DINING FEATURE
BY ZARA FLORES
MADE FROM SCRATCH
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Mud Bugs A Cajun Joint o ers a variety of dishes with and without seafood for all taste palates. 1 n.o.b.s. 2 Big Sexy Pasta 3 Chocolate & Caramel Argument
The Big Sexy Pasta is mac and cheese served with shrimp or lobster.
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The n.o.b.s., New Orleans BBQ shrimp, is served with a side of bread simmered in a garlic and lemon sauce.
The Chocolate & Caramel Argument is a ourless chocolate cake topped with strawberries on caramel sauce.
Je Parks opened Mud Bugs A Cajun Joint in March 2020 as a way to honor the service industry. (Photos by Zara Flores/Community Impact Newspaper)
DID YOU KNOW? Craw sh peak season is
Mud Bugs ACajun Joint Louisiana inspired cuisine can be found in downtown Buda F or Je Parks, the service industry is all he has ever known since he was 15 years old so he opened Mud Bugs A Cajun Joint in March 2020 as a way to honor the service industry. Though letter to the service industry. “We opened up this restaurant with a collection of like-minded people to produce the best possible product, presented to the guest by a
January-May
MudBugs ACajun Joint 306 S. Main St., Ste. 107, Buda 512-523-8241 www.peaceloveandcraw sh.com Hours: Mon.-Thu. 11 a.m.-9 p.m., Fri.- Sat. 11 a.m.-10 p.m., Sun. 10:30 a.m.-3 p.m. and is only served through Memorial Day for top-quality sh. Louisiana Mud Bugs sources craw sh straight from
The menu at Mud Bugs changes slightly every four months to swap out di erent types of sh in a dish. It also has a dinner service called The Daily Dozen Monday through Wednesday in which Mud Bugs makes 12 servings of a special dish that sometimes makes it onto the permanent menu eventually or sometimes is never served again. After close to two years of whirlwinds, Parks is planning on expanding the Mud Bugs footprint with another business in Buda and two in Kyle, saying that he wants to o er food made from scratch as opposed to fast food. “I just want to keep perfecting and keep honing my craft and the way we do it,” Parks said.
sta that gives a damn,” he said. Located at the Buda Mill & Grain Co., the restaurant features classic French Cajun food with a mix of Southern American cuisine, Parks noted. “We just want the best represen- tation of what we think the best cuisine on the planet is,” he said. He added that most people assume Cajun means spicy, but that is not necessarily true. There are some dishes, such as the pozole, a tradi- tional Mexican dish, Mud Bugs put its own spin on by adding seafood.
it was daunting due to the pan- demic, the feeling was eeting. The restaurant opened March 16 and closed on March 20 before reopening on the March 22 for to-go orders only. “The community really showed up,” Parks said. “They say it takes a village. Well, Buda is that village. We couldn’t have predicted a better outcome for the crazy, crazy start we had.” Despite it all, he was not going to let the pandemic derail his love
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