May 2014 

Houmas House Plantation and Gardens


 Then and Now


Houmas House Today
Houmas House 1938










Where have the years gone?  This month, Houmas House celebrates eleven years under the ownership and vision of Kevin Kelly.  From reviving the mansion and expanding the gardens to adding a new inn and restaurant, he has given visitors a reason to come back year after year.  Once stripped of its ornate mouldings and bold colors, the Sugar Palace is once again the Crown Jewel of the Great River Road. 

In her heyday, Houmas House was the largest sugar producing plantation in the South spanning over 300,000 acres. Over the years and a series of owners, the land has been reduced to 53 acres but has managed to impress with it's stately Greek Revival architecture, wrap-around porches, and original outbuildings.

With the addition of formal gardens, an extensive gift shop, restaurants and an inn, guests may now spend more than a day exploring and immersing in themselves in the antebellum era.

Although the restaurants have garnered much attention, the mansion tours are still the main reason to visit Houmas House.  Here guests learn about the flamboyant and business savvy men who have owned the plantation since 1775.  Room after room displays both original and period antiques and artwork, truly an extensive collection built over the years.

Once a thriving working sugar cane plantation, Houmas House is now a true destination not to be missed. 


 Spring Promotions!


Isn't it time for an escape? Summer is upon us and it's the perfect time to unwind and slow your pace.  The new Inn at Houmas House provides a luxurious plantation experience along the  Great River Road. Private rooms are nestled among an alley of live oak trees and just steps away from the Mighty Mississippi. 

For the remainder of this  month you may take advantage of our Spring promotion and receive 30% off of your room rate!  Simply enter the code INN30 upon booking.


Booking is Easy Here


 *Offer valid for rooms booked by May 31, 2014. Valid for reservations through December 31, 2014. May not be combined with any other discount. May not be used for Saturday nights at the Inn at Houmas House.


 An overnight wouldn't be complete without dinner in our new restaurant- The Carriage House.  Click the 'forward this email' link below and send our newsletter to a friend and receive a $10.00 gift certificate for The Carriage House. 


See the Menu Here



 It's My Party 

As Seen by Princess Grace


This month is my favorite because we celebrate my birthday all month long!  A true princess never reveals her age, but I can tell you I've been here long enough to see all the amazing new additions, hundreds of weddings, thousands of new people from across the globe, and of course continue to reign as the Princess of the Sugar Palace.

Thank you to all who have visited me over the years, brought me treats, and taken my picture.  

I have so enjoyed watching all of you celebrate birthdays, anniversaries, marriages and holidays. You have made the past eleven years so much fun!





Princess Grace


Signature Entrees from The Carriage House Restaurant


Shrimp Aubergine

Serves 6


Vegetable oil for frying

6 ounces butter

4 cups onions, chopped

2 cups bell peppers, sliced

2 cups celery, chopped

2 teaspoons garlic, chopped

2 pounds medium shrimp, peeled and deveined

1/2 teaspoon cayenne pepper

1 cup plus 2 tablespoons flour

2 cups milk

6 tablespoons chopped parsley

1/2 cup green onions, chopped

12 (1-inch) slices of eggplant

2 eggs beaten

2 cups seasoned corn flour

salt and pepper to taste


Preheat the oil for frying. Melt the butter in a large skillet over medium heat. Add the onions, bell peppers, and celery and saute until soft and golden, about 10 minutes. Add the garlic and cook for 2 minutes. Add the shrimp, salt, and cayenne and cook for about 4 minutes, or until the shrimp turn pink. Dissolve 2 tablespoons flour in the milk and add to the shrimp mixture. Stir until the mixture thickens slightly. Reduce heat to medium-low and simmer for 6 to 8 minutes, stirring occasionally. Add the parsley and green onions. Stir and cook for 2 minutes more. Season the eggplant slices with salt and pepper. Place the flour in a shallow bowl and season with salt and pepper. In another bowl, season the egg wash with salt and pepper. In a third shallow bowl, season the corn flour. Dredge each slice of eggplant in the flour. Dip each slice in the egg wash, letting the excess drip off. Dredge each slice in the seasoned flour, coating each side completely. Carefully lay the eggplant slices in the hot oil. Fry the eggplant in batches and until golden brown. Remove the eggplant from the oil and drain on paper-lined plates. To serve place two to three fried eggplant pieces in the center of each plate. Spoon the shrimp with sauce over the top. 


Upcoming Events
Art Gumbo Market:
May 17, 2014
Local artists display and sell their art in the Houmas House parking lot. Free to the public from 10AM-2PM.
Stay Connected with Houmas House
Want to know more about what is happening at Houmas House? Click below and follow us every day.    
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Follow us on Instagram for new pictures, lunch specials, and the latest in our gardens.  Post your pictures of your visit to Houmas House, use #houmashouse
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Now we are offering advance ticket sales for our Garden and Mansion tour and our Houmas House Experience Tour with Transportation from New Orleans. Click below for more information.
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 Open  Daily      


Sunday-Saturday: 9 am-7 pm

Cafe Burnside: 11 am-2 pm daily

Latil's Landing: Wed-Sat 6 pm-9 pm

Sunday Brunch: 11 am-3 pm

The Carriage House Restaurant:

    Breakfast- 8 am-10 am

    Afternoon Tea- 2 pm- 4:30 pm

    Dinner- 5 pm- 9 pm


 Directions to Houmas House Here


** Please note- as of September 1, 2013 our adult ticket price to tour the mansion and gardens increased to $24.00 per adult. Our child rate will remain the same.