Cedar Park - Far Northwest Austin Edition | February 2025

Dining

BY DACIA GARCIA

The market serves boudin, or meat, rice, vegetables and seasonings stued in a sausage casing.

COURTESY STUFFED CAJUN MEAT MARKET

Co-owner Kurt Knies said crawsh is the business’s No. 1 seller when the season starts in March.

COURTESY STUFFED CAJUN MEAT MARKET

Stued brings authentic Cajun avors to Cedar Park Cedar Park residents can enjoy a taste of New Orleans’ bold avors without making the eight-hour drive by visiting Stued Cajun Meat Market. The backstory On the menu The shop oers made-in-house products includ- ing boudin and stued chicken and pork chops.

From left, Assistant General Manager Zach Opela, co- owner Kurt Knies and General Manager Ducky Knies.

DACIA GARCIACOMMUNITY IMPACT

“We’re not a fancy place by any means, but Louisiana is not real fancy either,” Knies said. While customers stop by year-round, Knies said crawsh y o the shelf when the season starts in March. Stued has used the same classic recipes for Cajun staples, such as etouee with rice, mualetta and po’boys for years. “I think we’ve remained popular and continue to grow our business because we stay authentic,” Knies said. “This is what the food is going to taste like in Baton Rouge or Lafayette—which is where the best food is.”

Owners Kurt Knies and Tim Garrett opened the business in 2010 after meeting at a previous job in Louisiana. Knies said Garrett’s Louisiana roots inspired the business’s menu. The market originally only sold specialty prod- ucts, but after many requests, Knies and Garrett added a sit-down menu. “We have people that come in once a week, and they’ve been doing it for 15 years,” Knies said.

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12226 RM 620 N., Austin www.stuedcajun.com

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CEDAR PARK FAR NORTHWEST AUSTIN EDITION