For over 15 years, Stuffed has been bringing the bold, soulful flavors of Louisiana straight to Texas, serving up steaming hot crawfish, rich gumbos, and overstuffed poboys to a loyal and ever-growing fan base. Founded in 2010 by Kurt and his business partner, Tim, this locally owned and operated gem has become a staple in Austin’s food scene—one that’s built on quality, community, and a passion for authentic Cajun cuisine.
As crawfish season kicks into high gear, the energy at Stuffed is electric. Customers line up, eager to get their hands on perfectly seasoned, juicy crawfish boiled to perfection. “It’s what people look forward to all year,” Kurt says. “Crawfish boils aren’t just about the food—it’s about the experience, the gathering, the tradition.” And Stuffed delivers, making every visit feel like a true Louisiana backyard feast.
“Every single year, we’ve grown,” he notes. “Even in a tough crawfish season, our customers showed up. That loyalty means everything.”
A Business Born from Passion
Kurt’s love for Cajun food started long before Stuffed ever opened its doors. Frequent work trips to Louisiana turned into routine pit stops at specialty meat markets, where he’d load up on boudin, stuffed chickens, and sausages to bring back to Texas. “I was always bringing stuff back for friends and family—things you just couldn’t get in Austin,” he recalls.
When corporate life ended, he and Tim saw an opportunity. “At the time, there were maybe three Cajun restaurants in all of Austin. We thought about partnering with established Louisiana markets, but in the end, we built our own thing.” With Kurt’s operational know-how and Tim’s deep-rooted Cajun recipes, Stuffed was born—and Austin has been eating it up ever since.
Standing Strong in a Competitive Market
Fifteen years later, the food scene has changed dramatically. “When we opened, there were only a handful of Cajun restaurants here. Now, there are over 250,” Kurt says. From grocery stores selling live crawfish to Cajun-Asian fusion spots popping up, competition is everywhere. But Stuffed continues to thrive.
“Every single year, we’ve grown,” he notes. “Even in a tough crawfish season, our customers showed up. That loyalty means everything.”
Kurt credits that success to keeping the business small, focused, and customer-driven. “We care about every single dish that goes out the door. We’ve got that old-school customer service—when you walk in, you’re greeted like family. We might not be the cheapest place in town, but if you’re getting your crawfish or gumbo from us, you know it’s going to be good.”
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More Than Just Great Food—A Business Built to Last
Beyond the food, Kurt understands what it takes to run a business. “So many restaurants fail because they don’t have the capital to survive the first year,” he says. “People think they’ll hit the ground running, but it doesn’t work like that. A business always costs twice as much to run as you planned for.”
Unlike many chefs who focus solely on the kitchen, Kurt approaches Stuffed like a businessman—balancing operations, vendor relationships, and finances with the same precision he puts into every dish. “I tell people, I’m not a chef—I’m a numbers guy, an operations guy, a relationship guy. That’s how we’ve lasted this long.”
A True Local Gem
Stuffed isn’t just a business—it’s a community. From the dedicated staff to the regular customers who show up week after week, there’s a sense of pride in keeping this Cajun tradition alive in Austin. “We’re locally owned, and that means something,” Kurt says. “We’re not some big chain—we’re a part of this city, and we’re grateful for the people who keep coming back.”
So whether it’s peak crawfish season or just a day when you’re craving the rich, spicy flavors of Louisiana, Stuffed is the place to be. One bite, and you’ll see why this locally owned favorite has kept Austin coming back for more, year after year.
Check out and support Stuffed today!
