Mason Jambon is the owner of the new Ragin’ Cajun Seafood and Po’Boys at 2740 Bartlett Road, in the former El Idolo Mexican Restaurant. Jambon is no stranger to the Memphis area restaurant scene.

Butter makes everything better, so don’t forget the Cajun butter for your seafood bake! To make Cajun butter, mix: Melted butter. Tons of fresh chopped garlic.

Some people use the terms Creole and Cajun cuisine interchangeably, but even though there is some overlap, there are many differences as well.

Diners can build their own bag, picking from several types of crabs, shrimp, clams, mussels, crawfish and other add-ons, available by the half- or full-pound, or choose from pre-built combos.

Cajun seafood will have you jumpin’ for joy at this restaurant in Monterey Park and Alhambra Lobster, sushi rolls and more are specialties of the house here, says food critic Merrill Shindler.

Clam chowder is a white milky or red tomato-y soup with clams and vegetables like onions and potatoes. Arguably, the most famous clam chowder is New England clam chowder.