If you’ve lived in Houston long enough, you already know the name. But if you’re new to the city, or just haven’t made it to Ragin’ Cajun yet, Cuz, you’re in for a treat.
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It all started in 1974, when Luke B. Mandola, Sr. and Frankie B. Mandola opened a little spot called Ray Hay’s Po-Boys on Richmond Avenue. The menu was simple: po’boys, gumbo, red beans, and rice. No frills. Just real, honest food made with love and a whole lot of Cajun soul. By 1980, the restaurant had grown into what Houstonians now know and love as Ragin’ Cajun, and over 50 years later, it hasn’t moved an inch from that original location at 4302 Richmond Avenue.
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That’s not a coincidence. That’s commitment.
What Makes a Po-Boy Great?
A po-boy isn’t just a sandwich. It’s a statement. At Ragin’ Cajun, everyone starts with an 8-inch toasted French baguette dressed with iceberg lettuce, tomatoes, mayo, and ketchup, served with fries or hush puppies. It’s no wonder these have become some of the most famous po-boys in Houston. From there, it’s all about what you pile on.
The Seafood Side
For Gulf Coast flavor, you can’t go wrong with the classics:
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Gulf Coast Shrimp: Fried or grilled, this Louisiana staple has been a crowd favorite since day one. $17.99
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The Delta Catfish: Fried or grilled, it’s a Southern thing. Simple, perfect, delicious. $17.99
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Gulf Coast Oyster: Gulf Coast oysters fried to golden perfection. If you know, you know. $23.99
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Pick Two Fried Seafood: Can’t decide? Cuz, nobody says you have to. Mix and match shrimp, oysters, or catfish. $19.99
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The R.C. Po-Boy Special: This one’s the move. Half a fried seafood po-boy served with a cup of Ragin’ Cajun’s signature gumbo and your choice of drink. The crowd favorite. $17.99
The Specialty Side
Don’t sleep on the specialty po-boys. They’re anything but ordinary, and more than a few of them have earned their spot among Houston’s most famous po-boys.
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New Orleans Roast Beef Debris: Tender, slow-cooked roast beef in a savory gravy with provolone cheese, lettuce, tomatoes, pickles, and mayo. A messy, glorious NOLA classic. $22.99
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Big Daddy Special: Roast beef debris AND deli ham, piled high with savory gravy, American cheese, and all the fixings. Pass the napkins, Cuz. $16.99
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Patton’s Hot Sausage: Hot sausage patties, American cheese, lettuce, tomatoes, pickles, and mayo. A bold, spicy bite with every inch. $15.99
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Mandola’s Meatball: Hand-rolled meatballs, provolone cheese, and Mandola’s signature red gravy. The name says it all. $15.79
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Kickin’ Chicken: Crispy chicken tenders tossed in homemade buffalo sauce with lettuce, tomatoes, and ranch dressing. Hot, crunchy, and seriously good. $16.99
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Big Easy & Cheesy Burger: Two 8oz premium beef patties, American cheese, lettuce, tomatoes, onions, pickles, mayo, and mustard. A pound of meaty goodness. $25.99
More Than a Sandwich. It's a Legacy.
What makes a Ragin’ Cajun po-boy taste different? Part of it is the bread. Part of it is the recipes. But a big part of it is the people behind it.
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Current owner Dominic Mandola grew up in the restaurant, watching his father, Luke Sr., connect with every customer who walked through the door. “He taught me to connect with customers, value our employees, and take pride in every plate,” Dominic says. That philosophy hasn’t changed in 50 years, and you can taste it.
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Today, Ragin’ Cajun has staff members who have been with the restaurant for over 25 years. They serve generations of Houston families, grandparents who first pulled up to Ray Hay’s Po-Boys in 1974, now bringing their grandkids to the same corner of Richmond Avenue for the same famous po-boys they grew up loving.
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That’s what a great po-boy does. It’s not just lunch. It’s a memory.
Come Get Yours, Cuz
Whether you’re a Shrimp Po-Boy loyalist, a Big Daddy devotee, or you’ve never had a real po-boy in your life, Ragin’ Cajun is ready for you. Two locations: the original on Richmond Avenue and the new Spring Branch location on Wirt Road.
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Come hungry. Leave happy. That’s been the deal since 1974.
