LaCombe, Hensgens united in holy matrimony
A sacrament of holy matrimony was performed on Friday, June 19, 2009 uniting Blanche Marie LaCombe and Gabriel John Hensgens as husband and wife. The couple exchanged wedding vows surrounded by family and friends during a 7 p.m. ceremony at
Our Lady Help of Christians Catholic Church in Jennings with Father Charles McMillin officiating.
The bride is the daughter of Douglas and Lynette LaCombe of Iota. She is the granddaughter of John and Gwen LaCombe of Iota and Norma Thevis of Crowley and the late James Thevis.
Blanche is a 2004 graduate of Iota High School and a 2008 graduate of Louisiana State University in Baton Rouge. She is currently a second year medical student at the Louisiana State University Health Science Center in Shreveport.
The groom is the son of Keith “Skeeter” and Melanie Trahan Hensgens of Gueydan. He is the grandson of Doris Landry Hensgens of Crowley and the late Nick Hensgens and Mary Trahan, also of Crowley, and the late Glady Trahan.
Gabriel is a 2001 graduate of Notre Dame High School and a 2005 graduate of Louisiana State University in Baton Rouge. He is currently employed as a field engineer for Halliburton.
Appropriate musical selections were provided by Brent Badon, keyboard; Kip Faulk, trumpet; Tommy Benoit, violin; Erin Fontenot, flute; and Jace Fogleman with vocals.
Reading appointed scriptures were Brian LaCombe, godfather of the bride; and Marion T. Hundley, godmother of the groom.
Offertory gifts were presented by Annette Bellon, godmother of the bride; and Rick Hensgens, godfather of the groom.
Blanche was escorted to her awaited bridegroom on the arms of her parents, lovely, in a natural white silk satin gown of the James Clifford Bridal Collection. The magnificent sleeveless creation featured a hand beaded and re-embroidered lace bodice with a ruched midriff. The bottom of the dress was constructed in a modified mermaid style. On the back, adornments of satin covered buttons could be seen which flowed gracefully down the chapel-length train. For her headpiece she wore a waist-length veil of ivory tulle with a scalloped edge. The elegant headpiece made for the bride by her mother had accents of hand beadwork along the edges.
The bride carried a one of a kind sliver tussie-mussie which held a beautiful mixture of light pinks, ivory and white roses, white freesia, white and pink atromeria, pink and white mini cali lilies, cream hued orchids and stephanotis. Entwined in the bouquet was a rosary and handkerchief which belonged to the bride’s great-grandmother, the late Vura Milner. One corner of the handkerchief was embroidered with the bride and groom’s full names and their dates of birth and the opposite corner had the couple’s monogram and wedding date. This sentimental keepsake, along with the rosary, also served as the bride’s traditional items of something old.
Additional traditional items chosen by the bride was her bridal attire, as something new; a pair of diamond stud earrings from her cousin, Kari McCall, as something borrowed; and an ivory garter, hand smocked in blue by the bride’s mother, as something blue. Also found on the garter was the bride’s baptismal metal that was given to her by her godmother.
Attending the bride as maid of honor was long time friend of the bride, Sara Doguet. Bridesmaids were Holly Fontenot and Gretchen Trahan, friends of the bride; Andrea Thevis and McKenzie LaCombe, cousins of the bride; and Liesl Hensgens, sister of the groom.
The attendants were radiant, attired in slate blue charmeuse floor-length dresses by Dessy. Each featuring a sleeveless bodice with knot details at the straps and wrapped neckline. The empire waist met an A-line skirt with an attached shorter chapel-length train similar to the one worn by the bride. Completing their look was a three-piece pearl set, gift from the bride, including a necklace, pair of earrings and bracelet. They each carried a miniature version of the bridal bouquet which was also set in a silver tussie-mussie, and was also a gift from the bride.
Standing as best man was Matt Hensgens, twin brother of the groom. Groomsmen were Stephen Hensgens, Nick Hensgens and John Peter Hensgens, brothers of the groom; Aaron LaCombe, brother of the bride; and Chris Trahan, cousin of the groom.
As guests arrived at the church they were shown to their seats by ushers Beau Doucet, brother of the bride; and Matt Thomas, Kevin Saltzman and Adam Meche, friends of the groom.
Serving as flower girls were Olivia LaCombe, godchild of the bride; and Kennedy LaCombe, cousin of the bride, while Landon Doucet, nephew of the bride; performed the duties of ring bearer.
On her daughter’s special day, the mother of the bride, the former Lynette Thevis, was beautifully attired in a mock two-piece ensemble in a lovely shade of dusty rose satin. The floor-length dress was accented with a matching crochet jacket.
The mother of the groom was stunning in her attire of choice. She chose a floor-length dupioni silk dress in mint green. A matching three-quarter-length sleeved jacket with beaded accents complimented her ensemble.
Both mothers were presented with corsages of pink orchids placed in silver tussie-mussie pins.
Following the ceremony, a reception was held at the Grand Marais Courtyard in Jennings.
The bridal cake consisted of four round tiers enveloped in ivory tinted buttercream icing adorned with intricate ivory scrolled designs. For an added elegant touch, fresh flowers were placed at each tier with an arrangement of the same fresh flowers placed atop. The confection of multi fillings was served by Annette Bellon, godmother of the bride.
The groom was honored with a delicacy in the shape of a drake mallard duck depicting the groom’s favorite hobby. The cake was served by Marion Hundley, godmother of the groom.
Out of town guests traveled from various parts of Louisiana, Texas and Canada.
Upon returning from a wedding trip to Costa Rica, the newlyweds will reside in Shreveport.
On the night prior to the wedding, a rehearsal dinner was held at the Grand Marais Courtyard in Jennings. The meal, hosted by the groom’s parents, consisted of ribeye steaks with all of the trimmings catered by Frey’s restaurant.