Big John’s Ragin’ Cajun Food Truck Is Providing Fort Wayne, Indiana With Authentic New Orleans Food

Food Truck

Why do foodies flock to food trucks? Well, because the food is so awesome. You are literally getting an all-star meal every time you venture to a food truck, and that is especially the case when you eat at Ragin’ Cajun Food Truck.

FoodTruckr had the pleasure of speaking with John Maxwell of Ragin’ Cajun Food Truck. Needless to say, Ragin’ Cajun Food Truck is jam-packed with amazing recipes, and the food truck is truly providing authentic New Orleans food.

Ragin’ Cajun Food Truck is located in Fort Wayne, Indiana. As for Maxwell, he is originally from New Orleans.

“I’ve been in the restaurant business all my life,” Maxwell stated. “I’m originally from New Orleans. We moved up to Fort Wayne, Indiana two years after [Hurricane] Katrina because my wife has family up here and she wanted to be closer to her family. I didn’t feel a whole lot of opportunity for the types of restaurants I was used to working in, and there was definitely a serious lack of seafood restaurants. That’s when I decided to get the truck going. Food trucks give me a little more scheduling flexibility, especially up here. We shut down for the winter. That’s why I specifically went for the truck — scheduling flexibility.”

Sign up to receive the FoodTruckr Newsletter and we’ll throw in our free guide: 6 Free Social Media Tools to Get People Talking About Your Food Truck.

If you are ever in Fort Wayne, then make sure to stop by Ragin’ Cajun Food Truck. While you’re at it, going with the jambalaya, a very popular dish at this mobile kitchen, is only going to make your tastebuds happy.Food Truck

“Our No. 1 item is probably our jambalaya,” Maxwell said. “It’s a chicken and andouille sausage jambalaya. It’s a Creole version, not really a Cajun version. This is what people would call a wet jambalaya. The Creole cooking is a more elegant style of cooking. The Creole’s more fluent. We serve a Creole version of jambalaya and that’s probably our most popular dish. If you want to add blackened shrimp to it, that’s another option for the people who like to have the seafood in it as well.”

Of course, this tasty food truck has many great meals to offer outside of its otherworldly jambalaya. Maxwell also recommended the blackened shrimp tacos with cilantro lime sauce and the catfish po boy. With that said, Maxwell stated that the menu items really seem to go in spurts.

You May Also Like...  Street Food Rules And Regulations Food Truckers Should Know About

For example, Maxwell said customers will look at the menu while they are waiting in line, have something in mind that they would like to order and then they see what the person in front of them ordered. When they see how good the food actually looks in person, they copy what the person in front of them ordered.Food Truck

“So you’ll get 20 catfish po boys in a row until somebody breaks the chain. Then somebody orders a shrimp po boy and then you’ll get 20 shrimp po boys in a row. And it just goes like that in a cycle.”

RELATED: Delicious Foods Everyone Should Be Enjoying This Fall. With fall just around the corner, food lovers are in store for quite the treat. In a nutshell, fall is a great time to enjoy these delicious foods.

One of the things that really surprised Maxwell in Fort Wayne, in the middle of cornfields, was how the farmers were just eating up soft-shell crab. Maxwell didn’t know if the people of Fort Wayne would actually like soft-shell crab. However, the people of Indiana have been very supportive of Ragin’ Cajun Food Truck’s food, which includes soft-shell crab.

“The people in Indiana, specifically in Fort Wayne, have just supported us from Day 1… It’s just incredible.”

With fall just around the corner, it’s typically a good idea for food truck owners to change up their menus for the new season, and Big John’s Ragin’ Cajun Food Truck is no exception to the rule.

“We bring back more of our soups, like the crawfish and corn… A lot of corn dishes. It just goes so well with a lot of seafood. But we do more soups as the weather gets a little cooler here. Soups and gumbos.”

We asked Maxwell what someone should order if they could only pick one item off of the menu, and he responded with a combo plate.

You May Also Like...  FoodTruckr Heroes: Our Five Favorite Dessert Trucks

The combo plate features a couple of tacos with a side of jambalaya. Maxwell also recommended the blackened shrimp tacos. Big John’s Ragin’ Cajun Food Truck also offers a blackened steak taco for the non-seafood eaters. According to Maxwell, they are very popular and people love them.Food Truck

When it comes to Maxwell’s favorite part about being a food truck owner, he said it was the flexibility and the schedule.

“When you run a restaurant, it’s pretty much just seven days a week. Food trucks, during the season, it’s six days a week.”

While Maxwell has seen a great amount of success in the food truck industry and is really making the Ragin’ Cajun Food Truck a hot destination in Fort Wayne, this industry isn’t as kind to everyone who opens up a mobile kitchen. In the spirit of that thinking, Maxwell offered up a piece of advice for anyone who is thinking about entering this fine industry.

“You’ve got to love this business. If it’s just a job to you, if you’re just getting into it just to make money, you’re in the wrong business… Granted, you can make a living at it, but if you don’t truly love it, if it doesn’t move your soul, don’t do it.”

 

Food Truck

RELATED: The Soul Food Stop Is ‘A Food Truck On Steroids’. The Soul Food Stop is literally a food truck on steroids, which is why everyone needs to try (and enjoy) it over and over again.

To dig your teeth into what FoodTruckr has to offer, make sure to like us on Facebook and follow us on Twitter, and also make sure to check out more content that we bring to the table.

Recently on FoodTruckr

3 Creative Yet Basic Ways To Make Your Food Truck Environment More Enjoyable If you want customers to come raining down on you this summer (minus the actual rain, of course), then you need to make sure your food is as good as it can possibly be, your customer service is otherw...
How to Run a Food Truck 03: Send Location Updates Before we dig into today’s lesson, we just want to take a second to recognize what an awesome job you’ve been doing so far! Whether you’ve been on the streets for three days or three months, you worke...
FS035: Catering for a Crowd – with Josh of The Pizza Wagon What does it take to cater to hundreds of hungry pizza lovers at one time? No one knows better than  Joshua Goldstein, head chef and owner of The Pizza Wagon. Josh's trailer serves up delicious piz...
5 Unusual Food Truck Concepts You May Not Have Thought Possible Editor’s Note: Today we’re excited to present a post from Tori Galatro. Tori is a blogger, copywriter, and SEO outreach manager based in Austin, Texas. Her favorite things to write about are film, foo...
Simple Thoughts That Will Motivate Food Truck Owners During Times Of Stress If you are a food truck owner, then you know how tough the battle can be. It really is a tough industry to break into, but it is also a very rewarding one. If you are enduring times of stress, then we...
Three Keys to Building Food Truck Super-Fans Close your eyes and picture your favorite regular customer. You know the Suit—extra hot sauce, hold the cheese—who always gives you a smile and a healthy tip. Or that chatty college girl who seems to ...
Food Truck Branding 101: Build a Brand That Rocks We all learned at an early age not to judge a book by its cover, right? That’s bad advice when it comes to brands. On a daily basis, customers are bombarded with advertisements and challenged to make ...
Menu Mistakes Food Truck Owners Can Easily Avoid If you are a food truck owner, then it is easy to come to this conclusion: Running a food truck business has many different components, and being a master chef is certainly not the only one. With t...
Lessons Food Truck Owners Can Learn From Dreamers No matter what industry you are trying to conquer -- yes, even the food truck industry -- you have to be two things: A dreamer and a doer. If you are a dreamer, then you tend to come up with amazin...
How to Start a Food Truck 16: Get Insurance Alright, FoodTruckrs—over the last four months, you’ve done a lot of prep work and research to figure out whether or not a food truck is right for you. You’ve got your business plan, you’ve built an e...
Things You Should Never Stop Doing After You Become A Food Truck Owner If you entered the food truck industry, then you have already experienced how busy life as a food truck owner can be. Initially, you are going to find yourself spending all of your time at your food t...
FoodTruckr Heroes: King of Pops Our latest FoodTruckr Hero just celebrated their fourth birthday.  During those four years, they’ve won over the hearts of nearly 20,000 Twitter followers and more than 25,000 Facebook fans with a con...
Why Food Truck Owners Can’t Afford To Have Bad Customer Service How's your customer service game looking, food truck owners? The only acceptable answer to that question: Amazing, great, excellent or something along those lines. While the foundation of your f...
Is Your Food Truck Business Ready For Spring? Spring is just around the corner. In fact, it goes down this month, on March 20. Therefore, let's pose the big question for food truck owners: Is your food truck business ready for spring? First th...
The 12 Days of FoodTruckr: 6 Ways to Find Your Spirit On the sixth day of Christmas, FoodTruckr’s giving you… Six Ways to Find Your Spirit! If The 12 Days of FoodTruckr haven’t already put you in a seasonal mood, then today’s new post is just for you. ...

About the Author

Trevor

A Colorado native, Trevor started off his college career at the University of Colorado, but decided to switch teams after two years. He graduated with a degree in journalism at Colorado State University in 2014. Trevor started his professional writing career in sports, and has since expanded to many different genres. He is currently an MFA in creative writing student, and is also the Managing Editor at FoodTruckr.

Love it? Share it: Share on Facebook Share on Twitter