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About RUIJIN CAJUN

The only authentic creole and cajun comfort food in shanghai (and maybe in all of china)!

 

Ruijin Cajun was founded in May 2013 by Matt Rea and Nathan Power. The business is focused on bringing both authentic, time-tested Cajun and Creole recipes as well as new takes on cuisine from the Big Easy to the unsuspecting (and often happily surprised) mouths of the Shanghai market. The company's business model is focused on organic growth through support from their steadily growing network of loyal customers, the majority of whom are known by name to the staff.

 

Phone

+86 21 3255 3368

Location

800 Changde Lu, 800 Show, 1/F, Bldg A3-1, near Changping Lu

Shanghai, China

Hours

Sun. - Thurs. 11:30am-midnight

Fri. - Sat. 11:30am-2:00am

Lunch 11:30am-2:00pm daily except Sunday

Afternoon Tea: 2:00pm-5:00pm daily except Sunday

Happy Hour 2:00pm-8:00pm daily

Dinner 5:00pm-10:30pm daily

Brunch 11:30am-5:00pm (Sunday only)

-Great Food By Terrible People-

Watch Us in Action!

About Cajun and Creole Food & Culture

Cajun cuisine is named for the French-speaking Acadian people deported by the British from Acadia in Canada to the Acadiana region of Louisiana, USA. It is what could be called a rustic cuisine; locally available ingredients predominate and preparation is simple. An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, special made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Shrimp and pork sausage are staple meats used in a variety of dishes.

The aromatic vegetables bell pepper, onion and celery are called “the holy trinity” by Cajun chefs, and with the addition of garlic “holy trinity and the pope” in Cajun and Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the mirepoix in traditional French cuisine which blends roughly diced onion, celery and carrot. Characteristic aromatics for the Creole version may also include parsley, bay leaf, green onions, dried cayenne pepper and dried black pepper.

Around 1755, Acadians were forced out of their settlements by the British, and as a result, they migrated in 1755 in what was called “le Grand Dérangement”, eventually settling in Southern Louisiana.  Due to the extreme change in climate, Acadians were unable cook their original dishes.  Soon, their former culinary traditions were lost, and new meals developed to become what is now considered classic Cajun cuisine traditions (not to be confused with the more modern concept associated with Paul Prudhomme's contributions to the style).

Until the 20th century, Cajun meals were rather basic.  The public's false perception of "Cajun" cuisine is based on chef Prudhomme's take on Cajun cooking, which was spicy, flavorful, and not true to the classic form of the cuisine.  The Cajun and Creole monikers have been mistaken as being interchangeable but the origins of Creole cooking began in New Orleans, while Cajun cooking originated 40 years later, down south on the bayou.

Upcoming Events

 

Join veteran comics and newcomers for our weekly dose of open mic comedy. Brave the stage for five minutes for a complimentary drink or the change to get a spot on one of our comedy showcases - catch us every Thursday night!

Every Saturday night, join us for our stand up special!

Happy Halloween at Ruijin Cajun

Happy Halloween at Ruijin Cajun

Contact Information

800 Changde Lu, 800 Show, 1/F, Bldg A3-1, near Changping Lu

contact@ruijincajun.com

+86 21 3255 3368

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