Today we’d like to introduce you to Abbey Hebert. Them and their team share their story with us below:
Abbey was born and raised in Iota, LA. (Rural Acadia Parish) Brought up in the kitchens of excellent family home cooks (great grand mother, grandmother, and mother) she had a love for cooking at a very young age, learning technique along the way. At the age of 12 her mother opened a wedding venue, where Abbey worked for years helping to develop recipes in their commercial kitchen and running business operations. In 2019 she made a move to Houston, Texas where she met native Cody Nicholson. Cody grew up in Cleveland TX ranching with his grandfather, and later starting his own hunting and fishing guide business. The two had common ground and know how. Missing home, Abbey pestered Cody to take her to the ‘traditional’ Cajun food restaurants and dives in the Houston area. After several strike outs, Cody started to fear there was no satisfying this particular Cajun girl. Together, it became a mission to find the perfect traditional Cajun food. After months of searching, they realized what they were looking for was slim to none. They started to find other folks searching for the same thing to no avail. Cody’s business background, and Abbey’s food knowledge gave them an idea, and they decided to open a traditional Cajun restaurant, offering all of the delicious nostalgia from Hebert’s hometown. House of Roux opened its doors in May 2020. After a few months we noticed all of our customers were returning, and bringing friends and family back each time. It was truly humbling to see the love and appreciation for what we were doing. Today we are nearly a year old, and opening our second location in Downtown Conroe, set to open in June 2022.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
The major challenge we faced was opening a restaurant during Covid times. People thought we were crazy for trying, but we didn’t listen, and kept working towards our goal of producing completely scratch made Cajun fare. Looking back, the nay-sayers if anything, gave us more ambition to make it work and keep going! Even through current economic obstacles we face today, it has not deterred us from seeing our vision through!
Thanks – so what else should our readers know about your work and what you’re currently focused on?
We make traditional Cajun fare from scratch. No short cuts, no roux from a jar allowed! Everything we make is 100% authentic and what you would find in Acadiana. We are home of the Original Gumbo Pie, a dish we created for fun in our home kitchen, that has truly taken off! It consists of our dark roux gumbo encased with scratch made dough. The gumbo pies sell out daily! We can’t make them fast enough but we are working on it! I love to see a customer try our boudin balls for the first time, its truly a reaction that i will never get tired of seeing. That moment they realize its authenticity, it switches a light on for them, and it encourages them to learn more about traditional Cajun cuisine and heritage, made the “old” way! Our food is made to make customers feel like they are at home. Comforting and sentimental. I think that sets us apart, and makes House of Roux not only a restaurant, but a family. I am most proud of the courage and guts it took to put ourselves out there. You don’t know who will love or hate what you are doing, you just have to know what you are doing sits right with your soul, and keep moving forward.
We all have a different way of looking at and defining success. How do you define success?
We define success by the reaction of customers when eating our food. To see the love and appreciation for what we are doing is all the sucess we could ever hope for.
Contact Info:
- Email: info@houseofroux.com
- Website: www.houseofroux.com
- Instagram: instagram.com/House_of_roux
- Facebook: www.facebook.com/houseofroux
