What Houma’s newest eatery lacks in size, it makes up for in big Cajun flavor…
Just south of the Houma Airbase on banks of Bayou Terrebonne, Olden and Nancy Rodrigue have turned a remodeled C-store into a mecca for delicious seafood.
The Classy Cajun is serving up all of the traditional South Louisiana favorites, including golden fried seafood and seasonal boiled offerings.
Lunch or dinner in the cozy dining room at the Classy Cajun has the feel of a laid back family gathering. They say there are three keys to a successful restaurant: Location, Location, Location. The Classy Cajun is conveniently on the way to Cocodrie, and those generous portions of fried and boiled seafood will satisfy many a sportsman and woman on their way for a weekend at the camp. Their incredible Po-boys and thinly sliced, crispy onion rings should make for an enticing treat for the hungry fishermen on their way home from a morning of catching speckled trout and redfish.
I’m of the opinion that every really good restaurant has to have a niche to stand out; something they do better or differently than anybody else. Drago’s has those charbroiled oysters, at Pascal’s, it’s the BBQ Shrimp. At the Classy Cajun, there are at least two that will soon be it’s calling cards.
First, the roast beef po-boy is out of this world. Mrs. Nancy’s tried and true homemade recipe of fresh cooked pot roast smothered in a rich gravy goes perfectly on a lightly toasted, po-boy bun.
Their second “specialty” has got to be a really unique dessert that combines the best of two Cajun favorites… Pecan Pie Bread Pudding. Imagine (or better yet, go taste for yourself) a classic Cajun bread pudding with all it’s cream, vanilla, and cinnamon, topped with the very best part of a pecan pie… that caramelized, crunchy topping. No rum sauce needed here. It’s fantastic just the way it is.
Though crawfish season is just about over, I was lucky enough to sample a few recently, and they were excellent! Ever notice how most boiled crawfish you get in a restaurant taste a little different from ones boiled at home? Well the Classy Cajun managed to bring a little bit of home to the restaurant. Mr. Olden tells me the secret is that he doesn’t use a commercial premix that a lot of restaurants use, but stuck to the homemade style that he has been perfecting for a lifetime. I can’t wait for next spring to enjoy an order or two! In the meantime, I’ll have to “settle” for the delectable crabs and shrimp they’ll be serving up this summer and fall.
Whether you’re in the mood for a po-boy on the go, a weekday plate lunch like momma used to make, or ready to enjoy a superb seafood dinner with friends or family in a casual atmosphere, make the short drive over to the Classy Cajun. You won’t be disappointed!
Classy Cajun
10627 E Main St
Houma, LA 70363
(985) 872-4004
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