The best restaurants Cajun Country

Crowley's icon, Cajun way is illustrated both with its gumbos and with its Louisiana sausage. The opportunity for lunch in a typical family restaurant. On the menu: various gumbos and store, as well as the famous boudin, mixing meat and spicy rice. Nothing very chic, but a simple atmosphere, suitable when you are on the road.

Fezzo's is displayed as one of Crowley's good tables. Its extensive menu offers many cajun and creole specialities. We advise you to taste one of the various gumbos, crayfish, crab or chicken, and then enchaîner on grilled steak or famous po-boy, still fried fish. Depending on season, servings of smoked shrimp or crayfish are added to the map.

Because visiting Louisiana is a taste of the wonderful crayfish of its marshes, this is an important address in the region. Big John's uses crayfish - in season - seasoned by your taste (soft, sharp, very spicy). This is where the premises come when the desire for crayfish is compelling. The rest of the year, fried fish and seafood occupy the map.

This family restaurant, which opens its doors as early as 17 p. m., leaves a host of gourmants enticed by the smell of crayfish. Don't be scared by the tail, nor by the vieillot aspect of the building. Typically Louisiana, Richard's laughs at appearances and focuses on product quality, in the case of excellent crayfish in season and all kinds of fried fish the rest of the year.

With such a "Crayfish Fans" name, we have no doubt that the establishment's star is the little orange cute of the Louisiana marshes. When it's the season, there's plenty of room coming in this dinner/' lowdown to enjoy crayfish. The rest of the year, the place loses a little interest, although there are always seafood and fried fish.

Once housed in a much smaller venue, the restaurant was struck by lightning and caught fire in January 2017. So the locals were delighted to welcome its reopening three months later in a much larger facility. A touch of Cajun decor depicting life in the swamp and, on the plate, signature specialties, mostly gumbo and seafood. The boiled specialties of the house are the most popular. Crayfish and blue crabs are only served during the season.

Located on the edge of the expressway, an authentic boui-boui that doubles as an eclectic restaurant and store. You'll order blood sausage, cracklins, fried seafood, po-boy or fried chicken, for example, at the counter, and sit at the row of tables that sit in the middle of what looks like a grocery store from another time. You will also find frozen meat, spices of all kinds, hot sauces, souvenirs, etc.

Tante Marie is a large and beautiful café with a pleasant and friendly atmosphere. It serves simple and delicious homemade food and makes the most of the music, art and the opportunity to meet people from all walks of life. Specialties include boudin-filled doughnuts, the Jolie Pont Blue Burger with blue cheese, fried catfish, Caramel Comfort espresso and weekend brunch mimosas. Cajun jam sessions every Saturday and Sunday from 11 a.m. to 1 p.m. and occasional live entertainment (see Facebook page).

Of course, the place does not look like much. But trust the locals, if they send you there it's for a good reason. The food is pretty good and the atmosphere is pretty great. Among the specialties to try: fried chicken, po-boys, boudin bites and fried shrimps. On Saturday nights, all the surrounding villages seem to gather here to dance a few steps (live Cajun music on weekends). It's the perfect way to recharge after Mark Miller's swamp tour that leaves from the restaurant's dock.

This restaurant is located in a wooden house, with a simple and clean interior, tables with tablecloths and large fans. The big specialty of the place is the fried seafood plate (several choices including combo or half and half plates), not to mention the grilled meats, the shrimp or chicken and sausage gumbo, the rice and red bean plate, the jambalaya, etc. Every Friday night, you can have an all-you-can-eat of fried fish while a live band provides the atmosphere.

At Prejean's, the decor brings together all the essentials of life in the bayous. The specialties are seafood, grilled meats and boils (crawfish and shrimp or both, available only at night from 5pm). The menu doesn't stop there, including almost every Louisiana specialty: gumbo, crawfish etouffee, po-boy, shrimp & grits, alligator, etc. All well cooked and recommended by an authentic local Cajun. Bonus: live music several nights a week, usually Cajun music.

It all started in 1962 when Poche's was a simple spot for barbecue and blood sausage. Several decades later, Poche's is still owned by the same family and serves as both a restaurant and a butcher shop. On the restaurant side, house meats are served, but also a whole bunch of Cajun specialties with a daily and evening menu offering several options. At the butcher's shop, we stock up on sausages, andouilles, barbecue meats, etc.

T-Coon is certainly Cajun with his ancestors from Acadia, but he claims to be above all from the zydeco culture in his way of cooking. A way of seeing. Still, his Sunday brunch has its followers and it is better to make reservations. It's an excellent opportunity to have a real local breakfast(grits, eggs and bacon, sausages, omelets, pancakes, etc.) to start a long day. For lunch, weekdays have a featured dish in addition to the regular menu which features many Louisiana specialties.

Seasonal products, high ceilings, family atmosphere, these are the main assets of this establishment which offers a very local color menu (gumbo, suckling pig sandwich, fried catfish plate, crabs topped with crayfish etouffee, etc.). The house also offers creative salads, grilled meats and gourmet burgers. Also on the program: surf & turf buffet on Friday and Saturday nights and Boucherie Brunch buffet on weekends. Mention should be made of the cozy and rustic terrace at the back overlooking the Fuselier bayou.

Here is a safe table in Abbeville. The menu is traditional, with fried fish, juicy steaks and gumbos. There is something for everyone. For starters, we chose the sliced eggplant, fried and topped with marinara sauce, followed by the famous shrimp and grits for the main course. The grilled meats are also worth it, especially the filet mignon. The best thing to do is to accompany your meal with a daiquiri, to be sipped while watching the boats go by on the Vermilion River. Good plan: the star dish of the day in the evening costs less than 20 US$.

Nestled in the beautiful Rip Van Winkle Gardens, not far from the shores of Lake Peigneur, Cafe Jefferson offers the perfect opportunity to linger in this pleasant setting. Between visits, sit down to a seafood gumbo, shrimp remoulade, crawfish etouffee or simply a good po-boy or muffuletta. The view of the lake is particularly relaxing. Save room for dessert, especially the Bourbon Pecan Pie.

It's the perfect place to enjoy all kinds of local specialties. Heavily filled po-boys, fried seafood platters, boiled crawfish (when in season) and seafood or chicken and sausage gumbo are among the dishes on the menu. There are also small dishes on the go such as salads and burgers, daily lunch dishes (crawfish etouffee, roast pork, etc.) and the famous Sunday barbecue. We like the popular atmosphere, the moderate prices and the fact that the locals have always made it their canteen.

The Soileau family has been delighting the taste buds of Louisianans and visitors alike for over 80 years. The third generation of Soileau's is now at the helm of the restaurant, carrying on a tradition of simple, inexpensive Cajun cuisine made with love. On the menu: frog legs, alligator in hot sauce, gumbo, po-boys, boiled, grilled or fried seafood, crawfish in all their forms, fried chicken and other local specialties. Note that the restaurant also sells some homemade products such as sauces and dressings.

This small restaurant is an authentic address where you can taste mainly boiled seafood (crabs, crayfish or shrimps), but also boudin balls, stewed crayfish, grilled salmon, a po-boy, a basket of fried seafood and tutti quanti. For a taste of everything, the tasting plate with crab meat au gratin, fried fish and shrimp and shrimp stuffed crab is a must. For dessert, the bread pudding and cheesecake will perfectly crown this gourmet break.

If we come here, it is especially for the blood sausage. We are in the heart of the country of the blood sausage. The boudin ball is particularly remarkable, because it is not stuffy and does not sting (relatively) much. The classic boudin is also good, for those who like it crunchy. A small store with a large window from which you can observe the whole process of making the boudin offers to bring back the spice mix for gumbo, the ideal recipe for jambalaya, etc. Otherwise the menu is oriented as everywhere on seafood and steaks.