Voices from Our Past

Welcome to my Halloween Friday on my blog ! Today’s post a journey into the past….. Louisiana style

Louisiana is famous for our above found cemeteries and every October the come alive. It’s a great way to spend an evening a raise money for an good cause. Why Bury above ground ? Burial plots are shallow in New Orleans because the water table is very high. Dig a few feet down, and the grave becomes soggy, filling with water. The casket will literally float. … Eventually, New Orleans’ graves were kept above ground, following the Spanish custom of using vaults.

Spend some time with voices from the past at the St. Landry Catholic Church Cemetery Tours & Historical Reenactments in the Zydeco Capital of the WorldOpelousas. This historical group tour will transport you back in time focusing on a chosen time period in Opelousas’ history with reenactors who are dressed the part.

You’ve heard of New Orleans’s famous haunted tours, but you’ve never seen a tour done by the ghosts themselves. Tour the cemetery where Napoleonic General Garrigues de Flaugeac and Louisiana Governor Jacques Dupré are interred with your ghostly guides.

All proceeds from the cemetery tours fund the Cemetery Historical Restoration Project. The tours began in 2003 and, to date, 30 plus gravesites have been restored.

Make sure you come early and wear comfy shoes with little or no heels. If you need special help the church oberates one during the day time to help serve everyone needs.

Little History

Perhaps the most renowned citizen of Opelousas is Jim Bowie, noted as the innovative inventor of the Bowie knife. Born in Sumner County, Tennessee, in 1795, Bowie’s family relocated to Louisiana in what is now Catahoula Parish around 1802. In 1804, Bowie’s father, Rezin, relocated once again to Opelousas. Jim Bowie remained in the Louisiana area until 1824, when he sold his holdings in Opelousas and traveled to Texas.

Further famous residents include Clifton Chenier, a revered Zydeco musician; Rodney (Rod) Milburn, American gold medalist; and noted chefs Paul Prudhomme and Tony Chachere.

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