About Bergeron’s


Cajun cooking is as distinctive and unique as the people of Louisiana who have made it famous. Prominent Louisiana chefs 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. 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.

In an unstable American economy in early 2003, Craig “Moonie” Bergeron walked away from a steady, bill-paying blue-collar job to pursue a passion. He left his position at Castrol Oil in Port Allen after 13 years to open Bergeron’s Boudin & Cajun Meats.

After three years of saving and with the help of his parents, Bergeron still fell short of the capital needed to open his dream.

With the encouragement of his family and support of his family, bet all of his chips on the restaurant’s success.

“I put everything I owned up for collateral.” he say’s. “The house, the land, all of our material things.”

Within six months of opening, he outgrew his kitchen and expanded his business. 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, Harahan, and Gonzales. And, coming soon to Covington!

“I just had a passion for it.” he says. “And, you follow your passion. You follow your dreams.”

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