TASTE
THE BAYOU
laissez les bons temps!
Louie's Cajun Kitchen is a family-owned temple of Cajun & Creole soul food. Dark-roux gumbo, cast-iron jambalaya, crawfish boils dumped on newspaper, and powdered-sugar beignets — cooked low, seasoned bold, served with love.
Years cooking
2,384 reviews
Signature dishes
⭐ 4.9 — dark roux, 6 hours
🔥 Live zydeco + cold beer
01 — Our story
From a bayou shack to Louisiana legend
It started in 1987 with Louie Arceneaux, a shrimper from Cecilia, and his wife Marie's cast-iron pot. They served one thing: chicken & sausage gumbo from a roadside shack on Bayou Teche.
Today, three generations stir the same dark roux — flour and oil, stirred for 45 minutes until chocolate-brown. No shortcuts. No jars. Just patience, cayenne, filé, and the Holy Trinity: onion, bell pepper, celery.
We source crawfish from Henderson levee farmers, andouille from LaPlace, rice from Crowley. Every plate tells Acadiana's story — French, Spanish, African, and Native flavors in one spicy hug.
WHY WE'RE DIFFERENT
Real Cajun isn't just spicy — it's layered. Sweet Trinity, smoky andouille, earthy filé, bright lemon, buttery roux. Our spice levels go from Bayou Mild to Swamp Fire, and our chefs will guide you.
Roadside gumbo shack opens
Best Gumbo in Acadiana award
Louie's Crawfish Festival starts
3rd generation, same roux
02 — The menu
Legends on every plate
All gumbo starts with a 6-hour stock. All seafood is Gulf-caught. All heat is adjustable. Ask for “Louie’s Way” if you dare — extra cayenne, extra garlic, extra love.
Chicken & Sausage Gumbo
Dark chocolate roux, smoked andouille, okra, scallions, steamed rice. Our 1987 original.
Crawfish Étouffée
Plump Henderson crawfish tails smothered in buttery blond roux, Trinity, cayenne, rice.
Louie's Crawfish Boil
3 lbs live crawfish, corn, potatoes, garlic, Louie's boil spice. Dumped tableside.
Cast-Iron Jambalaya
Chicken, andouille, shrimp, crushed tomatoes, long-grain Crowley rice, green onions.
Blackened Redfish
Gulf redfish crusted in Louie's 11-spice blend, maque choux corn, remoulade.
Marie’s Beignets (6)
Pillowy French donuts, cane sugar dust, chicory coffee anglaise, cane syrup.
03 — Atmosphere
Neon, zydeco & cast iron
“If you leave Louie's hungry, that's on you, cher. We fed three generations and we ain't stopping.”
— Louie Arceneaux Jr., Chef & Owner
Live Zydeco Fridays • Crawfish Boils Saturdays • Family Suppers Sundays
Long tables, cold Abita beer, paper towels on rolls, and accordions till late. Come as strangers, leave as family.
Plan Your Night04 — Visit us
Find your seat by the bayou
📍 ADDRESS
412 Bayou Teche Rd
Breaux Bridge, LA 70517
Right on the water, look for the red neon shrimp.
⏰ HOURS
Tue–Thu & Sun: 11am – 9pm
Fri–Sat: 11am – 11pm
Monday: Closed (roux day)
Boil Saturdays from 4pm till gone!
05 — Kitchen journal
Fresh from the pot
Recipes, boil announcements, Mardi Gras menus and bayou stories. Click any story to read the full article.
Stories are simmering — check back soon
Our gumbo takes 6 hours, good stories too. Meanwhile come taste the menu.
See menu →Saturday Boil: 500 lbs of crawfish
Live zydeco, cold beer, newspaper tables. Arrive early — when it's gone, it's gone.
Plan visit →Marie's beignet masterclass
How to get that pillowy puff and snowy sugar dust every single time.
Our story →06 — Contact
Hungry? Let's talk
Catering crawfish boils, weddings, Mardi Gras parties — we bring the pots, the spice, and the accordion if you ask nicely.
📞 (337) 555-0147
✉️ [email protected]
📍 412 Bayou Teche Rd, Breaux Bridge, LA