Generations of Goodness at Laura’s II Next Generation

Here is a bit of culinary wisdom compliments of an Acadiana kitchen master. “Without gravy, rice is just a grain,” according to Laura’s II Next Generation owner, Madonna Broussard. If anyone wants to argue against that notion, then they should drive to Broussard’s Lafayette restaurant, Laura’s II Next Generation, and order any of the meat and gravy dishes that await in steam trays seconds after walking into the University Street establishment.

Yes, this would be a show, taste and tell moment!

Laura’s II has been open since 1968. For decades, the staff have been preparing plate lunches for hordes of loyal customers. A regional restaurant that has gained a good reputation all over South Louisiana recently got a nod from one of America’s premier food industry organizations.

This past winter it was announced that Broussard, 56, was a 2025 James Beard semifinalist for Best Chef: South (Alabama, Arkansas, Florida, Louisiana, Mississippi and Puerto Rico).

For her, the James Beard recognition is wonderful, but she did not need it to validate her cooking.

“It made me proud. To be included in this was wonderful,” she said. “I was surprised but at the same time, people have been coming to our restaurant for years to eat our food and feel our love for them.”

For the uninitiated, Laura’s II Next Generation started in 1968 as Laura’s II. Back then, Broussard’s grandmother Ms. Laura was the owner and chef.

“My grandmother was a large and rotund woman. She was a real-life big momma. She believed everybody had to eat and wanted to make sure those she fed had good food,” Broussard said.

Ms. Laura died when Broussard was in her 20s. When the kitchen matron passed away, Dorothy Broussard led the restaurant until the early 2000s when Madonna (her daughter) took over.

“We may be mom and pop, but we are top tier with the flavor of our food,” Broussard said. “My grandmother stuck to what she knew how to do, and we have stuck with that too.”

The number one menu item — by way of sales and internet reviews — is the stuffed turkey wings. They are served with rice, gravy and side dishes.

“We’ve had that dish on the menu since 1968. The secret to how good they are is time in the oven. You can’t rush greatness,” Broussard said.

Other customers’ favorites are the fried pork chops, fried catfish, seafood okra, shrimp and grits and Creole pasta.

Broussard’s family is in the kitchen to make sure Laura’s II Next Generation’s kitchen history and flavor remain intact.

“My husband Olies Broussard, my daughter Lacey Broussard, her fiancé Harry Thompson and my cousin Gearylyn Faulk make this a family team,” Broussard said. “We want to make sure people who eat at Laura’s II feel like they are welcome and are family.”

The Broussards’ extended family continues to grow, one plate lunch with rice and gravy every day!

Try This

Corn Maque Choux: The quintessential South Louisiana heritage dish. At Laura’s II, the corn is prepared with Creole seasoning, herbs and butter. The flavor in the maque choux is enhanced by kitchen love and patience.

Fried Chicken Wings: Frying different ingredients is one of the Broussard team’s specialties. Eating these deftly seasoned and prepared wings will lead to two things …finger licking and smiles.

Smothered Pork Chop: This plate lunch, consisting of rice and gravy, and pork that has been cooked in a pot until tender, makes the soul happily scream, laugh and dance.

Laura’s II
Next Generation 1904 W. University Ave., Lafayette
337-593-8006
@lauras2_soulfood