In the popular imagination, New Orleans is the queen city of beignets. Tourists from around the world descend on a daily basis, seeking a baptism by powdered sugar at renowned spots like Cafe du Monde or Morning Call.
Lafayette, better known as a culinary destination for Cajun favorites such as boudin and dark roux gumbos, is also a beignet-loving town, with cafes, diners and donut shops serving the sweet, crispy squares of fried dough — without the long lines.
According to Vermilionville food historian and historic interpreter Jay Steiner, Acadiana has long participated in its own fried dough traditions, even while the classic beignet (dusted with powdered sugar) was largely popularized in urbane, bustling quick-service cafes in the city.
“Beignets are actually our official state donut,” said Steiner. “Their rise in New Orleans coincided with an influx of Anglo-Americans and the popularity of coffee shops, starting to hit a high around the 1820s and ’30s. Coffee shops had been a trend on the East Coast, and much like taverns, you wanted to give people something to keep them there.”…