In: Eating4 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.