In 1969, Frank and Eula Comeaux began their family business near the university in Lafayette, Louisiana. Frank developed his unique pork boudin recipe (a mixture of pork, rice and spices stuffed into a sausage casing). The recipe became known as "the best boudin in town". Their business grew rapidly and the Comeaux name became known throughout various parts of Louisiana and the United States.
In 1982, Ray Comeaux, Frank and Eula's son, bought out the family business. Ray began expanding to include other products such as 8 varieties of boudin, several sausages and other delicacies. Ray began shipping his unique products across the United States as well as other parts of the world.
In 1999, Ray built a large U. S. D. A. approved processing facility to enable them to expand even further. Comeaux's, Inc. is now capable of producing more products at larger quantities. Our prayer is that with this larger USDA facility we will be able to expand and become a common household name.
Comeaux's Authentic Louisiana Cajun Products have been used by Emeril Lagasse and featured in Southern Living, Money Magazine and other national magazines.