A descendant of the first Cajuns that landed in St. Martinsville, Louisiana in 1755 from the Canadian provinces of Nova Scotia and New Brunswick, Chef Michael King learned and developed his Cajun-Creole cooking skills and techniques from his two grandmothers. His menu of family recipes features authentic dishes that highlight the unique, enduring qualities of Cajun and Creole cuisine.
Chef Mike’s menu includes boiled and fried seafood--crawfish, crab, shrimp, oysters and catfish--jambalaya, red beans and rice, gumbo and Étouffée, as well as some of his original recipes, like Steak Anna, Soft Shell Crab Mah Mah, Crabmeat Roberta, Oyster Jamaine, Catfish Shelia, Shrimp Pasta Josephine and his popular Shrimp and Grits.
Cajun Mike's is open Monday through Saturday for breakfast, lunch and dinner. Kids menu available.