Randol's Restaurant and Cajun Dancehall
Randol's first opened its doors in 1971 in Henderson, Louisiana, as a seafood processing plant and after eight years of making deliveries to commercial kitchens, owner Frank Randol decided to open one of his own. Randol's Restaurant and Cajun Dancehall was opened in 1979 on a land plot that once housed the Beaullieu family plantation.
It originally opened as a traditional crab house that served Baltimore-style steamed crabs but the locals prefer the spicier, boiled seafood, which is how they serve it today. The menu then evolved into serving many of the traditional Cajun dishes: gumbos, Etouffees, fried and boiled seafood.
The award-winning head chef, Brian Smith, recently had the opportunity to work in Wolfgang Puck's kitchen in Maui to learn the Pacific Rim style of cooking that combines California and Asian styles. He plans to fuse this with the traditional Cajun style creating a lighter, healthier cuisine that incorporates fresh herbs, many of which are growing onsite.
Randol's not only serves award-winning cuisine, they attract some of the best local Cajun bands offering Cajun dancing and music seven nights a week. For an authentically, unforgettable Cajun experience two-step on over to Randol's Restauarant, roll up your sleeves, and try the boiled Louisiana Blue Crabs, you'll be glad you did!