Highlights:
- Savoie’s Cajun Foods celebrates 70 years of family tradition in Opelousas
- The company has grown from a backyard smokehouse to a Cajun kitchen staple
- A 2018 fire nearly shut it down, but the family rebuilt and expanded
- Savoie’s sausage, roux, and other products are key ingredients in South Louisiana cooking
- The brand continues to grow, with a new generation taking the reins
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Savoie’s at 70: How a Backyard Smokehouse Became a Cajun Icon
From fire to flavor, the iconic Cajun brand celebrates a milestone anniversary.
OPELOUSAS, La. (KPEL News) — For seven decades, the name “Savoie’s” has meant one thing to Cajuns across South Louisiana: real-deal flavor. From the roux that starts your gumbo to the sausage that spices up your jambalaya, the Opelousas-based company has quietly become one of the cornerstones of Acadiana cuisine.
It all started in 1955 with Eula Savoie, a woman with a smoker in her backyard and a roux recipe worth bottling. She wasn’t trying to build an empire—she just wanted to help folks put a good meal on the table. And somehow, that small-time hustle turned into a full-blown staple of Cajun kitchens across the region.
Today, Savoie’s Cajun Foods employs nearly 200 people and ships products nationwide. They offer everything from boudin to ready-made gumbo base, and their signature smoked sausage is still one of the most popular in the region.
Built on Flavor and Family
A lot can change in 70 years, but the backbone of Savoie’s hasn’t. It’s still a family-run business, now supported by a new generation that grew up stirring roux and sealing sausage packs. That deep-rooted connection to tradition is what’s kept the brand strong through the decades…