Cajun Asian in Bossier City is the kind of place where magic culinary mash-ups happen. Think Cajun meets Vietnamese meets American and a hint of classic French cuisine. Under the leadership of Chef Ryan Dunning, along with the management of wife Amy Ly Tran, Cajun Asian brings a true melting pot of flavors for a new take on Louisiana home cooking.
“My father-in-law, Chef Tom Tran, owns a Vietnamese restaurant that initially sparked my interest in cooking,” Dunning said. “Seeing his passion for cooking, I always followed him around in the kitchen. I loved to ask questions about the culture. We loved to mix American traditions and Vietnamese together to see what we could come up with.”
Dunning eventually took over the Cajun Asian kitchen from his father-in-law, and since then, he and Amy haven’t looked back.
“It has been exciting, challenging, stressful, but very rewarding seeing our dream come to life,” he said.
Menu items include innovative fusion creations such as jambalaya egg rolls, crawfish wontons and fried rice étouffée. For Dunning, his menu all comes down to the basics: the freshest food with the boldest Cajun flavors.
“I love organic, home grown, fresh vegetables to cook with,” he said. “We try our best to use the most organic and healthy ingredients and vegetables. I love to add Cajun twists to every dish.”
When asked what’s next, Dunning teased an expansion and even more reasons for diners to sit back and set a spell, with an outdoor patio and live music and spirits.
What is your favorite thing to cook at home?
After 14-hour work days, it’s really hard to come home and want to cook much. We like to [cook up] Crockpot beef tips and rice.
1964 Airline Drive, Bossier City | 318-588-5250
Cajun Fried Rice
- 2 ounces diced Andouille sausage
- 2 ounces 71-90 shrimp, peeled
- 2 ounces crawfish tails
- 1 teaspoon olive oil
- 1 cup cooked white rice
- ½ teaspoon diced garlic
- 1 tablespoon Cajun seasoning
- ½ tablespoon salt
- ½ tablespoon sugar
Put oil and garlic in pan and turn heat to high. Once hot, add sausage, crawfish and shrimp. Stir-fry until shrimp are seared and cooked through. Add rice and seasonings. Cook on high heat, stir until mixed and serve.