What happens when you give traditional Cajun cooking a genuine Texas accent? You get BB’s Tex-Orleans — half Texas, half Louisiana, and all flavor. That fusion was the focus when the “Taste Buds” segment turned its lens on the BB’s kitchen.

The feature explored what makes the Tex-Orleans menu its own thing: Louisiana classics like crawfish boils, gumbo, jambalaya, and po’boys, reimagined with the bold, hearty sensibility of Texas. It isn’t strictly Creole and it isn’t Cajun-by-the-book — it’s the homemade concept founder Brooks Bassler built from his grandmother’s Louisiana recipes and a Texan’s appetite for big, satisfying food.

That mash-up of two great food cultures is the whole identity of the brand. It’s why a plate at BB’s feels familiar to anyone who loves Gulf Coast cooking, yet distinct enough to keep people coming back. From seasoned boiled crawfish to po’boys on French bread and fresh Gulf seafood, every dish carries that Tex-Orleans signature.

It’s the same cooking that has earned BB’s a loyal following since 2007, served across the Houston area and into Southeast Texas in a relaxed, welcoming setting.

Want to taste the fusion for yourself? Find your nearest BB’s on our locations page.

Featured Press Coverage

Good Day SA — Taste Buds
A local restaurant with a Lone Star twist on Cajun dishes.
Watch the full segment on KENS5