About Bergeron’s

From Our Kitchen to Yours
Delicious Cajun Spices and Meats

Cajun cooking is as distinctive and unique as the people of Louisiana who have made it famous. Prominent Louisiana chefs, such as Paul Prudhomme and Emeril Lagasse have taken bayou favorites and helped to take them mainstream. This same Louisiana cooking style is used to create Cajun specialty meats that are featured in many of the dishes and that utilize these unique spices, rubs and Cajun flavors. This is the world that Moonie Bergeron grew up in, hunting and learning how to cook wild game and other Cajun specialties from his grandfather at their hunting camp.

Moonie continued to develop his cooking skills while working at a local plant as he cooked for coworkers, clients and friends at company functions and events. As his love for cooking grew, Moonie decided it was time to pursue his true passion and lifelong dream and opened Bergeron’s Boudin & Cajun Meats in 2002. Since its humble beginnings it has grown into the business it is today with the 7,000 square foot Port Allen restaurant and meat market as well as affiliated locations in Shreveport, Bossier City, Gonzales and Sulphur.