Plateful of History: Lafayette’s Mom-and-Pop Eateries

In the heart of Lafayette, a city steeped in a rich tapestry of Creole, Cajun, and French influences, lies a collection of beloved mom-and-pop eateries that have become culinary institutions, standing the test of time and serving up not just comfort food but a slice of the region’s history. As per this article from The Daily Advertiser, these establishments, with deep roots in the community, have become fixtures in the local dining scene, each with its unique story and flavors.

One such gem is T-Coon’s, a breakfast haven founded by David Billeaud, a sixth-generation Billeaud from Broussard. With roots tracing back from France to Cajun Country, David, a proud Cajun, drew inspiration from his family’s culinary traditions. In 1993, armed with only his childhood nickname, T-Coon, he embarked on a culinary journey, creating a menu that reflected his Cajun heritage. Omelets filled with succulent pork roast, beef brisket, and homemade Louisiana smoked sausage became breakfast staples.

Over on Johnston Street, Judice Inn stands as a living testament to the timeless appeal of a good burger. Established in 1947 by brothers Alcide and Marc Judice, this family-run joint has been grilling up burgers with a secret sauce and special seasoning for over seven decades. Gerald Judice, Marc’s youngest son, proudly continues the tradition.

The simplicity of their menu, largely unchanged since the beginning, underscores their commitment to quality. Recognized as the purveyor of the “best hamburgers in town,” Judice Inn has garnered accolades from USA TODAY, Southern Living, and locals alike. The restaurant’s fame rests on a hamburger recipe seasoned to the tastes of South Louisianans, complemented by a mysterious secret sauce that elevates the flavor to legendary status.

Meanwhile, Dwyer’s Cafe, nestled in the heart of Lafayette, boasts a legacy that spans generations. Established by Stanley Dwyer in 1965, this family-owned establishment has been a culinary anchor for the Breaux Bridge-Parks area. Initially a cook for the Stinson family, Stanley, alongside his wife Yuline, ventured into entrepreneurship, creating a haven for plate lunches.

The mom and pop eatery exudes warmth, with framed photos of the late Stanley, his son Mike (who took over in 1975), and subsequent generations adorning the walls. Taylor Bergeron, the manager, emphasized the unchanged nature of Dwyer’s recipes, ensuring a consistent, homey experience for both patrons and staff. The lunch specials, ranging from smothered chicken to seafood courses, paint a vivid picture of the timeless offerings that have made Dwyer’s a cherished local haunt.

Venturing into more casual fare, mom and pop eatery,  Olde Tyme Grocery has been making po’boys famous since 1982. Originating as a neighborhood grocery, Glenn Murphree, a transplant from Chalmette near New Orleans, transformed it into a po’boy haven. Now, under the ownership of his son Russ, Olde Tyme Grocery stands as a testament to the enduring charm of a bygone era.

Russ Murphree proudly shares that the restaurant consistently ranks among the best in the state and clinched second place in a USA poll for the best po’boys in Louisiana. The Olde Tyme special, a sumptuous po’boy featuring roast beef, ham, turkey, gravy, and Swiss cheese, has become an iconic representation of their commitment to quality. The restaurant’s counter-service style and open kitchen concept add to its charm, making it a favorite among both locals and tourists.

As we delve into the histories and flavors of these Lafayette establishments, it becomes apparent that their success lies not just in the deliciousness of their offerings but in their ability to encapsulate the spirit of Acadiana. From T-Coon’s dedication to preserving Cajun authenticity to Judice Inn’s unwavering commitment to a timeless burger recipe, and Dwyer’s and Olde Tyme Grocery’s familial warmth and constancy, each restaurant tells a story that extends beyond the plate. In closing, these mom-and-pop treasures are more than just eateries—they are living testaments to the enduring power of community, heritage, and, of course, good food.

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The Cultural Significance of Boudin in Louisiana’s Culinary Landscape

When it comes to Louisiana’s culinary landscape, there are few dishes that embody the state’s rich history and cultural significance quite like boudin. From its humble beginnings as a simple sausage made from leftover meat, rice, and spices, to becoming a staple of Cajun cuisine enjoyed by locals and visitors alike, boudin has played a vital role in shaping Louisiana’s unique food culture. Thanks to this article from The Advocate, you can explore the fascinating origins of the cajun sausage, its importance to Scott, Louisiana, and why it continues to hold such an important place in Louisiana’s culinary heritage.

The small town of Scott, Louisiana has a population of 8,000, but that doesn’t stop it from having the most boudin shops per capita than any city or town in the state.  Most of these shops are found along Interstate 10, as highway travel has become quite essential to the town. Some of the most popular stops include: Billy’s Boudin and Cracklins, Nunu’s Cajun Market, Kartchner’s Specialty Meats, Best Stop, and Don’s Specialty Meats. In 2012, the Louisiana state legislature designated Scott, Louisiana as the Boudin Capital of the World,cementing it among locals and tourists alike as the go-to spot for the cajun delicacy.

Boudin is a type of sausage that is popular in Louisiana. It is made from pork, rice, and spices, and is often used in Cajun dishes. It has been a part of Louisiana culture for centuries, and is still enjoyed by many people today. The sausage was first created by the Acadians, who settled in Louisiana in the 18th century. The Acadians were originally from France, and they brought their culinary traditions with them to America. Boudin was one of these traditions, and it quickly became popular in Louisiana.

Today, boudin is still an important part of Louisiana culture. It can be found in grocery stores and restaurants all over the state. Many people enjoy eating it as part of a meal or as a snack. It is also a popular ingredient in many Cajun dishes. The cultural significance of boudin lies in its history and its place in Louisiana culture. Boudin has been enjoyed by Louisianans for centuries, and it continues to be an important part of the state’s culinary landscape.

It was originally created by French settlers in Louisiana, who adapted the sausage from a similar dish that was popular in their native country. Over time, the sausage evolved to reflect the local ingredients and flavors of the Cajun region. The sausage is often eaten as a symbol of pride and tradition, and is often shared with friends and family members during special occasions. Whether it’s served at a backyard barbecue or as part of a holiday feast, boudin is always sure to bring people together.

The most common type of boudin is the Cajun style, which is made with green onions and garlic. This type is popular in the Acadiana region of Louisiana. Another popular style is the Creole boudin, which is made with tomatoes and red peppers. This type of boudin is popular in the New Orleans area. There are many other regional styles of boudin, such as the Houma style, which is can be made with beef instead of pork; the Baton Rouge style,which is made with hot sauce; and the St. Martinville style, which is made with crawfish. No matter what style of boudin you try, you’re sure to enjoy its unique flavor and cultural significance.

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Potato Salad, But Louisiana Style

Looking for a delicious way to change up your potato salad game? Tired of having an excess of boiled potatoes and corn on the cob after a crawfish boil? Then this Crawfish Boil Potato Salad recipe from Louisiana Cookin is the perfect dish to bring to your next potluck dinner or outdoor gathering! Filled with all the flavors of a classic Louisiana crawfish boil, this potato salad will be a hit with everyone.

One of the best things about a crawfish boil is that most of the ingredients that make it up can be enjoyed as both a meal and a side dish. This Crawfish Boil Potato Salad recipe is the perfect example of that. It’s packed with all of the flavors of a traditional crawfish boil, but it’s lightened up with a mayonnaise-based dressing and served cold.


  • 1 pound of boiled red potatoes, peeled and quartered
  • 1 link of smoked andouille sausage, chopped into quarter-sized pieces
  • 2 ears of boiled corn, shucked, washed, and with kernels cut from the cob
  • 1 clove of garlic, minced
  • ½ cup of mayonnaise
  • 1 tablespoon of Dijon mustard
  • 2 teaspoons of fresh thyme, chopped
  • 1 teaspoon of fresh oregano, chopped
  • ½ teaspoon of paprika
  • 1 teaspoon of salt
  • ½ teaspoon of freshly ground black pepper
  • ¼ teaspoon of ground cayenne pepper

Crawfish boil potato salad is a delicious and easy-to-make dish that is perfect for any summertime gathering. This salad is full of the traditional flavors of a crawfish boil, but without all of the work; though, if you find yourself with a surplus of boiled potatoes and corn after a crawfish boil, then you can put them to good use with this dish. The potatoes are cooked in a flavorful broth until tender, then mixed with a Crawfish Boil Spice Blend, chopped thyme, minced garlic, and chopped parsley. The salad is then finished with a zesty dressing made with mayonnaise, Dijon mustard, and more of the spice blend. Serve this salad cold or at room temperature for the best results.


  1. In a large mixing bowl, you’ll want to combine the peeled, quartered, and boiled potatoes with your chopped smoked sausage link, and boiled corn. Once these large pieces are mixed together, set this bowl aside.
  2. Then, in a small mixing bowl, you’ll add your mayonnaise, Dijon mustard, thyme, oregano, salt, paprika,cayenne pepper, black pepper, and minced garlic. Use a whisk to combine the ingredients, and pour your mayonnaise mixture over your potato mixture. Toss it all until it’s all combined, serve, and enjoy!


  • This potato salad is a perfect side dish during your next crawfish boil, but especially afterward! Thanks to the boiled corn and potatoes, it’s got all of the classic flavors of a traditional potato salad, but with a little bit of Cajun flair.
  • This recipe uses red potatoes for this salad, but you could definitely use Yukon Golds or even Russets. Just make sure to cut them into uniform pieces so that they cook evenly. You can leave the skin on my potatoes for extra flavor and texture, but you can peel them if you’d prefer.
  • A dressing that could be used for this salad would be a simple mixture of mayonnaise, Dijon mustard, and apple cider vinegar. Most like to add a little bit of Louisiana hot sauce to their dish for an extra kick, but that’s optional. Be sure to taste the dressing before adding it to the salad so that you can adjust the seasoning to your liking.
  • Once the potatoes are cooked and cooled, simply toss them with the dressing and some chopped celery, green onions, and This salad can be served immediately or chilled in the fridge for a bit before serving.
  • There are so many delicious dishes that pair perfectly with this crawfish boil potato salad. Here are a few Louisiana crawfish boil favorites: grilled shrimp; corn on the cob; boiled crawfish; fried okra; and hush puppies. No matter what else you serve, this crawfish boil potato salad will be the star of the show! It’s the perfect mix of flavorful and refreshing, and it’s sure to please any crowd.

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Hop on a Culinary Trail and Explore Louisiana

Known for its vast scenery and savory cuisine, Louisiana is home to several Culinary Trails to be explored this summer, according to an article by the State’s Tourism Department.

Local residents are invited to forge new summer traditions by traveling across the state in search of the best homegrown vegetables, sweet desserts, fresh fish, and more that this expansive state has to offer on its culinary food trails.

Visit a Farmer’s Market

It’s no secret that Louisiana is home to expert farmers, so access the state’s vast catalog of local Farmers Markets and stock up while the getting is still good. While many markets are seasonal, there are a handful that are year-round and regularly stocked to supply you with fresh fruits, vegetables, and more in your search for authentic homegrown excellence. There’s still time to attend the Opelousas Farmer’s Market on the Prairie Home Cooking trail, which is open year-round. While you’re out, be sure to stop by a roadside stand, like the ones that line both parameters of Bayou Lafourche along the Bayou Bounty Trail. Wether your looking for something sweet or one of Louisiana’s seafood staples, there is a culinary trail for everyone.

Treat Yourself to a Progressive Dinner

When you find the kitchen to be too swelteringly hot, step into a history with a meal at a locally-owned restaurant thats a part of Natchitoches’s Red River Trail, where locals are invited to dine in the Historic District. Partake in Louisiana History as you sample the blackened alligator appetizer at the Landing Restaurant and Bar.

Fish for your own Supper

Take agency in your meal preparation by indulging in Louisiana’s Sportsman’s Paradise. Our state houses a wealth of fishing spots, home to redfish, catfish, bluegill, bass, and much more. Northern Louisianaians are invited to cast off in Sabine Parish’s Toledo Bend or learn from a professional fisherman and guide like Homer Humphreys, who can show you the finest catches of Red River and Lake Bistineau. South Louisiana fisherman are invited to catch redfish on the Seafood Sensation trail, located in Lake Charles. Wether you’re in the gulf or within the boot, nothing tastes quite like the pride that accompanies a fish that you catch and prepare yourself, so catch your limit and cook it up this summer.

Cool off with a Sweet Treat on this Culinary Trail

Traditionally, the chosen dessert of the summer months is ice cream, but true Louisiana residents never overlook the essentialness of the icebox pie. Across the state, dessert shops and restaurants tote that they have the perfect sweet dish to help you beat the heat. Clancy’s in New Orleans serves a specialty lemon icebox pie from notorious pastry chef and author David Guas. In Shreveport, locals know to head to Strawn’s for a whipped-cream crowned slice of strawberry, chocolate, or coconut. The Creaola Cafe in Grand Coteau, serves its patrons a chocolatey, creamy Yum Yum pie that has rave reviews. Though, this suggested list would be amiss without mentioning the Pie Capitol of Louisiana,  Lecompte. Stop by Lea’s Lunchroom for a delicate slice of coconut, lemon, chocolate, banana, and much more when cooling off this summer.

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The Best Tours to Take in Louisiana Food

We all know by now that Louisiana food and cuisine is some of the best and most authentic in the South. Backed by several generations-old recipes, it’s hard to go wrong when dining in Louisiana.

One of the best ways to get a true taste of Louisiana and everything they have to offer is through food tours. Thanks to Louisiana Travel, here is an extensive list of the best food tours you can take all throughout Louisiana.

Lafayette, Louisiana

Also known as the “Tastiest Town in the South” according to Southern Living, Lafayette is the unofficial capital of Louisiana’s Cajun heartland.

With everything from local mom and pop shops to high-end dining and everything in between, you’ll never run out of options – which can also be a bad thing. Being overwhelmed with choices and having a limited amount of time to try them all can be frustrating.

Enter: Cajun Food Tours

On this deliciously exciting tour, company founder Marie Ducote-Comeaux will take you on an approximately three-hour tour of at least five locally-owned restaurants. You can choose from four different tour options: the Original Cajun Food Tour, the Breaux Bridge Food Tour, the All-Day Cajun Experience, or the Around the World in Acadiana Taste Tour.

On the tour, you’ll hear stories about the history and culture inhibiting Acadiana (which is another name for Cajun Country) while eating a variety of Louisiana specialties like gumbo, étouffée, cracklins, and boudin.

Baton Rouge

The actual capital of Louisiana, Baton Rouge is known for its eclectic characters, rich history, and amazing Cajun cooking.

Baton Rouge Food Tours invites you to the opportunity to try all of the sweet, savory, and unique flavors they have to offer. A two and a half hour C’est Si Bon walking taste tour takes you through a stroll of downtown Baton Rouge and to at least five restaurants for sampling true Cajun cooking, where you’ll also learn about history, music, art, and so much more.

Avery Island

Avery Island is infamous for being the origin of the famous pepper sauce known as TABASCO. To learn more about the story of TABASCO and the McIlhenny family, click here.

Naturally, the best food tour in Avery Island is the TABASCO Food Tour. Not only will you learn about the company, but you’ll also have the chance to taste dishes that pair perfectly with the sauce. You’ll visit an array of restaurants, like Bon Creole Seafoodand R&M’s Boiling Point.

New Orleans

The best-known hotspot for tourists in Louisiana, leave it up to the perfect guide to enchant you on the fascinating history of New Orleans’ famous ghosts and even more famous (and delicious) cuisines.

Here, you have your choice from three top-rated food tours; Destination Kitchen, Tastebud Tours, and New Orleans Culinary History Tours.

Destination Kitchen’s expert guides will take you on tasting tours of the French Quarter, the Garden District, and Uptown.

Tastebud Tours will guide you to the best known French Quarter restaurants and have five themed tours ranging from fresh seafood, sunset tours, and even a haunted restaurant tour.

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Louisiana’s Most Famous Food

Louisiana is known for many things, but the food usually makes the top of the list. Louisiana Travel has a list of Louisiana’s most famous food and where to find them. We are sharing some of those with you!


What are they:

A Po’boy is a sandwich Louisiana has made their own. It’s definitely at the top of the Louisiana’s famous food list.  Usually always made up with meat like, fried seafood, roast beef, or even just regular deli meat. But the thing that makes Po’boys extra special is the bread they are served on. Traditional French Bread, which often has a fluffy center and a crispy crust. If you enjoy mayonnaise, pickles, tomatoes, and lettuce then ask for your Po’boy to be “dressed”.

Where to find them:

New Orleans holds theOak Street Po-Boy Festival, which goes on in November. A New Orleans restaurant, Mother’s Restaurant serves one of the best roast beef po’boys. Maybe New Orleans is too far, check out Chris’ Po’boys that is located in Lafayette, Louisiana. They are known to be the best in Cajun Country!

King Cake

What are they:

Round braided dough filled with cinnamon that is covered in icing. Colored sugar covers the top of the King Cake and there is even a little plastic baby that is stuffed inside. There are three colors that are presented on the top. Purple represents justice, green represents faith, and gold represents power. These cakes can also be filled! If you get the piece with the baby, that means you have to buy the next King Cake!

Where to find them:

Metairie is known to have the best at Manny Randazzo’s King Cakes. However, this amazing desert can be found anywhere from Shreveport to the cities that line the Gulf Coast. They can also be found in these pretty amazing places:

Haydel’s Bakery in New Orleans

Atwood’s Bakery in Alexandria

Daily Harvest Bakery & Deli in Monroe


What are they:

A smoked sausage casing is filled with pork, rice and spices. It can be served in balls or links. Usually boudin balls are deep fried and served with dipping sauce. The links can also be grilled and served like that. It can be an easy snack or even a whole meal!

Where to find them:

Scott, Louisiana is the Boudin Capital of the World is one of the best places to find boudin. Or not that far down the road, Earl’s Cajun Market is known for their plate lunches and their amazing boudin. They are located in Lafayette, Louisiana. Check out these places for even more boudin options:

Billy’s Boudin and Cracklins

Don’s Specialty Meats


What is it:

The base of gumbo is known as a roux, which is made up of butter/oil mixed with flour. Gumbo is one of the most versatile Louisiana recipes. Everyone cooks it differently. However, there is always a protein and plenty of seasoning. The Creole style gumbo usually incorporates tomatoes while the Cajun style sticks to the “regular” roux. Gumbo is actually the official Louisiana dish.

Where to find it:

Almost every where in Louisiana offers gumbo. If you want to experience the full southern Louisiana experience, try trying some different bowls of gumbo from New Orleans. The Gumbo Shop and Restaurant R’evolution are both located in New Orleans. Want something a little more north? Check out Monroe, Louisiana and visit Warehouse No. 1 for a seafood gumbo.

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