Papa Boudreaux

It’s no secret that Cary and I love Cajun food.  We’ve been to New Orleans several times, really just for the food.  Cary read about Papa Boudreaux in downtown Franklin, and we just had to try it.  We decided to go on a Friday evening and were a little dismayed at the 45 minute wait.  There are only about 7 tables in the restaurant and several parties can be seated at one table.  We don’t mind this at all, but that meant the nice couple on a romantic date shared a table with a toddler.  The nice thing is that once you are seated, the food is served very rapidly.


We started our dinner with Boudin balls.  I don’t think I have ever seen Cary so excited about an appetizer.  Basically, these are fried balls with Boudin sausage and dirty rice that you dip in remoulade sauce.  I think this is the Cajun answer to Italian rice balls.


The gumbo had bits and pieces of seafood throughout with a good spice and was made with a very well seasoned roux.


The shrimp Creole had big chunks of vegetables in a thick tomato sauce with shrimp and andouille sausage liberally sprinkled throughout.  IMG_0938

Barbeque shrimp was the special of the evening.  The spicy shrimp and sausage mixture was served over cheese grits with French bread on the side.  It was wonderful.

This is the closest we have come to New Orleans style Cajun cuisine in Nashville.  It is delicious and we will be back.

*While these dishes are a little pricey, the servings are HUGE.  We had enough for lunch the next day. 

Papa Boudreaux on Urbanspoon

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