What to Eat in Baton Rouge: Cajun, Creole and Seafood

Louisianan cuisine is world famous for its Cajun and Creole influences, and some of the tastiest dishes lie in the state capital of Baton Rouge. We’ve compiled a list of what to eat in Baton Rouge, and even tell you where you can find the best dishes. You can thank us later.

Food is at the heart of what Louisiana does best, and the amount of food festivals across the state certainly proves it. As the state capital, Baton Rouge has plenty of hearty Louisianan options, so whether you’re in town for the Red Stick Food Fest (famed for its po-boys, boudin and jambalaya), haven’t quite got enough from your trip to the Louisiana Seafood Festival in New Orleans or are just looking to try something new, you’ll be in safe hands in ‘The Red Stick’.

Read on to discover our recommendations on what to eat in Baton Rouge. Be warned: it will make you hungry.

CRAWFISH BOIL

• What? A crawfish boil is a one pot dish consisting of (you guessed it) crawfish, as well as sweetcorn, potatoes and vegetables topped off with some Cajun seasoning.

The crawfish boil is a Louisianan favourite. They even have a food festival dedicated to it up in Shreveport. This dish can be found in many a restaurant down in Baton Rouge however, and makes for a tasty alternative to plain crawfish. Crawfish boil is a dish that’s meant to be shared; from its one-pot cooking method to its finger-food eating style, you’ll want to grab your friends for this one.

Where to find it: Claiming the title of ‘best boiled crawfish’, we had to include Sammy’s Grill as the must-visit for Crawfish Boil. Boil & Roux also comes highly recommended, offering a boiled crawfish platter complete with corn and potatoes.

GUMBO

• What? This stew-like dish takes on many forms but all of them start with a roux (flour and oil cooked together). Common types of gumbo contain shrimp, crab, duck, chicken and sausage, with seasonings of bell peppers, tomatoes, onion and celery.

Gumbo can be eaten on its own but also commonly comes as a side dish. The range of gumbos on offer in Baton Rouge will no doubt surprise you, but the variety just means there is more of an excuse to try them all. Many gumbos are seasoned with okra and the argument over whether the dish is more traditional with or without it is still being fought. We suggest deciding for yourself which you prefer.

Where to find it: Most seafood restaurants will serve gumbo as a side, but Rice & Roux offer a chicken and sausage gumbo and a seafood (shrimp and crab) gumbo in either ‘cup’ size, small or large bowls. It also comes as a side with their combo sampler menus.

JAMBALAYA

• What? Jambalaya can take many different forms, but the main meat ingredients are chicken, chorizo/sausage and shrimp. Vegetables and tomatoes tend to feature heavily in the rice-based dish too.

A Cajun/Creole classic, jambalaya is another dish that largely differs depending on where you eat it. Creole jambalayas are often credited as being more red in colour (due to the addition of tomato) and more flavoursome, whereas Cajun jambalayas are said to be more brown in colour with more emphasis on the cooking of the rice. Regardless of where you eat or which style of jambalaya you are served, you can rest assured that you’ll get a huge pot of rice and meat to chow down.

Where to find it: The Jambalaya Shoppe has a lot to offer in the way of jambalaya, serving up the stuff by the bucket load in what they describe as ‘traditional Cajun’ style.

PO-BOYS

• What? A tasty sub sandwich with your choice of filling. Popular in Baton Rouge are seafood po-boy’s, which are often filled with shrimp or crawfish.

The po-boy is a staple in Baton Rouge and can be found in many restaurants and food trucks around the city. Of course, the po-boy is a Louisianan favourite and is widely celebrated; there’s even a Po-Boy Festival in New Orleans. Get your fix with a lunchtime snack, or grab one as a tasty evening meal.

Where to find it: Poor Boy Lloyd’s is the place to go for po-boys in Baton Rouge. Oyster and crawfish po-boys are popular, but they also have a range of non-seafood options too like hot roast beef and turkey.

BOUDIN

• What? Boudin is a combination of cooked rice, ground pork, onions, green peppers and seasoning. It is most commonly shaped like a sausage or in a ball if it has been breaded and fried.

Many cooks in Louisiana have their own boudin recipes which date back for generations. Boudin can be enjoyed at any time of the day, and is traditionally eaten in links. However, boudin balls are ever-popular too.

Where to find it: Of course, there are plenty of places to get your hands on boudin in Baton Rouge. Ronnie’s Boudin & Cracklin House consistently ranks as a must-visit for top notch boudin.

GRITS

• What? Grits is a corn-based dish which has been likened to Italian polenta, first made by Native Americans. The dish is made from small, broken grains of corn, which are ground down and boiled to resemble the consistency of porridge.

Grits can be eaten with breakfast as a side to bacon, eggs and toast for example, or as a main meal with grillades (meaty stew) or more commonly with shrimp. Despite its many variations, grits is always a savoury dish and often forms the base of a meal.

Where to find it: We’ve heard great things about the ‘Shrimp & Grits’ from Zea Restaurants; roasted corn grits topped with sautéed wild-caught Gulf shrimp.

What is your favourite dish in Baton Rouge? Tweet us @travioor or post a comment on Travioor’s Facebook page and tell us about your experience.

Originally published at www.travioor.com.