Cajun Steamer in downtown Huntsville,

is a fun Cajun experience. As you might expect, the decor, is a little raw, a little washboard, laid back with a dash of Gulf stream. This is an indie restaurant with locations in Hoover, Trussville, Huntsville, Alabama and Franklin, Tennessee.  The music playing helped support vibe of the restaurant. Funky blues, southern rock favorites like Lynyrd Skynyrd. Having said that Neil Young would love this place despite their supposed feud. I love it when food exist spawned by love: “The Cajun Steamer is a funky joint born out of a true love for the city of New Orleans and South Louisiana’s food, people and fun-loving approach to life.”

Our tribe tried an appetizer and a couple of entrees. Our Appetizer, Boudin Balls (pronounced Boo’ dan) yall is seasoned ground pork with onions, rice and herbs. This mix is rolled, lightly breaded and fried. Served with a spicy (creole) mustard sauce. The outside is light and crispy and contrasts the paté-like inside nicely.  I typically have an issue with sauces and this is no exception. The mustard sauce that comes with this appetizer is too strong, totally overpowering the appetizer. They describe the sauce as creole but bottom line it’s mayo and mustard. I had trouble pulling out any other flavors. Fortunately, the appetizer is a standalone needing nothing else to enhance it.  However, a great sauce would make it better. If nothing else the sauce could be less thick. According to LSU fig, citrus, blueberry, pawpaw, pomegranate and persimmon are among the fruit that does well in Creole country with figs being particularly well liked. Lots of options exist in keeping with Louisiana so you could have little breaks or stretches with tradition. I realize these can greatly impact the bottom line but options exist.

Next, Flounder Seafood Roulade.  

Flounder rolled with seafood stuffing, broiled and topped with lemon butter sauce.  This comes with a side, I choose crawfish etouffee. The Flounder is cooked to perfection, blackened a tad.  This sauce would go great with the Boudin Balls with a bit more lemon or a bit more butter to differentiated it from this sauce and offer the contrast they are looking for.  The Etouffee is creamy and multilayered success.Beignets for dessert.  This is a traditional Louisiana dessert by way of France of course.  Colloquial term is Louisiana donuts, though, traditionally square with no holes.  I’ve not tasted beignets before. I was expecting something less doughy. Beignets are fried and sprinkled with confectioner sugar. Apparently these are often served with coffee. Yep I can’t wait to have some with Chicory coffee or plain Cafe Au Lait or Italian espresso.  The Beignet is served with bourbon caramel sauce. It tastes good without the sauce.