Heading there this weekend via the Donaldsonville bridge from I-10. any places to eat at on the way or in the Atchafalaya Basin itself? any other tips? (2 replies, last updated by cajungirl April 23, 2007)

His tel. no. is 225-667-3533. He owns his own crawfish ponds in the upper Atchafalaya basin, as well as a bunch near Mansura, so I know that he has crawfish. He will also do tents, tables, chairs, etc. if needed. (1 reply, last updated by Josh March 14, 2006)

The original Mulates in Breaux Bridge. There are also some great spots for boudin when you pass through the Atchafalaya Basin. (5 replies, last updated by BluffViewChound April 24, 2008)

Don’t believe the hype about the crawfish. By the end of April, crawfish should be plentiful. I spoke to a vendor/caterer who owns his own ponds in the upper Atchafalaya basin area and he says the year will be great for... (9 replies, last updated by HellsKitchenKrewe February 13, 2006)

: some folks in southeast Acadiana (basically, the part east of the atchafalaya basin) make etouffee de macaroni, a crawfish or shrimp dish that’s served over pasta rather than rice. It often incorporates olives, too.... (7 replies, last updated by Mike Mcq November 2, 2003)

, but little/no taste difference there) supports lots of folks in southern LA. Crawfish are an important secondary crop to LA’s rice farmers, as well as part of a seasonal economic base of traditional fisherman in the... (19 replies, last updated by Hungry Celeste September 27, 2002)

is pretty good, it has a great view of the Atchafalaya basin, and they serve alligator shaped french fries hehehe! http://patsfishermanswharf.com/ (20 replies, last updated by Hungry Celeste October 19, 2009)

enjoyed this dish immensely. With J Phelps, “Le Mistral”, California, 2003. Fleur de Teche Cheese Flan – Pearl onion-quince jam, Atchafalaya Basin honeycomb and toasted pecan bread ~ I don’t like flan, but... (1 reply, last updated by Tha Groovin' Gourmet May 3, 2005)

them all the more appealing to me. Any other local specialties are of interest. Don’t mind poking around in the Atchafalaya basin or other outlying areas, and dives and shacks are perfectly fine. The more local character,... (17 replies, last updated by jerseyguy2000 March 24, 2009)

never called them “filé gumbo,” - just duck gumbo, gumbo z’herbes, turkey gumbo, etc. BTW, it’s maque choux. Funny spelling. The dish probably has its roots with the Choctaw Indians in the Atchafalaya Basin... (39 replies, last updated by LA2CA2PA February 7, 2009)

and also Indians in the Atchafalaya Basin. The early Spanish explorers in the region didn’t settle there. The Spanish did possess the city of New Orleans at some point and left an imprint but it is no greater than that of... (69 replies, last updated by mlgb May 16, 2007)

differed from upland groups who hunted and gathered or those who had primitive agriculture. They would have been very different from the Indians in the Atchafalaya Basin in Louisiana where I grew up or the mound builders in the... (50 replies, last updated by TampaAurora November 19, 2008)

in the colonies. Cajun food is a combination of the foodways brought by the French who came to Louisiana via Canada, influenced by Germans who had arrived decades before them, the Spanish who settled South of New Orleans, the... (74 replies, last updated by Bill Hunt November 26, 2007)