Lafayette eats better than cities ten times its size. Boudin, cracklins, crawfish étouffée, gumbo, and dirty rice are everyday staples, sold at gas station counters, plate-lunch joints, and white-tablecloth restaurants in equal seriousness. Crawfish season runs roughly January to June and dominates the menus; outside that, the boudin and the smoked meats hold their own.
A few rules: the best food is rarely in the prettiest building. Don't be afraid of plastic furniture or gas-station seating. And ask whoever is serving — they will tell you the truth about what is good today.