***The following is brought to you by Jill "the Nearly Invisible Intern". For a girl from Alexandria, La, seems like she's darn near a converted Cajun, don't you think?***

What is a festival without homecooked, savory food?  Definitely not a festival worth going to.  Festivals Acadiens et Créoles will offer a ton of delicious southern favorites.  The restaurants providing their exquisite cuisines are well-known throughout Acadiana. Your friends and family will drool over the bayou food which will be presented very nicely.  It is ok to eat like you have never eaten before at Festivals Acadiens.  Here is a quick little information guide on just a few of the dishes that will be served this weekend.

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    Boudin


    Boudin is extremely popular around Acadiana. It is said that the best boudin is in a five mile radius of where you live.  Alligator, crawfish, ground meat, pork and rice is stuffed into the sausage and cooked to satisfy your hunger.

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    Crawfish Etouffée

    Crawfish etouffée is savory, creamy and delicious. The rich sauce with seasoned crawfish tails is served over a bed of rice and definitely hits the right spot in your stomach. Crawfish etouffee has been a southern classic for decades.

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    Meat Pies

    Meat Pies are quite famous around Northern Louisiana in Natchitoches. They are meat stuffed pies fried up to perfection.

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    Alligator Sausage

    Alligator Sausage is considered a unique, tasty dish. Alligator is white lean meat which is good for your hips and delicious in your mouth!

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    Shrimp and Grits

    Shrimp and Grits is a Southern favorite and enjoyed by many people around Acadiana. The shrimp sauce is seasoned to perfection and ladled onto a bed of corn grits. If you haven't ever tried shrimp and grits be sure to try it!

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    Crawfish Pistolettes


    Crawfish Pistolettes is a small piece of bread (the size of a dinner roll) stuffed with crawfish etouffée. If you love crawfish etouffée, you'll be sure to enjoy a pistolette!

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    Seafood Gumbo

    Seafood Gumbo is a filling soup or stew with a seafood based stock, plenty of vegetables, shrimp, crawfish, crab, and oysters. There is a slight difference between Creole gumbo and Cajun gumbo. Creole gumbo mainly has a tomato based stock and Cajun gumbo has a darker roux. Gumbo has been a classic hit since the 18th century and it is still sure to please.