Travel Reference
In-Depth Information
BEAUMONT & GOLDEN TRIANGLE
The cities of Beaumont, Port Arthur and Orange - roughly 20 miles apart each - make up
the three points of the Golden Triangle in the southeastern most corner of the state. First
settled by French and Spanish trappers in the early 19th century, the area has more in com-
mon culturally and environmentally with neighboring Louisiana than it does with the rest
of Texas. Among the cypress trees, swamps and coastal wetlands, you can find a few natur-
al adventures - for example in the Big Thicket - but most of the area's attractions are tied
to the oil-and-gas industry.
When black gold gushed skyward from a site called Spindletop in 1901, it set the stage
for the region's development. Companies that later transmogrified into giants such as
Chevron, Texaco, Mobil and Exxon got their starts here. Some of the largest petrochemical
works in the world are still found near Port Arthur and Beaumont. Which is to say, the area
is not necessarily the world's prettiest. Especially as hurricanes seem to regularly rack this
coast (Rita in 2005, Ike in 2008...).
Taken separately, the cities of Beaumont, Port Arthur and Orange may not be the most
compelling tourist destinations. But together they could warrant a day or two spent explor-
ing the few good museums and interesting oil-related sights. The Ben J Rogers Regional
Visitor Center (
Click here
) in Beaumont services the entire Golden Triangle area.
CAJUN CULTURE
The Golden Triangle is also referred to as the Cajun Triangle due to the large number living in the area. French-
speaking settlers exiled from l'Acadie (now Nova Scotia), sought refuge in adjacent southwestern Louisiana in the
mid- to late-18th century (the term ' Cajun' is a corruption of 'Acadian'). In the early 20th century many Cajuns
moved across the border to Beaumont and Port Arthur to find work in the oil fields.
Cajun culture is famed for its cuisine, music and spirit. Let the
bons temps roulée!
Their influence is felt in in
Houston and towns along the coast, but nowhere more strongly than here. Don't pass up this opportunity to eat
Cajun specialties such as
boudin
(sausage made from spicy pork and rice), seafood gumbo (a roux-based soup) and
etoufées
(seafood in a creamy but spicy sauce), or try the classic red beans and dirty rice (with pork sausage). On
menus you'll also see po'boys (loaf sandwiches filled with such fried treats as oysters, shrimp or catfish).
Locals can't wait for crawfish season to come around. If you're in town between March and May, you have to
try a crawfish boil. The miniature-lobsterlike shellfish (also called 'mudbugs') are dropped live into the pot sim-
mering with spicy cayenne seasonings. Corn on the cob, new potatoes, sausage or sometimes shrimp, go in too.
Oooh, chér,
now that's passing a good time. Make sure you wear a bib.
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