Broussard’s Cajun Cuisine opened its doors in 1986 in Cape Girardeau, Missouri. It was born from the dream of Barron T. and Kathy Broussard bringing their love of the bayou to their new home. Broussard’s quickly became a local favorite, and established itself as the place for local art, music and fun – Louisiana style. They even installed an alligator tank – home of the infamous “Felix de Gator.” While the original Felix was returned to the wild long ago, we proudly use a cartoonist’s version of him as our mascot to this day. (He even has his own specialty cocktail!)

Barron and Kathy eventually left Cape Girardeau, and Broussard’s changed hands a couple of times before being purchased in 2004 by Hunter and Stephanie Clark. The Clarks have maintained the wonderfully unique qualities of Broussard’s Cajun Cuisine, and built on its reputation with a focus on consistent, high-quality Cajun food and excellent service. Our recipes are the authentic originals Barron and Kathy brought from Louisiana years ago, and we’ve added to our menu with some modern twists as well.

In 2019, Jason Coalter approached Hunter and Stephanie with the idea of expanding on a community favorite. Our first Broussard’s Cajun Cuisine outside of Cape Girardeau opened its doors in Paducah, Kentucky in June 2020. We have an exciting vision to expand and bring our authentic bayou fare to new places, and create experiences that will leave guests returning time after time. Our history is unique. And our future is bright.

Well. Now, that’s a question! Both are native to Louisiana and are often served side-by-side in the same restaurants. Cajun and Creole both use a lot of the “Louisiana holy trinity” – a base of diced onion, celery and green bell pepper. But there are distinct differences. One of the most simple is that Creole dishes are often tomato-based and use tomatoes in sauces while traditional Cajun dishes don’t. But, like most things, it’s not that easy.

Cajuns and Creoles are different ethnic groups with different histories and cultures, but both have contributed to the music and flavor of New Orleans. Cajuns are of Acadian descent – French settlers who made their way to Canada but were eventually exiled and immigrated to the swamps and bayous of southern Louisiana. They’re known for vibrant music (Zydeco!), lively dancing and delectable food. Barron Broussard was a Cajun!

Creoles, on the other hand, depending on who you ask, are an ethnic blend of French, Spanish, Caribbean and African people, descended from the planter class and society of old Louisiana. Creoles have greatly shaped the history, music, art and cuisine of New Orleans.

Cajun food is robust, hearty fare found along the bayous of Louisiana. It can be described as a blend of French and Southern cuisines, brought by Acadian settlers and based on food they found right on the land. You’ll find lots of smoked meats and spicy sausages, one-dish wonders like jambalaya, and lots of crawfish.

Creole, on the other hand, is a bit more cosmopolitan. Along with heavy French influences you’ll find Spanish, Caribbean and even Italian and German. Lots of tomatoes and tomato-based sauces, lots of shellfish, local herbs and spices and seafood.

At Broussard’s we use authentic Cajun family recipes, but on your menu you’ll also find some Creole delicacies as well. Check it out, cher!