Bayou Pigeon, Louisiana 

Phillips Seafood, LLC opened its doors in Bayou Pigeon in the early 1980s, buying seafood harvested by local fisherman and selling it to caterers, restaurants and markets across the state of Louisiana and the Gulf Coast. The small town approximately 45 miles south of state's capitol on the eastern edge of the Atchafalaya basin is rich with Cajun culture and reminiscent of a small fishing community.


Spirit of the Atchafalaya

The Forward below is from Bayou Pigeon, Louisiana: Spirit of the Atchafalaya, a book written about our small community by some very close friends of ours, Cliff "Chachie" LeGrange, Adam J. Landry, Geraldine "Cherry" Settoon, James J. "Jimmy" Landry and Patricia Landry Settoon. Below is an excerpt from the book, which can be purchased online at

 "From 1806, when the first European explorers paddled by an oak ridge, where there were thousands of pigeons feeding and roosting and gave the place its name, to approximately the 1970’s, “The Spirit of the Atchafalaya” has thrived in the community of Bayou Pigeon.

Sugar Plantations were established prior to the Civil War, cypress timber became the main industry in the early twentieth century and a fishing culture followed the First World War. The Cajun heritage of faith, family, self-reliance, hard work and creative use of natural resources are the pillars of Cajun culture in Bayou Pigeon.

Cliff “Chachie” LeGrange, Adam J. Landry, Geraldine “Cherry” Settoon, Jim Landry and Patricia Settoon have given the gift of time and research over two decades and three years of study and selection from countless photos, court records and personal interviews complimented by illustrations of events for which no photographic evidence remains but prepared from verbal descriptions and memories.

This treasure of historical information is presented to preserve a culture that has passed gradually with the hope that this and future generations will appreciate the story of "Bayou Pigeon, Louisiana - Spirit of the Atchafalaya."