By DAVID ERSOFF, Journal Contributor

BeauxJax Crafthouse got its start in 2015 as a food truck started by Chef Aaron “Peanut” Hanning and Beau Mays. They have grown quickly and successfully every step of the way.

BeauxJax, a Cajun food-based restaurant, is now the cornerstone of Bossier’s East Bank revitalization of the Old Barksdale Boulevard area.

I have been to BeauxJax many times over the years and have developed a personal favorite: the New Orleans Steak Po Boy. It comes with a gumbo file’ jus, that just adds to the Po Boy, great for dunking before each bite.

Of course if you’ve been reading my reviews, you remember I have a weakness for jambalaya, and BeauxJax’s version does not disappoint. I always end up exchanging my side for jambalaya.

My experience with the starters has been limited, but the ones I’ve had have been great. I grew up in New England and shrimp cocktails are a big thing up there and are  rarely duplicated the way it’s done up north. BeauxJax has the closest version I’ve had outside a fine dining restaurant locally.

The boudin and cracker tray is a can’t-miss starter as well. Gumbo isn’t really a starter, but I count it as one, as that’s how I order it. It’s so good but keep a drink full close by — well at least, I have to have one handy.

Going as a group is always best. It gives everyone a chance to try different things. In a recent trip there, the variety was great for that. We had boiled shrimp, a bourbon chicken Cajun bowl, a crawfish PepperJax Mac, and of course my favorites.

I tried them all and immediately regretted my order, wanting to change to what others had. That’s an exaggeration, of course;  but they were good enough for the thought to cross my mind. I can say last week I cheated on my New Orleans Steak Po Boy and had the Crawfish PepperJax Mac, and have no regrets.

So, when you want some quality Cajun food at a reasonable price, don’t hesitate to give BeauxJax a try. Just get there early or you may have to wait a little, but what’s the harm in that? They have a unique variety of beers and drinks to occupy the time.

Rest assured that In Search for Good Food will get to the west side of the Red River, beginning next week, with some suggestions readers have sent in. Keep those coming; personal recommendations always are the best way to find good food. 

Contact David at dersoff@bellsouth.net