This is a very small town -- 10 minutes will get you all the highlights -- but even nonresidents will urge you to take the quick detour from Opelousas simply because it's so pretty. This is thanks in large part to an abundance of graceful old homes (of which there are even more than in other towns in the area) and trees. The many antiques stores are also a draw. At least seven of the old homes have been converted to B&Bs; staying here is an interesting, and more attractive, experience than a night in some other towns in Cajun Country.
If you plan only to drive through, it is worth getting out of the car for Magnolia Ridge, 1/2 mile north of town on Highway 103 (tel. 337/826-3027). This 1820s house is not open to the public, but its 63 acres of gardens and paths, some winding down to the bayou, are.
You'll also find a few old cemeteries in Washington. All B&Bs in Washington will refer callers to others in the area if they're full on a particular night. We particularly liked Camellia Cove, 211 W. Hill St. (tel. 337/826-7362), with double rooms (all air-conditioned but none with TV) starting at $95, including breakfast. The nicely restored old house, including the original detached kitchen (ask to see it), has its original furniture from 1905. There are three bedrooms, two with private bathrooms -- the large pink bedroom with the ornate wood bedstead is probably the best. The large front porch is perfect for sitting and rocking. Note: Camellia Cove does not accept credit cards. An alternative to B&B Land is the Steamboat Cottages (525 N. Main St.; tel. 337/826-7227), cute little cottages furnished with cypress, set right by the muddy bayou. The more country setting, plus the opportunity to sit on your patio and listen to cicadas or old-time music played outside the restaurant next door, not to mention the price ($75 a night), makes this an attractive option.
The Steamboat Warehouse Restaurant (525 N. Main; tel. 337/826-7227) has solidly accurate takes on local cooking. Look for excellent versions of the usual étouffée, or better still, the deeply pleasurable catfish palmetto, pan-fried and topped with a crawfish cream sauce on a bed of wild rice.
