在来美前，都不知道Cajun的大名。好在是邻居，本就迷人，加上年复一年的熏陶，终于让人不可自拔的爱上啦。
I once made my personal best record on the first year I visited Louisiana: 20lb for two (No corn nor potato of cause). The real challenge is not on stomach, but on hands!
Love the spicy, but more important, the time to spend while peeling, the warmth and lay back in the air, the true season that comes and goes every year.
我喜欢Cajun, 很大部分是因为她的季节鲜明，她的平易，放松，和强烈的个性，还有，南方人的融合与热情。
I am old-lady-style. I still keep the rule only oyster in months with "r". Two more month!! Mine， they are good.
小时候读过 “我的叔叔于勒”的远离大海的人，大概都会对牡蛎生出向往之心罢。我的第一次用了十足的勇气，并不喜欢。可是反复几次就一发不可收拾，爱它，就会十分迷恋，如同上瘾一般。
Yes, they top the cup as possible. And Okra! And sincere giant+fresh fish, shrimp and oyster on bottom!! I felt the chef a very happy and general person.
越是乡村平民，越是诚意十足。上面漂着羊角豆，下边满满的厚实的新鲜的鱼啊虾啊蚝啊。舀在勺子里，让人好生感动。
I did not try or even know of Muffuletta till years later, one of our friends totally surprised: how many times you've been to the French Quater?! I finally been educated not only go for French, but also some Italian generous and forthrightness.
油滋滋的香喷喷的巨大的意大利三文治。吃一角够大半晚在 French Quarter 丢珠子了！
Audouille sausage. First time I tried it, was kind of shocked: so less meaty sausage I ever had in this meaty country :) But whatever thing or person has strong personality, should hard to forget or not addict to.
谁知道Cajun有多少种香肠噢。这里也是美国的米乡之一呢。
Fry all: simple and good sell. Fried Gulf shrimp & fish, fried gator nugget, fried frog leg.
炸海鲜，炸鳄鱼，炸田鸡 - 逃不过炸，多么天经地义的方法：又简单，又香，又好吃。忏悔是吃过以后的事情。出国前总是要原味，提味。如今也随俗了，偶尔为之，不是罪过，是矛盾而放纵的人生。
For anyone does not want to damage beautiful manicures: crawfish etouffee.
所有不愿意剥虾壳的淑女绅士们的好选：先生啦，小老二啦，有时候的我啦。
没有什么比坐在密西西比河边来这么一客传统的搭配，看熙来攘往的人流，偷浮生半日闲来得惬意。
JFF!
