Cajun Country Louisiana, USA Travel Guide
Cajun cuisine originated with the Acadians, French exiles from Nova Scotia who settled in South Louisiana in the mid-18th century.
They combined their French cooking techniques with ingredients available in the bayous and prairies. It is a rustic, country-style cooking tradition, often one-pot dishes, hearty flavors, and resourceful use of local ingredients.
Subtle variations exist between parishes. Some zones have a stronger tradition of specific boudin types (e.g., more rice, more liver).
These regional refinements add to the culinary discovery. Different textures and flavors found.
Over time, influenced by French, Spanish, African, and Native American traditions, evolving into the distinct cuisine.
A dense, savory soup or stew, often with a dark roux, the holy trinity, and seafood and/or meats. It is a complex, flavorful dish.
Always served over rice.
A flavorful rice dish cooked in one pot with meat (sausage, chicken, pork) or seafood, and the holy trinity, seasoned heavily.
A distinct Cajun rice dish.
Meaning "smothered," this meal famously uses crawfish or shrimp. It is a rich, creamy, and mildly spicy stew.
A rich, creamy stew served over rice.
A spicy, tomato-based sauce often made with chicken, pork, or seafood (e.g., shrimp sauce piquant).
Slow-roasted suckling pig, often a centerpiece at festivals or large gatherings. The meat is tender and flavorful.
Pamplona Tapas Bar (Lafayette) Spanish-inspired small plates, sophisticated atmosphere, wine list. Vestal (Lafayette) Modern American, wood-fired dishes, chic setting.
Olde Tyme Grocery (Lafayette) famous for classic Po'boys. Randol's Restaurant & Dance Hall (Lafayette) combines Cajun seafood with live music and dancing.
Boudin Shops/Meat Bazaars are numerous all over the region. Many small, local diners a daily plate lunch specials at affordable prices.
Can be challenging as traditional Cajun cooking often meat or seafood. Some restaurants accommodate requests. Look for vegetable gumbos (check for meat stock).
Always ask about ingredients.
Traditional roux is wheat-based, but some establishments have cornstarch or rice flour roux alternatives. Inform staff about allergies.
Communicate needs clearly.
Learn to make gumbo or étouffée.
Avery Island: Tabasco factory, Jungle Gardens.
A unique Louisiana phenomenon.
Breaux Bridge Crawfish Festival, Festival Acadiens et Créoles.
Regular Cajun cooking demonstrations, often free or low cost, insight into local culinary techniques.
Hands-on experiences available.
A restaurant and tasting room where you sample various Tabasco products. A deep dive into an iconic Louisiana flavor.
Tour the factory and flavor products.
Avery Island: Houses the Tabasco factory, which also has Jungle Gardens, a bird sanctuary, and a botanical garden.
A few companies have guided food tours in Lafayette, specific specialties like boudin or exploring different culinary neighborhoods.
Sweet candies made with sugar, butter, cream, and pecans, often with a slightly grainy texture. A popular local treat.
A classic Southern confectionery.
A comforting dessert, often served warm with a rich whiskey or rum sauce. A staple in Cajun Country kitchens.
Often a highlight on dessert menus.
Participate in a crawfish boil if visiting in spring. It is a messy, social, and unforgettable experience that embodies Cajun culture.
Do not fear trying to dance at a fais do-do. Local people usually guide you through a simple two-step or waltz.
Ask locals for their favorite "plate lunch" spots for a true and budget-friendly midday meal.
Meal times are similar to the rest of the U.S. Plate lunches are popular at local eateries for an affordable, filling meal.
