By Sandy Zimmerman
(Photos by Sandy Zimmerman)
Step in the world of Cajun culture at Prejean’s Restaurant! True to their motto “Simply Cajun! Simply delicious!”, Prejeans has the look, sounds, and tastes of Cajun Country! First we see “Big Al”, the large 14 foot long alligator captured in Louisiana’s Grand Chenie swamp! Although he is stuffed, “Big Al” sits guarding the restaurant’s culinary metals. Live Cajun and Zydeco bands appear nightly with plenty of room for dancing. When you hear the Cajun beat, it sounds so lively we want to get up and dance. The Cajun’s have their own version of the 2 step, waltz, and fox trot. Usually someone will be happy to show you the steps. The fiddle and triangle are traditional Cajun instruments. The first Acadians who arrived in Louisiana did not have any musical instruments. They learned to make their own instruments from household items like spoons, washboards, and clacking sticks for percussion. Originally specially designed accordions were shipped from Germany, today accordion builders have created their own small (6”x 11”), light weight (8 pounds) musical instruments. Cajun music was not written but handed down throughout the years. NO COVER, NO MINIMUM.
Awarded over 240 culinary medals and honors for their edible art, guests know they will be enjoying authentic Cajun cuisine. Their B. B. Q. shrimp was simmered in Voodoo beer and Worcestershire herb butter sauce for a very distinctive taste. Other selections included- the mesquite grilled marinated venison in a shitake wine sauce sprinkled with pine nuts, crawfish with sherry wine sauce, and of course Croc de Jacques tender alligator filets. Louisiana gumbos are a meal in themselves! Every where I ate in Louisiana, each restaurant prepared their gumbos differently. Gumbo recipes include a combination of these ingredients- Andouille sausage, crawfish, shrimp, crab, chicken, or duck. You can not go to Louisiana without tasting crawfish. Prejeans serves crawfish several ways. Choose eggplant Pirogue Louis filled with crawfish and crab, topped with sauce Louis. Or the surprise Cajun Mexican combo dish, crawfish Enchiladas with crawfish, chilies, cheese, Creole sauces rolled in tortillas. There is also crawfish pasta, rib eye steak smothered with crawfish etouffee and blackened shrimp, crawfish pie, crawfish boulettes, crawfish bisque, and many more! You will even see crawfish omelet on the breakfast menu. I have never seen some of these combinations before. Do not forget, the Cajuns like their food spicy! I truly enjoyed this colorful restaurant and the chance to experience their delicious food.