While the DFW may feel pretty far removed from the bayou, a Louisiana native is doing his part to bring the flavors of his home to the region. Jesse Gibson, the mind behind The Wild Cajun, is opening Cocodrie’s Bayou Kitchen in North Richland Hills later this year, reports local media outlet Culture Map Fort Worth.
The seafood focused concept will be a pretty radical departure for its upcoming 5209 Rufe Snow Drive home; the storefront housed Rock & Tacos until it closed in December of 2024.
Owner Jesse Gibson kindly set aside some time to speak with What Now Dallas about his fascinating journey from business degree to restauranter. He explains that his family has a long history of shrimping, and when a friend suggested he begin selling his family’s shrimp, it launched a grassroots business that led from Louisiana to Texas.
Gibson laid down roots in the area-he states: “I moved in, I set up our house as a homebase of operations. For growth, it just kind of got to where our little backyard operation outgrew it.”
Cocodrie’s is not Gibson’s first restaurant, however he is no longer associated with his previous effort. The separation turned out to be fortuitous, clearing the path for this next chapter. Speaking of the endeavor, Gibson says: “It just didn’t work out. In April I was out on my own again, so I saw the space and I just called the bar and said ‘I’m curious who your landlord is. I see the space is empty.’ The owner ended up calling me back and he listened to me and the concept and he thought it was a good idea and he gave me an opportunity I couldn’t pass up.”
Gibson hopes Cocodrie’s will offer a glimpse into the distinctive charm of Cajun living, beyond the preconceived notions people may carry. He explains: “The style is coastal Cajun, a little swampy. We’ve got a muralist in there right now and he’s doing a 20 foot long albino alligator with a gold tooth. The best I can say is this is my style-I’m making myself at home. I want it to be like you’re welcome there.”
Even the name itself-Cocodrie’s-is a call-back to Gibson’s roots, and the little village near his family’s dock. Press materials explain that Cocodrie is: “The last spot of civilization to the gulf, the midway between the bays and the marshes. Cocodrie’s Bayou Kitchen celebrates the culture, community, and coastal flavors that define our home.”
The restaurant itself will be a laid-back affair where customers order at the counter and grab their food themselves once it’s prepared. Future regulars can look forward to a very seafood heavy menu, with a little innovation to boot; Gibson explains: “I’m flirting with the idea of ‘up the bayou, down the bayou’ with ‘up the bayou’ being more traditional and ‘down the bayou’ being my spins on things. I want to do things that are a little different but still kind of traditional at the same time.”
He assures diners they can look forward to all of their favorites-alongside plenty of crawfish, his specialty. Cocodrie’s will offer “Etouffee, jambalaya, gumbo. It has a big smoker and we’re going to do smoked redfish. Boudin balls, meat pies, and po’ boys and fried baskets- they’re probably going to be our big seller.”
DFW diners won’t have to wait too much longer to dig into the restaurant’s fare; Gibson states that despite the complications raised by the presence of live crawfish, he is confident of a mid-September opening. “We have all of the big barriers out of the way, we just have to iron out the fine details,” he says.
Gibson’s passion, enthusiasm-and of course, superior seafood-is certain to make Cocodrie’s a DFW mainstay. For him, the restaurant represents a full circle moment. He states: “I ended up in my own backyard, which is where I wanted to be all along. When I got this opportunity, I just had to make this work.”
