At Ragin’ Cajun, good food has always been about more than flavor — it tells a story of family, tradition, and the vibrant culture of Louisiana. For over 50 years, this Houston institution has served as the city’s original Cajun seafood restaurant, offering recipes rooted in generations of experience and love.
As Dominic Mandola, President of Ragin’ Cajun, explains: “We don’t take shortcuts, and we don’t chase trends. Instead, we stay true to the dishes passed down for generations—each prepared with care, the right ingredients, and a deep respect for Cajun culture.”
This unwavering commitment to tradition has shaped the Ragin’ Cajunmenu and fueled its success for half a century.
A Humble Beginning
The story began in 1974, inside Houston’s 610 Loop, when three young entrepreneurs — Luke B. Mandola Sr., Frankie B. Mandola, and Ray Hay — opened a modest po-boy shop at 4302 Richmond Avenue called Ray Hay’s Cajun Po-Boys.
As the oil boom of the 1980s brought waves of Cajuns to Houston, the little shop quickly became a local favorite. “A hit from when the doors opened,” recalls Luke Sr.
In those early years, the restaurant served authentic Louisiana-style po-boys to a growing crowd of homesick Cajuns and curious Houstonians alike. Many of the original menu staples from that era remain popular today — gumbo, red beans & rice with sausage, and po-boys. Let’s look into the dishes that have made Ragin’ Cajunsuccessful for over 50 years.
Gumbo: A Dark and Delicious Tradition
No dish represents Cajun cuisine more proudly than a steaming bowl of Louisiana gumbo.
At Ragin’ Cajun, the gumbo is prepared with a rich, dark roux that stays true to the style of Southwest Louisiana. Guests can choose between Gulf Coast Shrimp and Crab Gumbo or Chicken & Sausage Gumbo — both featuring authentic Louisiana-made sausage for that deep, smoky flavor Cajun food is known for.
The gumbo is finished with Cajun Chef Gumbo Filé, which gives the dish its signature thickness and subtle earthy undertones. This gumbo recipe has been lovingly passed down for generations, bringing warmth and tradition to every bowl.
Red Beans & Rice with Sausage: A Texas Twist on a New Orleans Classic
Another cornerstone of Southern Louisiana kitchens is red beans and rice — a dish that Ragin’ Cajun prepares with a uniquely Texan flair.
A subtle touch of chili powder adds warmth to the dish, while light kidney beans mirror the traditional New Orleans (NOLO) style. The restaurant’s custom blend of Cajun spices and flavorful Louisiana sausage ensures its authentic Louisiana flavor.
Whether diners hail from Texas or Louisiana, this is comfort food done right.
Po-Boys: A Story of Bread, Seafood, and Family
At Ragin’ Cajun, the po-boy is more than just a sandwich — it is a living tradition inspired by the experiences of founder Luke B. Mandola Sr., who first learned the art of crafting po-boys while attending the University of Louisiana at Lafayette (home of the Ragin’ Cajuns) in the early 1970s.
Since its opening in 1974, Ragin’ Cajun has sourced po-boy bread from a local Houston bakery that closely replicates the authentic New Orleans French loaf — crisp and flaky on the outside, soft and airy inside.
As for fillings, the restaurant remains committed to quality and tradition. Its fried seafood is always fresh and breaded to order with a seasoned blend of all-purpose flour, red pepper, garlic powder, black pepper, and salt. Seafood po-boys are served with lettuce, tomatoes, mayonnaise, and ketchup (a slight departure from the traditional pickle-based New Orleans version) in a nod to the Mandola family’s Italian roots.
Popular offerings include Gulf Coast shrimp and oysters, Southern domestic catfish, soft shell crabs, and Louisiana crawfish tails — all fried to golden perfection and served on that signature loaf.
For those seeking even deeper Louisiana flavor, the New Orleans roast beef debris po-boy offers an authentic taste of the French Quarter — right in the heart of Houston.
Sourcing the Best Seafood
At Ragin’ Cajun, quality is paramount. “We believe that great seafood starts with great sourcing,” says Dominic Mandola.
The restaurant proudly maintains long-standing relationships with some of Louisiana’s best producers and Gulf Coast producers. One example is their partnership with a family from Branch, Louisiana, who has supplied Ragin’ Cajun with live crawfish since 1981.
Whether it’s Gulf Coast shrimp, oysters, or blue crabs, the seafood served at Ragin’ Cajun is always of the highest quality — a point of pride for the restaurant and its loyal customers.
The Secret is in the Boil
Ask any regular why they return to Ragin’ Cajun during crawfish season, and they will likely mention the boil.
Years of refinement have resulted in a bold and balanced boil featuring a carefully crafted blend of black pepper, red pepper, chili powder, salt, lemon juice, and garlic powder.
But what truly sets it apart is what happens when diners suck the head of the crawfish — an essential Cajun experience. The rich, spicy essence of the boil lingers, creating a flavor that is difficult to describe and impossible to forget.
A Lasting Commitment to Quality and Tradition
For more than five decades, Ragin’ Cajun has remained steadfast in its commitment to quality, authenticity, and family tradition — qualities that have earned it a beloved place in Houston’s vibrant food scene.
Whether savoring a bowl of gumbo, enjoying a perfectly fried seafood po-boy, or gathering with friends over pounds of boiled crawfish, guests at Ragin’ Cajun are tasting more than just great food — they are experiencing the restaurant’s Cajun recipe for success.
It is a recipe built on family, tradition and a whole lot of love — and it continues to bring people together, one delicious bite at a time.
