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Creole & Cajun

Under The Radar: Bubba T’s Is Serving Up Classic Cajun Dishes In Spring

Bubba T's po' boy


The cross section of a shrimp and oyster po' boy at Bubba T's in Spring. Photo by Jim Robertson.

Posted: May 8, 2018 at 7:00 am   /   by   /   comments (0)

The original Bubba T’s Cajun Kitchen opened in 2013 at 610 Rayford in Spring and offers a variety of fish and Cajun classics that have evolved over time. Owners Bland and Andra Brown opened a second location at 202 Sawdust, only one mile from the original location, in March of 2017.

The offerings at both locations include seafood gumbo, oyster po’ boys, shrimp po’ boys, fried crawfish, crawfish étouffée, jambalaya and hushpuppies.

During our visit, a very pleasant and helpful staff member greeted us and made ordering a snap, offering suggestions on how to try a variety of dishes without ordering too many entrees. Dining out should be an experience beyond the food and in that regard, the raw concrete floors, artwork, blues music and even the sauces on the tables were echoes of a casual New Orleans diner.

Bubba T's

The casual, New Orleans-inflected dining room of Bubba T’s in Spring. Photo by Jim Robertson.

Our lunch started with the excellent gumbo, a flavor bomb that relies on seafood, not just salt. It had just the right consistency thanks to a generous shrimp-to-rice ratio. This gumbo did vary from many others in that it did not have a distinct roux flavor. This one is all about the seafood.

The shrimp and oyster po’ boys were large, wrapped in paper and cut in two. Fully dressed with pickles, lettuce, tomato and onion, the hefty sandwiches got wonderful crunch from both the seasoned, deep-fried shrimp and oysters as well as a slight, delightful char on the rolls. A bright and balanced dressing was the perfect compliment

Bubba T's crawfish platter

The fried crawfish platter at Bubba T’s in Spring. Photo by Jim Robertson.

The crawfish combo, consisting of fried crawfish tails, crawfish etoufee, jambalaya, and hushpuppies came out last. Just like our po’boys, the fried crawfish had a wonderful crunch and balanced spices. The étouffée, however, was under seasoned and somewhat gelatinous, as if it had been in the bowl too long before being served. The jambalaya rice, fortunately, didn’t suffer from the under-seasoning issue. The herbs incorporated into the hushpuppy batter were a welcome surprise.

Other offerings at Bubba T’s to consider include blackened fish and in-season specials, which are displayed on a board near the entrance. They also offer “family packs” that can feed from eight to 25 people.

Bubba T’s Cajun Kitchen, 202 Sawdust, Suite 110, The Woodlands, Texas, (281) 651-4566. Hours are Mondays through Saturdays from 11 a.m. to 9 p.m. and Sundays from 11 a.m. to 8 p.m.