Our History
Generations of Cajun Cooking
The story of La Boucherie began on April 1, 1995, when Royce and Patty Hollier opened their first Cajun butcher shop in Spring, Texas. Royce grew up in Abbeville, Louisiana, located in the heart of Cajun Country. After leaving Baker Hughes INTEQ, Royce enjoyed cooking Cajun food for friends and neighbors in Kingwood, Texas. They loved his stuffed deboned chickens, which inspired him to share his culinary creations with more of the Houston community.
Royce, alongside his wife Patty and their sons Barrett and Jason, launched the business as a family and initially handled all aspects of the cooking, special deboning techniques, and meat stuffing themselves. Many of La Boucherie’s delicious stuffing recipes come from Royce's mother, Dorothy, a legendary Cajun grandmother.
La Boucherie became USDA-inspected around 1999, and some of the first grocery stores in Texas to carry our products included Brian Cook’s Meat Market, Central Market, Prasek’s, Rice Epicurean, and Kroger. Due to growth, the Hollier family built and moved into a larger facility and retail butcher shop in 2020. We greatly appreciate the loyalty of our customers and friends since the beginning, which has helped our business thrive. Today, La Boucherie products are available in grocery stores and markets across the South!
April 1, 2025
30 Years of Cajun Goodness!
Thank you for supporting our business and for trusting us with your family meals since 1995!
Our Values
High Quality Delicious Food
We take pride in offering high-quality, homemade-tasting food that’s easy to cook and great value for families. We use fresh vegetables, prime meats, and our family's delicious Cajun stuffing recipes to create an ultimate explosion of flavor and a unique meal experience.
In Loving Memory
We honor and celebrate the lives of our family and staff members who helped establish and promote La Boucherie.
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Royce Hollier
Our Dad, co-founded La Boucherie in 1995, making stuffed chickens and turduckens with his family at his home in Kingwood, Texas. He was born in Abbeville, Louisiana where his parents taught him all of their Cajun cooking secrets! Royce passed his love of cooking to his two sons, Jason and Barrett. A Votre Sante, Dad!
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Matt Grantham
Matt Grantham was our beloved friend and dedicated employee who worked with us for over a decade. He always had a smile on his face and was the most loyal employee! Matt helped take La Boucherie to the next level and was always optimistic, no matter what challenge came his way.
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Grandma Dorothy Hollier
We use many of Grandma Hollier’s authentic Cajun recipes in our kitchen! She was born and raised in Cajun country and spent most of her life in Abbeville, Louisiana. Grandma’s love of cooking was passed down to Royce. She was proud to see La Boucherie in its early years and would be pleased with our continued success.
Easily Shop Online
Bring La Boucherie to Your Door
Discover our delicious Cajun cuisine online, shipped conveniently to your door by our vendors.
Allons! Let's Go!
Visit Our Cajun Butcher Shop!
Located in Spring, Texas for over 30 years, we proudly offer high-quality ready-to-cook Cajun Food, old-fashioned butcher service, prime meats, Cajun grocery items, and friendly service!
Mais La!
CAJUN WORDS & PHRASES
Andouille (ahn-doo-ee): A lean Cajun pork sausage with a spicy, smoked flavor.
Aiyee (i-yee): Cajun expression of delight similar to ‘yippie’ or ‘yahoo.’
Allons [Ah-loh(n)]: Let's go.
Bayou (by-yoo): A sluggish stream, bigger than a creek and smaller than a river.
Boucherie (boo-shu-ree): (1) The Cajun traditional social event where people gather to slaughter a pig. (2) A butcher shop, especially in a French-speaking area.
Boudin (boo-da): A Cajun sausage made of cooked ground pork, rice and seasonings.
Ça c’est bon (Sa say boh(n)): That’s good.
Cajun Trinity: Nickname for the three vegetables that are a must in Cajun/Creole cuisine: bell pepper, celery, and onion.
C’est tout (Say too): That’s all.
Cher [sha]: A term of endearment, similar to ‘dear’ or ‘sweetheart.’
Comment Ca Va (come-on sa va): How's it going? How are you doing?
Envie [ah(n)-vee] A longing, strong craving, or hunger to do or eat something.
Étouffée (ay-too-fay): A gravy usually made with seafood in a smothered vegetable sauce.
Fais do-do [fay doe-doe]: A Cajun dance party. Literally ‘go to sleep’ - a phrase whispered by French-speaking Cajuns to their children so they could join in the dancing.
Filé [fee-lay]: Ground sassafras leaves used to season, among other things, gumbo.
Gumbo (gum-boh): A roux-based soup of poultry, sausage or seafood, served over rice.
Jambalaya (jum-buh-lie-yuh): A main dish usually made from rice and a combination of meats.
Joie de vivre (jhwa-dey-veev): French for ‘The joy of living.’
Lagniappe [Lahn-yap]: a little something extra.
Laissez les bons temps rouler [Lay say lay boh(n) toh(n) roo lay]: Let the good times roll!
Maque Chou (mock-shoo): A dish made by scraping young corn off the cob and smothering the kernels in tomatoes, onions, and spices.
Mardi Gras (mar-dee-graw): “Fat Tuesday” is the final day of the weeks-long Carnival on the Tuesday before Ash Wednesday, which begins Lent.
Petite (pe-teet): Small
Roux (roo): Flour browned in fat and used for thickening gravies, gumbo, etc. (the basis for most Cajun cooking).
Tasso (tah-soh): Strips of spiced pork or beef that are smoked like jerky and used to flavor many dishes, sort of a Cajun pepperoni.
Get in Touch
Have a question? We are happy to help our customers and welcome your feedback and comments!