The Weekly Dish: Putting the ‘reel’ in seafood

The Weekly Dish: Putting the ‘reel’ in seafood

Known for its Cajun flavored menu that features depth and variety as well as classics and standards, Reel Cajun has moved beyond its Port Arthur location and expanded into Lumberton.

Because its current location is so close to a school, Real Cajun Lumberton is BYOB, which allows customers to bring their own beer and wine. However, liquor is prohibited, as are personal coolers, though the Reel Cajun team is happy to provide ice buckets for any diners that need to keep their drinks cold.

While they are known for their crawfish, which comes in either three or five pound sizes and five spice levels this crawfish season, Reel Cajun’s menu has dishes that will fit anyone’s palette.

 “We are not a one dimensional place,” Reel Cajun General Manager Drew Lynch said. “Our Reel Cajun cheeseburger, which is a half pound patty that is a mix of chuck, short rib, prim rib and it’s an awesome burger that you wouldn’t necessarily think about getting at a seafood restaurant.”

While the seafood eatery does provide variety it also provides the area with dishes that are unique.

“People might think of us as a Cajun restaurant or crawfish restaurant, which we embrace and we love, “ Reel Cajun Regional Executive Chef Michael West said. “But we are a seafood restaurant and that’s what we try to focus on in items like the Halibut, the Branzini … we try to focus on items that you don’t get anywhere else.”

The pot stickers are pork, cabbage, green onion and carrot wrapped in dough and fried to crispy perfection. Served with sweet chili sauce for dipping, this Asian dish proves Reel Cajun’s ability to expand past Cajun inspired seafood and bring variety to their menu to the benefit of their customers.

The Examiner was allowed to preview a menu item that will be on the menu in the near future, Pontchartrain sauce. This appetizer is a perfect family meal style starter that is great to share. The appetizer features the pontchartrain sauce mixed with shrimp and lump crabmeat and served with four pistolettes. The sauce is served on other dishes and its stand out flavor urged the Reel Cajun team to make it its own appetizer. The appetizer was spicy, however the heat was not overwhelming, which makes the dish accessible to most diners that come through the door. The savory shrimp and lump crabmeat adds tasty texture and make it easier to dip the pistolettes again and again.

Branzini and grilled shrimp is a Mediterranean Sea Bass and six grilled gulf shrimp smothered in smoky poblano cheddar sauce. The Sea Bass was flaky and easily became a fork full for every bite. The shrimp were slightly crispy and offered a refuge of interesting texture for the dish as a whole. The smoky pablano sauce was offered its titular smoky flavor with a low spice level, which added to its taste. The dish was tasty and begged the question — just one more bite?

What is a meal without sides? The Carrot Soufflé is a fun spin on sweet potatos and candied yams. Adding nutmeg and cinnamon to bring out the natural sweetness of carrots, this side is sure to cure any sweet tooth. The stuffed baked potato is a generously portioned take on the classic everyone loves. Mixing a baked potato with butter, sour cream, bacon, cheese and green onion for delicious results.

Reel Cajun Lumberton can be found at 900 S. Main St. ste 948 in Lumberton and is open Sunday through Saturday from 11 a.m. to 9 p.m. For more information visit www.reelcajunseafood.com or call (409) 227-0192.

shadow