Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form

Bayou Bravado

In addition to “laissez les bon temps rouler” during the Crawfish Festival, Ed Richard continues to prove the big easy does it, serving crawfish tamales and po’boys to jambalaya and etouffee.

Gina Conroy
Marc Rains
April 29, 2017

It’s crawfish season, and that means it’s time for the 16th annual Crawfish Festival hosted by Cajun Ed’s. This one-day event (May 20) takes place every year in the parking lot of Hebert’s Specialty Meats, aka the big red house. Admission is free to enjoy the sights, smells, and authentic Cajun sounds of The Jambalaya Jazz Band. However, if you want to taste the food and drink, you will have to buy tickets. And if you love real authentic Cajun food, then you better make sure you have plenty of tickets. 

“There’s something for everyone,” says Ed Richard, owner of Cajun Ed’s restaurant and Herbert’s Specialty Meats. 

New to Cajun food or concerned about the heat? Richard says not to worry. “Most people who aren’t familiar with Cajun food are afraid it will be too spicy, but Cajun food is not really hot,” he says. “It’s just a good combination of cooking methods and spices. A few items need to be spicier than others, but everything is very flavorful and seasoned to perfection.”

Crawfish Broil (Photo: Marc Rains)
Crawfish Broil (Photo: Marc Rains)

A jump house, face painting, crawfishing, and crawfish races will entertain the children while adults have fun with the crawfish eating contest at 2 p.m. The winner takes home $100, but participants should know that the three-time undefeated champion plans to defend his title this year. A portion of the proceeds from the event benefit Rockin’ G Equine Sanctuary that rescues, nurtures, rehabilitates and re-homes horses.

Those who can’t attend the event but have a hunger for authentic Cajun food can visit the restaurant and market Monday through Saturday for the best of the Bayou right here in Tulsa. 

Raised in southern Louisiana, Richard’s roots run deep in Cajun cuisine and restauranteering is in his blood. “My grandfather had restaurants in Lafayette, and my mother taught cooking,” he says. “My brother and son are both educated chefs.” 

Though Richard earned a business degree and settled in Tulsa, after eight years he missed the food back home and decided to dive into the food business. He started with Herbert’s Specialty Meats, shipping product across the United States, and opened Cajun Ed’s restaurant to offer authentic Cajun recipes to the people of Tulsa. 

The atmosphere at Cajun Ed’s is relaxing and casual with Louisiana décor and Cajun music playing throughout the restaurant. (Photo: Marc Rains)
The atmosphere at Cajun Ed’s is relaxing and casual with Louisiana décor and Cajun music playing throughout the restaurant. (Photo: Marc Rains)

“We created our own label under Cajun Ed’s name for our family recipes and the ones I’ve created over the years,” Richard explains. “Shrimp Kim is named after my daughter who helped make the dish, and Gumbo PhiPhi is named after my mother.”

Not only can you sample these original family recipes in the restaurant, but you can take them home as well. “We make everything from scratch, even our beignets, which you can get in the restaurant or take home from the store,” Richard says.

In addition to the made-from-scratch family recipes, they carry freshly seasoned specialty meats and products like Camellia beans, Blue Plate mayo from New Orleans, sauces and seasonings, Blue Runner beans, Zapp’s potato chips, Jack Miller’s BBQ Sauce, Tabasco, Louisiana Brand hot sauce and Zatarain’s.

The atmosphere at Cajun Ed’s is relaxing and casual with Louisiana décor and Cajun music playing throughout the restaurant. 

“People who have spent a lot of time in Louisiana love eating here because it makes them feel at home,” he says. 

And they can take a little bit of Louisiana home with them with retail items and authentic Louisiana décor for sale in the store. In addition to the restaurant and store, Cajun Ed’s caters crawfish boils, fish fries, or anything else you may need for your special party or gathering. “We have everything from seafood and meat to salads, side dishes, and desserts. And we make everything from scratch, even our mayonnaise and cocktails sauces,” Richard says.

Equipment is available for rent or sale for your seafood boil, or if you don’t want to mess with it, Cajun Ed will come out and cook in your backyard.

Hebert's Specialty Meats
2101 E. 71st St. | Tulsa
Monday-Saturday: 10 a.m.-8 p.m.
Sunday: Closed