A Louisiana Transplant Brings Cajun Soul to a Utah Gas Station
“It’s only somebody from Louisiana that has a cement mixer that they’re gonna mix their own Cajun blend,” Guy Fieri observed while watching owner Jason Davis prepare his signature spice mix. That cement mixer might be unconventional, but it’s just one example of the creative spirit driving Bayou Namo’s in Logan, Utah—a gas station turned Cajun powerhouse.
Davis, a Louisiana transplant, has brought authentic Cajun and Creole cooking to an unlikely corner of Utah. And as Guy discovered, the Smoky Blackened Chicken Pasta demonstrates exactly why this place has earned its reputation as “the epitome of Cajun and southern cuisine.”
The Art of the Cajun Spice Blend
Before anything hits the heat, it all starts with that homemade Cajun seasoning. Davis loaded his cement mixer with salt, cayenne (and lots of it), onion powder, black pepper, chili pepper, paprika, and granulated garlic. “That’s it,” he said, letting the mixer run for about five minutes to create the foundation for everything that follows.
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This commitment to making seasoning from scratch sets Bayou Namo’s apart. As Davis explained to Guy, many people assume Cajun food is just about heat, but “it’s a method” that he tries to convey through every dish.
Building the Blackened Chicken Pasta
The chicken gets seared for about four minutes on each side, then goes into the smoker for roughly 40 minutes at 225 degrees. This smoking process, Guy noted, “really adds a depth” to the dish without making it hot.
Here’s where the resourcefulness of this former gas station kitchen really shows: Davis prepares the entire pasta dish on just two small burners. When they first opened, he managed with one burner. The partially cooked pasta joins mushrooms, tomatoes, and green onions that have been warming together. Then comes garlic, parmesan cheese, black pepper, heavy cream, and that housemade Creole seasoning.
The finished dish gets topped with garlic bread and chives “for some color and fun.”
Guy’s Verdict
After tasting the pasta, Guy broke down exactly why it works: “You add just enough cream to keep it moist and just enough seasoning to keep it alive.” He praised how the sauce absorbs into the pasta, calling the spice “incredible.” Like other standout dishes Guy has featured—from Barbecue from a Baltimore Food Truck to a Gigantic Meatball Sub in Alaska—this one succeeds because of technique over shortcuts.
Tips from the Bayou Namo’s Kitchen
Smoke your protein: The smoking step transforms ordinary blackened chicken into something with real depth. Forty minutes at low heat (225°F) does the work.
Cut for consistency: Davis cuts the smoked chicken into “nice bite-sized pieces” before adding it to the pasta, ensuring every forkful has chicken in it.
Control your cream: Don’t drown the pasta. Just enough heavy cream keeps things moist without overwhelming the Cajun seasoning you worked to build.
Par-cook the pasta: Using partially cooked pasta lets it finish in the sauce, absorbing all those flavors rather than sitting on top.
For more Triple D destinations and Cajun-inspired spots Guy has visited, check out our restaurant directory and see what’s cooking near you.