About Ragin Cajun: Authentic Cajun Restaurant in Houston Texas
Discover Houston Texas’ Favorite Cajun Restaurant Spot
About Ragin' Cajun
Back in 1974, inside Houston’s 610 Loop, three young guys—Luke B. Mandola Sr., Frankie B. Mandola, and Ray Hay—opened a humble po-boy shop at 4302 Richmond Ave. called Ray Hay’s Cajun Po-Boys. As more Cajuns moved to Houston during the oil boom of the ’80s, the place quickly became a local favorite. “A hit from the time the doors opened,” as Luke Sr. says., Serving authentic Louisiana-style po-boys to a growing crowd of homesick Cajuns and curious Houstonians.
By 1976, they kicked off a new Houston tradition—crawfish boils in the parking lot. The boils became such a hit that Ray Hay’s started serving up fresh Louisiana crawfish right out of the restaurant—the first in the city to do it.
In 1981, Luke teamed up with Frank Messina to buy out the original partners and gave the spot a new name: Ragin’ Cajun, inspired by Luke’s alma mater, the University of Louisiana at Lafayette. The name stuck—and so did the flavor.
Serving the best in Louisiana cuisine for over 50 years. Home of Houston’s original shrimp po-boy and the Bayou City’s freshest crawfish.
Throughout the 1980s and ’90s, Ragin’ Cajun gained a reputation for high-quality Cajun cuisine and the best boiled crawfish in the city. Customers have been known to drive 100-plus miles to enjoy the exceptional taste of their spicy crawfish.
Today, Ragin’ Cajun is a Houston institution, still family-run and beloved for its spicy crawfish, overstuffed po’boys, and warm hospitality. It’s where generations have gathered to enjoy a taste of Louisiana right in the heart of Texas.