Humble Cajun restaurant rebrands after copyright dispute

A Humble Cajun restaurant that opened less than a month ago was already under a new name after a copyright dispute forced owner Andrew Landry to quickly rework the branding and keep the business moving.

The restaurant, formerly known as Landry’s Creole & Cajun Seafood, became LanDreaux’s Creole & Cajun Seafood effective May 13 after a large corporate restaurant group raised concerns about the original name. Landry said the name was his family name and that he never meant to mislead customers or borrow another company’s reputation.

The timing made the rebrand more than a cosmetic change. The restaurant opened at 8009 FM 1960 Road E in Humble on April 15, then had to update its signage, online listing and public identity within weeks. For a small business still building recognition, that kind of turnaround can mean the difference between keeping regulars and losing them to confusion.

What has not changed is the menu or the concept. The kitchen still serves seafood gumbo, fried fish, red beans and rice, crawfish and seasoned Cajun seafood, keeping the same comfort-food focus that drew attention when the restaurant first opened in Harris County. The business’s online listing now shows the LanDreaux’s name and a phone number of (346) 892-0304.

The rebrand also keeps the restaurant tied to a familiar local operator. Landry previously ran Juicy Heads & Spicy Tails in Humble, which opened in April 2022, giving the new venture a direct connection to an existing Harris County dining audience. That continuity may help soften the impact of the name change, even as the business works to make sure longtime customers recognize that the food, location and ownership have stayed the same.

A May 13 post attributed to the restaurant said the name “Landry’s” was never chosen to mislead anyone or ride the success of another company. It also said the business was built from the ground up with hard work, sacrifice, faith and a dream to create something meaningful for the family and the community.

For other local entrepreneurs, the episode is a reminder that a restaurant’s identity can hinge on more than recipes and service. In a crowded dining market, a name can become a legal and commercial risk, and a forced rebrand can arrive just as quickly as the opening rush. In this case, the survival story is not about a new menu or a new owner. It is about a Humble business protecting its place in the market and staying open under a different sign.