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Cajun Cowboys Seafood & Sports will open at the end of the month


Sept. 12, 2013 at 4:12 a.m.

Cajun Cowboys Seafood & Sports will open at the end of the month at 5209 N. Navarro St. The restaurant, which includes patio seating, flat-screen TVs, a bar and meeting room, aims to offer Cajun seafood with a casual sports bar feel.

One incoming restaurant aims to add a bit of Cajun kick to the Crossroads.

Cajun Cowboys Seafood & Sports opens at the end of the month at 5209 N. Navarro St., said Ty Nguyen, the eatery's manager. The goal is to mix authentic Louisiana flavor and flair with a comfortable sports bar atmosphere.

"The seasoning and spices are what makes it Louisiana," he said. "That, plus getting together with friends and family."

Nguyen, a Louisiana native, said the idea came after a fishing trip in Port O'Connor. When friends sat down to eat the seafood Nguyen prepared from the day's catch, they urged him to open a restaurant.

Cooking is a longtime passion for Nguyen, whose first job after college was managing a restaurant. He said he's worked in the industry for years, but Cajun food joined his repertoire a little more than a decade back.

And it was all thanks to an 80-year-old customer.

"I had a Chinese restaurant, and she asked to learn how to cook Chinese," he explained. "Later on, she asked me to her place - I didn't know she had a place - and she taught me Cajun."

Today, Cajun Cowboys is decked out in Mardi Gras colors - the red paint adorning the walls is dubbed "Cayenne Pepper" - with flat-screen TVs, sports memorabilia and more. The restaurant will seat more than 200 people and includes a bar, patio seating and meeting room.

Nguyen said the business will employ about 40 people.

As the restaurant nears its opening date, the manager said he looks forward to bringing new flavors to the Crossroads - he said the chicken etouffee is something residents won't see anywhere else - while also giving people a comfortable place to enjoy with friends.

"What we want to do is make eating fun," he said.



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