You might have an ahnvee and not even know it.
Ahnvee is Cajun slang for “hunger,” as in: “I’ve got an ahnvee for some good gumbo.”
Uncle Mick’s Cajun Market & Café in Prattville can satisfy that hunger. In fact, the restaurant’s chicken and sausage gumbo is one of the 100 Dishes to Eat in Alabama. And it really is that good, with tender pieces of smoky chicken, spicy slices of andouille and finely diced “holy trinity” (onions, bell peppers and celery) in a roux-dark stew with a healthy, but not overwhelming, bite.
But Uncle Mick’s shrimp creole over dirty rice or the wonderfully rich shrimp a la creme or the crawfish etouffee or even the not-so-Cajun-sounding pork tenderloin in a savory red wine cream sauce also are worth a visit.
Mickey “Uncle Mick” Thompson opened his restaurant in February 2009, aiming to serve authentic, scratch-made Cajun food in a family-friendly atmosphere.
Thompson is not Cajun, but he has a definite passion for this rustic Southern cuisine, and he learned from a Lafayette, Louisiana, native. The guy was a Cajun and a master carpenter. Thompson hired him for a two-week stint, and the man ended up staying on for 17 years. “We cooked and we ate, and we cooked and we ate,” Thompson says. “And that’s where I learned to enjoy Cajun.”
Thompson is a businessman who, after some three decades of success in the Montgomery-River Region real estate market, retired and pretty quickly recognized that retirement was not working for him.
So, he did some research and realized that authentic Cajun food is hard to come by between Birmingham and Mobile. Plus, he loves this kind of country cooking. And, because Cajun dishes usually are made in large, one-pot quantities (and get better the longer they simmer), this kind of cooking lends itself to no-frills cafeteria-style dining.
No frills, however, doesn’t mean an impersonal experience. A visit to Uncle Mick’s is exactly opposite.
The first thing you’ll notice is Lacy Gregg, Thompson’s daughter and the restaurant’s manager, greeting customers at the beginning of the steamtable line. She’ll ask if you’ve been there before, if you have any food allergies, if you like spice or not. Then, even if there’s a line of people out the door, she’ll offer you some samples. After all, not everyone likes alligator, or they might not think they do.
“Once I get them past the idea of eating gator,” Gregg says, “most people love it.” In fact, the alligator sauce piquante was one of the best dishes we tried during our visit—the gator was surprisingly tender and not at all gamey. Also, the spicy, tomato-based sauce had a delicious, back-of-the-throat bite.
This “try before you buy” approach with every customer is simply what they do here. “From day one, we’ve always done the tasting,” Thompson says. “And the reason we do that is because people don’t realize what it’s supposed to taste like … unless you’ve been to Cajun country.” New Orleans, he adds, is more about Creole cooking.
The tasting tradition is part of their commitment to customer satisfaction. “Good service doesn’t cost a thing,” Thompson says. “People take the time to drive from Montgomery or Birmingham—people come from all over to eat—they need good food and good service and a good place to sit down and enjoy it.”
Uncle Mick is a Cajun ambassador of sorts. He’s the friendly guy with the gray ponytail walking around the restaurant greeting people and posing for photos with some. His restaurant’s website has a Cajun FAQ section to explain dishes and guide pronunciations. It’s all to gently educate and encourage folks who might be unfamiliar with Cajun cuisine beyond gumbo.
“People hear about Cajun … and think, ‘heat, it’s too hot’ Tabasco and all that,” Thompson says. “But Cajun is all about flavor. You can be flavorful without the heat. You can’t just put heat in there and call it Cajun.”
Here’s another cool thing they do at Uncle Mick’s: You can order cups or bowls of the gumbo and other dishes as well as small or large plates of entrees and sides. And you can get two different entrees on both the small and large plates. It’s a good approach when there are so many great choices.
Everything—from the Louisiana-style entrees to the country-cooking sides like lima beans, cucumber salad, field peas, deviled eggs and the absolutely delicious cornbread—is made from scratch. There’s regular potato salad and a Cajun version. Thompson says he knows the folks who visit from Louisiana because they want their gumbo served over potato salad. Desserts range from caramel cake to pecan pie; some are made in house, others come from Yesteryears (another of Uncle Mick’s businesses) a few doors down.
The restaurant’s dining areas (a front room, a long hallway and a light-filled back room) are almost as much a draw as the food.
The spaces are filled with a wide variety of items Thompson has collected: antiques (including a wood fragment of the Eagle and Phenix dam on the Chattahoochee River that dates to the late 1800s); paintings from regional artists; taxidermy birds, fish, foxes, squirrels, raccoons, deer and a bobcat; several framed wildlife conservation certificates; Mardi Gras beads and a vintage Second Line photograph; Alabama tourism posters; and architectural elements including a stunning stained glass window from a New Orleans church that Thompson had custom set in iron so he could hang it from the beadboard ceiling of the front room.
People come to Uncle Mick’s in Prattville from all over the state and beyond. The nearby military base brings in customers, so does the Robert Trent Jones Golf Trail. “Golfers come here from all over the country,” Thompson says, “all over the world.” They play golf, and they eat gumbo.
The restaurant caters; sells roux as well as its own house-made hot sauce; and does a brisk business in to-go items in pint, quart and (with a little notice) gallon quantities.
Of course, the pandemic delt the restaurant a blow; but regular, loyal customers have kept the place going with take-out and, now, socially distanced in-person dining.
“Back in March of last year when the whole thing started,” Gregg says, “we dropped 60% pretty much overnight, which was a very, very scary experience going from increasing business every year to all of a sudden your business is just pretty much non-existent.
“With our set-up, we were able to very quickly transition into to-go (orders), and being such a small town … we had a lot of community behind us. They were making sure that the small businesses were getting what they needed, customer-wise, to be able to make it through what was going on.”
Uncle Mick’s customers, Gregg says, range from blue collar to professionals. “I’ve had Riley Green come in and eat, and the mayor of the town comes in all the time. The (Alabama) Secretary of State was in here a couple weeks ago. And it’s a lot of families; I love being able to see them come in.”
When Thompson and Gregg were worried about losing income from the holiday parties that usually book the back room during all of December, the Fountain City became a Christmas lights destination. “People came from everywhere to look at our Christmas lights downtown,” Gregg says. That influx of new business helped offset those holiday parties lost to COVID-19 restrictions.
Thompson says he’s happy about the consistency (in product and in personnel) he’s had over the past 12 years. There’s very little turnover with the Uncle Mick’s staff. “I treat my people fair and treat them good,” he says. “We’re like a family.”
Gregg says she’s proud of her father and what he’s been able to accomplish with his life’s second act.
“He has taken something that we didn’t know what was going to happen when we first opened the doors to something that is amazing and talked about all through town and talked about all over the state and talked about in other states. … I am proud of taking this community and making it part of our family and getting to know all these people.”
Uncle Mick’s Cajun Market & Café
136 West Main Street
Prattville, AL 36067
Lunch served Monday through Saturday from 11 a.m. to 2 p.m.
Dinner served Tuesday through Thursday from 5 to 7 p.m. and Friday and Saturday from 5 to 8:30 p.m.