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tailgate food offer

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gymdawg.sixpack

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Aug 26, 2012
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As some here may already know i am the owner and executive chef of a small cajun restaurant in franklin tn called papa boudreaux's. I wont list accolades, but i do take great pride in serving some of the best cajun cuisine anywhere.
We are huge dawg fans and attend most games. I would like to offer a catering package designed just for you. Some of our food: red beans n rice w/ 2sausages, gumbo, etouffee, creole, jambalaya, bread puddings, etc. I can bring to usm game with sterno setups. If interested call Guy at 931-698-9205 by Aug 25. Thanks and Hail State!
 
AFDawg

AFDawg

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Apr 28, 2010
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You will not be sorry. This is some of the best food I've ever had.
 
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TBone.sixpack

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Feb 2, 2011
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I am glad you posted this. I will be working in Franklin almost daily and have been meaning to eat at your place.

I look forward to some great Cajun eats!
 
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gymdawg.sixpack

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Aug 26, 2012
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Please let me know if you come in. Usually myself or my brother Brad is in kitchen. We do have a site but dont pay attention to cater prices. Im heavily reducing the cost for this endeavor; around $70 a lg tray, $40 sm. Offering peach, raisin, or blueberry bread pudding with a whiskey brown sugar sauce $35 tray 12-15 servings.
Papaboudreauxscajuncafe.com
 
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gymdawg.sixpack

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Aug 26, 2012
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Need orders in by thur a.m. gonna stick to red beans rice n sausage, chicken n sausage jambalaya, shrimp creole, and peach bread puddings. This is 1st game doing this so i wanna make sure i eliminate any kinks and guarantee u a great food experience.
 
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gymdawg.sixpack

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Aug 26, 2012
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I will bring you guys a free tray of something and maybe a dessert. Just depends on how many orders i get and how busy i am @ 6am in Nashville. But yeah, you will get something good. Where are u guys located?
 
uptowndawg

uptowndawg

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Jul 15, 2010
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Just curious, and not trying to be an ***, but where are your chef's and recipes from? They're are a lot of self proclaimed Cajun chefs out there that do nothing more than sprinkle Tony's on French fries, and it always pisses me off. But it sounds like you have quite a following. Must be the real deal.

I have some pretty deep roots in Cajun cooking. Still hold a half dozen family cookbooks published in the '60s. I haven't mastered it all yet but have gotten a few nods up on my duck and oyster gumbo and my redfish courtbouillon.
 
AT4 Dawg

AT4 Dawg

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Sep 18, 2012
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I ate at Papa B's this weekend and thoroughly enjoyed myself. I strongly recommend the red beans and rice. Also, if you are ever in the Nashville area, try their etouffee out. Its easy to find in downtown Franklin
 
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chefdawg

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Aug 23, 2012
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Looking forward to trying your stuff later in the year, and unlike others here, I could care less where your "recipes/chef's" are from. Cracks me up that you are offering free samples, yet being asked for credentials. Cheers to what you do, sir.
 
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gymdawg.sixpack

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Aug 26, 2012
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Family's from Lafayette-nola-natchez. I dont put much stock into where a mans from though. I grew up on my moms side in ms, moved to memphis when i was teen. These are family based recipes i have altered or created on my own. My concern has never been for recognition or fame. The food speaks for itself. Theres no self proclamation with me. I wave an msu flag in my restaurant and dont claim to be cajun myself. Does that mean my recipes arent? Come try my gumbo, u let me know.
 
uptowndawg

uptowndawg

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Jul 15, 2010
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I can't eat the food through the Internet

chefdawg said:
Looking forward to trying your stuff later in the year, and unlike others here, I could care less where your "recipes/chef's" are from. Cracks me up that you are offering free samples, yet being asked for credentials. Cheers to what you do, sir.
Click to expand...

But I can find out more about it by asking questions.

Meant no offense. Looking forward to trying the guys gumbo.
 
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