Located in a historic 1925 hardware store, Tante Marie is the go-to spot for all things Boudin (a blend of sausage with vegetables). Chow down on brunch favorites like Boudin-stuffed beignets or French toast for a mix of sweet and savory. For lunch, don’t skip the Boudin burger smothered in garlic mayonnaise. Beyond this classic Louisiana staple, the restaurant serves up a mix of fresh salads, mouthwatering crawfish and, on the weekends, a 12-oz ribeye special paired with live music.

On the shores of a serene bayou, Little Big Cup offers a popular brunch buffet on Saturday and Sunday mornings and a surf & turf dinner buffet on Friday and Saturday nights. Indulge in fresh buttermilk biscuits with strawberry butter, roasted sweet potatoes, and crème brulee French toast for breakfast, or bite into oven-roasted prime rib and gumbo for dinner. You’ll also find an expansive cocktail menu featuring signature drinks with a twist, such as the butter pecan old fashioned.

Book a stay at this charming bed and breakfast in Kaplan, and you’ll dine on some of the most delicious Cajun cuisine in the bayou. Home to Crawfish excursions, Cajun cooking classes, and delicious dinners by innkeeper Barry Toups, this is the place for tasty food and comfort. Spend an afternoon catching your crawfish and boiling it to perfection. And, of course, every stay comes with a mouthwatering Cajun breakfast featuring a crawfish omelet!

As the country's oldest continuously operating African-American-owned restaurant, Orlandeaux’s Café in Shreveport has been in business for over 100 years. Here, you’ll dine on mouthwatering Creole cuisine – recipes passed down for five generations. Bite into deep-friend stuffed shrimp, a classic po’boy, or a whole catfish served with rice and gravy. Got a sweet tooth? GiGi’s Bundt cake is sure to satisfy you, or try a plate of airy beignets.

Tucked away on the shores of the Kincaid Reservoir in Boyce, this oyster bar and seafood eatery serves up Southern Louisiana favorites in a rustic yet charming setting. From blackened and fried alligator to chargrilled oysters, fried crab claws and seafood gumbo, you won’t go hungry on these Louisiana staples. Don’t skip the fried green tomatoes with basil pesto cream, and if you’re interested in a unique take on an Italian classic— you can’t go wrong with the alligator parmesan.

If you’re looking for some of the freshest seafood in Baton Rouge, head to Tony’s Seafood. Serving locals and visitors for decades, this bustling market and restaurant offer guests an excellent selection of fresh seafood daily, from shrimp and crawfish to crabs and catfish. A great in-and-out lunch spot, Tony’s serves daily lunch specials such as stuffed crabs and crawfish pies. Order a bowl of jambalaya or chicken and sausage gumbo for something heartier.

A hidden gem in Monroe, Mohawk Tavern has been open since 1952. In fact, it’s the oldest restaurant in town. Known for a menu showcasing bold Cajun flavors in a no-frills tavern setting, you’ll dine on oyster stew, soft-shell crab po’boys and fried quail. There’s also an expansive beer and wine menu featuring a variety of domestic and imported brews. And no meal is complete without a slice of bananas foster ice cream cake.

There’s no better place for Oysters Rockefeller than the restaurant that created the dish – Antoine’s in New Orleans. Opened in 1840, this iconic establishment is famous for its French-Creole cuisine served in an elegant dining space with golden lamps for lighting and walls adorned with photographs, art and clothing pieces from throughout the restaurant’s history. Dine on perfectly plated dishes like Eggs Sardou (poached eggs over creamed spinach) and Pommes de Terre Souffles (puffed potatoes).

The flavors of Old New Orleans are alive and well in the French Quarter at Tujague’s Restaurant. Opened in 1856, this popular restaurant serves an elevated and sophisticated menu of Louisiana staples. The star of the show is the Table d’hote – a five-course meal tradition at Tujague’s since it opened. Enjoy shrimp remoulade, grilled filet mignon, jumbo lump crabmeat and the oh-so-sweet bread pudding.