It's like chank-a-chank in china or zydeco in Mexico -- a mixture of Cajun cooking and international cuisine. Boutin's is the newest place in our city where the good times roll. Lynn Boutin says his food isn't fattening -- not if you dance. And six nights a week Lynn puts on the fais-do-do. Seven nights and days each week, Lynn serves up a culinary combination of old traditions and new ideas which he calls Cajun Nouvelle.
As Lynn shows the visitor around the kitchen, he explains just what he means by Cajun Nouvelle, showing examples. "This is a stuffed chicken breast, and we've stuffed it with a smoked pork. This is our crawfish enchiladas with a cumin sauce. People love it. What we're making right here is a Crawfish won-ton -- onion, bell pepper and celery cooked down with three different cheeses with a little bit of pepper jalapeno. We serve it with a plum ginger sauce. You've got to try it." Boudreaux meets Charlie Chan! "We serve everything Cajuns love to eat when they go out to eat," says Lynn, "It includes seafood platter, etouffee, gumbo, bisque, but we also add a little twist to it by adding the won-ton, the crawfish enchilada, the pepper-jack shrimp."
Cajun cuisine with a twist, Cajun music, Cajun art -- Boutin's walls are covered with originals by Robert Harris and Vincent Darby. "When you love what you do, you do the best you can." That's Lynn Boutin's philosophy. "We have wholesome entertainment for the whole family." Boutin's is on Bluebonnet, next to BREC's Bluebonnet Swamp.