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FURLONGS

"Food With Character"

Come in and Join us for some

Southwest Louisiana Cuisine

 

 

 

 

  

  

  

 

Featured Menu Items

Stuffed Mushrooms
Mushroom caps filled with shrimp and crabmeat.
Crawfish Etoufee

All entrees are served hot with hot baked bread and a Furlongs Salad.

The Louisiana classic served with vegetables.  

Mignon Ecrivesse

All entrees are served hot with hot baked bread and a Furlongs Salad.

9 oz. filet topped with crawfish etoufee, Giddy up! Served with fresh vegetables and choice of potato.  

Fried Crawfish Tails
Tender sweet tails lightly seasoned and fried.

Critics are Saying

It's great to have Furlongs back

Cajun flair with food, especially appetizers and entrees, makes a visit a good bet 

The northwest corner of East Main Street and Ashland Avenue has been home to many restaurants since the 1930s. I can go back that far because before redevelopment (yes, it occurred back then, too), it was where the home of my great-grandparents stood. After my great-grandmother died in 1936, the house was sold, torn down and the Stirrup Cup was built. The three other corners at Main and Ashland became gas stations. This address has been the Stirrup Cup twice, Hall's on Main, a succession of dreadful restaurants, Furlongs from the 1996 until 2004, and then a few more short-lived restaurants and now, Furlongs is back. The parking lot has been packed ever since.

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Not gone Furlong

Tommy Walters, a native of Lafayette, La., has been working in the restaurant business most of his life. At the age of ten he was working in his father’s restaurant, washing dishes, peeling shrimp, scaling flounder and doing a little bit of everything. Walters’ father was the noted Cajun chef Roland Walters. His father’s restaurant entrepreneurship and passion for food clearly influenced Tommy, who has been in some version of the food business ever since.

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