Have you ever eaten something so good that conversation ceased? It’s as if your mind can’t take in anything else because of the sensory overload coming from that startling goodness you are eating. I now understand that expression “So good it’ll make you slap your mama.” If you are needing a moment like this, I suggest a road trip to Sante Fe. That’s Sante Fe, Tennessee.
(All these photos were taken on my iPhone as the place was just so casual and homey that I hated to break the moment with my big ol’ Cannon Rebel with flash.)
15 minutes from Leiper’s Fork is a teeny tiny cinder block walled restaurant opened up by some Louisiana true-blood. Papa Boudreaux’s can only fit 30 people at a time and this place, off Fly Road in Maury Co, is busy from when the doors open a 4:00PM until they close at 9:30PM (8:00PM if it’s not the weekend). I promise you that you won’t get any better Cajun food on Bourbon Street itself. Grab some friends, or just a date, and head south. By the way, if you don’t go with friends, you’ll have some by the time you leave. This place is practically elbow to elbow and conversations all blend into one – especially the “hey- what’s that you ordered over there sweet thing?” questions. Just drink your BYOB and enjoy.
The next Crawfish Boil is June 11th and 12th. And, they are having a Shrimp boil this coming weekend, June 4th and 5th. Oh, so many reasons to return. www.papaboudreaux.com.
Things to know:
- You will not get a prettier drive than to travel to Santa Fe through Leipers Fork, so give yourself plenty of daylight to enjoy the drive.
- There are detours no matter which way to travel from the recent floods. From 440/West End, give yourself 55 minutes to get there. It’s worth it.
- Kids can eat here but it’s probably more fun to leave them at home. I say that, but next time we are bringing our kids – (but no slappin’ mama!)
- They are closed Tuesday and Wednesday.
- Saturday at 7:00PM is usually their busiest time.
- Monday nights are All You Can Eat nights. This means: for $18.95 you can order anything off the menu, one item at a time, and you will get a smaller than normal portion. No sharing!
- There are specials each Friday and Saturday night added to the menu. Call at 3:00PM and they’ll tell you what they are. Phone: (931) 682-0040
- Papa Boudreaux’s does not take credit cards so be sure to grab cash or a check.
- The waiting room is the parking lot. Things to know when it’s cold…..or raining.
They also don’t serve beer or wine, but you are welcome to bring your own.
I ordered the red beans and rice.
Jay got the Etouffee. Sorry I couldn't avoid the bright light from the big screen TV. But, doesn't the Etouffee look amazing? Doesn't Jay look THRILLED that I'm taking his picture?
I put that second picture of Jay in as I wanted you to see the flat screen TV as it is huge and I can't even imagine how fun it would be to watch an LSU football game here.
I meant to take a picture of the homemade blackberry cobbler, but it was gone before I remembered!
I promise you that if you go to Papa Boudreaux’s, you too will be silenced momentarily while you are totally emerged in some of the best food that has ever been created. This is real cookin’ and we did some real eatin’.
And, yes, they do cater. If you have a party and use them to cater, please invite me!
© 2010, StyleBlueprint. All rights reserved.
23 Responses to “Papa Boudreaux’s Cajun Cafe: Worth the Road Trip”
Trackbacks/Pingbacks
- Liza's top 5 posts from 2010 | StyleBlueprint - [...] Papa Boudreaux Post, click here [...]
- Leiper's Fork Road Trip | StyleBlueprint - [...] what’s is going on within a 50 mile radius of Nashville, so when Liza beat me to the punch ...
Leave a Reply
$205
51%
$105
$100
Love Papa Boudreaux's!!! Its a blast with a group of friends or family. And the food,…well, its the best Cajun I have ever had! Thanks for posting this!
I agree! We lived in Columbia for a few years and frequented Papa's. We have been talking about taking a Nashville group for a field trip. Your post has inspired me to make it happen soon. Thanks.
We have been twice during the summer, once with a driver – a smart move if you do BYOB. Half the fun is waiting in the parking lot with your friends having a pre-dinner tailgate with your own hors d'oeuvres and libations. Save room, however, as the dishes are authentic and rich and you don't want to spoil your appetite too much.
Best Cajun food I've ever had. Well worth the beautiful road trip from Nashville. Go hungry. We practically licked the plates clean.:)
Ok, I'm sold. The 4 of us should get a babysitter and make the trek. I'll be the judge of how good it is. ;-)
Hey Mike, “you’ll be the judge of how good it is”? Well, let me tell you I have been going for over 4 years now, and it simply gets better’n'better! I am from Lafayette, Louisiana and it don’t get no more Cajun than that,
my friend. The place is G R E A T (an understatement) and no matter if it is snowing there in the foothills, or scorching summer moonlight, it is worth every bit the wait, as sometimes you might even have to wait 2 hours
just to be seated. Papa knows how to boil those ‘Crawdad’s’ and shrimp… so salty and spicy that your bottom
lip goes numb, ha ! His Fish, whether Catfish, Red fish, Grouper or Red Snapper are always 1/2 LB. to 3/4 LB. filets and will literally , melt in your mouth. If you ain’t at Papa’s; you simply are not where it is happening. By the way, he has musicians most every Friday & Saturday night. Ronnie Fruge’ is original
Lake Charles transplant and will entertain you all night long with his music and Cajun Jokes. Some of the BEST Gumbo I have EVER eaten in my lifetime!
William, I'm a Westbank transplant (not quite as cajun as Lafayette, but I've spent a bunch of time there as well). I look forward to making the trip down to Santa Fe soon!
To: “I’ll be the judge of how good it is” . . . you have no idea. Papa is a great chef and actually
opened Papa Boudreaux’s because he grew tied of all the chefs who come down from Chicago,
New York, and as he puts it, ” all points North of Louisiana; who want to capitalize on a ‘fashion’,
which is a ‘way of life’ , and do not have enough common sense to run to Border’s book store and
purchase a Cajun cook book telling them ‘how to’ . Papa is the real deal, I know, I was born and
raised, just like Papa, in New Orleans. The first thing I thought when I heard of Papa’s was “yeah-right,
in Tennessee”? I took the drive as so many have from a four state area, I am told, in hopes that possibly, well, it might be at least close to the way recipes are in Louisiana. Lord, I simply could not believe it. Simply stated, you won’t believe it ! So when you arrive with skepticism; be ready to drive home ready to write another review here Mr. Davis. I want to hear what you have to say !
Pat, I can't wait. Like you, every time I see gumbo on a menu in a restaurant north of say, Jackson, MS, I get shivers. Can't tell you how many times I've eaten a tomato sauce gumbo and regretted it. Good to hear that Papa Boudreaux's lives up to the hype.
Sounds like all of us native Cajuns might need to get together one Saturday and pass a good time in Santa Fe?
you really have to try it. he is so much fun and will sit for hours on end making you laugh. ask him what brought him to tennessee ? That is all I have to say about that. The food–unbelievable is all I can say,
worth every dime spent, every minute in wait (it's like a tailgated party on the outside–inside, still everyone's your friend even though you may not know anyone at all). Papa once told me that his philosophy is: good food, plenty of it, music & laughter is his secret. He thoroughly believes in this philosophy and lives it 100%. my favorites are his Jambalaya, Catfish St. Jacques, and Papa's famous, Garlic Shrimp Cheez Gritz (the way Papa writes it on the black board). In my opinion, papa puts 'Hell's Kitchen' & Gordon Ramsey to shame. . . well, I will say, papa is right up there with Chef Ramsey and Ramsey has been voted 'Top Chef' in the world 10 of the past 12 years. NO! Papa, your "TOP CHEF" in my book !
Suzanne Mischou
Breaux Bridge, Louisiana
" Geaux LSU", "Geaux Saints"
Who Dat Nation
On a scale on 1- 10, I will give it 20 Gold Stars. Did you know Papa was Bon Jovi's chef I believe until he
got ill and had open heart surgery; so the story goes. He's cooked for the likes of Michael McDonald (Doobie Brothers), Phil Everly (Everly Brothers), Brad Pasley, Kimberly Williams, Scott Hamilton and so many more.
In any event, I have traveled to all points of Louisiana over the past 35 years or so, and have never experienced such authentic cajun cooking outside of south Louisiana as I have at Papa's. Ya'll need to try it… you won't be sorry ! I personally drive over an hour each way to eat there. Worth every minute and the drive is fantastic too.
Hello everyone!
I do not know what everyone is up and in a tizzy about. Everyone knows that Papa Boudreaux's is the
best thing ever to come to the State of Tennessee outside of New Orleans. I will bet that many of you reading this did not know that The Tennessean, recently named Papa Boudreaux's Cajun Cafe & Catering Co., one of the Three Jewels of Tennessee which was written up in USA Today ? Way to go Papa !
My husband and two other couples travel all the way from memphis to eat at Papa's. It is a 3 hour drive to and three hour drive returning. We understand that that Papa shows no special treatment in allowing his customers in their wait and we have waited as much as 2 1/2 hours to be seated. We learned to bring our own wine, cheese and crackers and sit outside on his park benches, with our music blasting from our SUV.
We have a great time talking amongst ourselves and it is a real treat getting to know others around us from other areas of Tennessee and yes, other's who have traveled long distances (as far as Lexington, KY or Birmingham and Mobile , Alabama ) to dine at Papa's. If you meet Papa, it is hugs, kisses for the women, firm handshakes for the men, and long Cajun stories of many points in his life. Truly, not only a great chef, but a very unbelievable man with tons of energy that seemingly never ends. He IS, the Durecell Bunny and will keep you entertained most of your wait. As for the music, I cannot remember the mans name but remember he is a Cajun from Lake Charles, Louisiana and is a talented musician, as well as , a typical Cajun comic.
I am surprised Papa does not have his own T.V. program; but, I am certain that one day he will. Move over Emeril. You can " BAM" all you want but but when it comes to real-authentic Cajun cooking, Papa Boudreaux " IS DA MAN " !
Love YA Papa (and so does the rest of my family)
Ashley J.
Those of us in Papa's family have known of his energy, his love of people, his love of kissin' and huggin' the ladies, his love of good clean sport, his antics that are so serious, indeed, they will make ya want to slap your momma, and his love of great food his entire life. This man and his entire family are, indeed, truly SPECIAL. All I can say is all of you guys had better enjoy him and his food for as long as you have him, there is only one like this that comes around in a few life times. However he got there, you can be sure his services are a gift from above. God bless you all.
What a very nice blog. I wanted to make a comment or two about Papa Boudreaux's.
I have eaten there many times. I always manage to grab a large group of us and we
travel from Nashville; about one hours drive. The trip is delightful as we take the Natchez
Trace and it always has wild turkeys and deer to make the trip even exceptionally entertaining.
As far as Papa is concerned, his parents must have instilled the virtue of character in him as that
is exactly what he is- a character. The food is exceptional-EXCEPTIONAL every time we eat there
at the cafe. In my opinion, it is one of the best places to eat by far, anywhere around. My wifes
favorite is Garlic Shrimp Paste. Our friends really love the Shrimp & Sea Scallop Creole and for me
I love the Fish Ponchartrain . It is this heaping mountain of Linguine, topped with a 1/2 Lb. of your
favorite fish, topped with Crawfish Etoufee' and then, topped again with extra Lg. Shrimp. and then
laced with papa's special Cajun seasonings. It is literally to die for.
Thank you for letting me post on your Blog which by the way, is also exceptional.
Gardo
Last night I decided to log onto the many write ups that are posted over the years. I have seen
quite a few and know of several Blogs that have been created in papa's honor. I am originally from New Orleans. I grew up there in the heart of the city. I for one, know of at least, a half-dozen kinds of Gumbo
recipes that are circulated throughout the city of Orleans. Papa always has the best tributes-ALWAYS!
That is, until I ran across one written in 2009 by this man who calls himself a true Cajun, Mr. Guidry.
Mr. Guidry stated that papa's Gumbo was not true Cajun and further stated that he had over heard another table state that there was tomato's in their red beans , rice & sausage dish and that no red beans and rice dish has tomatoes in its recipe.
First, how RUDE can someone be as to suggest that THEIR Gumbo , is the ONLY recipe found in the state of Louisiana. There are dozens of acceptable kinds of Gumbo recipes, from light Roux's to medium brown Roux, to even a Roux being made jet black. In any event, this does NOT imply that ANY of these are not worthy of being labeled a Louisiana Gumbo !
Secondly, Mr. Guidy goes further to imply that Papa uses tomatos in his Red Bean recipe. HE factually does NOT ! His Red Bean recipe consist of No tomato's however, consist of Tasso, Andouille, and even a Kielbasa Smoked Sausages, The Holy Trinity ( referenced being: Onion, Bell pepper, & celery), additionally topped w/ green onion for taste. The recipe is a natural BROWN ROUX and has NO TOMATO'S, or tomato substances
such as tomato paste, diced tomato, tomato puree, etc.
However, tomato CAN be found in Red Bean recipes in other parts of the state of Louisiana, such as Shreveport and Monroe areas (not south Louisiana to be exact). Does this make their recipe wrong?
Of course not! It is just done differently.
I suggest that IF Mr. Guidry has the need to be a Critic, he first and primarily, conduct his comments in a manner of 'Fair Play'. Secondary, just keep your mouth shut as you sir, do not know what you are talking about.
Papa's Cafe has been critiqued, by many in the culinary fields, from New York to Louisiana. He has been award RAVE reviews by far too many that yourself, from the state of Louisiana (SOUTH Louisiana to be exact); far too many a number which suggest, you sir, ought to keep your mouth shut ! Your opinion means nothing to the thousands that attend Papa Boudreaux's Cajun Cafe to enjoy what it si, they have missed
being away from the great state of Louisiana.
You stated he was a what ? " Faux Cajun" ! Sir, at the risk of not sounding lady-like and I hope
your many readers forgive my little expression of anger . . .
" G E A U X F A U X Y O U R S E L F ! "
Ashley J.
All you did with this comment was give this guy who you obviously can't stand more publicity. Am I missing something b/c no one else brought this guy up and our review is very favorable , we love Papa's. So, I don't get all the anger saved for this blog…..maybe put it on his?
O.K. now Ashley J. Take it easy there! WHOA, Nelly ! I am so thrilled that so many out there love & appreciate me, my cooking and in general, Papa Boudreaux's Cajun Cafe. Since this blog surfaced, I have been watch it with bells on, enjoying all the comments and feed-back. It gives ole Papa great pleasure, I am doing something right for so many.
I received your email also about this mentioning and went directly to punch in 'Papa Boudreanx's Cajun Cafe'. and 3 or 4 pages of Sites, write-up's, Blogs came up. Wow! I search every page I could for what you have mentioned, and I did NOT find any comments what-so-ever in regards to your mentioning.
I know all to well, the love & support I am blessed to have by so many who appreciate my cafe. However, Rude as it may sound or actually be, there are always reasons why such an instance has occurred. Possibly, just a simple heckler. Maybe he did get a bad meal. The reason was not thoroughly explained.
However, one thing did catch my eye and that you said this was written over a year ago in 2009.
In all fairness to Mr. Guidry, " a true cajun", he may have eaten a bad meal at the Dixon location when I
was vacant a lot due to ill health, that subsequently led to my having seven heart attacks and Open Heart Surgery.
In defense, I had hired a Sri Lankan ( Indian )Chef, with unbelievable 5 star credentials who assured me
he could duplicate my recipes . Not only could he NOT; I later found he changed up my recipes to suit his own culinary acceptance. THIS, was WHY I closed the place down ! I have always said, " If Papa doesn't eat it; it will not be served ".
I am assuming, this gentleman may have received a recipe that was NOT MINE ! SO , Mr. Guidry may have
accredited that BOTCHARY, to Papa (Me), which is unfortunate.
Getting angry is not the solution. What solution I prefer IS, (and I am hoping he sees this one day), I would like to extend a personal invitation to him for a full meal, with drink, dessert, for him and one other ( I assume he may be married ) or a friend, free of charge ,complements of Papa. I am so sure he will find Papa's in Santa Fe (the Original cafe), exceptional. The invitation stands permanently. This invitation is for anyone else who believes Papa is , what was it . . . oh yeah, " Faux Cajun".
Remember everyone, you cannot please everyone but, we are surely trying and as long as 99.9% believe in Papa's, it will still be here long after Papa is gone. My son knows my Recipes inside and out and guess what,
'he isn't 'Sri Lankan' !
Thanx to everyone ! " Geaux Saints…just one more time while Papa is still alive'n'kickin', and "Geaux LSU"
and SEC Foootball. And to all of papa's Fans . . . "You Geaux too" !
Blessings to everyone, be at Peace and remember . . . "Eat Cajun".
Papa
O.K. now Ashley J. Take it easy there! WHOA, Nelly ! I am so thrilled that so many out there love & appreciate me, my cooking and in general, Papa Boudreaux's Cajun Cafe. Since this blog surfaced, I have been watch it with bells on, enjoying all the comments and feed-back. It gives ole Papa great pleasure, I am doing something right for so many.
I received your email also about this mentioning and went directly to punch in 'Papa Boudreanx's Cajun Cafe'. and 3 or 4 pages of Sites, write-up's, Blogs came up. Wow! I search every page I could for what you have mentioned, and I did NOT find any comments what-so-ever in regards to your mentioning.
I know all to well, the love & support I am blessed to have by so many who appreciate my cafe. However, Rude as it may sound or actually be, there are always reasons why such an instance has occurred. Possibly, just a simple heckler. Maybe he did get a bad meal. The reason was not thoroughly explained.
However, one thing did catch my eye and that you said this was written over a year ago in 2009.
In all fairness to Mr. Guidry, " a true cajun", he may have eaten a bad meal at the Dixon location when I
was vacant a lot due to ill health, that subsequently led to my having seven heart attacks and Open Heart Surgery.
In defense, I had hired a Sri Lankan ( Indian )Chef, with unbelievable 5 star credentials who assured me
he could duplicate my recipes . Not only could he NOT; I later found he changed up my recipes to suit his own culinary acceptance. THIS, was WHY I closed the place down ! I have always said, " If Papa doesn't eat it; it will not be served ".
I am assuming, this gentleman may have received a recipe that was NOT MINE ! SO , Mr. Guidry may have
accredited that BOTCHARY, to Papa (Me), which is unfortunate.
Getting angry is not the solution. What is the solution IS, and I am hoping he see this one day; I would like to extend a personal invitation to him for a full meal, with drink, dessert, for him and one other ( I assume he may be married ) or a friend, free of charge ,complements of Papa. I am so sure he will find Papa's in Santa Fe (the Original cafe), exceptional. The invitation stands permanently. This invitation is for anyone else who may have attended
Greetings everyone,
Look at all of the feedback on this blog. Who can ever dispute that Papa Boudreaux is the king. For me, it used to be Elvis but now, I finally found someone to take his place.
I am formerly from LaPlace, Louisiana and being so close to New Orleans and in between there and Baton Rouge,have eaten at some of the finest restaurants there and south Louisiana. By far, Papa has some of the best food I have ever eaten. Of course, there are great places still in Louisiana to eat; however, everything Papa serves is just simply incredible, EVERYTHING !
What I love most is Papa will often satisfy the customer by cooking items off the menu. I would guess that 3/4's of the menu stays constant, but Papa alternates many of his recipes every week such as some of the following items: Jambalaya, Dirty Rice, Red Snapper, Red Fish, Grouper, Garlic Shrimp Cheese Grits (Papa spells Cheez Gritz ), Fish Ponchartrain, Oysters (he will only serve them during fall, winter, & spring only),
Laszana ( to die for), Bar-B-Q Shrimp (Au Poive), Boiled Shrimp and Boiled Crawfish ,and so many more.
He uses no MSG in his foods and tries to use only the freshest, organic or natural ingredients, as well as, wild caught seafoods instead of farm raised seafood.
Music is always a treat and the wait is pleasant as we always wind up making new friends while we tailgate to get into the cafe. Papa is so personable and a real hoot and will keep you laughing all night long. If I am having a bad day or week, I always know where I can forget my problems for the evening and that my friends, is a Papa Boudreaux's.
We love you Papa Boudreaux!
Cheryle
Someone told me about this blog and i had to see it for myself. I would personally love to meet the woman named Ashley J. "Geaux Faux Yourself" ? Unbelievable, you are my type of Louisianian. Full of hot spices I 'm sure, ha-ha!
In any event, I have eaten at Papa's many times. We are part of a group (around 25-30 of us), who will rent a theme bus on one of our groups birthday's, anniversary, or just plain getting together to have some fun. That fun comes in the name of Papa Boudreaux;s Cajun Cafe. We will spend many hours there as we ride all the way from Green Hills area, to Papa's place. Call him or email him in advance and he will make certain to show up, I believe, just to entertain you.
The food is so awesome, the group spent over $800.00 recently at one sitting ( Tip and all ). We had 'family style' portions of Boudin, Bar-B-Q Shrimp, & Gumbo for appetizers. Crawfish Etoufee, Red Beans and rice with nothing but yummie Tasso and Andouille Cajun sausage, Garlic Sprimp Pasta, and Fish St. Jaques for entrees. Louisiana chocolate bread pudding with large mounds of ice cream & whipped cream toppings, and also, Home made Blackberry cobbler for desserts. Simply enjoyed every minute ! What a great place.
Ashley, I hope I meet you sometime at Papa's.
The group rates Papa's : Five Gold Stars, out of five
Greetings everyone! I attended Papa's for the very first time about a year ago. I attend virtually every week and I know of several who attend every week on the same night I do. We simply enjoy being at Papa's, the food is excellent and Papa is usually around to greet the customers, as well as, adding his personal touches in making
the night eventful. You have to try Papa's home made Louisiana chocolate bread pudding topped with mounds of ice cream and whipped cream. It's absolutely orgasmic!
Thank you Papa and thank you Style Blueprint for this blog. Very nice.
Melissa
Quite a few of us visited Papa Boudreaux's for the very first time. It was more than words on your blog could ever describe. The ride was pleasant but had a detour a two. The building is small as what one would think a cafe would be; but the festivities were all around us; inside and outside as well.
We had cajun boiled shrimp that was accompanied with fresh spicy corn-on-the-cob, onion, and red potatoes. My lips became tingly from the bite caused by the cajun spices and then became numb (somewhat) after about the third shrimp. Portions were large and unbelievably delicious!
We also, ordered seafood gumbo, the red beans & sausage (papa created this recipe w/ Tasso, a cajun spiced ham, Andouille, a french spicy sausage, and Kielbasa smoked sausages), and one of Papa's
own creation, Catfish St. Jacques ( papa will also make this with Grouper and/or Red Snapper when he has them on the menu).
We fished off the night with Papa's home-made Louisiana chocolate bread pudding and some Blackberry cobbler, both w/ heaping mounds of Van. Ice cream and whipped cream .
A delightful and "yummie-to-the-tummie" experience to say the least!
Definite Five Star meals without the bow-tie romancing. Come one; come all for the dining experience of
your lives.
Drawbacks (if you want to call it that): You have to wait a little or a lot for the experience to happen
and last, do not take credit cards. They ONLY take cash or check or as papa told us, " I will take almost anything BUT plastic. Dead Chickens, Rubbles, marbles, a deed to a cemetery plot, or a child's birth certificate. We can use a dish washer at times."
Papa is a natural comedian and will keep you laughing most of the night. BYOB (wine / beer acceptable)
Luv your blog.
Sharone Micheau
My husband came home one Friday from the office and told me to get dressed for the evening as he was taking me somewhere special. He informed me that the drive would take over an hour but the surprise was well worth it.
We stopped by our favorite house of spirits (wine) and then road out into the country. I had no unearthly idea where my husband was taking me.
An hour and fifteen minutes later, we arrived at Fly Road location of Papa Boudreauux’s. The building was wild as it had a great large Papa Boudreaux’s sign with spot lights on it and a very large oval LSU sign next to it, on the front of the building.
Christmas lights also graced the building and a very large smile came across my face.
Inside, was music and festive atmosphere filled the air with laughter and right in the middle of it all, stood Papa telling Cajun stories about his youth and anything else I believe he could simple make up on the spot to make everyone feel entertained and that feeling of everyone, actually being right there in New Orleans.
The food, well, was organismic, to say the least and for a couple of hours, I felt I had died and went . . . back home to where I was born and raised.
Yes, I curse Katrina; but then again, as many say, that there is always something good that surfaces from every disaster. That something wonderful in a more than miraculous way, is Papa Boudreaux’s Cajun Cafe.
The night ended with my being so thankful to my husband as it was not my birthday; nor was it our anniversary. But I do believe, it was our second marriage!
Thank you Thomas and thank you Papa !
J. Johnston