re: so what exactly is the culinary style of baton rouge?

IMO if one most point out a vast difference in the food cultures of Louisiana, it is between New Orleans and Lafayette. Like LL said, BR gets influence from both sides

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You're an arse.

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because i dont agree with your point? whatever you say.

i just dont think dialects directly tie to the foods you eat/cook, especially in LA

im not creole, but i surely love to eat and cook creole food

Ok. Forget that I mentioned dialect. Let's take into consideration religion, liquor laws, politics, not to mention food etc. you name it...all three cities are vastly different.

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American Southern Comfort

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Nah. It's more cajun/creole southern food. I could name restaurant after restaurant with gumbo, blackened fish, cajun battered fried food, crawfish etouffee, boudin balls, blackened gator, shrimp creole, crab fingers in cajun butter, crab cakes with cajun seasonings and remoulade, some kind of pasta with andouille, fried seafood poboys, shrimp and grits, boiled crawfish/shrimp.

You get the point...these are items that dominate the local menus and are pretty widely considered cajun/creole items. Restaurants typically cook with more cajun seasonings in all of their dishes as well.

I always called it redneck cajun, since it always seems the fish frys and bbq were main staples right along with the crawfish boils and jambalaya cookouts. At least in my family and friend's circle

IMO the restaurants there don't really do the culinary scene justice because LSU caters to bar food and cheap beer, and LSU is basically Baton Rouge.