Vermilionville Historic Village - Acadian Life in Lafayette

The early Acadian settlers lived a very simple life. They were peace-loving people who made the most with the available materials around them. / In the picture: La Maison Coussan – the house of cultures.

When they realized that corn could be grown successfully, it proved to be a blessing to their existence due to its varied uses.

bayou /ˈbʌɪuː/ noun
(in the southern US) a marshy outlet of a lake or river.

Corn could be made into hominy, grits, and cornmeal. The corn shucks were used to make dolls, mattresses, hats, and brooms.

A workshop/living area in one of the exhibits.

It was also used to smoke out mosquitoes. / This pic shows the Trapper’s Cabin.

Dampened corn shucks were braided into rope and used for chair seats and hats. Cobs were used for stoppers and as kindling for fires.

The other plant that was cultivated was cotton, the buds were cleaned and spun to big balls of wool which were used for making fabrics for all sorts of clothes, carpets, blankets and wall hangings. Spinning wheels were used to spin threads from fibers and looms were used to weave the fibers into cloth.

Hats, slippers, handbags, and baskets were woven from palmetto and corn shucks. Leather was tanned at home. Combs were made from cow horns.

The iconic breed of cattle known as Texas Longhorn evolved from select Iberian cattle that early Spanish explorers introduced to the New World from Spain and Portugal in the late 15th and early 16th centuries.

The cattle were brought initially to the Caribbean islands from where they were introduced into Mexico.

Taking back a step in time, walking through gardens like it was in the olden days.

Inside one of the homesteads, everything you need at the ready.

Working space and shade terrace to have a lunch break in between hard working hours.

The kitchen area, in my mind the oven is going and the room is filled with kids of all ages, playing, helping their mum with the corn cobs and grams sitting in the corner with the spinning wheel whirring away.

Thought it was a nice place to hang your feet in the water until I overheard somebody that there are alligators in the water. So that was that.

Crazy enough, we actually saw the ominous alligator later at the church pond (it was the size of my leg maximum)(but still could have nibbled some toes I guess)

Acadian Bread Pudding Ingredients: Roasted Pecan Rum Sauce: 1/2 cup pecan halves 2 cups heavy whipping cream 4 tablespoons sugar 4 tablespoons light rum 1 tablespoon corn starch 1 tablespoon water 1 teaspoon orange zest Bread Pudding: 6 cups cubed day-old French bread 4 eggs 1 1/2 cups sugar 1/2 teaspoon ground nutmeg 1 teaspoon ground cinnamon 3 1/2 cups milk 1/2 cup (1 stick) unsalted butter, melted Directions Roasted Pecan Rum Sauce: Preheat oven to 350 degrees. Place the pecans on a baking sheet and roast for 5 minutes. In a heavy saucepot over a medium heat, cook the cream for 3 minutes. Add the sugar and rum. Whisk the mixture until the sugar is dissolved. Stir together cornstarch and water in a cup. Add this mixture to the cream, and stir for 2 to 3 minutes or until the mixture is thickened. Stir in the orange zest and pecans. Bread Pudding Place French bread in a buttered 8 x 12-inch baking dish. In a separate bowl, beat the eggs and sugar on high speed with a mixer for 3 to 4 minutes. Add the nutmeg, cinnamon, milk and butter and beat on low speed. Pour the milk-egg mixture over the French bread. Let sit for one hour and 30 minutes. Bake for 20 minutes, then lower temperature to 300 degrees and bake an additional 20 minutes or until puffy and brown. Top with Roasted Rum Pecan Sauce.

Church grounds, complete with herb and flower garden and seating area.

La Chapelle des Attakapas – Inside the church, such an uplifting feeling being in a bright, minimalistic church. Guess I could fit into here, whereas the old awe inspiring church buildings in Europe usually raise unease.