Cedar Park community members can enjoy a taste of New Orleans’ bold flavors without making the eight hour drive by paying a visit to Stuffed Cajun Meat Market.

The backstory

Owners Kurt Knies and Tim Garrett opened the business in 2010 after meeting at a previous job in Louisiana and discussing plans to bring traditional Cajun flavors to Austin. Knies said Garrett’s Louisiana roots inspired the business’ menu.

The market strictly sold specialty products when it first opened but after many customer requests for sit-down Cajun meals, Knies and Garrett expanded its offerings.
Stuffed Cajun Meat Market opened in 2010 and offers packaged meats made in-house in addition to sit-down meals. (Courtesy Stuffed Cajun Meat Market)
Stuffed Cajun Meat Market opened in 2010 and offers packaged meats made in-house in addition to sit-down meals. (Courtesy Stuffed Cajun Meat Market)
The community was immediately receptive to the new cuisine and Knies said some customers have stayed since the beginning.

“We still have people that come in once a week and they’ve been doing it for 15 years,” Knies said.


On the menu

Customers can order straight from the counter counter for fresh food and enjoy meals inside or to go. Shelves and refrigerators line the walls, displaying various made-in-house products including stuffed chickens, boudin and stuffed pork chops.
The market serves Boudin, or meat, rice, vegetables and seasonings stuffed in a sausage casing. (Courtesy Stuffed Cajun Meat Market)
The market serves boudin, or meat, rice, vegetables and seasonings stuffed in a sausage casing. (Courtesy Stuffed Cajun Meat Market)
“We’re not a fancy place by any means but Louisiana is not real fancy either,” Knies said.

While some community members stop by for a quick bite throughout the year, Knies said crawfish flies off the shelf when the season starts in March. He said some folks drive from across town for the specialty and occasionally grab a shrimp po’boy and gumbo while they’re in the market.
Co-Owner Kurt Knies said crawfish is the business' number one seller when the season starts in March. (Courtesy Stuffed Cajun Meat Market)
Co-Owner Kurt Knies said crawfish is the business' number one seller when the season starts in March. (Courtesy Stuffed Cajun Meat Market)
Stuffed has used the same classic recipes for years for Cajun staples such as etouffee with rice, muffaletta and po’boys.

“I think we’ve remained popular and still continue to grow our business because we stay authentic,” Knies said. “This is what the food is going to taste like if you’re in Baton Rouge or Lafayette—which is where the best food is.”