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Started By
Message
Cajun shrimp burger at Mason’s
Posted on 4/14/24 at 9:44 am
Posted on 4/14/24 at 9:44 am
Back in 2009 Food Network Magazine named the top burger in all 50 states.
The Cajun shrimp burger at Mason’s took home the prize for Louisiana.
It’s been years since I’ve had it.
How does it hold up 15 years later?
The Cajun shrimp burger at Mason’s took home the prize for Louisiana.
It’s been years since I’ve had it.
How does it hold up 15 years later?
7
Posted on 4/14/24 at 9:51 am to Paul Allen
Drusilla Seafood has a better one.
Posted on 4/14/24 at 10:08 am to Paul Allen
Raouls is juicy juicy like
Posted on 4/14/24 at 10:32 am to Paul Allen
Chris's Specialty Foods sells whole rabbit
Posted on 4/14/24 at 10:50 am to Paul Allen
Still possibly my favorite burger in Baton Rouge. I go to Mason's about once every month or two for lunch to get one.
Posted on 4/14/24 at 10:59 am to Jones
The Cabin in Sorrento has really sweet cornbread
Posted on 4/14/24 at 11:15 am to Trout Bandit
quote:
Drusilla Seafood has a better one.
Posted on 4/14/24 at 1:15 pm to Jones
quote:
Chris's Specialty Foods sells whole rabbit
And duck!
Posted on 4/14/24 at 1:47 pm to Paul Allen
I make them myself.
2 lbs of peeled shrimp meat
1 small yellow onion
1 small red potato
2 eggs
Creole seasoning to taste
Enough bread plaun beead crumbs to make the mixture, not wet.
Put all that into a food processor, form into a patty and pan fry them for 2 minutes per side till they hit an internal temp of 170
I use the same recipe for shrimp roulette but I form them into balls and deep fry them..... without batter
2 lbs of peeled shrimp meat
1 small yellow onion
1 small red potato
2 eggs
Creole seasoning to taste
Enough bread plaun beead crumbs to make the mixture, not wet.
Put all that into a food processor, form into a patty and pan fry them for 2 minutes per side till they hit an internal temp of 170
I use the same recipe for shrimp roulette but I form them into balls and deep fry them..... without batter
Posted on 4/14/24 at 1:50 pm to JodyPlauche
quote:
And duck!
You own the place yet ?
Posted on 4/14/24 at 2:12 pm to CHEDBALLZ
quote:
I make them myself. 2 lbs of peeled shrimp meat 1 small yellow onion 1 small red potato 2 eggs Creole seasoning to taste Enough bread plaun beead crumbs to make the mixture, not wet. Put all that into a food processor, form into a patty and pan fry them for 2 minutes per side till they hit an internal temp of 170 I use the same recipe for shrimp roulette but I form them into balls and deep fry them..... without batter
This is masons
quote:
Cajun Shrimp Burger* $18 Half pound beef patty stuffed with jalapenos, piled high with sauteed shrimp, jack cheese, and more jalapenos.
Posted on 4/14/24 at 5:32 pm to CHEDBALLZ
Sounds easy to make
Posted on 4/14/24 at 11:04 pm to Paul Allen
New owners have changed how they do some of the food at Mason's and not for the better. You use to be able to order just about anything, not the case any longer.
Posted on 4/15/24 at 8:22 am to armsdealer
When did the new owner take over?
Posted on 4/15/24 at 8:32 am to Paul Allen
The Cabin is no longer open as a restaurant
Posted on 4/15/24 at 7:34 pm to Paul Allen
Garbage since the new people took over.
And its a shame because they used to be one of those close restaurants you could count on.
Not anymore.
And its a shame because they used to be one of those close restaurants you could count on.
Not anymore.
Posted on 4/16/24 at 11:38 am to Sir Drinksalot
Curious in what ways it has gotten worse since new owners. I don't go often but haven't noticed anything different.
Posted on 4/16/24 at 3:22 pm to PureMetairie
I have not found any big difference in Mason's. Usually go once or twice a week. Service is always good and new owners are real nice folks.
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