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.

Cajun vs Creole
FAQs
Get It To-Go

Crawfish Etouffee

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.

Étouffée [ AY-too-FAY ]
Crawfish Platter

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.

Crawfish [ kra•fish ]

A soup thickened with okra pods or filé and containing meat or seafoods and usually vegetables.

Gumbo [ guhm·bow ]

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BROUSSARD'S

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