Cajun/Creole | Vermilion Parish Tourist Commission

A Venue by Dupuy's

9511 Maurice Ave

70555 Maurice

Fax: United States

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Barb's Cajun Kitchen

312 N. Railroad St.

70528 Delcambre

Phone: 337-685-2369

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Big Daddy's Diner and Seafood

916 West Veterans Memorial Dr

70548 Kaplan

Phone: (337) 643-7000

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Big John's Seafood Patio

3630 Broadview Rd.

70533 Erath

Phone: 337-937-8355

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Open 7 days a week, 5-10 pm

Billy's Kitchen

27024 W. Hwy. 82

70548 Pecan Island

Phone: 337-737-2397

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Bourbon Street Deli

520 W. Summers Dr.

70510 Abbeville

Phone: 337-898-9451

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Cafe Veiller

1001 1st St

70542 Gueydan

Phone: 337-536-7398

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Mon-Fri 10am-2pm; Thurs-Fri-Sat Night 5pm-10pm

Cajun Claws

1928 Charity St.

70510 Abbeville

Phone: 337-893-9437

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Cajun Diner

21218 Keno Rd.

70510 Abbeville

Phone: 337-642-9565

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Cormier's Creole Kitchen

303 Main St.

70542 Gueydan

Phone: 337-536-9904

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What's the difference between Cajun and Creole cooking?

Cajun cooking is country cooking of southwest Louisiana and its gravies, stews and gumbos contain no tomatoes unless we're specifically making a tomato based sauce. New Orleans serves Creole food, not Cajun, which is basically city cooking and they tend to use hotter peppers in their seasoning. Tomatoes are a staple in Creole foods.

Andouille and Boudin (ahn-doo-ee and boo dan)

Two types of Cajun sausage. Andouille is made with pork, boudin with pork and rice. Sociologists recognize two major categories of Cajuns; "River" (for andouille); and the "Bayou" (for boudin)