re: Baton Rouge area "Cajun" food sucks

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Then shut your piehole about how we cook our frickin food.

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So I'm headed to BR tomorrow from N Alabama to pick my son up from LSU. The only restaurants I have seen with positive discussions are Chimes and Louisiana Lagniappe. Are they the best choices? Been to Parrain's before, but saw a mouse run across the floor the last time I ate there.

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The only restaurants I have seen with positive discussions are Chimes and Louisiana Lagniappe. Are they the best choices?

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simply meant it wasn’t the bayou Cajuns that gave us the brown pork jamabalaya you see today

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What color do you think a shrimp jambalaya is down the bayou? Purple? God u dumb.


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Creole jambalaya originates from the French Quarter of New Orleans, in the original European sector. It was an attempt by the Spanish to make paella in the New World, where saffron was not readily available due to import costs. Tomatoes became the substitute for saffron. As time went on, French influence became strong in New Orleans, and spices from the Caribbean changed this New World paella into a unique dish. In modern Louisiana, the dish has evolved along a variety of different lines. Creole jambalaya, or red jambalaya, is found primarily in and around New Orleans, where it is simply known as "jambalaya".[citation needed] Creole jambalaya includes tomatoes, whereas Cajun jambalaya does not. Cajun jambalaya originates from Louisiana's rural, low-lying swamp country where crawfish, shrimp, oysters, alligator, duck, turtle, boar, venison, nutria[1] and other game were readily available. Any variety or combination of meats, including chicken or turkey, may be used to make jambalaya. Cajun jambalaya is known as "brown jambalaya" in the New Orleans area; to Cajuns it is simply known as "jambalaya". Cajun jambalaya has more of a smoky and spicy flavor than its Creole cousin.[citation needed]

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I think what he is saying is that the 19th century Bayou Cajun population likely wasn't using pork and sausage in their jambalaya, but turtles, duck, fish, and maybe chicken. The color likely would have been the same as the onion base was universal. The prairie cajuns ate more pork and beef. The bayou cajuns ate more seafood and wild game.

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