T-Boy’s Slaughterhouse

Cajun/Creole | Grocery Store | Smoke House
Worth driving from anywhere!

T-Boy’s is a small place on a two-lane road north of Opelousas just outside Mamou, the epicenter of Cajun culture and self-proclaimed home of the mardi gras. Simply getting to it is a joy, up from the swamplands of the south into the vast prairies of Evangeline Parish where cattle and horses graze and native zydeco music sets the cultural beat. Once you arrive, you are in for a true taste of country life.

Paul “T-Boy” Berzas, owner and butcher at T-Boy’s Slaughterhouse, apologized when he showed us around the work area in back one day at noon because he hadn’t yet had time to hose viscera off the floor. Up front, the little grocery is blood-free and clean, its cases filled with sausages and meats from the smokehouse – including paunce (stuffed stomach) and tasso ham – its walls festooned with signs advertising such T-Boy deals as the “100 lb. Special” of beef, pork, sausage, rice and boudin.

T-Boy, who got his name because he was the youngest of nine, hence “Petite Boy,” eventually shortened to T-Boy, puts a full measure of liver in his boudin, which is so damp and dripping-good that it cries out for contrasting crunch. That need is perfectly filled by a brown paper bag full of hot cracklin’s – pop-in-the-mouth squiggles of deep-fried pig skin.

(T-Boy’s has a second location in Eunice.)

What to Eat
T-Boy’s Slaughterhouse, Boudin
Boudin sausage: a melange of cooked pork, rice, onions, and spice packed into a chewy casing that calls for a sharp knife to sever. Unlike a firm Texas hot link or chorizo sausage, the filling tumbles out once it is cut. T-Boy's is glistening-moist with a perfect measure of al dente rice, the pork gently seasoned but hugely piggy.
T-Boy’s Slaughterhouse, Cracklin’s
Cracklin's are common snack food in Cajun country, nowhere better than at T-Boy's Slaughterhouse, where the pieces range from crunchy-chewy-crisp nuggets to featherweight wisps that melt into spicy flavor at the slightest tooth pressure.
T-Boy’s Slaughterhouse, Paunce
Paunce - stuffed pig stomach - is a slaughterhouse specialty which calls for a kitchen and dinner table to enjoy. Traveling through in a rental car, all we could do was to admire it and imagine how good it is.
Directions and Hours
closed now
Monday7am - 5:15pm
Tuesday7am - 5:15pm
Wednesday7am - 5:15pm
Thursday7am - 5:15pm
Friday7am - 5:15pm
Saturday7am - 12:45pm
This restaurant is featured in the following eating tours.
6 stops | 265 MILES | 5 hr 18 min

West of New Orleans from Baton Rouge to St. Charles and from the swamps of Avery Island to the prairies of Evangeline Parish, hundreds of places sell boudin sausage. Unlike a Texas hot link, boudin tends not to be a firm sort of sausage. Once its natural casing is cut, the seasoned pork-and-rice mix spills…

Open Year Round
Meals Served
Credit Cards Accepted
Alcohol Served
Outdoor Seating

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