About Boudreaux’s

After years in the restaurant business, owner Robert Boudreau (the restaurant’s name ends with an “x”, the man’s name does not), brought his concept to the Midwest, opening the first Boudreaux's Louisiana Seafood & Steaks in Saint Joseph, Missouri in 2001. A native of south Louisiana, Boudreau brought his authentic Louisiana cuisine and unique atmosphere to the region, which became an instant hit with locals and travelers alike. Regulars at the Saint Joseph restaurant now include a significant number from a 100 mile radius and beyond. That success, and strong encouragement by many, led Boudreau to consider locating a second restaurant in the Kansas City metro area. The new dream became reality with the opening of the second Boudreaux’s in the new Mission Farms development in Leawood, Kansas.

We specialize in fresh seafood, including Louisiana oysters on the half-shell, and delicious Certified Angus Beef steaks. From shrimp po boys and chicken fried chicken with our famous cream gravy to crab bisque, jambalyas and etouffees, we’re cookin’ up Louisiana for you!

Think of Boudreaux’s for business lunches, after-hour gatherings, casual family meals and special occasions.

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Cajun? What's that?

In 1604, French pilgrims began settling in eastern Canada, in what we now know as Nova Scotia, Prince Edward Island and New Brunswick. This area was known then as Acadia, and its inhabitants as Acadians. The name “Cajun” is a slurred derivative of Acadian.
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The struggle between France and England for dominance in North America culminated in the French and Indian War (1754-1763). Following their victory, British leaders demanded that the Acadians renounce their Catholic faith and their allegiance to France, and pledge allegiance to the Anglican Church and the king of England. Those who refused were driven into exile. Thousands of these refugees found refuge in south Louisiana. Descendents of those Acadian exiles remain the heart of the Cajun community in the area of Louisiana now referred to as Acadiana.
When it comes to Cajun cuisine some people think of hot food, strong coffee and sweet tea. Natives do tend to like tea on the sweet side. We don’t much care for weak coffee. While some food dishes may be spicy hot, focus is on flavor and pleasing the palate, not torturing it.

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