FoL Lafayette’s tastiest community—supporting local restaurants, sharing great eats, and now serving it all up on the Foodies of Lafayette Podcast.

Join us for real conversations with the people who make Acadiana taste so good!

06/03/2026

A chili recipe from 1942 still feeding people today. 🌭

When Mayor Jan-Scott Richard opened Cajun’s Eatery in Scott, he didn’t just bring a menu — he brought his great-grandfather’s hot dog chili recipe that had been feeding the Scott community for decades. The Scottboro Hot Dog is still one of their most iconic items.

Some recipes are just too good to let go. 🙌

Full episode out NOW — link in bio!

Foodies of Lafayette tells the stories behind Acadiana’s restaurants, chefs, food traditions, and community.

Catch the full episode on the Foodies of Lafayette channels—YouTube, Spotify, and Apple!

Huge thanks to the partners who help make the Foodies of Lafayette Podcast possible. Your support allows us to share the stories, food, and people that make our community special. We’re grateful to Rouses Markets, Logic Refrigeration HVAC, Ounce of Hope, The Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday’s Soda Fountain for standing with us and supporting local storytelling.

Louisiana Acadiana FoodPodcast HotDog FamilyRecipe LocalFood

06/02/2026

Year one of the Scott Boudin Festival? Pure chaos. 😂

Mayor Jan-Scott Richard did NOT plan on running a festival — he just showed up to a meeting. Next thing he knew, he was president. And when the crowds started rolling in that first year? He and the mayor were hauling beer off an 18-wheeler and making change at the gate. 15 to 20,000 people showed up.

Nobody was ready. 😂

Full episode drops TOMORROW on all Foodies of Lafayette channels!

Foodies of Lafayette tells the stories behind Acadiana’s restaurants, chefs, food traditions, and community.

Catch the full episode on the Foodies of Lafayette channels—YouTube, Spotify, and Apple!

Huge thanks to the partners who help make the Foodies of Lafayette Podcast possible. Your support allows us to share the stories, food, and people that make our community special. We’re grateful to Rouses Markets, Logic Refrigeration HVAC, Ounce of Hope, The Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday’s Soda Fountain for standing with us and supporting local storytelling.

Memorial Day week. The grill is calling and Rouses answered. We took the best prices in this week's circular and built s...
05/21/2026

Memorial Day week. The grill is calling and Rouses answered. We took the best prices in this week's circular and built seven nights around them — because feeding your family well shouldn't cost a fortune, even on a holiday weekend. 🛒

🍽️ ROUSES 7-NIGHT DINNER PLAN
Valid May 20–27, 2026
Memorial Day is Monday, May 25th
Serves 4–6 per meal
Estimated total grocery cost: approximately $58

THIS WEEK'S SALE ANCHORS

Medium Pork Ribs (previously frozen) — $1.76/lb
Boneless Skinless Chicken Breast or Tenders — $1.77/lb
Assorted Pork Chops — $1.99/lb
80% Lean Ground Beef value pack — $3.77/lb
Savoie's Smoked Sausage 3 lb pack — $7.99
Oscar Mayer Wieners — 2/$3
Yellow Squash, Zucchini or Eggplant — $1.49/lb
Vidalia Onions — $1.49/lb
Mini Sweet Peppers — $3.99
Russet Potatoes — 2/$7
Kraft BBQ Sauce — 97¢
Bush's Baked Beans — $2.47
Hormel Chili No Beans — $2.47
Kraft Shredded or Chunk Cheese — 2/$4
Ball Park Buns — 2/$5

🌙 NIGHT 1 — Low and Slow BBQ Pork Ribs with Baked Beans
Source: Allrecipes | Search: Oven Baked BBQ Pork Ribs

$1.76/lb for pork ribs on Memorial Day week is almost unfair. Season with salt, pepper and Cajun spice, wrap tight in foil, and bake low and slow for 3 hours. Finish on the grill or under the broiler with Kraft BBQ sauce until they lacquer up and pull back from the bone. Serve Bush's Baked Beans straight from the pot alongside. This is the meal that makes the whole neighborhood jealous.
Cost ≈ $13.00

🌙 NIGHT 2 — Grilled Chicken with Roasted Zucchini and Yellow Squash
Source: Natasha's Kitchen | Search: Grilled Chicken Breast Recipe

Marinate the chicken in oil, garlic and Cajun seasoning for an hour if you can. Grill over medium-high heat. Toss the squash and zucchini with oil and salt and throw them right alongside. $1.77/lb chicken on a hot grill with $1.49/lb vegetables — this is summer cooking at its finest and cheapest.
Cost ≈ $9.00

🌙 NIGHT 3 — Cajun Sausage and Peppers over Rice
Source: Allrecipes | Search: Cajun Sausage and Peppers Rice Skillet

Slice the Savoie's sausage and brown it hard. Add the mini sweet peppers and Vidalia onions and let everything cook down until soft and caramelized. Serve over rice. One skillet, 30 minutes, maximum Louisiana flavor. This one earns a spot in the regular rotation.
Cost ≈ $9.50

🌙 NIGHT 4 — Memorial Day Smash Burgers
Source: Natasha's Kitchen | Search: Smash Burger Recipe

This is the centerpiece of the long weekend. Form the ground beef into balls, smash hard on a screaming-hot cast iron or flat top. The crust is the whole point. Melt Kraft cheese right on top and stack on Ball Park buns. Set out the Kraft BBQ sauce, mustard and pickles and let everyone build their own. Worth every penny of that $3.77/lb.
Cost ≈ $9.50

🌙 NIGHT 5 — Chili Cheese Dogs
Source: Allrecipes | Search: Homemade Chili Dogs

Oscar Mayer Wieners at 2/$3. Hormel Chili No Beans at $2.47. Kraft shredded cheese. Ball Park buns. Brown the wieners, spoon the chili over hot, pile on the cheese. This is for the kids and for every adult who never stopped loving a great chili dog. Total cost for the whole family — about five dollars.
Cost ≈ $5.50

🌙 NIGHT 6 — Sausage and Potato Sheet Pan Bake
Source: Allrecipes | Search: Sausage and Potato Sheet Pan Dinner

Cube the russet potatoes small, slice the remaining sausage, toss everything with oil, Cajun seasoning and the remaining sweet peppers. Roast at 400 until the potatoes are golden and the sausage edges have caramelized. One pan. No fuss. Everything good.
Cost ≈ $4.50 (mostly leftovers)

🌙 NIGHT 7 — BBQ Pulled Rib Sandwiches
Source: Allrecipes | Search: BBQ Pulled Pork Sandwich

Pull any remaining rib meat off the bone, warm it in a skillet with the last of the Kraft BBQ sauce, and pile it high on Ball Park buns. Add a handful of Kraft shredded cheese if you've got it. Nothing left on the table. Everything on the plate.
Cost ≈ $2.50 (all leftovers)

🛒 FULL SHOPPING LIST WITH ESTIMATED COSTS

PROTEINS
• Pork Ribs — 5 lbs @ $1.76/lb — $8.80
• Chicken Breast — 3.5 lbs @ $1.77/lb — $6.20
• Ground Beef — 2 lbs @ $3.77/lb — $7.54
• Savoie's Smoked Sausage 3 lb pack — $7.99
• Oscar Mayer Wieners — 1 pack @ 2/$3 — $1.50
Proteins subtotal — $32.03

PRODUCE
• Yellow Squash and Zucchini — approx 2 lbs @ $1.49/lb — $2.98
• Vidalia Onions — $1.49
• Mini Sweet Peppers — $3.99
• Russet Potatoes — 2 packs @ 2/$7 — $7.00
• Cucumbers — 2 for $1.00
Produce subtotal — $16.46

PANTRY & DRY
• Kraft BBQ Sauce — 2 bottles @ 97¢ — $1.94
• Bush's Baked Beans — $2.47
• Hormel Chili No Beans — $2.47
• Ball Park Buns — 1 pack @ 2/$5 — $2.50
• Kraft Shredded Cheese — 1 pack @ 2/$4 — $2.00
• Long grain white rice — 1 lb bag — $1.29
Pantry & Dry subtotal — $12.67

✅ Pantry assumed on hand: olive oil, garlic, Cajun seasoning, salt, pepper

ESTIMATED WEEKLY TOTAL — $61.16

Prices good May 20–27, 2026. Honor the holiday and feed your people well.

Drop a comment if this helps your table 👇 — we'll keep building these every week for the Foodies community. 💚

— Jason & Heidi

Rouses Markets Jason Floyd Stoner Lafayette Community Fridge-Powered by Foodies of Lafayette

05/20/2026

Owner is arrested! Poor Boys Riverside Inn.

You don’t want to miss this one—Catch the full episode on the Foodies of Lafayette channels—YouTube, Spotify, and Apple!

Huge thanks to the partners who help make the Foodies of Lafayette Podcast possible. Your support allows us to share the stories, food, and people that make our community special. We’re grateful to Rouses Markets, Logic Refrigeration HVAC, Ounce of Hope, The Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday’s Soda Fountain for standing with us and supporting local storytelling.

05/20/2026

Blackened Redfish Origins—Poor Boys Riverside Inn!

For decades, people have argued about who really brought blackened redfish into the spotlight in Acadiana.

In this clip, Lori Hurst of Poor Boy’s Riverside Inn shares the family story behind the dish, the evolution of their kitchen, and how generations of Louisiana seafood tradition helped shape one of the most iconic flavors in Cajun cooking.

From a restaurant that started with a $1.30 snowball cart in 1932… to a family legacy still going strong more than 90 years later.

🎙️ Foodies of Lafayette Podcast
Hosted by Heidi McDonald & Jason Stoner

Catch the full episode on the Foodies of Lafayette channels—YouTube, Spotify, and Apple!

Huge thanks to the partners who help make the Foodies of Lafayette Podcast possible. Your support allows us to share the stories, food, and people that make our community special. We’re grateful to Rouses Markets, Logic Refrigeration HVAC, Ounce of Hope, The Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday’s Soda Fountain for standing with us and supporting local storytelling.

Continuing our talks with the legends that shaped the Lafayette food scene—Frank Randol of Randol’s.  Check it out here!
05/06/2026

Continuing our talks with the legends that shaped the Lafayette food scene—Frank Randol of Randol’s. Check it out here!

He flew crabs across the country, built dance floors people would tear up with crowbars, and kept Cajun culture loud when it would have been easier to let it...

Watch now—Poseidon's Greek Restaurant!
04/29/2026

Watch now—Poseidon's Greek Restaurant!

Aristos Anastassiades and the 30-Year Story of Poseidon’s Greek Restaurant in Lafayette

04/22/2026

A pitbull attack changed Marc Krampe’s life forever—in a good way.

Catch the entire fascinating story on the Foodies of Lafayette channels—YouTube, Spotify, and Apple!

Huge thanks to the partners who help make the Foodies of Lafayette Podcast possible. Your support allows us to share the stories, food, and people that make our community special. We’re grateful to Rouses Markets, Logic Refrigeration HVAC, Ounce of Hope, The Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday’s Soda Fountain for standing with us and supporting local storytelling.

04/22/2026

Chef Marc Krampe on Growing Up With Ronald McDonald at Birthday Parties!

Catch the full episode on the Foodies of Lafayette channels—YouTube, Spotify, and Apple!

Huge thanks to the partners who help make the Foodies of Lafayette Podcast possible. Your support allows us to share the stories, food, and people that make our community special. We’re grateful to Rouses Markets, Logic Refrigeration HVAC, Ounce of Hope, The Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday’s Soda Fountain for standing with us and supporting local storytelling.

We spoke to Chef Marc Krampe of Southern Hospitality Kitchens—get the legendary story here:
04/22/2026

We spoke to Chef Marc Krampe of Southern Hospitality Kitchens—get the legendary story here:

1 like. "From Franchise Systems To Chef Creativity In Lafayette"

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