It’s time to celebrate the people that make up the fabric of our culture here in St. Landry Parish. The black community, from Creole ancestry to excellence in history, remains a consistent staple of our area. Here we have listed black-owned businesses that add to the culture of our area be it in food, art, attractions, or entertainment. Also listed are several Creole historical landmarks from the gravesite of an Olympian to the statue of the progenitor of Cajun & zydeco music as we know it.

Restaurants

Arpeggio’s Lounge & Event Center
204 North Main St.
Opelousas
337-407-5188

Pearl’s Country Kitchen
8247 Louisiana 182
Opelousas
337-594-8889

Coby’s Classic Cuisine
1631 North Main Street
Opelousas
337-678-0454

Allison’s Hickory Pit
501 West Laurel Avenue
Eunice
337-457-9218

Fat Belly’s Diner
317 East Jefferson Street
Opelousas
337-942-5445

Sweet Lucy’s Soul Food
1332 Goodloe Street
Opelousas
337-678-3311

Yam Country Pies
430 East Grolee Street
Opelousas
337-948-4553

Dominick’s Smoke Wagon
1611 North Main Street
Opelousas
337-692-9991

Shopping

Creole Heritage Folklife Center
1113 West Vine Street
Opelousas
337-945-5064

Nanny Belle’s Antiques
402 South Main Street
Washington
337-849-8477

Wild Child Essentials
129 West Landry Street
Opelousas
337-308-6754

Arts, Entertainment & Venues

Xclusive Banquet & Event Center
805 Napoleon Avenue
Sunset
337-349-3377

Art Box Studio & Gallery
115 South Main Street
Opelousas
337-418-1789

Cajun Creole Cuisine
Youtube Channel
Based in Opelousas
cajuncreolecuisine@gmail.com

Black & Creole Landmarks & Historical Sites

Holy Ghost Catholic Church
747 North Union Street
Opelousas
337-942-2732

Amédé Ardoin Statue
978 Kennerson Road
Opelousas
337-948-8004

JS Clark Memorial Walkway
828 East Landry Street
Opelousas
337-948-6263

Rodney Milburn Gravesite
2858 LA 743
Opelousas
337-948-8004

Zydeco Music Exhibit
828 East Landry Street
Opelousas
337-948-6263

If you are a black business owner and your tourism-related business meets the guidelines set in our Marketing & Promotions Policy is located within St. Landry Parish and you do not see it listed here, send an email to hawkins@cajuntravel.com.

Mary Hawkins is the communications manager for the St. Landry Parish Tourist Commission. Contact her at hawkins@cajuntravel.com.

Opelousas is a culinary mecca. Fresh ingredients, specialty spice blends, and a history of being perfectly seasoned all add to the culinary tapestry of this area. People come here to taste authentic Cajun and Creole food, and if you want to cook like a local, Ken Durousseau is the man to see.

This Opelousas local has no formal culinary training. But for 10 years he has been stirring up recipes for family and friends inspired by his 84-year-old father, August Durousseau, a true Creole in the kitchen. Ken says his father has a range of talents ranging from the traditional—making everything from scratch like sausage, hogshead cheese, and boudin—to the fun like making his own tequila and wine.

“My father is my biggest inspiration,” Ken says. “Making things homemade, taking your time, and just having fun in the kitchen is what I’m all about, and I learned all that from him.”

Ken, as a creative and passionate person, has always been seeking ways to express himself and get more out of life.

“In the last few years, I’ve been thinking about what will make me happy. Been wanting more for myself and to find a creative way to express my passion for traditional cooking with my own twists.”

Ken runs the Facebook page and YouTube channel Cajun Creole Cuisine where he posts recipes, how-to videos to inspire and motivate the world with the recipes he loves.

“My cooking style mainly comes from southern local practices like gumbo, stews, smothered and smoked meats in a luxurious gravy,” says Ken. “But I also like to venture out and take inspiration from other cultures that I admire and am inspired by.”

Below is one of Ken’s recipes and videos. Check it out and get cooking!

Southern Louisiana Crawfish Pies, Shrimp & Crawfish Pasta & Fried Fish

Ingredients
2 sticks of unsalted butter
1 cup of flour
Holy Trinity (onions, jalapeños, 2 celery sticks, 1 bunch of green onion, 5 cloves of garlic)
2 cups of water or seafood stock
1 tbsp of the following: salt, pepper, garlic powder, onion powder, cayenne, fresh cracked coriander seed
8 mini pie crust
1 skinless chopped tomato (optional)
12 oz of crawfish tails
1 lb of peeled, deveined shrimp (pre-season to your liking)
8 oz of cream cheese
1/2 cup Asiago cheese, shredded
1/2 cup Gouda cheese, shredded
1/4 cup heavy cream
1 lb of pasta noodles
Pie crust (for lattice on crawfish pie, optional)

Feel free to substitute or adjust their recipe using your favorite seasonings and ingredients. You can find local butchers and groceries here for the freshest ingredients.

Add equal parts butter and flour. Stir consistently. We’re going for a blonde roux. Once the roux is to the desired color, add holy trinity. Stir and allow to cook until vegetables are translucent. Slowly add water or seafood stock. Add a quarter cup until desired consistency.

*Make sure you add enough water to break up the roux but don’t add too much or it will become watery.

Add seasonings and tomato. Then, stir and add crawfish tails. Cover pot for 5-8 minutes to let the juices marry. Add cream cheese and allow to melt while stirring. Now, taste! If needed, add additional seasonings and cheeses, Asiago and Gouda. Carefully ladle the mixture into slightly baked pie crust (follow directions on packaging). With the leftover mixture, add a quarter cup of heavy cream, cheese (optional), and seasoned shrimp. Let simmer. Boil pasta until al dente. Strain and combine with sauce. We used Gemelli pasta but you can use whatever you like.

Follow Ken’s Facebook page Cajun Creole Cuisine and his YouTube channel for more recipes.

Mary Hawkins is the communications manager for the St. Landry Parish Tourist Commission. Contact her at hawkins@cajuntravel.com.