As a native Prattvillian, I think it’s important to point out that this “Preferred Community” hasn’t always been the booming city it has become in the past several years. I remember when there was nothing out east but cotton fields and a Christmas tree farm. We’ve been incredibly limited with our dining options. When I was kid going out to eat was heading to the Hot Bar at Wendy’s – for those of you can remember that. We’re fortunate now though that many new spots have opened expanding the dining possibilities.
In February of 2009, the downtown Prattville dining scene exploded with the opening of Uncle Mick’s. When I first got wind that we were getting a Cajun place, I was enthralled. If you know me, you know what a huge New Orleans fan I am (I think I must have been Cajun in a past life) and of course my love for the Big Easy probably has a lot to do with the food. Needless to say, I had HIGH hopes for Uncle Mick’s and I’m pleased to say it doesn’t disappoint. It’s set up cafeteria style and then menu covers about all of the territory when it comes to creole cuisine.
On this particular visit, we had the Alligator & Sausage Sauce Piquante, the Chicken & Sausage Sauce Piquante, and the Crawfish Etouffee along with the green beans, the Maque Choux (pronounced “mock shoe”), and the Tomato Salad with Feta Cheese. A dish prepared piquante basically means it has a sauce that is very hot and spicy and though I wouldn’t say it was VERY hot and spicy it did have a little heat. But Uncle Mick has plenty of sauces and seasonings for you to take to your table to heat things up if you wish. Both the alligator and the chicken were delicious. This type of dish is exactly what I think of when I think Cajun food… with the exception maybe of Gumbo – it just about doesn’t get more Cajun than Gumbo. The dark roux of the crawfish etouffee was perfect. So many times I get a wimpy light brown roux. Real Cajun’s know how to do a dark roux and that’s just what owner Mickey Thompson has back in the kitchen… authentic Louisianians. The sides were great too. I’m a huge fan of maque choux, mainly because of Uncle Mick’s.
I’ve been lucky to have been to Uncle Mick’s many times and I’m never disappointed. The staff is super friendly and are more than willing to let you taste anything on the bar, just to see if you like it. Mickey is a really nice guy and super grateful to all of his customers. So if you’re craving something full-flavored with a little kick, check out Uncle Mick’s. www.unclemickscajun.com