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Cajun Country

Cajun / Crawfish

415 Hawks Road

Rayne, LA 70578

T: 337.788.3266




Wed - Thu: 5pm - 9pm

Fri - Sat: 5pm - 10pm

Sun: 5pm - 9pm

F.E.D. New Orleans Guide
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Photo Credit: Find. Eat. Drink.

Rayne, LA

Recommended By

- Chef Donald Link (Herbsaint, Cochon and Cochon Butcher in New Orleans, LA)

- Chef Mark Roberthon (formerly of Cafe Des Amis in Breaux Bridge, LA)

Anthony and Jennifer Arceneaux’s Local Recommendations

Don’s Specialty Meats | Fired Oysters at Shucks

Photographs courtesy of: Don’s Specialty Meats | Shucks

Find | Food Stores

Scott, LA | Don’s Specialty Meats

Go there for good cracklin’ and boudin, which has a lot of meat in it.

Eat | Restaurant

Abbeville, LA | Shucks

For their fried oysters.

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City Guides

- Cajun Country: Download

- New Orleans City Guide: Online | Download


Down a dirt road, in the small town of Rayne, Louisiana, is a tin-roofed dining hall named Hawk’s. Hawk’s may be far off the beaten track, but it’s world renowned for serving what is probably the best crawfish in the world.

New Orleans chef and Cajun Country native Donald Link is one of Hawk’s biggest fans. Link describes the crustacean as “big, beautiful and perfect. They are life changing, even for a native.”

What makes Hawk’s crawfish so unique is the method they use to clean them. The technique is called “purging.” It was developed by Texas A & M University and adopted in 1983 by

Anthony and Jennifer Arceneaux

Photo Credit: Find. Eat. Drink.

L.H. Arceneaux, better known as “Hawk.” The crawfish are cleansed in running spring water for 24 hours, which rids the mudbugs of all grit and anything in their digestive tract. The result is a richer and brighter flavor.

Hawk’s is now run by son Anthony Arceneaux along with his wife Jennifer and is only open during crawfish season (roughly January through June). The restaurant is located smack dab in the middle of Cajun Country, a two and a half hour drive from New Orleans and an hour and a half drive from Baton Rouge.