Thanks, Mr. Bojangles

Before my freshman year at Wake Forest University, I had never been to a Bojangles.  The only time I ever saw the fast food restaurant was when I went to visit my grandmother in Shelby, NC (a town where Wal-Mart isn’t just a Wal-Mart.  It’s “Wally-World,” according to my uncle).  Every time we went to Shelby and passed the Bojangles (forgot to mention it’s a Bojangles-slash-gas station), my mom would burst out into some “Mr. Bojangles” song.   So, before 2005 all I knew was that there was a song called “Mr. Bojangles” and a fast food restaurant called Bojangles that—although unrelated—I associated with one another.  Then, it happened.  During Wake Forest’s basketball season my freshman year, I was introduced to Bojangles’ Cajun Seasoned Fries, sold at the LJVM in Winston-Salem, NC.  My palate changed from that moment on.  It got to the point where my girlfriends and I would go to basketball games just to get Cajun fries and dip them in ranch dressing (if you haven’t tried them this way, you’re missing out).  Soon after, we discovered there was actually a Bojangles drive-thru down the road—clutch.  Then, sophomore year, Ben’s fraternity house had a container of Cajun seasoning in the cupboard above the stove, which I might add he used generously on pork (and still does) all of the time.  Now that I knew I could eat other foods besides french fries with a Cajun taste, I was hooked. 

To date we use Cajun seasoning on a lot of things we eat and cook.  In particular, we have a container of Tony Chachere’s Creole Seasoning (Creole seasoning is pretty much the same as Cajun by the way…I asked Google).  The container says “It’s Great on Everything,” and that’s no joke.  This past Sunday we made nachos…and, of course, put a dash (or two, or three, or 10) of Creole Seasoning on them.  So next time you’re at the grocery store, pick up this little gem for your kitchen.  And Mr. Bojangles, whoever you are, thanks.  It’s been good.

Love,
Hannah