Breaux’s Cajun Kitchen in Jennings: What to Order

After decades of cooking delicious food for friends and family in Southwest Louisiana and Austin, Texas, Vickie and her husband, David Breaux, decided this year they would go pro.

Last January, the husband-and-wife team opened Breaux’s Cajun Kitchen in Jennings.

“We wanted a hometown restaurant where people can come, have fun with the family, sit down and be in a good place with good food and hospitality,” Vickie Breaux said.

Way before they opened the restaurant on Jennings’ main strip through town, the Breauxs developed their culinary skill set cooking big dinners for family and friends. Eventually, they started catering. A brief stint in Austin led to a boiled seafood shop that convinced the family they wanted to open a full-service restaurant.

Breaux’s signature dishes are the Breaux’s Cajun burger, crawfish queso dip served with fried pork rinds, grilled tuna, and Tasso po’boy.

The Breaux team created all of their recipes, and their dishes are made from scratch.

“My husband wants everything to be correct coming out of the kitchen. Our cooking team has to follow the recipes and be consistent,” Vickie said. “The food has to have flavor, not a lot of pepper, but it has to have a lot of flavor. He wants the food to be tasteful and flavorful.”

One bite of the Breaux’s Cajun burger confirms that bold, authentic flavor is a core family value.

A beef patty sits between two jalapeño sourdough hamburger buns, topped with pepperjack cheese, sautéed onions, and Breaux’s own Cajun sauce.

Many visitors have ordered the tasso po’boy that just might be Breaux’s calling card.

The French bread-based sandwich consists of smoked tasso that is topped with banana peppers, pepper jack cheese and a few spoonfuls of barbeque sauce.

“When we were in Austin, we started doing tasso po’boys, and we couldn’t find tasso in Texas. So we actually had to buy the meat and grill it and smoke it ourselves and make the tasso ourselves,” Vickie said. “Here, we buy the meat, cure it for five days and then put seasoning on it, and then we smoke (smoker located on property) it ourselves.”

The family is excited to be in Jennings. David Breaux is from Mermentau Cove.

“It is a good area to be in. People travel through, and they stop. We are not fast food. We have a variety of dishes to serve you,” Vickie said.

Try This

Grilled Tuna: Inspired by a favorite local dish, David Breaux developed his own signature recipe — a perfectly seasoned, expertly grilled piece of ahi tuna.

Seafood pasta: Vickie Breaux proudly declares this dish is one of her contributions to the restaurant menu. Sautéed crawfish, shrimp, and white lump crab meat are tossed in Alfredo sauce and penne pasta. The Port Barre native has a right to be proud of this dish.

Étouffée: If you want to judge a South Louisiana kitchen, eat their gumbo or étouffée. Survey says, the team at Breaux’s can cook a roux and smother some crawfish in it.

Breaux’s Cajun Kitchen
919 N. Lake Arthur Ave., Jennings
337-246-3286
breauxscajunkitchen.com