Our family went on a trip to New Orleans when I was in junior high school. I was already in love with the blues, but the food there was an epiphany. Living in North Florida, we already had plenty of seafood, much of which we caught, but I had no idea how much food could be “enhanced” before we made a tour of all the “in” places to eat in and around the French Quarter.

I’m the only one in the family who became addicted, so I have no volunteers when I say, “Who’s up for Cajun tonight?” or “Anyone want to go on a road trip to Louisiana?” So, I’m stuck with nothing better to do than sneak over to a Popeye’s for chicken and dirty rice when I’m out running errands.

Needless to say, yesterday’s post about Slap Ya Mama Cajun seasonings wasn’t a fluke. I could live on that kind of coolness–or, perhaps I should say “hotness.”

I should mention here and now that Creole food is okay, but it doesn’t quite cut it when I have a choice and can order Cajun food. And far be it from me to try to explain the difference here except to say that I take offense when people serve gumbo without any gumbo in it. Gumbo needs, of course, okra, not the filé powder people keep wanting to substitute. Above all else, Cajun is rustic!

I could live off of Cajun Jambalaya (unlike the Creole version, it has no tomatoes in it).  The Internet lists a few other ideas if you’re new at this: