The Fried Chicken was a good example of the fact that food on the buffet was as warm and fresh as it would be if I had ordered it a la carte. Cajun King had the equivalent of a basket of different chicken parts in a small enough quantity so that they would be consumed quickly before they got cold. This did prove to be one of the most popular items served, and I judged it to be one of the best items from the buffet. I cannot say this chicken was better than some of my favorites such as Ann's Chicken Fry House or Eischen's in Okarche. Instead, this chicken had a different flavor with a cinnamon seasoning that made it quite good, but unlike any other chicken served in Oklahoma. In the fact that it was well cooked and not greasy, I would say that it was as good as others in the city.

I was told that the restaurant was not strictly Cajun, but also had Southern cooking. The fried chicken was probably the best example, but a few other items are also available. The variety of Cajun items is impressive, and the additional items make it even more so.

Fried Catfish was another outstanding item. This was served in a basket on the table, along with a basket of Beignets. I was told that the beignets, although sweet, were not dessert, but were for eating with the meal as desired. I ended up eating more of the catfish, though, simply because I had never experienced catfish that I liked as much as the one here. The chef prepares a special sauce to go along with it that helped make it such a special experience.

At the beginning of the buffet line was a surprisingly good Salad with a choice of several items to use in a make-your-own combination (however, I say it was "surprisingly good" only because of my expectations of what is normally available on a buffet).

Soups include both standard items and specials of the day. Of the ones I tried, Shrimp Bisque, the soup of the day, was the best. Of course the good thing on a buffet is that you can start out with small samples and then get more of the ones you like best.

Crawfish and shrimp chowder

The Crawfish and Shrimp Chowder was another soup that appeard to be the soup of the day, and it was also excellent. The creamy broth and the seafood were both very fresh and flavorful. So far I have always found the soup of the day to be a good choice.

Blackened pork chop, collard greens, and red beans

The Blackened Pork Chop was an item I was too full to try on my first visit, but when I finally was able to get one it turned out to be one of the restaurant's best items. The blackened exterior was one of the factors that made me think this is an authentic Cajun restaurant.

The Blackened Catfish, available on the buffet line, had large pieces of fish that I thought were probably as good as the catfish served on the table (although the sauce served on the table probably gave the edge to the fried catfish).

Blackened Chicken is also available, and I thought it was another excellent choice.

Several types of beans and other side dishes are available, but I found the Red Beans to be one of the best. As with several of the other items, they were among the best I have tried.

Collard greens, jambalaya, and white beans

The White Beans are also flavored very well, and I would say are equally as good as the red beans. Usually, though, the side items that are the best at Cajun King are the ones that have been the most recently placed in the buffet line.

The Collard Greens were very good, but since this is not an extremely rare item in Oklahoma, I can say that there are many other good ones served in the state.

The Jambalaya was an item I liked a lot, and it makes it hard not to get too much food when there are so many interesting side dishes.

The Crawfish Etouffée was one of my favorite items on the first visit, but upon trying it later I found the crawfish to not have a very good flavor. The broth was spicy, though, and was good on both occasions. Overall, this along with some other traditional Cajun dishes such as the gumbo, were among my least favorite items at Cajun King.

Bread pudding

The Bread Pudding from the buffet was my actual dessert (the beignets did not count!). Seldom have I tried something so seemingly simple yet with a flavor and texture that obviously requires much practice and skill to attain. In my opinion this is a dessert that rivals ones served in many of the city's fine dining restaurants for flavor and enjoyment.