Parrain’s Louisiana Kitchen

In: Eating

4 Apr 2011

(map) You can literally count on one hand the number of authentic Cajun places around Austin. So it’s exciting to have this new one on the scene, especially since it’s out West. In Cajun French, Parrain means “dad.” Owner Seth says his dad gave him his start in the seafood business in Lake Charles. From there, Seth has branched out to smoking meats like turkey and pork loin, making his own andouille sausage and boudin, and this time of year, boiling a lot of crawfish.

The special of the day: fried-oyster shooters. They fry their own potato chips here, top them with mango-tomato salsa, then a fried oyster, then the secret “mermaid sauce.” As they say in Cajun country, you talk about good! Cornbread is Louisiana-style, dense and almost as sweet as cake. Chopped poblanos spice up this version.

Seth and his buddies remodeled the place themselves, raising the roof, painting walls and building the contemporary benches. His mom’s a glass artist; those are her sconces, hanging lamps and votives giving the place a cool vibe. If you dig ’em, they’re for sale.

Impressive for a small place, the wine list includes a selection from nearby Flat Creek Winery. Lots of beer choices by the bottle include Turbo Dog and Purple Haze from Louisiana brewer Abita.

Out back under the big live-oak trees, it’s a good place to peel crawfish cause no one cares how messy they get. It’s also a good place to let your dog relax in the shade. That’s Seth, the owner, in red. Below, just look at all dem mudbugs! You order them by the pound for $7.99. If you’re really hungry (and good at peeling) they’ll make you an all-you-can-eat deal for $32.

A Cajun classic, pork boudin is sold by the pound. The pork is cooked in the smoker which gives it a great smoky flavor, along with the “secret spices.” Seafood boudin, above, is a spicy mixture of crawfish, alligator and rice, rich with crawfish fat. It’s shaped into balls, coated with cornmeal and fried. Both are delish.

Parrain’s Louisiana Kitchen website

Parrain's Louisiana Kitchen on Urbanspoon

6 Responses to Parrain’s Louisiana Kitchen



April 8th, 2011 at 9:26 pm

Fantastic write-up!! Just wanted to make a couple of tiny corrections. “Parrain” means ‘Godfather’ and the sconces are created by his step-mother.

Again, this is the best write-up I’ve seen for the restaurant and the pics are well done.

Ed. reply: Thank you!



April 8th, 2011 at 10:48 pm

Good article! Great photos! Thanks! Bev Najt (Seth’s Mom)



April 9th, 2011 at 8:24 am

Very well done, WOW! Seth & his crew have done a great job of bringing Cajun out west and it shows through your write up & pics!



April 23rd, 2011 at 5:02 pm

Me and my husband brought his parents to this place last weekend. It is amazingly good. Mom had the shrimp poboy and dad had the pork loin poboy. Me and my husband had a dozen oysters, which were real small, but good. We ordered a half lb of boudain and it was so good and probably the best I have eaten in a long time. I drove out there again today and picked up 3 lbs. That is what’s for dinner.
If you haven’t tried this place, you must make the drive. It is worth it.
Take a few good friends with ya and sit outside, listen to some music, eat some good ass food and have a cold beer.



December 25th, 2011 at 11:42 am

Nice story and VG pix, but Parrain does not mean “dad” in Cajun French. It means “godfather.” Nearly every Louisiana boy has one.

Ed. Reply: Thanks for letting us know!



February 9th, 2012 at 2:30 pm

Thanks for sharing! I think my husband and I will go this weekend! 🙂

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