What You'll Get
The most common way to experience the Deep South is to find a street magician and hope he pulls a shiny Louisiana state quarter from your ear. This Groupon presents another option when there are no illusionists handy.
Choose Between Two Options
- $20 for $40 worth of Cajun dinner cuisine for two or more
- $39 for $80 worth of Cajun dinner cuisine for four or more
- $17 for a signed copy of Chef Tracie Orsi’s cookbook Sittin’ Bayou Makes Me Hot! with a Ragin’ Cajun seasoning pack (a $35 value)
- See the menu.
The Fine Print
Promotional value expires 120 days after purchase. Amount paid never expires. Limit 1 per person. Limit 1 per table. Valid only for option purchased. Dine-in only. Not valid on holidays. Not valid for happy hour specials or any other promotions. Must purchase 1 food item. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Ragin' Cajun
Chef Tracie Orsi put in years of service in the resort circuit and culinary industry, taking verbal abuse from irate chefs, working under unskilled cooks, and—the final straw—nearly taking a steak sandwich to the face. After discovering the rich flavors and deep-rooted traditions of Cajun cuisine, Tracie decided to run a kitchen her way, cutting up with her friends as she crafts authentic feasts of stew, seafood, pasta, and chicken infused with the rich spices and seasonings of southern Louisiana.
She dices up fresh veggies and jumbo shrimp and sprinkles them throughout a spice-laden array of étouffée, gumbo, and jambalaya. Mouths warm up with tender morsels of alligator sausage and spoons swan dive off noses and breach a layer of gruyère cheese before plunging into onion soup. Broccoli, carrots, and squash soak up spicy tomato stew in the veggie creole, and the chicken and shrimp étouffées smother chunks of meat with spicy brown gravy. For dessert, dining companions make telepathic arguments for who should get the bigger halves of bananas-foster and pecan-pie servings. While diners partake, live blues and jazz bands inspire them to pop the corks of BYOB bottles along with the basslines five nights per week.