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Started By
Message
Finally a good Cajun restaurant outside of Louisiana! Memphis area
Posted on 5/17/25 at 12:42 pm
Posted on 5/17/25 at 12:42 pm
I finally found a great tasting authentic Cajun restaurant! As many of you know, it is so hard to find good Cajun food outside of Louisiana, but The Ragin Cajun in Bartlett nails it. I sampled the chicken & sausage gumbo, red beans & rice, & jambalaya & they were all spot on. I am confident everything else will be authentic & really well done. All staff were incredibly polite & responsive & Brady was an awesome server. I have told all my Cajun loving friends up here about it already & will definitley be back myself. Oh, my poor waistline!
8
Posted on 5/17/25 at 2:08 pm to PerkinsVillageVandy
When did you open this restaurant?
Posted on 5/17/25 at 3:22 pm to PerkinsVillageVandy
Posted on 5/17/25 at 3:47 pm to PerkinsVillageVandy
I hope your restaurant does well baw
Posted on 5/17/25 at 3:53 pm to PerkinsVillageVandy
Posted on 5/17/25 at 6:09 pm to Athis
It looks like they put tomatoes in their etouffee. I don't know.
Posted on 5/17/25 at 6:14 pm to Athis
On the specialty Po boy list, the "BBQ" shrimp or oyster po boy is just fried shrimp ( or oyster) with a crystal hot sauce and burre blanc. I'm not certified cajun, but is that want makes a po boy "BBQ"? Also with blue cheese crumbles?
I don't know.
I don't know.
Posted on 5/17/25 at 6:24 pm to PerkinsVillageVandy
The Who Dat catfish, I've had a version of not too long ago, but with fried flounder, it was awesome. However, realize that outside of LA, nobody likes the Saints. In Memphis, you might want to rename it.
This post was edited on 5/20/25 at 3:46 pm
Posted on 5/18/25 at 1:04 am to deeprig9
quote:
On the specialty Po boy list, the "BBQ" shrimp or oyster po boy is just fried shrimp ( or oyster) with a crystal hot sauce and burre blanc. I'm not certified cajun, but is that want makes a po boy "BBQ"? Also with blue cheese crumbles? I don't know.
It’s New Orleans BBQ shrimp. So it’s not “BBQ”. It’s basically butter, Worcestershire, crystal, garlic, some kind of creole seasoning , and some pepper.
So them calling it a beurre blanc is pretty close. And it probably makes more sense for the people in Tennessee who might be ordering and would maybe expect “BBQ Shrimp” to be something grilled with Memphis BBQ sauce.
The Chimes in Baton Rouge has a very similar poboy where they use popcorn fried shrimp.
Chimes Menu:
quote:
BBQ SHRIMP POBOY Fried popcorn shrimp tossed in NOLA BBQ Stock, on poboy bread. Dressed with Lettuce, Pickles, and swiss.
Posted on 5/18/25 at 1:08 am to PerkinsVillageVandy
Why would you ever name your restaurant the Rajin Cajun? Shouldn't it be the Rajun Cajun?
This post was edited on 5/18/25 at 1:10 am
Posted on 5/18/25 at 10:55 am to Zappas Stache
quote:
Shouldn't it be the Rajun Cajun?
Maybe that's trademarked.
I know a lot of folks put sausage in seafood gumbo, but I don't care of that flavor in seafood gumbo as much as I love sausage.
Why are there tomatoes on the etouffee? Garnish with green onions, not tomatoes.
Why is there andouille in the etouffee?
What's a Cajun cobb salad? What in that salad makes it Cajun?
Why would someone put Cajun in the restaurant name and then describe it as the "best of the Big Easy" ~"we're serving up the best of New Orleans"? New Orleans is not Cajun. That's a big red flag, among many, for me in just the advertising (and the menu). However, people in TN probably won't know any better.
Posted on 5/18/25 at 11:01 am to PerkinsVillageVandy
Is this the gumbo? It doesn't look good. Too thick. Too light and garnished, once again, with tomatoes.
The shrimp are small and look overcooked. Again the tomato garnish....
There's even a tomato garnish on the fried catfish.
The shrimp are small and look overcooked. Again the tomato garnish....
There's even a tomato garnish on the fried catfish.
This post was edited on 5/18/25 at 11:07 am
Posted on 5/18/25 at 11:49 am to deeprig9
quote:
In Memphis, you might want to rename it something like Catouffee.
I would suggest no, because that name does not evoke catfish with etouffee, instead it evokes cat etouffee.
Posted on 5/18/25 at 12:57 pm to PerkinsVillageVandy
Let me see the gumbo. What brand of sausage/andouille is used ? That alone will tell you everything you need to know about it being "Cajun" food.
Posted on 5/18/25 at 1:06 pm to 91TIGER
quote:
Let me see the gumbo.
I posted a picture of the gumbo above.
Posted on 5/18/25 at 1:23 pm to Gris Gris
That looks like diced red bell pepper on all those dishes, no tomato
Posted on 5/18/25 at 1:49 pm to tiger rag 93
quote:
That looks like diced red bell pepper on all those dishes, no tomato
You may be right. Not sure of the purpose of raw diced peppers either.
Posted on 5/18/25 at 3:19 pm to Gris Gris
quote:
I posted a picture of the gumbo above.
That looks like red beans to me and that’s not tomato. It’s a red bell pepper
Posted on 5/18/25 at 5:22 pm to Howyouluhdat
Here’s another picture from their FB page says gumbo.
LINK
The photo won’t post with the image link.
LINK
The photo won’t post with the image link.
Posted on 5/20/25 at 2:20 pm to Gris Gris
Damn, they do love garnishing everything with fresh red bell pepper. Never seen that in any cajun cooking.
And what is this?
BBQ shrimp? But it looks like a roux, not what's used in bbq shrimp.
And what is this?
BBQ shrimp? But it looks like a roux, not what's used in bbq shrimp.
This post was edited on 5/20/25 at 2:23 pm
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