4****Review: Louisiana Longhorn Cafe

Downtown Round Rock TX.

Downtown Round Rock TX.


I found myself downtown Round Rock at lunch time and chose to dine at a nice Cajun café.

Upon entering I was quickly seated by their wait staff. I ordered an ice tea and water to begin my dining experience. Then took a couple of minutes to browse their menu, it was nice to see that they had several items that looked appealing. I asked for some bread and was cheerfully brought a small basket with a selection of different breads with pats of butter. I chose to order their Voo Doo Pasta Salad which you see pictured below, it was delicious and perfectly prepared. My compliments to the chef.
The Voo Doo Pasta Salad dish was more that I could finish but I ate over half of it. I felt it necessary to try beans and rice in all cafes that specializes in Louisiana cuisine.
Their beans and rice did not disappoint.
The atmosphere was comfortable with the high ceilings, ceiling fans, light sound of music playing, and quiet chatter of fellow diners. I was a little cool towards the end of my meal which could of been the air vent above my table.
Now for a couple of complaints that I want to share that pushed my rating to a 4 Star instead of 5 Stars.
Even though the establishment was not very busy my waitress took sometime to check back with me. She did notice my tea needed refilled and took care of that right away.
Lastly as I mentioned I was beginning to become uncomfortably cold towards the end of my meal. So I asked for my ticket and it took another wait for her to appear back with it. I was dining alone and wondered if I had been forgotten after a while. I started to leave cash on the table and walk out to thaw out but about that time, my waitress reappeared. Other than a couple of glitches in service, it is a nice café for lunch or dinner. They are closed on Mondays but have noon and evening hours and a full bar.
If you are in the area of downtown Round Rock and crave some good ole authentic Cajun food they can take great care of your taste buds. Next visit I plan to order their other shrimp offerings, my pasta dish had blackened shrimp covering the pasta and it was scrumptious.


Credit: Photographs are owned by this blog owner, Kathy Bradshaw aka Nana.
I am not associated with this establishment and have not been compensated in anyway for this post.
This post is my opinions of my personal experience.
Again I give this café Four stars ****

To browse their menu and learn more about the Louisiana Longhorn visit their website.


Recipe: Crab and Shrimp Louis

Recipe by Scotty

“This California original of seafood atop fresh greens is defined, in part, by its creamy Thousand Island dressing. If you wish, you can use either all shrimp or all crab meat.”
Crab and Shrimp Louis Recipe

Crab and Shrimp Louis


Original recipe makes 4 servings

4 eggs

1 head iceberg lettuce, shredded

1/4 cucumber, thinly sliced

1/2 pound crabmeat

8 ounces cooked shrimp

1 avocado – peeled, pitted and sliced

8 cherry tomatoes, halved

2/3 cup mayonnaise

1/3 cup hot chili sauce

2 tablespoons sweet pickle relish

salt and pepper to taste

1 tablespoon chopped fresh parsley

1 lemon – cut into wedges, for garnish


  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates.
  3. Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper. Spoon dressing over the salad and garnish with parsley and lemon.


Credit: Recipe and photograph property of ALL RIGHTS RESERVED Copyright 2014 Allrecipes.com


Recipe: Paella




Spice Mix for chicken, recipe follows

1 (3-pound) frying chicken, cut into 10 pieces

1/4 cup extra-virgin olive oil

2 Spanish chorizo sausages, thickly sliced

Kosher salt and freshly ground pepper

1 Spanish onion diced

4 garlic cloves crushed

Bunch flat leaf parsley leaves chopped, reserve some for garnish

1 (15-ounce) can whole tomatoes, drained and hand-crushed

4 cups short grain Spanish rice

6 cups water, warm

Generous pinch saffron threads

1 dozen littleneck clams, scrubbed

1 pound jumbo shrimp, peeled and de-veined

2 lobster tails

1/2 cup sweet peas, frozen and thawed

Lemon wedges, for serving

Special equipment:

Large wide shallow skillet

Spice Mix for chicken:

1 tablespoon sweet paprika

2 teaspoons dried oregano

Kosher salt and freshly ground pepper


Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

Heat oil in a paella pan over medium-high heat. Sauté the chorizo until browned, remove and reserve.
Add chicken skin-side down and brown on all sides, turning with tongs.

Add salt and freshly ground pepper. Remove from pan and reserve.

In the same pan, begin  sautéing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat.
Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld.
Fold in the rice and
stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid.
Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook.
Give the paella a good shake and let it simmer, without stirring, until the rice is
al dente, for about 15 minutes.
During the last 5 minutes of cooking, when the rice is filling the pan, add the
lobster tails.
When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it’s perfect.

Remove from heat and rest for 5 minutes.
Garnish with peas, parsley and lemon wedges.

Spice Mix for chicken:

Combine ingredients in a small bowl.

  • 1 tablespoon sweet paprika
  • 2 teaspoons dried oregano
  • Kosher salt and freshly ground pepper


Rub the spice mixture all over the chicken; marinate for 1 hour, covered

Credit:: Recipe courtesy of Tyler Florence.

Recipe: Vietnamese Fresh Spring Rolls

Vietnamese Fresh Spring Rolls Recipe


Vietnamese Fresh Spring Rolls

Recipe by Paula

“These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.”

Original recipe makes 8 spring rolls

2   ounces rice vermicelli

8   rice wrappers (8.5 inch diameter)

8   large cooked shrimp – peeled, deveined and cut in half

1 1/3   tablespoons chopped fresh Thai basil

3   tablespoons chopped fresh mint leaves

3   tablespoons chopped fresh cilantro

2   leaves lettuce, chopped

4   teaspoons fish sauce

1/4   cup water

2   tablespoons fresh lime juice

1   clove garlic, minced

2   tablespoons white sugar

1/2   teaspoon garlic chili sauce

3   tablespoons hoisin sauce

1   teaspoon finely chopped peanuts


Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

In another small bowl, mix the hoisin sauce and peanuts.

Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures


The fish sauce, rice vermicelli, chili garlic sauce, hoisin sauce and rice wrappers can be found at Asian food markets.

Credit: ALL RIGHTS RESERVED Copyright 2014 Allrecipes.com

Recipe: Caribbean Shrimp Salad

Caribbean Shrimp Salad

Juice And Grated Rind Of 1 Lime
3  tablespoons Olive Or Salad Oil
1  tablespoon Cider Vinegar
1   teaspoon  Honey
6  drops  Tabasco Sauce
3/4  teaspoon Salt
2  tablespoons  Chopped Cilantro Or Parsley
1   pound Cooked, Shelled Shrimp
15  ounce  Can
1   small Green Bell Pepper
1/2         Red Onion — Diced
2           Stalks Celery — Sliced
Thinly Sliced Lettuce
1/2  pound  Halved Cherry Tomatoes
Black Beans– Drained
Place lime juice and rind in large bowl.
Whisk in olive oil, cider vinegar, honey, Tabasco sauce, salt and cilantro.
Add cooked shrimp.
Add beans, green pepper, onion and celery.
Refrigerate until chilled.
Can be made a day ahead of time.
Serve on thinly sliced lettuce.
Garnish with cherry tomato halves.

Credit: Copyright © 2006 – 2014 HealthyHomeRecipes.Com. All rights reserved.

Recipe: Bayou Shrimp Creole

Bayou Shrimp Creole
1  cup Salad oil
1  Stalk celery, diced
5  cup Onions, sliced
1  cup Chili sauce
1  tsp Curry powder
3  large bay leaf
2  package Frozen sliced okra
2  can Tomatoes (#303)
3  large Green peppers, sliced
1  stalk celery leaves, chopped
1   tsp Thyme
Salt, red & black pepper
1/2  cup Chopped parsley
5  lbs Shrimp, cleaned & deveined

Heat oil in large. frying pan. Add green peppers, celery, celery leaves and onions. Cook over low heat, stirring until vegetables are slightly softened. Add remaining ingredients except shrimp. Cover and simmer for 1 hour, stirring occasionally. Refrigerate for 24 hours. Add shrimp 1 hour before serving; heat thoroughly. Serve over hot cooked rice.

Credit: Copyright © 2006 – 2014 HealthyHomeRecipes.Com. All rights reserved.

Recipe: Shrimp Cocktail With Herb Chill Sauce

Shrimp Cocktail With Herb Chill Sauce

Combine 1/3 cup olive oil, 1/4 cup chopped cilantro, 1/4 cup basil, and chives.
1/2 chopped Fresno or jalapeno chili chopped.
1 tablespoon lemon juice, and 1 chopped garlic clove.
Season with salt and pepper.
Serve with 1 1/2 pounds cooked peeled and devained large shrimp for dipping.

Shopping list
1 1/2 pounds shrimp
1 lemon
1 clove of garlic
Olive oil

If possible best results when you use fresh herbs.
Serves 8
Preparation time: 20 minutes

Seafood Recipe: Smoked Salmon Pasta with Basil Cream Sauce

Smoked Salmon Pasta with Basil Cream Sauce

Smoked Salmon Pasta with Basil Cream Sauce



(10.6 ounces) dried spaghetti

(1.4 ounces) Parmigianino -Reggiano

(1.4 ounces) basil

(0.18 ounces) garlic (1 medium clove)

  • ½ cup cream
  • ¼ cup milk

(7 ounces) cold smoked salmon, roughly torn apart

  • Black pepper
  • 1 teaspoon lemon juice


  1. Bring a large pot of salted water to a boil and boil the pasta 1 minute less than what the package directions say.
  2. Add the Parmigiano-Reggiano to a small food processor or blender and process until powderized.
  3. Add the basil, garlic, cream and milk and process until smooth.
  4. Pour the sauce into a sauté pan and when the pasta is about 1 minute away from being done, turn the heat on to high.
  5. Bring the sauce to a boil, and cook until it starts to thicken.
  6. Drain the pasta and add it to the sauce along with the smoked salmon. Stir to coat the pasta evenly while breaking up the salmon.
  7. Remove from the heat and sprinkle with freshly ground black pepper and the lemon juice. Plate and serve immediately.Credit: Recipe courtesy of Fresh Tastes by  Marc Matsumoto. All rights reserved.