They retained their flavor and weren’t overwhelmed by the Cajun-garlic-butter sauce. However, that made them slippery and hard to peel.Īnother advantage of peeling them before cooking is you can be sure they are absolutely clean. The shrimp were cooked exactly the right amount and were delicious, especially with the garlic butter sauce. It was rich and buttery, and just a little spicy. I’d ordered the garlic butter sauce, but turns out everything is a bit Cajun anyway, and I liked it very much. There were a lot, and I mean at least a pound of large shrimp, two halves of a Russet potato, a whole boiled egg, slices of sausage and hunks of corn on the cob in the spicy sauce. The meal comes in a sturdy clear plastic bag and is too big for a dinner plate. I had the shrimp boil ($17.95, no head), though the meals are not labeled as such. We thought the rice was a bit dry but the shrimp were very good. He also got a small order of shrimp fried rice ($5.55) that featured nice, plump pink shrimp. Heated up the next day in the toaster oven, the fish came out moist and mild, and the cornmeal in the coating made it extra crunchy. I totally disagreed with Eric about the catfish it was excellent. But why call it two pieces? Perhaps the pieces added up to two fillets. There were at least six nugget-sized pieces of catfish in the order, enough for a meal. “The seasoning gave it a little bit of a kick,” he said, approvingly. “The fish is a little bit crumbly.” There was almost more breading than fish, was his observation. “It has a pretty thick crust,” said Eric. We usually eat catfish around here with Cajun seasoning to tone down the strong flavor of the fish, so we got a small container of powdered seasonings to sprinkle on top. Over two days we ate all 10 pieces.Įric chose fried catfish (two pieces, $5.25) for his dinner. The cheese was still soft, and the coating tasted salty and delicious. We ate them on small plates in front of the fire and boy, did we enjoy them. We decided we should have a few for a first course.
We were looking down on 10 thick sticks of whatever stringy cheese they use coated in a crispy browned crust. We arrived home from Union Bonchon at happy hour, with husband Eric in charge of drinks while I was unpacking our order.Īs I photographed the contents of each box, he peered into the one holding the fried cheese sticks ($4.95).
Popular in Louisiana, major festivals and fundraisers often feature a shrimp, crab or crawfish boil. What we have here, in effect, is a Cajun seafood boiled meal. The meals come with corn, egg, potato and sausage. Then choose a flavor for the sauce, like lemon pepper or Cajun, and a spice level. You build a complete meal starting with the protein: green mussels, snow crab, crawfish, shrimp (head on or no head) and two lobster tails. The menu has a section headed “Get Your Hands Dirty,” and this is where the Cajun comes in. Six pieces of fried shrimp or chicken tenders with french fries and fried rice is $8.95. There’s fried fish and chicken, alone or as meals. You can find Bonchon-style chicken wings on the menu ($9.95 for 10) and choose from sauces such as sweet red chili and Buffalo. Two other people came in and three other orders were ready for pickup.īonchon Chicken & Shrimp partners with Grubhub and other delivery services, and has a separate entrance for delivery drivers. Late in the afternoon, business was steady. The cashier alternated between the counter and the telephone. Not much ambiance, but it was clean and most people probably take out or get delivery.Įven with a mask on it smelled wonderful inside, like good fried food. The counter takes up much of the space that’s not the kitchen, and there are narrow counters and some chairs at the windows. There was a “Now Open” banner and a sign advertising bubble tea. The restaurant is in a stand-alone building with a few parking spots in the front and a glass storefront window.
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