favorites and a lively bar at Crawdaddy’s have brought the spice of life to Main Street in downtown Visalia.<\/p>\n
“I just wanted to bring a lot of fun for one thing: with great food and great entertainment,” says Keith Korsgaden. “Chef Fernando Gonzales is the heart and soul of this place.”<\/p>\n
He’s always putting on a fiery show.<\/p>\n
When halibut is in season, Chef Fernando carves up the biggest and best he can find.<\/p>\n
Keith showed us a 10-ounce cut of fresh halibut out of Alaska.<\/p>\n
“I’m going to lightly bread it,” Fernando said. “This has garlic and other spices in it. It’s cooked to golden brown slowly.”<\/p>\n
“It’s encrusted with pistachio nuts, and it’s served with our famous lemon butter sauce that you are going to taste here in a minute,” Keith said.<\/p>\n
We couldn’t wait a full minute before trying the halibut.<\/p>\n
“Pasta Jambalaya is our number one pasta,” Keith said.<\/p>\n
Chef Fernando sprinkles a special Cajun seasoning on some dishes.<\/p>\n
“This is blackened chicken, used with Fernando’s own Crawdaddy’s blackening seasoning,” Keith said. “We just put this on the market.”<\/p>\n
The spice is nice and low in salt.<\/p>\n
“This is one of our top dishes. This is our grilled calamari,” Keith said.<\/p>\n
The kitchen is always popping with action.<\/p>\n
“The Acadian shrimp pasta, which is in a reduced white wine and butter sauce,” Keith said.<\/p>\n
The second floor is available for gatherings.<\/p>\n
Crawdaddy’s opened in 2006.<\/p>\n
Keith has sold the place but the new owner had a request.<\/p>\n
“I want you to keep being the face of Crawdaddy’s, and I’m more than happy to oblige because I love being here,” he said.<\/p>\n
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