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Start a Top 5 for CajunEditor’s picks
Press picks, until locals rank their own Top 5s. Sourced from the local food press. As seen in Austin Chronicle and The Infatuation Austin. Updated August 2026.
Evangeline Cafe · South Austin
Chef Curtis Clarke's South Austin room leans into Louisiana comfort food, with individually battered fried-seafood po'boys, jambalaya, and house boudin. Live Cajun and zydeco music fills the space on regular nights, turning dinner into something closer to a dancehall. Between the fryer work and the accordion, it reads as a slice of South Louisiana transplanted onto a Brodie Lane strip.
Lil' Easy Fine Cajun Food & Bar · East Austin
Chef Evan Morgan converted a former East Austin gas station into a casual Cajun spot for crawfish by the pound, grilled oysters, and beignets. The menu keeps things loose and shareable, built around the boil and the fryer rather than white tablecloths. It is a newer arrival that quickly found a following for weekend crawfish and an easygoing bar.
Shoal Creek Saloon · Downtown
A Shoal Creek-side saloon downtown that pairs cold beer with South Louisiana cooking and classically spiced boiled crawfish in season. Saints memorabilia lines the walls, and the creekside patio makes it a warm-weather draw as much as a kitchen. The gumbo, po'boys, and etouffee cover the Cajun standards without reinventing them, which is the point.
Catfish Parlour Austin · South Austin
An Austin original since 1973 known for generous platters of fried catfish, shrimp, and oysters alongside etouffee and hush puppies. The all-you-can-eat catfish is the reason regulars keep coming back to the Ben White location. It is old-school Gulf-and-Cajun fry-house cooking, heavy on the cornmeal crust and the sides, served in a no-frills family dining room.
Mr. Catfish · East Austin
A soul-food and Cajun kitchen now anchored at its Airport Boulevard flagship, known for spicy cornmeal-battered catfish, boudin balls, and chicken-and-sausage gumbo. The plates lean generous and heavily seasoned, with sides like dirty rice and greens rounding out the fry work. It is a family-run counter operation where the seasoning runs bold and the portions run large.