Yeah, that’s right - Prudhomme is the operative name here, as the Lost Cajun Kitchen is run by David and Sharon Prudhomme. David is the nephew of the corpulent, world-renowned Cajun Chef Paul Prudhomme, owner of the New Orleans K-Paul’s Louisiana Kitchen, acclaimed author of seven cookbooks, and TV cooking host and guest.

Inside the restaurant signs of kinship are clear from the poster of Paul directly above the reservation desk, to the display of products from his herb and spice company. The restaurant decor is hunting-cabin-turned-Cajun with its knotted pine paneling throughout, alligator and frog jaws resting on shelves festooned with hanging chili and garlic strands, and more posters, one of which explains how to eat a crawfish. Add to that, Tiffany-style lights in the dining room contrasted with wagon-wheel lights in the bar, and farming tools on the walls and the amalgamation adds up to fun . . . a lot of fun, as the Lost Cajun Kitchen is a “let your hair down” kinda place.

For appetizers, get a jump-start with the jambalaya ($3.50). A cup of this substantial highly seasoned rice, loaded with garlicky Andouille sausage will get your engine revving, and the Cajun BBQ Shrimp ($6.00) is a superb, flavorful bite that should not be missed on your list of have-to-try appetizers. Aside from the whole, steamed crawfish, many of the remaining appetizers are fried. The sampler ($6.25) provides a taste of some Louisiana-fare, including alligator, crawfish and sweet potato sticks, which are as authentically Cajun as the French Acadians that were banished from Nova Scotia and set up camp in Louisiana. Or go for the gumbo ($3.50 - cup, $4.50 - bowl), with a different variety of vegetables, meat or seafood each week. On this particular night it was the characteristic deep-deep brown, roux-induced color and packed with a ton of different meats and sausage.

On to the crawfish! According to Paul Prudhomme, “a Cajun anticipates the beginning of crawfish season as much as he does his wedding night!” At the Lost Cajun Kitchen, the crawfish are farm raised in Palmetto, Louisianna, so freshness and quality are assured. The Whole Crawfish Platter, served with vegetable and potato, parallels a Cajun tradition of the Crawfish Boil. You should not only eat the tender, juicy tail meat, but make sure you get some of the orange riches from where the tails detach, for it is this fat that gives the crawfish their savory flavor. Crawfish season generally runs from the end of February until June. And when the Prudhommes say run, they mean it. If your lucky enough to get to Columbia during Happy Hour (4:30 - 6:30 p.m.), you can celebrate theseason with live crawfish races.

It is hard to resist Blackened Catfish at the Lost Cajun Kitchen, as this fare praises the Cajun mentor of mentors. It was Paul Prudhomme himself who, almost twenty years ago, invented the blackening method of cooking that took this country by storm. The technique used here, just once removed from its creator, produces fish so flavorful and moist that, from this dish alone, it gives the Lost Cajun Kitchen as much credibility as its French Quarter counterpart. Blackened catfish is offered five different ways - stuffed with shrimp and crab meat (King Louis Supreme, $16.95), as part of the Seafood Platter (with all else fried, $17.95), topped with crawfish over a bed of shrimp and crab mix surrounded by batter dipped butterfly shrimp (Shrimp Sunny, $16.95), or layered with etoufee cooked “smothered” with water and seasonings (Catfish Prudhomme, $16.95). I personally prefer the Catfish Platter ($14.95), consisting of blackened catfish with nothing to conceal a fish so fleshy and tasty you will think you were in the Bayou State itself.

An Alligator Platter allows you to try fried or sautéed gaiter tail (the only part you eat) which tastes like a cross between chicken and veal. An eggplant boat, served with or without BBQ shrimp, is another great entree. As the basis of all Cajun cooking, the use of the Holy Trinity (onions, peppers and celery) is apparent in the eggplant boat where these vegetables not only serve as a foundation, but also are prevalent throughout the dish. LCK’s Swampi ($16.95) is a taste-bud lifting blend of shrimp, crawfish, gaiter, seasonings, garlic, vegetables and rice with slaw, and if ordered extra-spicy (as did one in our party), it will make you do the fais-do-do - Cajun street dance - (as did one in our party). Please note that if you want to stay away from fried food, be sure to ask the wait staff if you are not sure from the menu description.

If you don’t get enough accompaniments (although you will), try yet another Cajun staple of red beans and rice ($3.50 - cup, $4.50 - bowl). For many Cajuns, Mondays are “holy days of obligation” and red beans and rice are obligatory eats. The red beans and rice at the Lost Cajun Kitchen are served creamy, and their hush puppies are incredibly sweet and moist.

Every Thursday, Friday and Saturday night, the Lost Cajun Kitchen has live music. Although some people seemed to enjoy it, to our party it was a meager distraction. Desserts are country-Cajun-typical with the ever-so-popular Bread Pudding and a Peach Cobbler.

Since it’s late February and you don’t live in Louisiana, trade in your February blues for some Louisiana jazz and find your way to Prudhomme’s Lost Cajun Kitchen, you will be glad these Cajuns got lost in Amish country.

Location:
Easy to find

Parking:
Self-serve

Handicapped Access:
To Restrooms

Exterior Appearance:
Average

Initial Interior:
Short Hall

Reservations Necessary:
Weekends

Preferred Dining Attire:
Casual

Wait (to be seated):
None

Wait (for service):
None

Lighting:
Subtle

Meal-time Music:
Light Acoustic (Later)

Dining Area Appearance:
Seasoned

Noise:
Light Chatter

Climate:
Fine

Tables:
Fine

Chairs:
Fine

Booths:
N/A

Table Setting:
No Frills

Your Meal:
House Specialty

Automatically Served:
Nothing

Appetizers:
Abundant

Soups:
Regional

Main Course:
Seafood

Desserts:
Made in-house

Coffees:
Average

Staff Attitude:
Friendly

Staff Appearance:
Neat & Clean

Hospitality:
Felt at Home

Cleanliness:
Average

Wash Rooms:
Clean

Crowd (Qty):
Packed

Crowd (Attitude):
Casual/Laughter

Food (portions):
Plus One Belt Notch

Food (prices):
Fair

Overall Service:
Attentive