IF YOU’RE CRAVING AN AUTHENTIC TASTE OF LOUISIANA, YOU DON’T HAVE TO TRAVEL TO THE BAYOU. IN THIS WEEK’S BAMA BITES. WVTM 13, ZOE BLAIR INTRODUCES US TO AN AIR FORCE VETERAN, BRINGING GENERATIONS OF CAJUN TRADITION AND A PASSION FOR SERVING OTHERS TO THE MAGIC CITY. PO’BOYS BEIGNETS, BOUDIN AND CRAWFISH BISQUE. DON’T BE FOOLED. THIS ISN’T LOUISIANA. IT’S RIGHT IN THE HEART OF DOWNTOWN BIRMINGHAM. LET’S DO IT. I’VE ALWAYS LOVED TO COOK. I THINK PEOPLE IN MY FAMILY, WE ALL HAVE A NATURAL SENSE TO SERVE. BEFORE OPENING ROLL CAJUN BOUDIN, MATTHEW COLTRIN SENT TO SERVE, TOOK HIM OVERSEAS. HE WAS INSPIRED TO JOIN THE AIR FORCE AFTER NINE OVER 11. I WAS IN ART CLASS AND WE HAPPENED TO BE PAINTING CLOUDS THAT DAY LIKE SO I’LL NEVER FORGET. WE NOTICED THERE WERE NO AIRPLANES IN THE SKY. AND SO, YOU KNOW, AS WE WALKED BACK TO THE TO THE CLASSROOM, WE, WE WATCHED THE SECOND, WE WATCHED THE SECOND AIRPLANE SMASH THE, THE TOWERS. AND SO, SO YEAH, IT WAS LIKE, YOU KNOW, YOU FELT A CERTAIN WAY ABOUT THAT. AND IT WAS WEIRD BECAUSE I, I, I HAD ALWAYS THOUGHT ABOUT JOINING THE MILITARY, BUT KNEW I NEVER WOULD DO IT. BUT THEN AFTER NINE OVER 11, I WAS LIKE, BRO, LET’S GO. IT KIND OF HELPED. DEFINITELY HELP, HELP PUSH IT. AND I WAS LIKE, YEAH, I’M GONNA GO DO MY PART AND GET A QUICK RESET. THAT QUICK RESET TURNED INTO 21 YEARS OF SERVICE, TWO DECADES THAT HE SERVED WITH A SIDE OF CRACKERS. THE WAY THAT I WOULD ALWAYS SAY THANK YOU TO MY GUYS AND MY FRIENDS IS I WOULD ALWAYS COOK OUT FOR THEM AND FOR MY RETIREMENT IN THE AIR FORCE. I COOKED, I THINK, 400 POUNDS OF CRAWFISH. I DID TWO SMOKED ALLIGATORS. I DID 30 GALLONS OF JAMBALAYA. AND LIKE A WHOLE SPREAD. NOW HE’S SERVING IN A DIFFERENT WAY, BRINGING THE SAME CAJUN CUISINE TO THE MAGIC CITY. THIS IS OUR OYSTER OYSTER PO’BOY. WHEN YOU TALK ABOUT CAJUN FOOD, EVEN THOUGH IT’S JUST GUMBO OR IT’S JUST SOME BOUDIN OR IT’S JUST THIS, THERE’S SO MANY LITTLE THINGS AND SO MANY DIFFERENT SPICES AND PROCESSES THAT DIFFERENT PEOPLE USE THAT CAN DRAMATICALLY AFFECT THE QUALITY OF THE FLAVOR. HE’S MIXING HIS MENU USING RECIPES THAT HAVE BEEN IN HIS FAMILY FOR GENERATIONS. IN MY LIFE, IF I’VE EVER STOLEN A RECIPE, I PAY HOMAGE TO, TO THOSE PEOPLE, RIGHT? AND SO, SO YEAH, EVERYBODY’S WHO’S TAUGHT ME HOW TO COOK SOMETHING IS ON THERE. SO LIKE, LIKE 90S CRAWFISH BISQUE. THAT’S MY MOM. COLTRANE SAYS THE TRUE CAJUN EXPERIENCE ISN’T JUST ABOUT WHAT YOU COOK, BUT HOW YOU COOK IT. CAJUN FOOD IS MEANT TO BE COOKED AND COOKED TOGETHER. WITH WITH LIKE, MUSIC IN THE BACKGROUND, A COUPLE DRINKS IN YOUR HAND, YOU KNOW, TALKING A LITTLE SMACK, YOU KNOW, TO YOUR FRIENDS THAT YOU HAVE TO DO THAT ONE. SO HE MADE SURE WE GOT THE FULL CAJUN EXPERIENCE LIKE THAT OR MORE, AND PUT ME TO WORK. AND REMEMBER YOUR MUSTARD. YOU DON’T REALLY GET A WHOLE LOT OF FLAVOR OUT OF YOUR MUSTARD AROUND HERE. WE MEASURE WITH OUR HEARTS. AND JUST LIKE IN LOUISIANA, IT’S NOT A REAL CAJUN MEAL WITHOUT GOOD COMPANY AND GOOD CONVERSATION. NO, YOU ACTUALLY HAVE TO EAT ONE OF THE SHRIMP THAT I COOKED. THAT’S RIGHT. YEAH. CHEERS. WHAT’S THE VERDICT? I THINK IT’S PERFECT. BETTER THAN YOURS? ABSOLUTELY. SOUTH VINEMONT. IT MEANS IT’S. IT’S THE BEST. IT’
BAMA BITES: Air Force veteran brings po’boys and beignets to downtown Birmingham with Roll Cajun Boudin
Updated: 8:36 PM CDT Jul 3, 2026
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Po’boys, beignets, boudin and crawfish bisque are now being served in downtown Birmingham, thanks to Air Force veteran Matthew Coltrin and his restaurant, Roll Cajun Boudin.”I’ve always loved to cook. I’ve also always loved people. I think people in my family, we all have a natural sense to serve,” Coltrin said.Before opening Roll Cajun Boudin, Coltrin’s sense of service led him to join the Air Force after 9/11.”I was in art class, and we happened to be painting clouds that day, so I’ll never forget,” Coltrin said. “We noticed there were no airplanes in the sky. And so, you know, as we walked back to the classroom, we watched the second airplane smash into the towers. And so, so yeah, it was like, you know, I felt a certain way about that. And it was weird because I had always thought about joining the military, but knew I never would do it. But then after 9/11, I was like, bro, let’s go. I’ve got to help. Definitely, help push it. And I was like, yeah, I’m going to go do my part and get a quick reset.”That “quick” reset turned into 21 years of service. During his time in the Air Force, Coltrin often expressed his gratitude to his fellow service members through cooking.”The way that I would always say thank you to my guys and my friends is I would always cook out,” he said. “For my retirement in the Air Force, I cooked a big 400 pounds of crawfish. I did two smoked alligators. I did 30 gallons of jambalaya and like a whole spread.”>>BAMA BITES: The secret to this James Beard nominee? A 25-year-old sourdough starter named ‘Frank’Now retired, Coltrin is serving in a different way, bringing Cajun cuisine to Birmingham.”When you talk about Cajun food, even though it’s just a gumbo or just some boudin or it’s just this, there’s so many little things and so many different spices and processes that different people use that can dramatically affect the quality of the flavor,” he said.Coltrin’s menu features recipes passed down through generations in his family.”In my life, if I’ve ever stolen a recipe, I pay homage to those people. Everybody who’s taught me how to cook something has on there. So like, like Nani’s crawfish bisque. That’s my mom,” he said.For Coltrin, the true Cajun experience is about more than just the food — it’s about the process.”Cajun food is meant to be cooked and come together, with, like, music in the background. A couple drinks in your hand, you know, talking a little smack to your friends,” he said.Coltrin made sure to give a full Cajun experience, even putting others to work in the kitchen.”Now you have to do it … I just showed you,” he said.>>BAMA BITES: A ‘love letter to Paris’ lands Birmingham chef a James Beard nominationAround here, Coltrin says, they measure with their hearts. And just like in Louisiana, a real Cajun meal isn’t complete without good company and good conversation.”You actually have to eat one of the shrimp that I cooked,” Coltrin said. “Cheers. What’s the verdict?””I think it’s perfect,” came the reply.”Better than yours?” Coltrin asked.”Absolutely. It’s awesome. I mean, ça c’est bon, this is the best,” he said.Taking a bite of Cajun tradition in Birmingham, Coltrin is bringing a taste of Louisiana to the Magic City.>> YOUR NEIGHBORHOOD: Community coverage from WVTM 13
BIRMINGHAM, Ala. —
Po’boys, beignets, boudin and crawfish bisque are now being served in downtown Birmingham, thanks to Air Force veteran Matthew Coltrin and his restaurant, Roll Cajun Boudin.
“I’ve always loved to cook. I’ve also always loved people. I think people in my family, we all have a natural sense to serve,” Coltrin said.
Before opening Roll Cajun Boudin, Coltrin’s sense of service led him to join the Air Force after 9/11.
“I was in art class, and we happened to be painting clouds that day, so I’ll never forget,” Coltrin said. “We noticed there were no airplanes in the sky. And so, you know, as we walked back to the classroom, we watched the second airplane smash into the towers. And so, so yeah, it was like, you know, I felt a certain way about that. And it was weird because I had always thought about joining the military, but knew I never would do it. But then after 9/11, I was like, bro, let’s go. I’ve got to help. Definitely, help push it. And I was like, yeah, I’m going to go do my part and get a quick reset.”
That “quick” reset turned into 21 years of service. During his time in the Air Force, Coltrin often expressed his gratitude to his fellow service members through cooking.
“The way that I would always say thank you to my guys and my friends is I would always cook out,” he said. “For my retirement in the Air Force, I cooked a big 400 pounds of crawfish. I did two smoked alligators. I did 30 gallons of jambalaya and like a whole spread.”
>>BAMA BITES: The secret to this James Beard nominee? A 25-year-old sourdough starter named ‘Frank’
Now retired, Coltrin is serving in a different way, bringing Cajun cuisine to Birmingham.
“When you talk about Cajun food, even though it’s just a gumbo or just some boudin or it’s just this, there’s so many little things and so many different spices and processes that different people use that can dramatically affect the quality of the flavor,” he said.
Coltrin’s menu features recipes passed down through generations in his family.
“In my life, if I’ve ever stolen a recipe, I pay homage to those people. Everybody who’s taught me how to cook something has on there. So like, like Nani’s crawfish bisque. That’s my mom,” he said.
For Coltrin, the true Cajun experience is about more than just the food — it’s about the process.
“Cajun food is meant to be cooked and come together, with, like, music in the background. A couple drinks in your hand, you know, talking a little smack to your friends,” he said.
Coltrin made sure to give a full Cajun experience, even putting others to work in the kitchen.
“Now you have to do it … I just showed you,” he said.
>>BAMA BITES: A ‘love letter to Paris’ lands Birmingham chef a James Beard nomination
Around here, Coltrin says, they measure with their hearts. And just like in Louisiana, a real Cajun meal isn’t complete without good company and good conversation.
“You actually have to eat one of the shrimp that I cooked,” Coltrin said. “Cheers. What’s the verdict?”
“I think it’s perfect,” came the reply.
“Better than yours?” Coltrin asked.
“Absolutely. It’s awesome. I mean, ça c’est bon, this is the best,” he said.
Taking a bite of Cajun tradition in Birmingham, Coltrin is bringing a taste of Louisiana to the Magic City.
>> YOUR NEIGHBORHOOD: Community coverage from WVTM 13
Dining and Cooking