St. Martin Parish

Acadians who settled in our parish enjoyed the riches of the Atchafalaya Basin where they learned how to cook what they trapped or fished. They incorporated the use of native plants from local Indians and Creoles. Henderson, Louisiana began as a small fishing village along the Atchafalya Basin. In the early 1950’s, it became known for its renowned Cajun Seafood restaurants. Restaurants of Breaux Bridge (the Crawfish Capital of the World) were the first to offer crawfish openly on their menus, and it was here that the now world-famous crawfish etouffee was created.

Native Americans taught the Acadians the use of spices and native plants for flavoring their food and introduced corn into the Cajuns dietary menu with dishes such as macque-chow and coush coush. African descendents were also instrumental in our culinary history with the introduction of okra.

Today’s cuisine in St. Martin Parish offers the traditional dishes often associated with Cajun Country, such as etouffee, fried seafood, blackened fish, boudin, and cracklins. Grilled or broiled entrees are also popular throughout the region. In true Louisiana fashion, several local restaurants also do seasonal boiling of crawfish, crabs, and shrimp.