Luke Mandola Sr. partnered with Frank Messina to buy out Frankie B. Mandola and Ray Hay in 1981. With this change, also came the change of the name- Ray Hay's Cajun Poboys was now Ragin Cajun Seafood, named for University of Southwestern Louisiana Ragin' Cajuns, where Luke Mandola Sr. graduated from in 1974.
Throughout the 1980's and 90's Ragin Cajun gained a reputation for having high quality Cajun Cuisine and the best Boiled Crawfish in the city. Frank and Luke Sr. turned the Ragin Cajun into a well-known Cajun institution. Customers have been known to drive 100 plus miles to enjoy the exceptional taste of our spicy crawfish.