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Cajun Pride Swamp Tours
Looking to spark a little adventure into your trip to the New Orleans Plantation Country? Take a covered boat ride with Cajun Pride Tours and travel into the famous Manchac Swamp. Knowledgeable and entertaining guides embark on a tour filled with Cajun culture and entertaining history. Alligators are known to swim right up to the boat! Cajun Pride can also combine area plantation tours into a packaged price. Check out their website and enjoy the ride!
A Spirited History
In New Orleans Plantation Country between New Orleans and Baton Rouge, Oak Alley Plantation and San Francisco Plantation have documented and promote their ghostly sightings. Hauntings are promoted as much of an activity as shopping, or swamp tours in the area. For more on the strange phenomenon, visit our website or stay overnight at an area plantation to experience the chills yourself!
Becnel Plantation WineryBecnel Plantation Winery
Having a glass of wine or a mint julep on the veranda is a common site at plantation homes along the River Road. And now, Don Becnel has just the wine to enjoy this pastime. There are three varietals of his wines now being produced commercially from his winery amid a sugar cane field in New Orleans Plantation Country. The Pierre Clidamont Becnel wine label depicts Evergreen Plantation. This plantation in Edgard was in the Becnel family for more than 100 years and was renovated in 1805 by the wine’s namesake. These country wines are becoming popular with locals, restauranteurs, and distributors. Raise a glass to happy sipping on the veranda or the next culinary experience in plantation country by clicking here for more information.
New Orleans Plantation Country Seasonal Recipe
Hymel's Restaurant Seafood Gumbo RecipeSeafood Gumbo Recipe
Hymel's Seafood Restaurant

Ingredients
3 pounds medium shrimp, peeled and deveined
2 pounds fresh lump crabmeat, picked over for shells and cartilage
1 quart oysters, drained
3 large onions - chopped
3 stalks of celery - chopped
1 bunch green onions - chopped
1/2 pod of garlic
1 cup flour
1 cup oil
2 quarts of chicken broth
Louisiana hot sauce to taste

Directions:
In a 10 quart pot, mix flour and oil and cook on medium heat while stirring frequently. Cook until golden brown. This should take about 30 minutes to cook to a golden brown. Add onions, celery and half of green onions to mixture and saute for about 8 to 10 minutes until vegetables are translucent. Add the chicken broth and bring to a boil. Add oysters and let simmer for 15 minutes. Add shrimp and crabmeat to the mixture and let simmer an additional 5 minutes. Add remainder of green onions. Season to taste and serve over rice.