Boudreau & Thibodeau's 24-Hour Diner – Houma, Louisiana
I am embarrassed to say I don’t know the origin of these
Cajun nicknames. Actually, they are pretty common surnames
in Acadiana, but over the years, they have taken on a
comical quality when used as given names, akin to “Sven and
Ole” in the Upper Midwest, and I am sure (while unaware of
such) similar monikers in other regions of the country.
(You can help me out by posting some YOU know in the
forum!)
I found this diner by accident one day, nearly a year ago,
cutting across the back roads from Lafayette to New
Orleans, and going way out of the way. I had stopped that
day in New Iberia at Avery Island, ended up spending the
night in Morgan City, where the call of the “Rig Museum”
(“The Only Place In the World Where the General Public Can
Walk Aboard an Authentic Offshore Drilling Platform”) (and
that’s a story in itself, as is, apparently, my fondness
for repeatedly placing statements in parenthesis!) proved
too tempting to pass up.
Exhausted from climbing around “Mr. Charlie” (the rig), I
settled in for the night at one of Morgan City’s finer
motels (I am lying = NONE of them would fall under the
category of “fine”), and the next morning, zipped across
the back roads of the Parish, taking in the sun and
magnificent sounds and smells of the bayous, before finding
myself in the parking lot of Boudreau & Thibodeau’s in
Houma. It was time for breakfast, and visions of charred
andouille and eggs were dancing thru my head.
I remembered that the experience was satisfactory, and so,
when a friend and I decided to head out to the hinterlands
for a non-“A list” kind of dining experience, we first
contemplated hitting the North Shore, but decided instead
to head for Houma, as she had a craving for what she calls
“the world’s best bloody mary,” which is apparently only
available at Frank’s Bar in Paradis.
(Actually, to her, EVERY bloody mary is the world’s best!).
A few of those under our belt, it was on into B&T’s for a
Saturday night ‘genn-u-whine’ Cajun dinner.
Getting there didn’t happen without some difficulty en
route. Being a “typical guy,” of course I am smarter than
the highway signs, and took off cross-country to get there.
A couple of hours later, several u-turns, and a less than
scenic drive down Houma’s ten mile long Main Street (which
isn’t named Main), we finally arrived, and were in the
appropriately “famished mode” that suits being at B&T’s for
good ol’ country eats!
B&T’s dispenses Cajun humor with their food and drink; the
walls of the café and the menu are riddled with typical
Cajun jokes:
To wit:
“Why did the chicken cross the road? To prove to the
armadillo it could be done.”
Or
“Boudreau call ‘dat fire station one day to report a fire.
‘'Dat dispatcher axed him first of al, Mr. Boudreau, how do
we get there? Boudreau ‘tink a minute and ‘den he tell
him, “Mais, don’t you sill have ‘dat big red truck?”
The menu is lengthy, and categories include:
Jis Gittin’ Started Fixin’s
Gumbo N Greens
Stuffed Taters
Big an Bigga Burgers
Po-Boys
Suppa Platters
Pick Y’Own Platter
Clotile’s Cajun Cookin’ Specialties
Hot Boiled Seafood
Wet Yer Whistle
Gimme Sum Suga Desserts
Daily Specials, and of course
24-Hour Breakfast
B&T’s is a place where you can get “down to earth” food,
not much of that available that I have seen here in the
city. Offerings that would fall into that category, in my
opinion, would include Rabbit Stew, Smothered Turtle or
Gator, Frog Legs, and even Crawfish Crepes with a Crawfish
Cream Sauce.
Tempting as it was to go for “Boudreau’s Breakfast,” which
included 2 eggs, 2 bacon, 1 sausage patty, jam, hash browns
or grits, 3 flapjacks, 2 toast, and warnings about artery
maladies, I opted for a “Pick Y’own Platter,” as it seemed
to be the local preference, judging from both the
quantities being served and the average size of the
clientele. At around five dollars, you can’t beat a
breakfast like this, and the drive down will take you
slightly less time than waiting in line at your usual
uptown breakfast eatery.
Suppa’s and platters include your choice of tossed salad or
slaw, baked, mashed or French fries, rice and gravy, dirty
rice, potato salad, onion rings, white or red beans and
rice, seasoned boiled potatoes, corn or pasta, and toast.
You can choose from two or three entrees to come on your
platter, and I opted for the boiled shrimp and catfish, and
both were more than ordinary. Quantities are so plentiful
that two could share this platter, but at only ten bucks,
why?
My companion opted for two pounds of boiled crawdads, and
pronounced them delightful.
I washed mine down with homemade fresh squeezed lemonade,
which is served in a one-quart mason jar.
Tables are bare except for rolls of paper towels to act as
napkins (you’ll need plenty for the boiled platters), and
copious amounts of hot sauce and Cajun seasoning choices.
If you’ve left some room, check out their Turtle Sundae on
the Half Shell, vanilla ice cream atop a beignet, topped
with caramel, pecans and chocolate chips, or their fresh
baked gingerbread cake.
Beer and wine is served, altho the wine choices come in 8
oz screw cap bottles, and beer, soft drinks or sweet tea
are probably the preferred quaffs for cuisine of this
nature.
Service is fast, friendly, and efficient, and two can
easily escape with a check of around twenty bucks.
If you’ve a mind to “vacation near home,” and “discover
Louisiana,” Boudreau and Thibodeau’s is a damn fine place
to start!
Boudreau’s and Thibodeau’s, 5602 West Main, Houma,
872-4711, Open 24/7
http://www.bntcajuncookin.com/
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