West Baton Rouge

The area of West Baton Rouge has always had a love affair with the Mississippi River and the abundance of waterways here, which provide a plentiful supply of seafood. The area’s cuisine is also highly influenced by its early residents—Acadians from Nova Scotia. Their generous use of spicy and unique ingredients, combined primarily with seafood, became known as the legendary Cajun cooking for which this area is renowned.

The West Baton Rouge area also has a rich history of growing sugarcane, which means our residents also have a love affair with cane’s end product, sugar. This has resulted in many tasty desserts, such as pralines, bread pudding, and, of course, beignets covered with powdered sugar.

The use of plenty of seasonings and spices are very typical in most meals in West Baton Rouge. Also, fish and wild game dishes are very popular. These include seafood platters, fried catfish and potato salad, shrimp etoufee, boiled and fried crawfish, alligator, crabmeat au gratin, crabcakes, corn and shrimp soup, turduckin, and more.