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BB's Cajun Cuisine Spices up the Season

Article by Erica Hernandez

Photography by BBs Cafe | Paul Chavira

Originally published in Cypress Lifestyle

The hungry diner on the prowl for flavor that transcends cultures, need look no further than BB’s Cafe. It’s here where Texas and New Orleans-style cooking fuse into something entirely new. 

BB’s ownership likes to call it New Orleans cooking with a Texas twist. 

“You won’t ever find another Tex-Orleans cooking anywhere in the United States or anywhere in the world,” says Maricela Bassler, BB’s chief brand officer and partner. 

The Houston-based restaurant offers New-Orleans classics such as red beans and rice, crawfish etouffee and po’ boys served on Leidenheimer bread, a popular bakery with deep roots in the Big Easy. It also offers fusion foods with a Texas kick. The Cypress location boasts fish tacos made with blackened catfish and Cajun coleslaw. Boudin flautas, which combine homemade boudin and pepper jack cheese in a flour taco, are also on the menu. 

One of BB's most iconic items is its seasonal crawfish. This year, the company served more than 600,000 pounds of the mudbugs which are boiled in a seasoned mixture then tossed in a flavor-packed paste. The creatures are best eaten with a bib and stack of napkins handy. For those who don't like to get their hands dirty BB's recently began offering a "cleaner" crawfish recipe that doesn’t come coated with paste. 

BB's also added brunch to its menu after years of customer requests. Its hearty breakfast options include french toast, waffles, fried boudin served with poached eggs and other items with Cajun flair. Eggs benedict, for instance, are served over a cornbread waffle and topped with bourbon maple syrup. 

“It’s a very true Cajun brunch," Maricela says. “You’re not just going to get a benedict. You’re going to get a Cajun-style benedict.”

BB’s first opened its doors in Houston’s Montrose neighborhood in 2007. Inspired by his grandmother’s Louisiana-style cooking, founder Barry Bassler offered authentic New Orleans po’ boys with Texas cooking in hopes to create a new cuisine. It worked. The company recently opened its 10th location in Webster and has plans to expand regionally. 

Each location has a slightly different menu and decor to reflect not only New Orleans, but Houston’s diversity. One thing that’s consistent across all restaurants, however, is hard-working staff and quality service.

“The culture and the vibe here has always been a New Orleans feel with a Texas soul,” Maricela says.