One taste of Cajun cooking is all you need to understand what all the rest of the country is talking about. The Acadians started with gumbo and etouffeé, staples that have evolved today into dishes that are considered fine dining and are copied around the world. Our local chefs have a knack for taking simple ingredients and turning them into spectacular dishes.
There are plenty of authentic Cajun restaurants that serve up not only good cooking but the whole experience with music and atmosphere.
The area’s restaurant offerings are not limited to Cajun food. Lafayette’s restaurant arena has diversified to include Greek, Indian, Italian, Japanese, Lebanese, Mexican, Thai and many other styles of cooking. The city also now boasts several ethnic markets, with prepared food items and ingredients for ethnic meals at home. View the Chamber’s membership directory for a list of area restaurants.
Louisiana’s most unique crop – CRAWFISH Abundant in the swamps and marshes across South Louisiana, crawfish were a favorite food of early residents. Centuries later, crawfish season in Louisiana is still exciting, with crawfish boils and backyard parties a time-honored tradition.
Traditionally, nothing is more common in Cajun Country than an old-fashioned crawfish boil, but there are dozens of ways to prepare them – crawfish etouffeé, crawfish pies, fried crawfish po’boys, gumbos, appetizer selections and even savory desserts, like a crawfish beignet.
But if you want the real Cajun experience, then you are going to go for the crawfish boil. All you need is a 60-pound bag of our select live crawfish, seafood boil seasoning, a few ears of corn and a couple red potatoes, a large crawfish boiling pot and about 20 of your closest friends. After boiling, empty the pot of boiled crawfish on a wooden picnic table covered in newspaper, pop in your favorite selection of Cajun music and get to peelin’!