Bellue's Fine Cajun Cuisine — Restaurant in Baton Rouge

After visiting my son at LSU, my lunch here was the highlight of my trip. The food was seasoned “exactly right” and appropriately moist and very flavorful. The owner learned that I was visiting from Colorado and he gave me a tour of his kitchen. He is a perfectionist about everything he does. He showed me the weight scale they use, for example, to season the various side orders. Everything is seasoned EXACTLY the same every day. If you came here five years ago, it would have been seasoned exactly the same. He has various timers throughout the kitchen. Everything is also cooked the same temp for the same length of time. He showed me his recipe book with many dozens of laminated pages. We even went out back of the restaurant and he showed me his various welding projects. He welded most, if not all, of the various tables in his kitchen so that food prep will be done the same every time. He has some pressurized “cooker” he designed that makes sure everything is prepared to extremely exacting standards. The restaurant itself is older and there is nothing that can be remotely considered “fancy” — leading to its charm — but I’m telling you everything within the walls of his restaurant has been very thoughtfully designed and crafted by a genius of a man when it comes to the “engineering” of food preparation. All this leads to one thing — decades of loving attention to his fantastic and authentic Cajun food. Wirt, the owner, was interested in hearing my son describe his coursework at LSU. He was interested in hearing about me and about my life in Colorado. We briefly met his lovely wife. We sat in the employee break room and swapped stories. He made us feel like VIP’s — though we definitely are not — but I can tell he just enjoys people. I told him he could easily charge 50% or more than he does — he acknowledged he easily could — but money is not what motivates him. He should live for a long time as he has found his passion in life and he seems to completely enjoy his vocation and craft. Thank you sir for showing us around. I will be back next time I visit...

I almost went somewhere else, but when I walked in, the menu was very limited, and none of it spoke to me. So I went over my choices again, and chose Bellue's. I sure am glad I did.

This was one of the easiest five star reviews I've ever given. I was in Baton Rouge for work, and was determined to eat some good traditional Louisiana cooking while I was here, and Bellue's was EXACTLY what I was looking for.

I got the Crawfish Etouffe Supreme, which was the Etouffe served over cornbread dressing with fried catfish. I got mac & cheese and French fries on the side. It was an enormous amount of food, and asily could have fed two people, but I ate it all myself anyway.

The Crawfish Etouffe was beyond delicious, slightly spicy, and it soaked into the cornbread stuffing, giving it a mashed potato texture. The catfish had a light breading that let the catfish be the star.

I spoke with Amy, who took my order with enthusiastic cheerfulness, and told me that Mt Bellue makes everything himself from scratch, from the meats to the pies. He even makes his own turduckens! Much of it is also available to take home in the cold case and freezer case, including things like deer chili and venison sausage.

Not only will I come back if I'm ever back in Baton Rouge, I am sure I will remember and talk about this place for the rest of my life. This lunch was...

We came here because of the reviews we had seen and because our son was considering accepting his scholarship to LSU Law school. Now being from San Antonio I can tell you all about what good Mexican food is but this was my first time trying authentic Cajun cuisine. I had never had crawfish or boudain in my 48 years on this planet but Mr. Bellue introduced me to it the Baton Rouge way, personally. When he heard I was from San Antonio he showed me what Louisiana cooking was made of. First off I ordered the turdunken with Mac and baked beans, and my wife and son got the turkey poboy. While we waited he introduced us to fried boudain...God Damn! Amazing, you must try it, Cajun style hush puppies and a fettuccine with crawfish etouffe sause. Then he sampled us a sweet potato desert with whipped cream. Everything was new to me and wow! I was hooked on this place and Mr. Bellues food. My turdunken and the family’s turkey poboys were fantastic, my first taste of turdunken by the way, it came with a crawfish sause on top and introduced me to my new found love of the mud bugs. My wife said it was the best turkey sandwich she ever had and my son said it would factor in his decision on attending LSU. Mr. Bellue and his staff went beyond the call of duty to introduce us to what Louisiana cooking is all about. Thank...