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 here 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 is coming to Paducah, Kentucky soon, so a whole new community can 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 good food and great times connect.
Étouffée
[ AY-too-FAY]
Étouffée or etouffee is a traditional dish found in both Cajun and Creole cuisine. It’s a creamy, saucy delicacy typically served with shellfish over savory rice. It literally means “to smother” and is a popular method of cooking in the Cajun areas of southwest Louisiana.
Crawfish
[kraa·fish]
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.