Cormier's Kitchen serves up Cajun cooking, Southern comfort in Spring

The Seafood Platter ($20.99) comprises a crab cake, a catfish filet and six blackened shrimp served with dirty rice and a side of veggies. (Hannah Zedaker/Community Impact Newspaper)
The Seafood Platter ($20.99) comprises a crab cake, a catfish filet and six blackened shrimp served with dirty rice and a side of veggies. (Hannah Zedaker/Community Impact Newspaper)

The Seafood Platter ($20.99) comprises a crab cake, a catfish filet and six blackened shrimp served with dirty rice and a side of veggies. (Hannah Zedaker/Community Impact Newspaper)

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The Cajun Shrimp Plate ($13.99) features sauteed shrimp covered in a creamy Cajun sauce and served with dirty rice. (Hannah Zedaker/Community Impact Newspaper)
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To make Boudin Balls ($9.99), pork sausage, rice and seasoning are rolled, breaded and deep fried. (Hannah Zedaker/Community Impact Newspaper)
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Cormier’s Hurricane ($7.75) features coconut, banana and dark rums; orange and pineapple juices; and grenadine. (Hannah Zedaker/Community Impact Newspaper)
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General Manager Erika Osborne helped owner Kevin Cormier open Cormier's Kitchen in July 2019. (Hannah Zedaker/Community Impact Newspaper)
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Once patrons step through the doors of Cormier’s Kitchen in Spring, they are instantly transported to Cajun country, where boudin, jambalaya and gumbo reign supreme.

Opened by Louisiana native Kevin Cormier in July 2019, Cormier’s Kitchen boasts a menu filled with family recipes for Southern staples and Cajun classics.

“Even though we might have some of the same dishes [as other Cajun restaurants], we ... tweak them just to make them a little bit different,” said General Manager Erika Osborne, who has been with the restaurant since opening day.

Cormier, who previously owned Mak’s Place a couple of doors down, bought the space that would eventually house Cormier’s shortly after selling Mak’s in 2019.

While the majority of the Cormier’s Kitchen menu comprises Cajun dishes such as crawfish etoufee, po’boys and beignets, American fare such as hamburgers and chicken fried steak are also available.


“We try to have a Cajun flair with almost everything we serve,” Osborne said.

In addition to lunch and dinner, Cormier’s Kitchen also serves breakfast daily until 2 p.m. complete with mimosas and bloody marys. Hurricanes are a signature cocktail for the restaurant’s full bar, which also carries Louisiana beers.

When Cormier’s Kitchen opened, Osborne said business was booming. Like many restaurants, however, the coronavirus pandemic proved to be a challenge.

“During the pandemic, it was so busy with to-go [orders] because we had so many people trying to support us and keep us going—and boy did we,” Osborne said.

In recent months, Osborne said dine-in business has picked up, and the staff is gearing up for the next crawfish season in November.

While Osborne has worked in the restaurant industry for most of her life, she said nothing quite compares to Cormier’s Kitchen.

“It’s like family here,” she said. “We all look out for each other, and the community looks out for us.”

Cormier’s Kitchen

5200 Louetta Road, Ste. 100, Spring

832-698-1445

www.cormiers-kitchen.com

Hours: Mon.-Fri. 10 a.m.-9 p.m., Sat.-Sun. 9 a.m.-9 p.m.
By Hannah Zedaker

Editor, Spring/Klein & Lake Houston/Humble/Kingwood

Hannah joined Community Impact Newspaper as a reporter in May 2016 after graduating with a degree in journalism from Sam Houston State University in Huntsville, Texas. In March 2019, she transitioned to editor of the Spring/Klein edition and later became the editor of both the Spring/Klein and Lake Houston/Humble/Kingwood editions in June 2021. Hannah covers education, local government, transportation, business, real estate development and nonprofits in these communities. Prior to CI, Hannah served as associate editor of The Houstonian, interned with Community Impact Newspaper and spent time writing for the Sam Houston State University College of Fine Arts and Mass Communication and The Huntsville Item.



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