On a Friday afternoon, I participated in the Go Ape zip line and treetop adventure course, which I found simultaneously thrilling and scary. Upon leaving Eagle Creek, I was exhausted and starving.
I wanted a meal that was inexpensive, quick, filling and tasty. I remembered Borel’s Cajun & Creole Cookery and thought, “that restaurant should fit all four criteria.”
I headed to the eatery near St. Vincent hospital, walked in and loved the décor. The set up was perfect for carry out, but had plenty of comfortable space for dining in for a quick lunch or a family dinner.
I walked up to the counter and looked toward the heavens at the menu board for what I wanted to eat. My eyes went directly for the Po’ Boy sandwiches and as I was looking at the various choices, such as shrimp, fried catfish, oyster and soft shell crab, I decided to give the entire menu a chance before I made a decision.
Borel’s has standard Cajun/Creole fare such as gumbo (theirs comes in two types, seafood and chicken and sausage); red beans and rice; jambalaya; and crawfish ettouffee. They also have a few items I’ve never seen on other Cajun/Creole restaurant menus. I’d heard of the dish Hoppin’ John, but never knew what it was. I learned it was a black eyed peas and sausage dish. I had been seriously jonesin’ for some black eyed peas so Hoppin’ John was certainly an option.
Borel’s also had chicken Cajun pasta and Boudin (pronounced boo-dan), which is a flavorful sausage.
I decided to try a cup of the crawfish ettouffee and a cup of the chicken Cajun pasta.
Being that I was really hungry, I tore into the crawfish ettouffee first. I know creole and Cajun food is supposed to be spicy, but this dish had huge flavor and a present, but subtle spice I really appreciated. My dish also had large, ample chunks of crawfish and tender white rice that made the entrée even more delicious in my opinion.
I had almost finished the bowl when I realized, I had ordered a second entrée. I turned to my chicken Cajun pasta and dug in. I will say I didn’t love that it was made with shell pasta instead of linguine or fettuccine, but the dish tasted so good I overlooked the pasta shape.
Each entrée came with a soft, sweet bread doused in a buttery garlic sauce. I ate the bread last by default. I was glad I did. It was so good, I could have filled up on it alone.
In addition to Po’ Boy sandwiches and classic Cajun/Creole entrees, Borel’s Cajun and Creole Cookery offers desserts such as cobbler, bread pudding with rum sauce and beignets. They also have an extensive drink menu that consists of soft drinks, tea, coffee, beer and wine.
For my two cups of food and a soft drink, I paid about $11.
When you’re on the northwest side of Indy, stop by Borel’s and taste food that comes to your table quickly, tastes delicious and is easy on your pockets. You won’t regret it.
Borel’s Cajun & Creole Cookery
2274 W. 86th St.
Indianapolis, Ind. 46260
(317) 228-9928
Hours
Closed Mondays
Tues. – Thurs. – 11 a.m. to 8 p.m.
Fri. – Sat. – 11 a.m. to 9 p.m.
Sunday – noon to 8 p.m.
