Posted 8/7/17 | © Photo by Jo Ann Holt
Since my daddy was descended from a long line of Cajuns in Lake Charles, LA (our ancestors came from Nova Scotia and before that, France), it was my duty to accept an invitation to
Get Saucy at Razzoo's.
At the Plano restaurant, we were greeted by friendly GM Mark Campbell as we joined a group of fellow food writers. Our mission was to sample a wide variety of Cajun foods, ranging from shrimp to gator, while tasting a mind-boggling array of sauces. In all, we sampled 15 sauces.
We started with a sharp, peppery flavored Meuniere, meant to be paired with blackened tilapia. From there we tried Crawfish Lemon Butter, Etouffee, Creole Cream, Fais Deaux Deaux, Jalapeno Cheese, Creole, and BBQ Ouch (for the Gator tail). We also tried Hurricane (spicy, savory, sweet) that pairs with Hurricane Shrimp.
My favorite sauce was Razzoo's hot sauce, which (to my taste) goes with anything and everything. We also tried some not-so-spicy dipping sauces. These included cream gravy, honey mustard, cocktail sauce (another personal favorite), Cajun buttermilk, and spicy tartar sauce.
Along the way we tried blackened salmon (paired with the Fais Deaux Deaux), Shrimp Creole, catfish (paired with Jalapeno cheese), and Crawfish Etouffee.
We were offered large Mason Jar Chillers to keep the heat at bay. Mine was a Watermelon Crawler (sweet white wine, Watermelon liqueur, fruit juices and Sprite). All topped off with a slice of watermelon, which was really refreshing after all that rich food.
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