Bienvenue!
Our story begins here…
On the banks of the Mississippi River in Cape Girardeau, Missouri, where a Cajun man and his wife opened up a restaurant serving authentic bayou fare with a Louisiana vibe. It’s a place where people go to let the rolling of the river carry away their cares for a while so they can relax and enjoy time spent with friends and family. This laid-back Cajun experience came to Paducah, Kentucky in July, 2020 so a whole new community could experience the down-home Cajun rhythms, and laissez les bon temps rouler!
So come on in, cher, have a seat and stay a while. Let us bring the bayou to you!
Broussard’s Cajun Cuisine. Where great food and good times connect.
Étouffée or etouffee is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun areas of southwest Louisiana.
Resembling a miniature lobster, crawfish are a freshwater shellfish eaten in jambalaya, gumbo, étouffée, or boiled with spices. Also know as crayfish, crawdads and even mud bugs.
A soup thickened with okra pods or filé and containing meat or seafoods and usually vegetables.