Page 34 - South Mississippi Living - February, 2023

DINING PARRAIN’S JAMBALAYA
Taste of the Bayou Appetizer.
ADDRESS
179 Reynoir St., Biloxi
PHONE
228.207.2821
WEBSITE
www.parrainsbiloxi.com
SOCIAL
Facebook @parrainsbiloxi
HOURS
Mon.- Sat., 11 a.m.-8 p.m.
story and photos by Kimberly C. Rasmussen
34 | February 2023
www.smliving.net | SOUTH MISSISSIPPI Living
When we think of the word “godfather,” many things may come to mind. You might think of the man present for a new baptism. Or perhaps a form of spiritual leader there to guide you down a righteous path. Or even the head figure of a syndicate, calling the shots and overseeing operational control. Any of these depictions could be true, and any of these depictions could describe Marlen Babin, owner of Parrain’s Jambalaya Kitchen in Biloxi.
Parrain – the French word for godfather – is regularly used throughout Cajun culture as a term of endearment for those destined to fulfill this crucial role. When it comes to cooking, a godfather is definitely someone worth having in the kitchen.
A native of Gonzales, Louisiana, Babin opened Parrain’s in downtown Biloxi in November 2019. In just four short years, Babin has developed a devout following of customers who know good food and know they can find it at Parrain’s. Babin’s Cajun roots run deep and sweep into every aspect of Parrain’s from its quaint and rustic atmosphere to its delectably rich dishes.
Chef Rhiann Morgan is on hand daily, putting her signature touches on Babin’s family recipes. It’s the perfect storm for an incredible meal, drenched in tradition and in butter while enticing you with something truly magical.
Parrain’s menu offers just the right amount of Cajun diversity to please any palate. I’ll be honest, any restaurant that is confident enough to print a fried bologna sandwich as a menu staple immediately has my full attention. The Taste of the Bayou is hands down the best way to start off your meal. Boudin eggrolls, boudin balls, pork cracklins and Parrain’s signature hog head cheese are nestled together for a starter that will rival any competitor. Add a Boudin pork link for a full Cajun experience.
Like any true Louisiana-inspired eatery, po-boys are on full display. However, in true godfather fashion, Babin wasn’t happy with just any po-boy bread. He had to have the best. And not only did it have to be the best, but it also needed to be prepared in the most epic of fashions. Parrain’s po-boys feature freshly baked bread from local staple, Le Bakery, which is flash fried and