BB’s Tex-Orleans

December 1st, 2019

The Boil: Build your tray any way you like. Pile it with Dungeness Crab, Snow Crab, Gulf Blue Crab, Cold Shrimp, or Hot-N-Spicy Boiled Shrimp. Dip it with melted butter/ spicy creamy dippin’ sauce. Fill It with Mushrooms, Corn, Red Potato, Smoked Chicken and Apple Sausage, Smoked Garlic Sausage or Spicy Alligator Andouille Sausage.

The Best Cajun on the Bay

By Alisa Star

Come try authentic Southern Louisiana style cooking fused with a Texas twist. Creator and owner Brooks Bassler opened his 10th location of BB’s Tex-Orleans restaurant right here in Webster. Houston’s most popular Cajun restaurants are on the rise and becoming ever so popular among the public.

Bassler and his wife Maricela began their enterprise with a small, quaint restaurant located in the Montrose area, featuring a small menu serving gumbo and his famous overstuffed shrimp po-boys inspired by his grandmother’s (maw maw) cooking. Since then, they have stamped the footprint of BB’s Tex-Orleans all over the Houston area.

Bassler was born and raised in the small town of Rockdale, Texas, but most of his family is from Louisiana. His mother was born and raised in Morgan City, and all of her family still live there.

Brooks went to the University of Houston, where he waited tables at a high-end wine bar while attending the Wolff Center for Entrepreneurship, which is one of the top five best programs in the country.

After graduating, Bassler stayed in the restaurant business, which was his passion. While working at TwoRows Restaurant in Rice Village, the owner approached Bassler with the idea of helping jump start their catering program. While learning the ropes and sales, and several years of successfully doing catering for multiple companies, Bassler saw the writing on the wall and took that leap of faith. His passion in life is food and the Louisiana culture and that is captured in BB’s Tex-Orleans.

Most of the menu items are family recipes that have been handed down from generation to generation. Bassler wanted to be as unique as possible while penetrating the Cajun food market. It all kept coming down to his mother’s Cajun Louisiana roots and loving the food, culture, and people of South Louisiana, but wanting to be different from others. Bassler put a Texan flare to his one-of-a-kind Cajun cuisine.

Rockdale Redfish: Jumbo blackened Gulf shrimp topped with a zesty Andouille cream sauce. This dish is superb! The spices and the cream sauce is beyond delish. You will never have Redfish like this anywhere!

BB’s Tex-Orleans is a family owned and operated local restaurant chain that specializes in Tex-Cajun cooking.

“We add a unique Texas twist to Cajun and New Orleans food. NOLA style po-boys, seafood gumbo, and hot and spicy crawfish are our specialities. BB’s is most proud of creating opportunity for fellow Tex-Orleanians (employees). Watching them grow personally, professionally, and financially are my proudest moments. I pride myself in the values I have and bring those values here. We are a big family!” Bassler said.

New Orleans style shrimp po-boy loaded with Gulf shrimp and BB’s Sauce, a chipotle-infused mayo. Paired perfectly with a South Texas Jazz Tex-Orleans Cocktail that will make you come back for more.

One of BB’s employees, Kaleb Jenkins, a Louisiana native, walked into the restaurant one day and loved it so much that he began working as a dishwasher and at catering events. Soon to become the commissary driver for all BB’s Tex-Orleans chains here in Houston. “Your dreams can never be too big.” Jenkins said.

“Our menu, culture and decor separates us from our competition. We have a diverse menu with bold Cajun flavors. All of the art is from Louisiana. One of the local artists, Lance Vargas, creates one-of-a-kind pieces that we carry in our BB’s restaurants. We are proud of the real Louisiana vibe throughout all of our chains,” Bassler said.

BB’s is most known for their famous po-boys, overstuffed with spicy gulf shrimp between a crisp bun straight from Leidenheimer bakery in New Orleans. Other delights include mouth-watering crawfish, tender roast beef debris, juicy oysters and fajitas.

If you have a little Cajun in your soul, and you’re looking for authentic Louisiana Cajun flavors, you have to try BB’s Tex-Orleans, located at 1039 W. Bay Area Blvd., Webster, TX 77598. BB’s is your all day and late night headquarters serving Cajun with a twist.

Calling All Crawfish Lovers!

April 1st, 2019

Krawfish Kingz team aims to place high at this year’s Big Ass Crawfish Bash.

By Xander Thomas

The Guinness World Record awarded, biggest crawfish bash in the world, is happening right here south of Houston, near the Clear Lake area! The Big Ass Crawfish Bash, held at Gulf Greyhound Park in Texas City, set the record in 2017 for serving over 58,000 pounds of mud bugs in eight hours.

“It is just a non-stop good time for hours on end,” said Krawfish Kingz team owner Julie Buehrer.

Julie, along with husband Brian and long-time friend Paul Burrow, own the name, and are now selling their crawdads at the Kemah and Texas City locations of Stuttgarden.

The entire event includes all-you-can-eat crawfish, for the price that you pay for the wristband to get in, and with 80-plus cook off teams, everyone in attendance should be able to get their fill of the southern favorite.

“It’s a lot, a lot of crawfish in a little bit of time,” Julie said, “You get access to every crawfish tent, nobody can charge you for anything. The only thing that is extra are the vendors up front with the carnival foods and the beer people.”

Krawfish Kingz will be one of the many teams in competition, for their third year in a row. Their recipe landed them in the top 15 last year, and they are hopeful to make an even bigger splash this year.

“We got somewhere between 10th and 15th cause they only call out nine and under,” Julie said. “We’re guessing for your second year that’s pretty good, and we’re hoping to get our name called this year, and get a little more recognition.”

They will be set up at tents 29 and 30, the same place they were positioned last year, which should make it easy for those wanting to track them down again.

Whether or not you get the chance to make it out to this major mud bug madness, you will still be able to get a taste of the Krawfish Kingz fiery favorite. Their crawdads are available at the Stuttgarden restaurants in Kemah and Texas City on the weekends.

“Really, it’s something we do cause we love to do it,” Julie said.

So whether you are a fan of crawfish, or looking for a new seafood flavor to delve into, the Big Ass Crawfish Bash will take place on Saturday, April 20 out at Gulf Greyhound park in La Marque.

Overflow parking will be at Mall of the Mainland and a Shuttle will be taking patrons to the event grounds. Visit for more information.

Bay Area Houston Magazine