Quebedeaux's Boudin & Cracklins
Our Story
Chef John Valenzuela grew up in South Louisiana, where his grandparents taught him how to cook and introduced him to the seasonings and techniques that still guide his work. He later developed his culinary background with the Prudhomme family and went on to create seasonings of his own.
John and Leslie Valenzuela moved to Central Louisiana in 1996, bringing their Spanish and Cajun heritage with them. Together, they built a family-owned business that now includes their three sons, each contributing to the Quebedeaux story.
A Story Recognized Beyond Louisiana
The Quebedeaux family's work has received national attention, including recognition from USA TODAY as one of the nation's top restaurants. That honor reflects decades of cooking, family involvement, and support from customers across Central Louisiana. At Quebedeaux's Boudin & Cracklins, the story continues through the dishes that started it all. Stop by, bring home a few favorites, and meet the family behind the name.
The Quebedeaux Family
From all of us at the Quebedeaux Family of Restaurants, thank you once again for your unwavering support and for being a part of our journey.
Chef John Valenzuela
Executive Chef & Owner
Leslie Valenzuela
Co-Owner
Chef Antonio Valenzuela
Executive Sous Chef
About us
Built around careful seasoning and recipes passed down through generations, this quick-service Cajun restaurant in Alexandria turns family knowledge into everyday meals. At Quebedeaux’s Boudin & Cracklins, Chef John Valenzuela draws on lessons from his grandparents and culinary experience with the Prudhomme family, bringing decades of knowledge to Louisiana cuisine. Award-winning chicken and sausage gumbo, smoked boudin, and crawfish pie carry that tradition forward. Pickup, delivery, and group ordering keep the menu within easy reach. Come see what the Quebedeaux family has been cooking up.