Camp Ambience at Allons Mange’ Restaurant in Crowley

Wonderful food, memorable service, all held together by a phenomenal restaurant family. Those are words that can describe the essence of a restaurant based in Acadia Parish that has visitors traveling from near and far to enjoy traditional Louisiana cuisine with a few twists. In December 2024, Crowley businessman Audie Hanks (along with his business partner, Michael Stutes) decided to add a new venture to his business portfolio. He opened Allons Mange’, located about six minutes off Interstate 10, as an eatery that pays tribute to Southwest Louisiana’s prairie and bayou culinary traditions.

Allons Mange’ means “Let’s eat” in French.

The moment you park and approach the restaurant’s entrance, the aromas and atmosphere stimulate all the senses … that make you want to eat!

Inside the restaurant, Hanks and his team created a hunting camp ambience with alligator head-washing sinks, mounted deer and ducks and a few televisions on the walls broadcasting sports and rodeo.

On the restaurant’s patio area, a fireplace bolsters the camp feeling.

“There is no place like this between Lake Charles and Lafayette,” Hanks, 61, said. “This place is different.”

The menu teems with staples from Southwest Louisiana’s food history.

The shrimp en brochette is a customer favorite. A shrimp is stuffed with crab dressing, wrapped in bacon and prepared in pepper jelly.

Another dish that thrills the restaurant’s customers is the Rice Festival. The dish is named after the annual event that was founded in Crowley back in October 1937. Fried shrimp brochettes are placed over crawfish creamed rice and served alongside garlic toast.

Hanks’ daughter, 34-year-old Kailey Hanks-Walsh along with Back of House Manager Kayla Guidry-Harmon created a big part of the Allons Mange’ menu.

“Our thought was to do something a little different with our regional food staples,” she said.

An example of that mindset is found in the boudin sushi roll.

Hanks said the inspiration for the roll came to him while sipping bourbon. Hanks-Walsh then turned the idea into a delicious dish.

“We fuse the East with Southwest Louisiana. We wrap house-made boudin from Mikey’s Seafood and Specialty Meats and pepper jack cheese in soy paper. Then we fry it and top it off with hoisin sauce, pepper jelly and Yum-Yum Cajun,” Hanks-Walsh said.

Other must try dishes are staple Cajun country delicacies like chicken and sausage gumbo, seafood bisque and seafood etouffee.

All three have a pleasant earthy flavor profile from the roux which is cooked slowly and has a gentle smokey flavor profile.

As much as the atmosphere and food stand out, the heart of the Allons Mange’ experience is the family behind it.

The Hanks family proudly praises staff members such as Doran Adams, general manager; Harmon, back-of-house manager; bartender Natasha Hoffpauir; Felicia Myers, assistant front-of-house manager; and Cat Hodges, lead server.

“We have a team-oriented, family-operated restaurant. We treat our employees like family,” Hanks-Walsh said. “The people who come to work with us enjoy being here and working with each other and serving our customers.”

The customer list is long.

If you don’t believe it, then look at the map near the restaurant entrance that is full of pinpoints representing customers’ place of origin.

Allon Mange’ is the place to eat.

TRY THIS

Ribeye Po’boy

This sandwich pays respect to the Cajun cowboy culture that is vibrant in Southwest Louisiana. The flavors are straightforward and delicious.

Duck Allons Manage’

Another dish that celebrates Southwest Louisiana culinary culture, this menu item pairs duck, crawfish and sauce in a way that recalls memorable camp-cooking experiences.

Boiled Seafood Salad

This dish might win over even diners who usually avoid vegetables, especially when topped with sautéed shrimp and crawfish. The lemon vinaigrette makes the salad pop with fresh, natural flavors.

Allons Mange’
165 Odd Fellows Road, Ste. B, Crowley
337-398-1112
allonsmange.com