let's talk regional LA

so me and my buds sometimes sit around and talk about how food is different in parts of LA......a topic that is discussed to death here. but what if you had to sum up your opinion (or your town's opinion) of other area's culinary style? almost like word association.

there is no right or wrong here. we're just talking viewpoints. so for us, for example, this is how we view:

us (terrebonne) - less use of sausage, more file' based gumbos, seafood used more than chicken/sausage/pork. rustic cajun food with indian influence

lafourche - more roux based gumbo, use of sausage much more than us. old school cajun food in general

pierre part/assumption - masters at cooking the freshwater meats.....turtle, gator, etc

lafayette/surrounding areas - best boudin & sausage, bad boiled seafood. they love that maque choux!

new orleans - everything is basically spaghetti sauce. some great hidden gems but the best ones don't serve louisiana fare.

baton rouge - do they have a culinary style?

i thought this would be fun. lets see where it goes without turning into an argument