The abundance of fantastic food to be found throughout Louisiana can be a little overwhelming for some visitors, particularly if they haven’t sampled our fabulous indigenous cuisine before. How will you decide where to go and what to eat? To help you manage the choices, we suggest using Louisiana's Culinary Trails as guideposts. The Louisiana Office of Tourism and the makers of TABASCO® hot pepper sauce have laid out seven regional “trails” that traverse byways, prairies, marshlands and waterways that are great sources of some of the finest food you’ll ever enjoy. Discover some of the chefs and restaurants who are keeping the tradition of great food alive and thriving in Louisiana.
In about 1790, the King of Spain, then ruling the territory that now comprises the Delcambre community, made three grants of land; Eugene Carlin obtained what is now the Jefferson Island area; Charles Prevoux obtained land that became the northern area of the community; and Jean Petit got the area that now is the town of Delcambre and area to the south of town.
Although the land grant holders were French in origin, the King of Spain insisted that the land be settled by Spaniards. The Delcambre land grants were rather idle until the migration of the Acadians from Nova Scotia’s Acadia.
Delcambre is a small seaport, which harvests an abundance of seafood. It is the home of the annual Shrimp Festival, making it a popular tourist attraction. The Delcambre Canal (Bayou Carlin) links this community with the bounty of the deep found in the Gulf of Mexico and has helped make Delcambre famous for its bountiful shrimp harvests.
Along with shrimp boats, a great many other vessels related to the offshore oil and gas industry keep the harbor busy. Rich farms nearby, cattle herds and a growing community help make Delcambre one of the most promising of Louisiana towns along the Gulf Coast.