Satisfy Your Cajun Cravings at Big Easy BBQ
Beneath the driftwood chandeliers that light up Big Easy BBQ, a Cajun smokehouse in Hickory Flat, owner Keith Kendrick serves up warm welcomes and Cajun-inspired cuisine that transports your tastebuds to the bayous of Louisiana. The comforting, smoky scent of warm barbecue lingers throughout the store and even drifts outside to the burnt oak patio tables handcrafted in Acworth.
![Big Easy BBQ in Canton Georgia](https://cantonga.imgix.net/images/Big-Easy-BBQ.png?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=320&s=38d05ce0f0df14c7162b8be012d75dc2 320w, https://cantonga.imgix.net/images/Big-Easy-BBQ.png?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=540&s=65fa9f3c8192ed0c8f8628b1c78f599f 540w, https://cantonga.imgix.net/images/Big-Easy-BBQ.png?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=768&s=ae18ca71c6fb72f65155d4ed205f5944 768w, https://cantonga.imgix.net/images/Big-Easy-BBQ.png?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=1024&s=bf1dcea2e9548db961528ad859ce9c01 1015w)
Inside, the rustic interior featuring murals and paintings by local artist Laura Bowman brings to mind the swampy bayou, while large windows invite in plenty of natural light, giving the eatery an upbeat Southern energy.
Inspired by New Orleans-born chef Dean Berthelot’s recipe, this made-to-order, cooked-from-scratch dish begins withCajun cuisine’s “holy trinity” of vegetables: onions, bell peppers, and celery. It builds on that foundation with garlic,spices, diced tomatoes, farfalle pasta, blackened chicken, shrimp, and andouille sausage, all tossed in a rich cream saucewith a subtle Cajun kick and garnished with a colorful blend of tomatoes and green onions. The overall effect is a warm and peppery flavor that is a welcome comfort, especially for cool, drizzly days. Feel free to add a dash of hot sauce for alittle extra heat.
![Pasta dish at Big Easy BBQ in Canton Georgia](https://cantonga.imgix.net/images/Big-Easy-BBQ-pasta.png?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=320&s=d95341bf9bcba0f1b12e2eb5523d5512 320w, https://cantonga.imgix.net/images/Big-Easy-BBQ-pasta.png?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=540&s=abb0b2bf3566a5d2e67034b9e0ebfc7f 540w, https://cantonga.imgix.net/images/Big-Easy-BBQ-pasta.png?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=768&s=859b315fcec5f823def0275d4372034a 768w, https://cantonga.imgix.net/images/Big-Easy-BBQ-pasta.png?auto=compress%2Cformat&fit=max&position=50%2050&q=80&w=1024&s=41edddc8c0cc2680f21599624636b617 1018w)
The blackened chicken is well seasoned and juicy, the shrimp is savory, and the Chef Paul Prudhomme-brand andouille sausage has a sharp, distinct flavor with a bit of tang.
Accompanying the dish is a crisp, buttery bread that hails from Leidenheimer Baking Company, a New Orleans staple since 1896. The same bread is used for Big Easy BBQ’s assortment of flavorful po’boys.
On the menu alongside traditional Cajun favorites such as shrimp and crawfish étouffée, jambalaya, and slow-smoked meats, Big Easy BBQ’s blackened chicken, shrimp, and andouille pasta holds its own and leaves you feeling like a low country boil has been turned into a cozy pasta dish.
Read More
Related
2864 E Cherokee Drive Suite A Canton, GA 30115 (678) 880-0039