T-Coon's is Zydeco cooking!











Serving the area for 4 generations!

Now open everyday for breakfast and lunch  
Come check out our new menu with Keto and Low-Carb options!



Founder and Head of the Kitchen, David Billeaud, is a sixth generation Billeaud from 
Broussard, whose ancestry in Acadiana is from France. 


"If I'm not Cajun, who is?! 
Prior to opening my first T-Coon's restaurant in 1993, I had no restaurant experience at all, but I grew up in the kitchen. After all, there were nine of us in the family, and both my parents were excellent cooks.

Even though I'm a Cajun, you will notice that the word “Cajun” is not used in any of our advertising. That's because we see the word misused throughout the country. I have chosen the term Zydeco instead as it better represents the flavor of T-Coon's. Zydeco implies a mix of the Creole and Cajun influences that are exclusive to this area of Southern Louisiana. Travel just a   few miles from Acadiana in any direction and you quickly lose the true Zydeco influence.

I consider cooking an art. Just as you can’t tell someone how to paint a painting, I've found that you can't tell someone how to brown a gravy or how much roux to put in a gumbo or how much tomato paste to use in a courtboullion. You need to have a mental "taste" for the dish before you can cook it. It has to be preconceived in your mind. Over the years, this has been made obvious to me as I’ve had to train my cooks. One of the reasons I developed the seasoning mix was to help my cooks keep the flavor consistent."  - David

Please come by and try! We're conveniently located at at 1900 W. Pinhook Rd. at the corner of Kaliste Saloom


.

Need something to smile about? 
Here is a peak at our life at T-Coon's!

  
Sugar Babies

  
The Bread   



Catching Catfish with David

 

 

 

 

T Shirts available

Click Here to purchase!

 

 


 

     
    Click here for the Menu 

 

Contact Us










New Look Coming Soon! 


Serving this Area for 4 Generations!

We are now open for Lunch on Sunday! 
Come check out our new menu.



T-Coon's Restaurant was started by me, David Billeaud.  As a 6th generation Billeaud from Broussard (whose French ancestors came here to Acadiana from France) if I'm not Cajun, who is? Prior to opening my first T-Coon's restaurant in 1993, I had no restaurant experience at all, but I grew up surrounded by cooking: after all, there were 9 of us in the family. Both my parents were excellent cooks.

Even though I'm a Cajun, you'll notice that the word “Cajun” is not used in any of our advertising. That's because we see the word misused throughout the country. I’ve chosen the term Zydeco instead as it better represents the flavor of T-Coon's. Zydeco implies a mix of the Creole and Cajun influences that are exclusive to this area of Southern Louisiana. Travel just a   few miles from Acadiana in any direction and you quickly lose the true Zydeco influence.

I consider cooking an art. Just as you can’t tell someone how to paint a painting, I've found that you can't tell someone how to brown a gravy or how much roux to put in a gumbo or how much tomato paste to use in a courtboullion. You need to have a mental "taste" for the dish before you can cook it. it has to be preconceived in your mind. Over the years, this has been made obvious to me as I’ve had to train more cooks. One of the reasons I developed the seasoning mix was to help my cooks keep the food consistently good.

Please come by and try us. We're conveniently located at at 1900 W. Pinhook Rd. at the corner of Kaliste Saloom


.

Need something to smile about?
Check out our TV commercials!!!


  
Sugar Babies

 
The Bread  



The Western



Catching Catfish with David

 

 

 

 

T Shirts available

Click Here to purchase!

 

 


 

     
   Menu

 

Contact Us


The Stuff

Dear Customers,

     This product contains no MSG, no preservatives, and no flavor enhancers. I have combined certain spices to be used as an all-purposed seasoning mix for eggs, poultry, steaks, BBQ, vegetables, fish and boiled seafood.

     When seasoning steaks, brisket, ribs, or wild game, sprinkle liberally on both sides inside and out. Also try – by mixing one part "THE STUFF" to one part cooking oil – for injecting wild game, brisket, roast, etc.

     With a little practice, you will have perfectly seasoned meals: not salty, not too hot. Use a little or use a lot – you decide.

                                                                                             Thanks,

                                                                                             T-Coon



Get You Some Cher!

Click here to order!












Zydeco Cooking with a touch of the Original Cajun Coffee!
Breakfast and Lunch are complimented with one of Lafayette's favorite medium roast blend.
Mugs are sold in store only.