Courtesy of Fontenot's Po'Boys
By Shawna Bethell
When you step through the door of Fontenot’s, you step into Cajun country. Zydeco and spice hang heavy in the air. The staff shows Southern hospitality, and the shrimp po’boy and étouffée scream authenticity.
“I get called out of the kitchen all the time to talk to people from Louisiana or Mississippi,” says Candy Fontenot. “They always tell me the food tastes just like it should.”
When Candy and her husband, Ricky, opened Fontenot’s, the plan was to use Ricky’s family recipes that were passed down from his mom back in Louisiana.
Everything is cooked in-house, except for the meat pies, which come from Natchitoches Meat Pies in Coushatta, Louisiana, and the bread, which comes from Gambino’s—a New Orleans staple since 1949.
Diners’ favorites include the gumbo, the ’gator bites, and the frog legs. A shrimp boil is also a big draw, though it’s a specialty that only runs on Fridays and Saturdays.
“If people come in, they’re going to be served well and are going to eat well,” Candy says of the family operation.
www.facebook.com/fontenotspoboys • 505 Nichols Street • 573-310-6500