This self-styled experiment in wedding Korean food with Cajun cooking doesn’t mix-and-match the cuisines, presenting each style individually. So wild boar-filled, kimchi-spiked rice bowls live alongside — but do not intrude upon — buttery shrimp etouffee, grilled oysters punched up by horseradish, and tasso ham-studded jambalaya topped with addictive pork cracklins.

This award-winning, nationwide chain baits Cajun dining fans with spice levels ranging from “baby” to “extra spicy.” Once a comfort level and seasoning options — think: garlic butter, lemon-pepper, or seafood rub — have been decided, patrons can choose what to zap with said flavor combinations. Featured offerings include crawfish, lobster, blue crabs (in season), mussels, and more.

Restaurateur Jeff Black’s neighborhood restaurant takes local oysters on a trip through the deep south, marrying briny specimens with andouille sausage hash, peppery chile butter, and a tasso ham-blue crab-sweet corn combo that makes mouths water. Assorted oysters are a common sight at the tightly knit bar or sidewalk patio. Tables inside tend to fill up with egg-topped fried catfish po’boys, soupy duck and oyster gumbo, and fragrant crawfish etouffee patrons mop up with garlic bread.

The Atlas District’s resident Cajun spot serves nearly two dozen specialty sandwiches mentioned in its name. There’s traditional versions (andouille sausage and peppers; blackened catfish; fried shrimp), trendier offerings (chicken cheesesteak, salmon BLT), and nods to global cuisine (jerk chicken with mango chutney; tofu patties with vegan remoulade). Prefer a knife-and-fork meal? There’s shrimp and grits, chicken pasta with Cajun cream sauce, and crawfish etouffee, among others.

This local chain made a name for itself with its ready-made “Bayou ‘n a bag” seafood boils. The menu now includes protein-packed gumbo, zesty jambalaya, crawfish-laden mac and cheese, Cajun-spiced chicken wings, fried oysters, and more.

A Del Ray standby, RT’s has kept Northern Virginians in all the broiled oysters, sherry-spiked alligator stew, and “death by gumbo” platters they could eat for decades. Locals swear by the savory crawfish fritters, fried catfish smothered in shrimp etouffee, and crab-topped veal scallopini.

Located along Old Town Alexandria’s main drag, the Warehouse could just as easily reside in New Orleans’ famous French Quarter. It’s got a cozy atmosphere. A welcoming vibe. And an abundance of Cajun favorites including hearty seafood gumbo, fried oyster loaf, and crawfish-stuffed flounder.

A fixture in Old Town Manassas, Okra’s is all about channeling the Big Easy. During the summer, music from the street performers who cycle through the stage outside wafts into the friendly bar where regulars drain cold Abita beers and fruity Hurricanes. Inside, hungry diners have their pick of traditional Cajun fare — including creamy red beans and rice, sausage po’boys, and blackened catfish nestled on a bed of zesty dirty rice.