bisquepictureDon’s traditional crawfish bisque begins with 20 pounds of crawfish, which are scalded, peeled and cooked into a roux with onions, celery, tomatoes and garlic and cooked down. The restaurant’s recipe makes a gallon of bisque at a time, cooked for two hours and topped with stuffed crawfish heads along side a small heap of rice. Mention EatLafayette and receive a 15 percent discount on entrées. Located on 301 E. Vermillion, Don's is open Monday through Thursday 11 a.m. to 9 p.m., Friday through Saturday 11 a.m. to 10 p.m. and Sunday 11 a.m. to 9 p.m.

Every week day during EatLafayette, the popular initiative to get more diners into locally owned restaurants, The Independent will spotlight a Dish of the Day; on Wednesdays, our Dish of the Day also becomes the Dish of the Week and is published in the print edition. The campaign runs June 18 to Aug. 15.

To be eligible for the Dish of the Day feature, digital images from participating EatLafayette restaurants or their patrons must be emailed to Katie Macdonald at  This email address is being protected from spambots. You need JavaScript enabled to view it. or Elizabeth Rose at  This email address is being protected from spambots. You need JavaScript enabled to view it. . (From time to time, The Independent will also photograph some of the dishes.) When emailing please include information like any special cooking techniques used, the name of the chef or cook who prepared the dish, and whether the dish is part of an EatLafayette special. The print edition of the paper will include a Dish of the Week feature. Read more about The Independent’s ongoing EatLafayette coverage here.

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