re: Baton Rouge area "Cajun" food sucks

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I understand your overall point, but you can get Cajun food in New Orleans.

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The concept of getting Cajun food at a restaurant is weird anyway. The best Cajun food is stuff like boudin and gumbo picked up from a gas station, something your aunt whipped up at home, or maybe a plate lunch type place.

BR BBQ sucks, and Voodoo is probably the worst place in town. Try Smokin’ Aces next time. Couyan’s has the best brisket.

Druscilla’s and Ralf & Kakoo’s are straight garbage restaurants living off of a reputation earned and lost decades ago.

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The concept of getting Cajun food at a restaurant is weird anyway. The best Cajun food is stuff like boudin and gumbo picked up from a gas station, something your aunt whipped up at home, or maybe a plate lunch type place.

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I mean, yeah I agree, but it doesn't somehow become not Cajun because it was made in a nice kitchen. And a burrito sold in a gas station isn't magically cajun.

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Most of us have learned to cook through countless hours over the pot.

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And trained chefs just what? Read books?

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But i’ve Seen competitions where some fancy arse chef got his arse handed to him by some old coonass.

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And it’s a crap shoot on who is judging.

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You're being extremely biased right now.

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VooDoo might be the best place for BBQ which is okay for Baton Rouge

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The City Pork Deli offers the full range of BBQ. They also have some killer cochon de lait.

Maybe i’m Coming off wrong.


Basically, here’s the gist. The best Cajun cooking i’ve Had hasn’t come from legitimate restaurant chefs. It’s come from salty arse old coonass baws with a lifetime of experience.

This isn’t denigrating chefs. Cooking is an art. But just because you aren’t in a fancy restaurant doesn’t necessarily mean you can’t cook in league with them, especially when it comes to Cajun food

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Maybe i’m Coming off wrong. Basically, here’s the gist. The best Cajun cooking i’ve Had hasn’t come from legitimate restaurant chefs. It’s come from salty arse old coonass baws with a lifetime of experience. This isn’t denigrating chefs. Cooking is an art. But just because you aren’t in a fancy restaurant doesn’t necessarily mean you can’t cook in league with them, especially when it comes to Cajun food

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Paul Prudhomme and the guys who learned under him would whip the arse of any baw off the street and then piss in his magnalite pot. 2x on Sundays.

I’m not saying that any Baw with a black iron pot and a burner can outcook a restaurant chef.

I’m saying that just because you are a restaurant chef doesn’t automatically make you the end all and be all of cooking, especially Cajun cooking.

There are hole in the walls that I think have better cuisine than some high dollar shite.

No I understand completely where you're coming from.

It's just putting Cajun cooking, which in and of itself isn't particularly difficult, up on a pedestal.

I understand where you're coming from with learning around a lot and all, but take a kid who grew up that way, throw him in culinary school, and he'll come back and whip everyone's asses. Which is how a lot of great chefs started, it just might not have been Cajun food they grew up with.

For you, cooking is a hobby most likely. For those guys, it's their livelihoods. They aren't scrubs and will outperform home chefs far more often than not.

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This isn’t denigrating chefs. Cooking is an art. But just because you aren’t in a fancy restaurant doesn’t necessarily mean you can’t cook in league with them, especially when it comes to Cajun food

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There's a good reason for this. Good cajun food takes a long time to make from scratch. It's black pot cooking. Running a restaurant requires making things in bulk or making them quickly so they can be served hot to the customer. Cajun food doesn't always taste best that way. Plus, restaurants often have to bland their stuff down to appeal to people with health problems while home chefs make their food to suit their own pallet instead.

That's why the best BBQ and the best Cajun food rarely comes from a restaurant.

I personally make a better jambalaya and a better pulled pork than any restaurant in Baton Rouge serves, but there's no way I'd be able to put out a consistent product at high volumes like they do.