BUSINESS FEATURE La Boucherie CajunMeats Butcher shop shares family recipes with Spring community for almost 3 decades B ringing family recipes to the Spring area and beyond for almost three decades, La
BY EMILY LINCKE
craw sh pies and sides such as creamed spinach as well as cuts of beef, pork or chicken that are sea- soned, wrapped in bacon, and stued or served with cheese. No dish, however, has been more popular at La Boucherie over the years than the turducken, the Holliers said. A trifecta of poultry, the turducken comprises a chicken stued inside of a duck stued inside of a turkey and is often served in Louisiana homes for Thanksgiving. During the early stages of the ongo- ing COVID-19 pandemic, Jason said business doubled as grocery stores ran low on food, and La Boucherie was able to continue operating. “[With] the shortages that were in the grocery store, you just see a piece of meat, you just pick it up because there was no other meat to pick up,” Barrett said. “That’s how we picked up a lot of new customers; they tried our product for the rst time.” Jason said one of the reasons La Boucherie stands out is that many butcher shops will use shortcuts to make their products cheaper, such as using dehydrated veggies instead of fresh ones. La Boucherie, however, prioritizes quality. “You can oer someone a quality product; you can oer someone great service; [or] you can oer someone great pricing,” Jason said. “Well you can only give them two. You can’t give them all three and stay in busi- ness. So we’re all about the quality and the customer service.”
From left: Barrett, Patty and Jason Hollier have been running the Spring-based business since 1995. (Photos by Emily Lincke/Community Impact Newspaper)
Boucherie Cajun Meats is a butcher shop and food production business locally owned by Patty Hollier and her sons Jason and Barrett Hollier. Patty and her husband, Royce, who died in 2017, rst concocted the idea of opening a business decades ago after Royce retired from the oil business. Patty said the couple often cooked stued deboned chickens—a dish that quickly became popular amongst friends. “Before we knew it, we had … neighbors there in Kingwood that were wanting to buy these chickens from us,” Patty said. The Holliers opened their rst business in 1995 on FM 1960, fol- lowed by a location in Rice Village in 1997. Their current location, which opened in March 2021 on Kuykend- ahl Road, is a 17,000-square-foot facility where dishes are produced and shipped for sale in grocery stores across Texas. The new facility also features a butcher shop that sells products on-site. Jason and Barrett grew up in the business, often spending hours deboning chickens to use for their parents’ recipes. According to Barrett, one of the most common miscon- ceptions about Cajun food is that it is always spicy. However, La Boucherie makes products of varying spice levels, Barrett said. Staples of the business include
La Boucherie sells a variety of meats on- site at its Kuykendahl Road facility.
KNOWYOUR STUFFING Deboned stu ed chickens ($74.99) are available in ve stung varieties. Crawsh jambalaya: onion, garlic and bell pepper etou ee; rice; crawsh tails and spices Jalapeno cornbread: cornbread base and mildly spicy jalapenos Wild rice pecan: pork sausage, wild and white rice, black olives and pecans Dirty rice: dark roux, rice and spices Shrimp & sausage jambalaya: Shrimp and pork sausage; long grain rice; and onion, garlic and bell pepper etou ee
Employees package products to be sold commercially in grocery stores.
La Boucherie 18908 Kuykendahl Road, Spring 281-583-8177 www.cajunmeats.com Hours: Tue.-Fri. 10 a.m.-7 p.m., Sat. 9 a.m.-7 p.m., Sun. 9 a.m.-4 p.m., closed Mon. Large selection available: items from Adirondacks, tables, chaise lounges, gliders, deep seating sectionals, and much more. VISIT US IN EITHER STORE OR ONLINE. CALL WITHQUESTIONS OR TO PLACE ANORDER.
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3416 FM 2920, Spring, Texas 77388 817-688-4018 2 miles West of I-45, between the 2 HEB’s SPRING LOCATION 14543 Hwy 105 W Suite 104, Conroe, TX 77304 832-521-5929 Near McCaleb Rd next to Rudy’s BBQ
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