We recently connected with Matthew Coltrin and have shared our conversation below.

Hi Matthew, thanks for joining us today. Can you talk to us about a risk you’ve taken – walk us through the story?

When I retired from the Air Force, my first job after service brought me to Homewood, AL. Coming from Southwest Louisiana, most Cajuns would consider this a major transgression, but we were committed to the move. However, within months of starting the new role, I realized there were serious issues. The transition from military service to a civilian job revealed a culture vastly different from what I had expected—especially in how managers treated people.

Throughout my Air Force career, any success I achieved was due to the incredible teams I had the privilege to lead. My role as a leader was to empower people, not stifle them. Yet, the new workplace prioritized monetary metrics above all else, often at the expense of its employees. Despite these challenges, I demonstrated strong leadership, broke every performance record at the site, and then made the decision to leave after just a year.

Facing an uncertain future, I turned to a small business idea that had been percolating for some time. In November 2024, I established an LLC, with the initial vision of buying a trailer and selling boudin on Sundays. Back when I was on active duty, I got tired of paying for shipping to get boudin and decided to make it myself. My fellow service members loved it, and I thought, “Why not bring it to Alabama?” Being so close to Louisiana, I was sure no one around did it quite like we did—or if they did, it probably wasn’t great. So, LETZ GEAUX!

Owning a Cajun restaurant had always been a dream of mine, though my wife often said no to the idea. But as I began building out the trailer, the health department required me to meet all the criteria of a food truck, even though it was supposed to be just a grocery-style setup. People calling in wanted hot boudin, not just groceries, so I adapted. Seeing the initial job was a dead end, I converted the trailer into a full-fledged food truck, complete with catering and a mobile grocery store.

It was a huge gamble. Since my business wasn’t yet two years old, I didn’t qualify for any loans, which meant I had to empty my savings to fund it. It was the biggest bet I had ever made—but this time, I placed it on myself.

Matthew, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

Roll Cajun LLC, based in Homewood, Alabama, is the brainchild of Matt, a proud Cajun from Lake Charles, Louisiana, who also served 21 years in the United States Air Force. The company brings the vibrant, rich flavors of Cajun Country to the Birmingham area, offering a unique blend of traditional and innovative Cajun dishes. The core ethos of Roll Cajun is built around faith, heritage, and joy, values that drive the company’s commitment to delivering an authentic Cajun experience.

How It All Began: Matt’s journey into the food industry began as a hobby born of necessity. While serving in the military and being far from Louisiana, he missed authentic boudin, a popular Cajun sausage. Frustrated by the cost of shipping and the subpar quality of boudin outside Louisiana, he perfected his own recipe, staying true to the traditional balance of meat, rice, and spices. His passion for sharing this piece of Cajun culture grew, ultimately transforming into a full-fledged business after his military retirement.

What Roll Cajun Offers: Roll Cajun LLC provides a diverse selection of Cajun specialty foods, including classic boudin links, boudin balls, stuffed chickens, jambalaya, gumbo, crawfish bisque, and even unique items like smoked alligator. They also offer catering services for events of all sizes, creating custom menus to match clients’ needs. Their food truck and mobile operations ensure that these flavors are accessible at various gatherings, from weddings to corporate events​

What Sets Roll Cajun Apart: The company stands out through its dedication to preserving the authentic essence of Louisiana cuisine, made fresh and by hand with quality ingredients. Moreover, as a service-disabled veteran-owned business, Roll Cajun honors military and first responder communities through discounts and support. Their Cajun roots and commitment to community make them more than just a food brand—they’re ambassadors of the culture they cherish​

Core Values: Faith is a foundational pillar of Roll Cajun’s story, with Matt emphasizing the leap of faith it took to pursue this dream. Heritage is honored through each dish and the connections they foster with both the Birmingham community and their Louisiana legacy. Lastly, joy permeates every aspect of their service, aiming to make people smile through food and shared moments​

What You Should Know: Roll Cajun isn’t just about food; it’s about sharing a piece of Louisiana’s soul. From their attention to culinary detail to their embrace of Cajun culture and Southern hospitality, they strive to offer an experience that feels like a celebration with every meal. For anyone seeking an authentic taste of Acadiana or a unique dining experience, Roll Cajun delivers an unforgettable flavor journey​

What’s worked well for you in terms of a source for new clients?

The best source of new clients for Roll Cajun LLC has unquestionably been word of mouth. The impact of personal recommendations has been immense, driven by the high quality of food and service we deliver. We’re committed to making sure every dish coming off our truck is perfect, and if something isn’t right, we make it a point to own up to it and correct it immediately. Our focus isn’t just on making sales but on introducing people to authentic Cajun cuisine, which we take very seriously and passionately.

Many of our catering opportunities come directly from people who try our food at the truck and then ask us to cater an event or refer us to someone who needs our services. Word of mouth is essential in the service industry, and we treat every interaction as a chance to build trust and create memorable experiences that get people talking and sharing our brand with others.

The second source that fuels our growth is strategic use of the food truck. When we head out for events, we’re not always expecting huge profits but are focused on introducing our food to new audiences. These smaller engagements often lead to larger catering opportunities because people who enjoy their experience share it with others. This strategy of using food truck outings as a marketing tool has been very successful, often leading to substantial events without us having to bid on them directly.

Finally, social media marketing is crucial. One of my mentors once shared that you must be where people are, and today, everyone’s face is often buried in their phones. So, we’ve made sure to establish a recognizable presence online. By being active on platforms like Facebook and Instagram, we can connect with a broader audience, stay top of mind, and encourage even more people to come and try our food.

We’d really appreciate if you could talk to us about how you figured out the manufacturing process.

Yes, at Roll Cajun LLC, we make everything from scratch. Our commitment to authenticity means we put in the extra work to ensure every product is prepared the traditional way. Transitioning from making small batches at home to producing large quantities in a commercial kitchen was a significant learning curve. Scaling up Cajun recipes while maintaining the quality and flavors we’re known for required time and practice.

Cooking off a food truck adds another layer of complexity. At home, if you forget a utensil, there’s usually a backup nearby, but on the truck, if you forget something essential—like a spoon—you’re in trouble. I learned this lesson the hard way. One of my earliest catering gigs was a shrimp boil, and I forgot to bring the lighter for the burner. I was stuck, unable to start cooking, until someone ran over to bring me one. On top of that, I also forgot the lemons. Anyone who knows Cajun cooking knows that lemons are crucial for a proper shrimp boil, so I refused to begin until someone brought them to me.

These experiences taught me the importance of being meticulously prepared and having detailed checklists for every event. You learn quickly that every detail matters, and the pressure of cooking in a mobile setup forces you to adapt and be resourceful.

Contact Info:

• Website: https://www.rollcajun.com
• Instagram: rollcajunboudin
• Facebook: https://www.facebook.com/ROLLCAJUNBOUDIN
• Linkedin: https://www.linkedin.com/in/matt-coltrin-8606441b3/
• Yelp: https://www.yelp.com/biz/roll-cajun-boudin-birmingham